So I’m not sure I’ll get an answer before I have to make a decision, and I can’t find a good answer with a google search.
So I’m making custard sous vide in mason jars for a party this weekend. I did a test batch the other night and they came out a little soft for my liking - so I’m remaking them.
I’ve done a lot of sous vide but never something for this short a time, they cook for an hour . . .
The test batch was cooked at 176 for an hour - result was a little too soft (tasted great but too runny) If I’m being honest, 1/2 were too soft and 1/2 were just a little too soft.
So I redid them, they just went into the bath. After looking around the web there are recipes (for flan, etc) that go up to 180 for 2 hours (the highest and longest I found).
This time I was going to try them at 179 for an hour. But I paid more attention this time. Putting them into the bath (there is plenty of water, so that isn’t the problem) dropped the temp from 179 to 171.9 and 25 minutes in we are only back to 177.
So now I’m wondering if I should have stayed at 176 and just started timing the hour once the bath came back up to temp? I’ve always started timing once whatever went into the bath and never really paid that much attention to the temp drop - if you’re cooking for 24 hours, what’s 30 minutes to come back up to temp. But with only a 1 hour cook time, do you think the intent it to start timing once the bath is back up to temp???
Hmmmm changed too many variables at one time.
So the bath is at 179 (or will be shortly) - do I just time for 1 hour from start (thus only changing the temp) - or should I do 1 hour from when the bath gets back up to 179 (too late to keep it at 176 at this point really) . . . ???
sorry for the rambling post