You'll Be Amazed At How It Turns Out!
“Sous Vide” is a unique cooking method in which people place food into plastic bags and immerse them in hot water to cook for a certain amount of time. It usually makes any food you try it with turn out amazing. It is also an incredibly simple method that anyone who cooks can master because all you need to do is get the timing right.
“Sous Vide” Means “Under The Vaccume” In French It Is For Pressure Cooking Food & Commonly Used By Chefs Who Know What They're Doing
So if you have ever “Sous Vide”, you may have tried cooking anything from meat, fish, to mashed potatoes and maybe even desserts. However, we bet you have never tried it with cheesecake before. When we saw what happened when one person tried it, our mouths fell open!
Who Would Of Knew That Cooking Cheesecake Could Be So Easy!
This person's results after “Sous Vide” with a cheesecake blew our minds! It completely changes everything we thought we knew about cheesecake! Once you learned what happened, you'll be completely stunned.
To Find Out What Happened When One Person Used The “Sous Vide” Method To Make Cheesecake, Please Head On Over To The Next Page Where We Will Reveal Every Shocking Detail…
yes it is… Not so pretty later on …[hehe].
I just sous vide a whole cheesecake the other night, and it turned out amazing. Silky, velvety, soft and consistent texture from inside out. I used oven bags. it took me three bags before I got it just right. First I made the mistake of sealing the bag before putting it in the bath thinking the weight would outweigh the air. Nope. So i pulled it open, and then got a new bag, and submersed it and then tied it off which was tricky because hot. the problem on that one was that the pressure of the water directly on the cheesecake caused it to concave in the center, and push up on the sides. Third try, I took a piece of parchment paper laid it directly over the top then took the bottom of another spring-form pan laid it on top and then submersed and tied off the bag. When it was done, somehow water had gotten in. I am not sure if I didn’t have it closed tight or if there was a puncture or if the oven bags are water permeable. It didn’t do any damage and no cheesecake leaked into circulation. I just poured off the water. It was really only on top and hadn’t penetrated the cake. I pulled up the parchment and let it cool and set over night. Your trick of using the sink and cold water is an excellent idea, one I’ll probably use for just about everything from now on.