Sous vide Limoncello... A WINNER!

T

tess

Well-known member
I'm never going back to 90 days....

I didn't quite follow the recipe (I'm a rebel)

First - it only uses 4 cups vodka + the simple syrup. That'll last what - a few days?!

Second - my recipe has 3.5l vodka to 23 lemons.... this was 4c to 10.

So, I took my recipe - which was a double recipe and did half. Meaning the large bottle (1.75l) of vodka 4 cups sugar and 4 c water and 10 lemon.

Also, I let it infuse 3 hours cause - well - I was eating dinner when the timer went off and by the time I finished and cleared the dishes, it was about 3 hours.

I also microplaned the zest instead of strips. This might have accounted for the intense yellow color which I liked.

The bag kept floating so I added a small bowl, and still it floated, so I rigged the spoon to hold it down.

Interestingly, it was clear as it infused. The instant I added the slightly warm simple syrup to the warm lemon vodka it went opaque. It never did that when I did cold infusion with room temp syrup.

But it's tasty... mighty tasty... and I won't be going back to the long infusion.

Let summer begin!!!

https://recipeswap.org/fun/wp-content/uploads/swap-photos/lemon1.jpg

 
And she does math as well, ladies and gentlemen! Craving the ANOVA. Again. But that means buying

a vacuum sealer as well. Same conversation. Different verse.

Oh, I am so tired of having this discussion with my brain's accountant.

Lovely, lovely job, Tess.

 
Oh let me introduce you to the world of cheap stuff. My sous vide cost $65. I had

a Food Saveer (actually my 3rd!!) BUT it really wasn't working right so I bought a cheapo one of those too for $24.
I have long touted the FoodSaver because it was about all that was on the market but now there are many--to meet the sous vide needs.
You can also do without the vac seal, as Tess did with the liquid this time--you just have to weight the bag down or clip it to the side sso it stays down.
You would love to mess with some of this.
For the vac sealer, I have saved enough in keeping cheese fresh to pay for all of mine.

 
You don't need a vacuum sealer. I use freezer ziploc bags

Don't use cheap or store brands - they might not hold their seal Go for the thicker bags - freezer ones.

Use the water displacement method to remove the air.

See - i can rationalize and justify the circulator purchase, without the need for a vacuum sealer. smileys/smile.gif

I also rationalized myself into getting the tank with matching lid, 'cause well..... it's cool to watch it and you can't see through the big metal sauce pot

 
Marilyn, not Tess but I will offer my thoughts. Mine is a Nutrichef 1200 watt. The wattage

basically only lets it come up to temp quicker.
Anova and Joule (even more and what DS has) are the "faves" but I have loved my Nutrichef and if you look at a number of differnt kinds, they all have only a couple of different styles.
I got mine on a super sale as I mentioned, but it still is "reasonable". Personally, I would read some of the reviews on Amazon.
YOu can use a large stockpot for your vessel. If I am doing it for a long time I just cover the top with saran wrap to cut down on evaporation. You can put a heavy spoon in the bag to weight it down or I have put a can of tomatoes on top of a bag to hold it down if it tended to float.
Be glad to talk further
And by the bye THANK YOU!!! making sourdough!!
https://www.amazon.com/s?k=sous+vide+nutrichef&ref=nb_sb_noss_2

this is the vac sealer I am currently using and it is really good/easy.
Very small and easy to store. Bags won't be compromised although very thick ZipLocs do work ok
I use it to divide a big package of deli ham or bacon if I'm not going to use it up fairly quickly. GREAT for cheese of all kinds to keep the mold away. As I said, I have had 3 foodsavers of various bells and whistles and went back to the one that just sucked, so to speak, like this one does.

https://www.amazon.com/Etrigger-One-button-Automatic-Preservation-Suitable/dp/B089R715TY/ref=sr_1_20?dchild=1&keywords=vacuum+sealer&qid=1591717822&sr=8-20

 
It is--the sous vide. I had done the microplane zest in the old way of letting it sit forever

was what I meant.

 
Ooops. I just realized I have the Joule, not Anova. Recommended by CI

It has an app, which is handy as it tells you when your food is ready, so you're free to roam for hours. smileys/smile.gif
The sous vide cookbook from CI is very good--opens your mind to use it for more than meat.

 
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