Toasted Cream

Author

Wes S

Steaks, porks, chickens, and stuff ????

Prep Time: 00:00

Recipe Time: 24:00

Temperature : 180F / 82.2C

Ingredients

• 1 pint heavy cream
• 1/4 tsp baking soda

Directions

1. Set your Anova Sous Vide Precision Cooker to 180.0ºF / 82.2ºC.
2. In a medium bowl, whisk together cream and baking soda (if using).
3. Place zipper-lock bags or vacuum bags in a tall pitcher or jar to stand them upright, then pour cream into bags.
4. Remove air from zipper-lock bags using the water displacement method, or use a vacuum sealer to seal vacuum bags.
5. Cook for 24 hours.

1. Remove bags of cream and chill in the refrigerator before using.