My eldest son made sous vide hollandaise sauce. It's re-heatable!

[michael-in-phoenix]

I usually make blender hollandaise from the recipe included in Vincent Price's "A Treasury of Great Recipes". You can hold it for a short while, per his instructions, by setting the blender jar in warm water. After it cools in the fridge overnight, it becomes hard like solid butter and immediately breaks when reheated, no matter how gently one tries.

My son made hollandaise using the sous vide method, and we've been eating the leftover sauce all week now. As long as you reheat gently on the stovetop using a small non-stick pan, it stays together with a simple stir with a whisk. I don't heat to boiling or simmering, I warm it to a point where it is still warm when the food is plated.

Who knew?

 

[marilynfl]

Excellent info, Michael.

I was just wondering if I could use my sous vide to maintain 160 degree par-cook for the initial french fry step. That step is really necessary when making a large amount of fries.

 

[monj]

I usually make blender hollandaise from the recipe included in Vincent Price's "A Treasury of Great Recipes". You can hold it for a short while, per his instructions, by setting the blender jar in warm water. After it cools in the fridge overnight, it becomes hard like solid butter and immediately breaks when reheated, no matter how gently one tries.

My son made hollandaise using the sous vide method, and we've been eating the leftover sauce all week now. As long as you reheat gently on the stovetop using a small non-stick pan, it stays together with a simple stir with a whisk. I don't heat to boiling or simmering, I warm it to a point where it is still warm when the food is plated.

Who knew?

Hi Michael!
Did your son use a mason jar or zip lock bag? (ATK recipe at 167 or Joule recipe at 147?) If zip lock bag, does it float or did you have to weigh it down?
M

 

[monj]

Excellent info, Michael.

I was just wondering if I could use my sous vide to maintain 160 degree par-cook for the initial french fry step. That step is really necessary when making a large amount of fries.

Hi Marilyn,
I've never done potatoes in the sous vide. ATK has a recipe for smashed (the old "crash hots" we all loved from years ago) They suggest small potatoes, 194 degrees, then season/oil, oven roast for 40-50 mins at 450. LMK if you'd like the full recipe. No recipe for french fry style potatoes. If cooking for a crowd, these may satisfy the crispy potato hankering?

 

[monj]

I just made pork belly for the first time and used the sous vide, then smoked. Cooked PB for 8 hours at 170. Then smoked for 1 hour. Would probably do 45 mins smoke next time. DH loved it.

 

[Marg CDN]

I make blender hollandaise. I just store it in a small plastic tub and when I take it out of the fridge, I put it into a small fry with lukewarm water in it. Eventually, I put the pan on my slow element and leave it for 30 minutes or so on lowest temp; it softens perfectly, no whisk needed. No lumps or clumps. I think what works is the floating plastic tub as it never gets near the heat of the pan nor the element, which is very low anyway. Because the tub is plastic, it floats, rather than a glass jar that would sit tight on the bottom of the pan.

It isn't HOT, but it is warm enough to serve on hot food. And something I don't have to make at the last minutes with guests hanging around.

 

[michael-in-phoenix]

Hi Michael!
Did your son use a mason jar or zip lock bag? (ATK recipe at 167 or Joule recipe at 147?) If zip lock bag, does it float or did you have to weigh it down?
M

He used the zip lock bag method from ATK. I didn't watch him do the actual water bath, as I had a number of kitchen tasks to complete for lunch and dinner meal prep.

We had two houseguests and two large families (as invitees) for the Memorial Day weekend. It was awesome, but my back issues are still limiting my mornings. He handled the breakfast preparations while I worked out the kinks in my back.