Sous vide

stearns · 05-12-2017, 02:24 PM

I had made my own cheese slices, following a recipe similar to this one but with a few different types of cheese as ingredients, I made it about 2-3x the thickness of normal cheese slices and I think the consistency was good. I wouldn't want it too hard so that it isn't oozy, but I haven't looked further into what types. I think the cheese was good, I just didnt seal all the seams perfectly. I made them using 2x 4oz patties each, I think if I just added an ounce to each there would be enough surface area on the edges to seal better. If I get around to trying again soon I'll post back with any changes in the outcome

05-12-2017, 02:24 PM	#10
stearns Dogbert Consultant Join Date: Oct 2008 First Name: Ben Location: Park Hill Posts: 5,422 Trading: (50)	Re: Sous vide I had made my own cheese slices, following a recipe similar to this one but with a few different types of cheese as ingredients, I made it about 2-3x the thickness of normal cheese slices and I think the consistency was good. I wouldn't want it too hard so that it isn't oozy, but I haven't looked further into what types. I think the cheese was good, I just didnt seal all the seams perfectly. I made them using 2x 4oz patties each, I think if I just added an ounce to each there would be enough surface area on the edges to seal better. If I get around to trying again soon I'll post back with any changes in the outcome __________________ "Ignoring all the racket of conventional reality" - Keller Williams