This was super. Thank you. Could you maybe talk sometime about using sous vide for vegetables? Or more techniques? Think it’s underutilized because non restaurant folks aren’t quite sure what to do with it. Thanks again. As always, beautifully shot.
Aw thanks, and yes absolutely, I have some notes on a video I want to make on specifically plant-based sous vide uses and techniques, it’s a super useful technique. Hopefully in the next couple of months I’ll get it put together :)
Hey Eddie 👋 Iam a professional chef from India 🇮🇳, just today I discovered your channel 😀 I really felt in love with your content. Omg all your videos are really informative and helpful, I have a small request . Can you make a video on spices and art of spice blending (without loosing their essential flavor) . Please
Hi. You need to melt the chocolate to a high enough temperature to melt out all the different cocoa butter crystals including type 6 which melts at a higher temperature. So we melt our chocolate to 45C to give us a blank slate with all the cocoa butter crystals melted, then seed in our concentrated type 5 crystals with the temperature cocoa butter. Hope that makes sense
Greetings Eddie. Love your channel, love your work! I have a query: You said we can cool down the silk and grate it for use later. Do we need to cool it down in any special way? Rapidly? Slowly? Room temp? I sometimes get to my kitchen with an impromptu idea and just want to execute it immediately. What I'm trying to ascertain is whether or not I could just temper all the cocoa butter I have, grate it and just keep it stored at room temp; so that whenever I'm doing chocolate work, I can just get right into the melting and addition of the silk. Treat it like mycryo essentially
Hi. Yes you could definitely prepare a larger about of the tempered cocoa butter then cook and store it. You could just microplane it into chocolate at 32C or I prefer to re-heat the tempered cocoa butter to 32C too, then it combines very easily into the chocolate :)
Hi, thank you for this video…. Wonder if you can use tempered chocolate at 32 degrees to seed the cooled chocolate melted to 45? (Then I donot need the cocobutter) Thanks, Henrik
Ed, I LOVE your content. Could you please! Please send the original recipe for your special tonic water out? There is no way I can ascertain what you are doing in the videos, though very delightful. I need an actual recipe. Would you be so kind as to send one out? Either for the grapefruit tonic or a regular tonic. Much appreciated XOXO
Hi Ashley, aw thank you. And yes absolutely, for most of the videos I have written up the full recipe and you'll find down in the video description. If you click the 'more' tab under the video it will show you the full video description including the recipe, and the full recipe for the tonic water is in there under that video. Hope that helps :)
I enjoyed your video immensely! I am trying to figure out if I can temper chocolate in my steam oven, because having a steam oven naturally I use it to sous vide instead of an immersion bath. Of course I wouldn't want to tie up my steam oven for 24 hours with this method, but if anyone knows if I could do it in my oven I would be grateful for the information. Thank you for the video.
Hi, if your stream oven keep a very precise temperature - within 0.1C then it should work just like the waterbath, but the temperature does have to be very precise and consistent. A waterbath is probably the easiest, cheapest method for this if you are tempering fairly regularly.
@@EddieShepherd Thank you. I do love gadgets but. with the combi I don't have to get it out, plug it in, fill the basin, then when I am done I don't have to break it down, dump the water, dry it off put it away, etc. I am sure you have used a combi- probably a restaurant type. I am envious! :)) I try not to buy too many small appliances with their own heat source. Like I have a pressure cooker but not an instant pot. I do have a toaster oven, waffle iron, automatic espresso machine, and a deep fryer though.
hi Will, I get mine online and I use the Cacao Barry brand, it comes in 1kg bags, its a little expensive but you dont need to use a lot so I find overall it works out well
No Idea if anyone is checking this anymore, but, could chocholate be tempered like the cocoa butter silk? Hold it at 33.6 degrees for 24 hours and the chocolate should only have type V crystals no? Sure not as quick as other method but is there a reason it wouldn't work?
Hi, no unfortunately just holding the chocolate at 33.6 for 24 hours wont work the same - with a finished chocolate there are cocoa solids & sugar etc suspended in the the cocoa butter - this dramatically slows and disrupts the formation on the type 5 crystals in the cocoa butter and you also still have type 6 crystals which need to be melted at a temperature over 33.6C. The cocoa butter silk method is effective because of the purity of the cocoa butter and how quickly and effectively the type 5 crystals form and multiply at that temperature when they dont have other solids etc disrupting that pattern, and then for seeding the melted chocolate you are adding a concentrated small amount of prepared type 5 crystals in the form of the silk
@@EddieShepherd hey! Thanks for the answer. I was mostly wondering as a way of keeping chocolate on "stand by" for long shifts of chocolateering. But tempering a new batch with silk is (hopefully my silk will be ready tomorrow) quick enough that tempering each batch as needed doesn't sound too bad. Many thanks for the answer!
Could I retemper colored cocoa butter by heating it to 33.6 C via sous vide? I am getting inconsistent results with mine (some parts stick to the mold but others seem fine) so I have a feeling some of it has fallen out of temper.
yes that should work work great, or you could melt it then add in a touch of pre-tempered cocoa butter ice it drops to 33C. It does sound to me like the coloured cocoa butter has come out of temper, thats happened to me in the past
