The timing accounting for thickness is a much needed advancement. Most sous vide recipes just assume a fairly consistent thickness but if you have a wireless probe you'll see how much of a difference a 4 cm makes on time
Is that device rated to be submerged in hot water for a long time? Last time I checked it was water resistant, not waterproof. Hopefully it now may be. I have been wanting to get one of those if it works submerged. Cheers, Peter
@peterdurand3098 after this I looked a bit and it's likely not going to work well, or at all. I think it's sufficiently water tight if it hasn't been subjected to 550 and above temps repeatedly but submerged in water the contacts are connected and it thinks it's docked and shuts off. Also, water is really good at blocking the signal so even if you cover the end you still might not be able to read it very well. A comment on Reddit from the company says they might address the former but there's no real way to address the latter.
This is a pretty cool new tool. I have been wanting to replace my older Joule for a while. I usually use mine for desserts or for yogurt. I’m currently working on a recipe for goose confit. Keep up the great content. I would love to see some content about using sous vide for dairy fermentation, cooking recipes and preservation.
It would have been better if you guys had used beef instead of pork. It would've been easier to see gray bands and difference of textures. That aside, VERY cool and informative video!
Per Dave: HydroPro Plus is rated to 45 Liters, and we recommend using one of our custom cut lids with such a large bath. Due to the significant surface area of the water in a large vessel, you'll be battling evaporation and evaporative cooling. The lid solves that problem.
Interesting as always. Can anyone advise me on how to sous vide yogurt to caramelise? I use the ivide app recipes. They suggest 72oC for 12hrs. I've tried this several times, but it hasnt worked. I've cooked yoghurt in the oven which has given a lovely caramelised flavour but has curled the yoghurt! This is something I'm desperate to perfec. Any ideas would be deeply appreciated.
Per Dave: I've never tried it. I see it being very difficult trying to make that work, but maybe try adjusting the pH with baking soda and pressure cooking it, but I think that will curdle it to. Toasting some NFMS and then adding it into the milk before culturing might be something to consider but never tried that either.
Could you just stick the Meater® thermometer into the meat and seal it inside the bag with the meat? Then you could just read the core temp by Bluetooth with your phone.
Per Dave: It depends on the model. Not all of them are 100% waterproof and they do not list their IP rating. Personally, I'd only feel comfortable with an IPX8 rating or better.
I like to do alot of Sous Vide + Barbecue. Does delta cooking only apply to bringing a huge hunk of meat like Brisket up to temperature faster or will it also breakdown connective tissue faster as well? Also, how many gallons of water is the Pro+ rated for cooking in?
Per Dave: Delta cooking is a technique best-suited for lean, "quick cooking" cuts. Like the pork shop in the video, or a tomahawk steak as another example. If it's conversion of collagen to gelatin that you're after, low and slow (no delta) is still the best method. HydroPro Plus is rated to 45 Liters, and we recommend using one of our custom cut lids with such a large bath. Due to the significant surface area of the water in a large vessel, you'll be battling evaporation and evaporative cooling. The lid solves that problem.
@@Modernist_Pantry That actually sounds like fun. I love dissecting videos and learning as much as I can about this kinda stuff. Especially related to food preservation and cooking. I work in healthcare so I’m not sure if my skill set matches what you would need exactly, but hey if you’re serious let’s talk. Also, as a viewer I have always really wanted to see a behind the scenes video of Modernist Pantry, a glimpse of recipe development, product testing, content creation and supply distribution.
![Sous Vide Hack: How Delta Cooking Can Save You Hours! [WTF - Ep. 354]](/img/logo.svg){kind=logo}
