Hi everyone,
I've had my Juules for some time now but have used it for very limited use. Mostly "pickling" and yogurt making but also kick starting early stage fermentation on brews and vinegar.
I stumbled onto the dulce de leche technique over on Chefsteps, https://www.chefsteps.com/activities/sous-vide-dulce-de-leche . and was curious of the same method in different applications. I've been wanting to toast powdered milk for various dessert uses but have burnt it multiple times in a pan and microwave and while I use my instant pot for everything from warming cheese sauce to making red beans and rice this kind of application makes me nervous so I figured it wouldnt hurt with the Juules. I was thinking of doing a jarred version and a vacuum sealed version too. I know people have had great success toasting milk for various applications with sous vide but havent found anything regarding powdered. Any thoughts or tips? Not sure if it'll have any effect but worth a try.
My other "project" with this technique was apple butter from jarred apple sauce. I've found a couple of "hacks" showing great succes of using jarred applesauce for this but usually with every cooking method BUT sous vide. I know it wouldnt be true apple butter because of the lack of reduction vut merely a "caramelized" apple sauce but still wanted to try. My question here is if done should inope. The jar before just so buil up pressure doesnt end up causing an explosion? 🤣
Any tips or advice someone can give would be greatly appreciated! And Thanks in advance!
*Also excited to try and save a quart container of Luxardo cherries that have crystalized (got them from a bartender friend before the pandemic and theb they crystalized in my fridge. Originally thought they had gone moldy but after checking a sample under a microscope i found out sugar had crystalized. A rando phenom that also occurred with some Farmer's market syrups and a jar of Trader Joe's amarena cherries. Anyway, cheers everyone!
by Geekluve