Cookaholics Bulletin Board

Interesting article on Pate de Champagne cooked sous vide. This will go on my list of things to try. What do you all think?

http://ourdailybrine.com/pate-de-campag ... de-recipe/

--Lisa

Lisa - I am unfamiliar with removing veins and sinew from the livers. Is this necessary since it is all being ground?

Wino,
Some how I never saw your response to this. I don't bother with the small amount of veins in chicken liver. I don't include kidney in my pate, and it may need it more than the livers do.

--Lisa

I actually pulled this thread out to say I was trying something new tonight: yogurt. I keep considering a yogurt maker, but I know I really don't need one. I've tried the hot pad method and the dehydrator method and they both worked, although the dehydrator method left really thick yogurt.

I did a search tonight and Ruhlman has a recipe on the Sous Vide Supreme blog. Tonight I am trying that method. I used a quart of whole milk and 2 tbsp of commercial yogurt. I did a normal yogurt preparation (scald, cool, add starter, mix well). I poured the mixed milk into a 1/2 gallon mason jar, topped with a plastic lid and stuck it in a cambro with warm water and the Nomiku set to 104. I'll pull it out tomorrow early evening, going close to 24 hours. I will likely stir and strain to get a thicker version.

Has anyone tried this before?

--Lisa

Tried it? I am not even really sure what you said.

Mary

We have a yogurt maker (Cuisinart? Not home ATM). We always let our yogurt go much longer than the times stated in the yogurt maker cookbook. Not sure we've gone 24 hours but it should give you some good, tart yogurt. 104 degrees should be about right. We also strain for a more Greek style. If it goes too far just stir a little of the whey back in.

Thanks, Pete. I haven't tried that. I did let it to go far one time in the past and I just made cheese. Nice to know it is salvageable!

--Lisa

Reporting back that the yogurt was a success. The idea behind the long ferment is that it will have less lactose left,and since I am lactose intolerant, that is a good thing. I let it go about 22 hours. At the end of the ferment, I just stirred it well and drained it slightly though a coffee filter. I used a quart of milk, and after draining off 8 oz of whey (just enough for a loaf of breadmaker bread, too), I ended up with 4 wide-mouth half pint jars. They are just underfull enough to add honey or preserves and close it back up. The flavor was very good as well.

--Lisa

I've always thought that my yogurt got too tangy when I let it go that long. But I used an inexpensive yogurt maker that maybe didn't keep the heat that consistent. I haven't tried SV yogurt, may have to give it a whirl...

I like it tangy. I'll often keep the commercial stuff sealed in my fridge until after the expy, to let it ripen.