Why Don’t You Try Some S’mores Sauce?
Hello friends and welcome back toWill It Sous Vide? , the column where I usually do whatever you want with my immersion circulator. This week I am taking a break from more serious sous-vide studies and bringing s’more into the house.
While it wasn’t one of the hottest topics in the past week , I was fascinated and intrigued by this proposal, which, if you think about it now, might seem like a troll.
But Claire, some of you will argue, is probably the dumbest thing you could choose. You’re right, of course, but let me remind you that I was the first person to ever see Hot Pocket, and if that didn’t make you realize that I am a very stupid person to do it. very stupid things, I don’t know how to help you.
Anyway. I am a pretty big enthusiast. Not only do I enjoy them outdoors in the summer months, but I am also a big fan of grilled meats, which I have perfected , if I say so myself.
To see if I could bring the two loves of my life together, I gathered up the usual supplies and started very straightforward. Structural problems arose immediately.
As you can see above, my first attempt at vacuum sealing the s’more resulted in a cracked cracker, which is pretty unacceptable. Then I tried again, this time pressing the seal button on my FoodSaver before it finished sucking air from the bag. I then dipped the s’more into a 90-degree bath (because that’s the melting point of most chocolate), weighing it down with a can of water because the s’mores are quite buoyant.
The sous-vide s’more had the problems you expect from him. The chocolate didn’t melt evenly (actually, I didn’t expect it), the Graham crackers became soft, and the marshmallows were clearly not browned or even melted as well. I thought about increasing the bath temperature so that the two sweet toppings melted a little faster, but that wouldn’t solve our raw Graham cracker problem.
So s’mores won’t work in a bag, but what about dipping s’mores in a jar?
I took two of my wider cans and made two of them, lined with marshmallow and chocolate layers, using chocolate chips in one and a broken Hershey’s bar in the other. Then I put them both in a 150-degree bath (because I was tired of waiting) and let them spin a little.
After half an hour, the Hershey chocolate had completely melted, but the chips still looked pretty hard, so I gave the pot of chips another half hour. (They still held their shape pretty well, but it makes sense because that’s what chocolate chips are for.)
Then I set fire to the top of these assholes, which was a real treat for me because I love a good torch.
Then it’s time to dip into our not-so-wet Graham crackers.
So, will there be s’mores sous vide?
Answer? Not in the traditional sense, but I really love these little pots of chocolate marshmallows. Could you cook a similar dish in the oven? Yes, but there is something reassuring about watching the pitchers whirl in your little Jacuzzi.
In terms of chocolate, I would recommend anything from the milk bar as it will melt in the most pleasant way (chips are too good for the job). Another funny thing was the use of a flashlight. Seriously, how cool would it be to get these babes out of the bathtub and burn them at the table at your next dinner party? It would be a little silly, but it’s actually cool.