Toasted Cream
Steaks, porks, chickens, and stuff ????
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Precision® Cookers
Sous vide made easier than ever.
Ingredients for 1
1 pint heavy cream
1/4 tsp baking soda
Directions
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Step 1
Set your Anova Sous Vide Precision Cooker to 180.0ºF / 82.2ºC.
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Step 2
In a medium bowl, whisk together cream and baking soda (if using).
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Step 3
Place zipper-lock bags or vacuum bags in a tall pitcher or jar to stand them upright, then pour cream into bags.
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Step 4
Remove air from zipper-lock bags using the water displacement method, or use a vacuum sealer to seal vacuum bags.
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Step 5
Cook for 24 hours.
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Step 0
Remove bags of cream and chill in the refrigerator before using.