Jump to content
Sign in to follow this  
voyager

Making yogurt, descending heat method

Recommended Posts

Mm, kishk. Why haven't I tried yogurt yet In the combi oven? (I did finally use it for preserves, after overbuying a bunch of stuff this summer.)

Share this post


Link to post
Share on other sites
Guest Ptipois

Agreed. But it also suggests the difference from yogurt makers that maintain a constant temperature for a fixed time.

 

That's exactly the point. The temperature is not constant. It's pretty high at the beginning, the idea is to have it decrease slowly, hence the blanket and thick vessel. In French the method is called "chaleur descendante". There is no fixed time — generally the yogurt will be ready in 4 to 6 hours, but if you wait longer, it's OK and even firms up in the cold vessel.

In the same manner I make crystal-boiled chicken, same heavy cast-iron cocotte, boiling water + aromatics, drop chicken in it, cover, boil for 5 minutes, take off heat, wrap in blanket and wait until the water is just lukewarm. 3-4 hours. Best chicken ever and incredible stock, too. That method even improves a not-perfect chicken.

Share this post


Link to post
Share on other sites

Thanks for revisiting crystal boiled chicken.    This is one of those recipes so simple that I always have to look it up to make sure I'm not missing something.    Will try this method next time.

Share this post


Link to post
Share on other sites

Thanks for revisiting crystal boiled chicken.    This is one of those recipes so simple that I always have to look it up to make sure I'm not missing something.    Will try this method next time.

The "crystal boiled chicken" I remember from some of the first cookbooks (of Chinese cuisine) I owned - called white-cut chicken, I believe, in some of those books...I could never really believe that a whole chicken could be poached in water that was essentially cooling down, but indeed, it's a great method.  

Share this post


Link to post
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
Sign in to follow this  

×
×
  • Create New...