colleenmomof2
Well-known member
Tess, thank you for testing this and sharing your excellent results!
Printed and added to my limoncello recipe sleeve. Colleen
Printed and added to my limoncello recipe sleeve. Colleen
Sous vide Limoncello... A WINNER!
- Thread starter tess
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Read Kenji's test on it.
https://www.seriouseats.com/2014/12/the-food-lab-best-way-to-temper-chocolate.html
The key seems to be: massaging the vacuum package while it's in the water bath to ensure the tempering crystals are distributed evenly.
In the comments, those who know how to temper felt it was a waste of plastic vacuum bag and time. But I'm willing to give it a shot. I liked his idea of resealing the bag when done.
When I watched Claire Saffitz on BA creating various candy bar clones, she typically used this method to coat the bar.
https://www.seriouseats.com/2014/12/the-food-lab-best-way-to-temper-chocolate.html
The key seems to be: massaging the vacuum package while it's in the water bath to ensure the tempering crystals are distributed evenly.
In the comments, those who know how to temper felt it was a waste of plastic vacuum bag and time. But I'm willing to give it a shot. I liked his idea of resealing the bag when done.
When I watched Claire Saffitz on BA creating various candy bar clones, she typically used this method to coat the bar.