Comments on: Crème Anglaise: Sous-Vide vs. Low Temp

By: Chris Narvaez

Chris Narvaez — Tue, 30 Jun 2009 09:38:51 +0000

I’m trying to develop a sort of gnocchi of anglaise that is pipped out of a bag onto a sugared surface, brulee’d. However, I’m failing in recognizing the point where anglaise becomes a ’set’ custard. Have you the time to suggest pointer in the matter?

By: Dave A

Dave A — Fri, 26 Jun 2009 21:34:03 +0000

Anglaise is cooked at a high enough temperature to kill whatever is in the bag (but not to sterilize spores). When we use ziplocs, which we do a lot, we submerge the bag under water so that the displaced air doesn’t want to creep back in. Only the very corner is open and out of the water.

By: jk

jk — Fri, 26 Jun 2009 04:11:34 +0000

I think since its fluid the foodsaver may suck out the creme as well.

Grant Achatz demoed a sous vide tuerkey at home, he just pushed the air out with his hands and that seemed to do the trick for him.

What I am wondering with the Anglaise is, what happens with bacteria? I thought to kill those I actually do a quick sear to sous vide meats?

Will freezing kill them off as well? What happens if I want to do creme brulee?

By: Dave A

Dave A — Fri, 26 Jun 2009 03:14:16 +0000

Interesting questions. The next time I teach a sous vide class I’ll try to remember to de-aerate and put one in a ziploc to test. I’ll report back.

By: Chuck Jacobs

Chuck Jacobs — Thu, 25 Jun 2009 22:36:00 +0000

Do you think the difference between the sous-vide version and the Ziploc version was because of the de-aerating the from the vacuum machine? Or do you think the vacuum somehow altered the base in some other way? (or that the ziploc was unable to completely remove the air). For those of us with just a wimpy FoodSaver, I wonder if you could de-aerate the base first in one of the sturdy vacuum canisters before sealing it in a bag? Oh how I wish I had the means to test for myself!

By: sygyzy

sygyzy — Wed, 24 Jun 2009 23:40:54 +0000

What happens if you don’t haev a commercial vacuum chamber and only get “most” of the air out using a Foodsaver? Will this still work?

By: Roberto N.

Roberto N. — Wed, 24 Jun 2009 23:17:57 +0000

I had read about sous-vide anglaise while I was in France… The doubt now comes from comparing this sous-vide Anglaise to the way Seiji Yamamoto uses…