If you love candy and are a fan of sous-vide cooking, then we have good news: the sous-vide technique is perfect for candy-making. To help you get started, we’ve put together this helpful list of links guaranteed to get you off to a sweet start.
Sous-vide Cooking and the Candy Lover
Chocolate: According to The Food Lab, the sous-vide technique is the best way to temper chocolate, beating out other home methods such as using the stovetop, the microwave, the food processor, and even your hair dryer.
Candy Chews: If you wish to make Starburst-style candy chews, you are only seven simple steps away–if you own sous-vide equipment, that is. If not, you’re stuck buying your tart, pre-packaged fruit candy at the store just like everybody else.
Candied Fruits: Turning fresh fruits into candied items has long been a staple of fine dining. Now you can learn how to make your own candied blood oranges to round out your menu when you cater fancy parties.
Caramel Sauce: What turns a simple tray of freshly-cut fruits into a fine-dining experience? How about a homemade caramel sauce, sous-vide style? Described as “incredibly creamy, sweet, simple, and addictive,” this recipe is sure to be a winner at your next catering event.
As you plan your menus for spring, remember that we here at Thermodyne Foodservice Products, Inc., have been in the business of providing quality food warmers for commercial kitchens since 1987. We carry a full line of holding products guaranteed to keep your kitchen running smoothly and efficiently. For more information on our product line, please feel free to contact us.
