Sous Vide Lemon Curd

Ingredients:

4 large eggs
1 cup sugar
1/2 cup fresh squeezed lemon juice
3 tablespoons lemon zest
5 tablespoons butter, melted
2 teaspoons gelatin (9g)

Preheat the sous vide machine to 168ºF

Place the above ingredients into the sous vide bag of your choice, vacuum seal it, and put into your sous vide machine. Cook for 55 minutes.

Once you’re done cooking, take it out of the sous vide machine. Then pour it into a mixer, like a blender, and spin until full liquid. Allow it to chill in a bucket of frozen ice. Once it’s frozen, pour it into a container so it can set. Refrigerate until you’re ready to eat.

My Favorite Sous Vide Machine

My Favorite Sous Vide Machine

My favorite sous vide machine is the Anova Culinary Bluetooth Precision Cooker! This little immersion circulator has been by far the most versatile sous vide machine that I have used. I was using a Sansaire Sous Vide Machine but absolutely hated it. I was so limited by the size and quantity of the food I cooked.

I have a big family and need to cook in bulk. When I was recommended to buy the Anova Culinary Precision Cooker, I was a bit skeptical at first.

How could such a small sous vide machine heat as much water as I was going to use? I seriously questioned it.

That’s when I reached out to one of the sous vide experts on the web, the Sous Vide Wizard . The Sous Vide Wizard was able to recommend the best sous vide machine for my needs.

After listening to me, he recommended the Anova Culinary Precision Cooker. I purchased it and immediately began using it. I wanted to put it right to the text so I heated up an 8 gallon pot of water with it. If it could handle this, then it could handle anything.

Little did I know that this little sous vide immersion circulator machine would be able to easily handle that. Okay, great, so it could heat up some water. How would it actually perform when there was food in the pot?

Well, when I put about 4 pounds of dough into the pot, the Anova Culinary Precision Cooker was able to maintain the pot’s temperature without even breaking a sweat.

I was amazed.

I never thought I’d be able to find a sous vide machine that was able to help me prepare food in bulk.

I immediately wanted to begin to tell everyone about the wonderful benefits of the Anova Culinary Precision Cooker. I highly suggest that everyone goes and buys one. It’s a purchase that you will not regret making.

Sous Vide Machine or Immersion Circulator?

People often ask me whether they should buy a sous vide machine or if they should instead buy an immersion circulator.

The answer depends on what you’re going to be using it for.

I like to tell people that if they’re going to only be making sweets via sous vide that they should buy an immersion circulator.

It’s nice and small and will allow you to easily use one of your existing pots. This allows you much greater flexibility if you’re going to be making bulky things that involve dough.

I have often found that the amount of dough I make is too big for most sous vide machines. Sous vide machines can generally only hold a couple gallons of water and material. When you’re working in bulk, then you’re obviously going to be limited by the size of the container.

This is why I love immersion circulators. They allow you to use your existing culinary equipment. I am fortunate to have an 8 gallon pot that I use to cook lobsters and fish in. It works absolutely perfectly as a sous vide container. With my immersion circulator in hand, I am able to make all of my desserts sous vide in bulk.

I was really worried about whether or not I’d be able to do this. But once I figured out that using a sous vide machine wasn’t going to be my best bet, I decided that I needed an immersion circulator. Luckily they’re only a couple hundred dollars, so nothing Earth shattering. In fact, the time that I have saved using that has more than made up for the cost.

I’m so excited that I am able to cook sous vide for a living. There are so many people that dream to be in the spot that I am. It really is a dream come true. Thank you sous vide.

Sous Vide Coffee Gelato

One of my favorite desserts to make sous vide is coffee gelato. It comes out perfect each and every time! Here’s my favorite recipe:

Makes 6 to 8 servings

 

INGREDIENTS

  • 6 egg yolks
  • 2 cup (190 g) sugar
  • 1.5 tablespoon (15 ml) instant espresso crystals, mixed with 1/2 cup hot water
  • pinch sea salt
  • 2 cup (360 ml) half and half (light cream)

INSTRUCTIONS

  1. Fill and preheat the sous vide machine to 143F/61C.
  2. In a blender with an immersion blender, blend the sugar and egg yolks together until very thick and smooth. With the machine running, add the salt, half and half (light cream) and espresso and continue to blend for a minute to thoroughly mix.
  3. Pour the mixture into a big (gallon/3.8 liter) zip-closure cooking pouch and use the displacement method to remove the air and zip the seal.
  4. Submerge pouch in the water oven to cook for 22 minutes. Pull the pouch from the water oven once or twice during cooking and agitate the contents, then return to the water bath.
  5. Remove the pouch from the water bath and quick chill, submerged in ice water (half ice/half water) for 22 minutes, then refrigerate for at least 3 hours or until thoroughly chilled.
  6. When ready to churn, transfer the custard mixture to an ice cream maker and freeze according to maker’s instructions.
  7. When churned, eat as soft ice cream or for a firmer texture, scoop into a freezer-safe container and store in the freezer for a few hours.