To Shock or not to Shock? (Sous-Vide)
(OP- 2017) If I had a quarter for every time someone in the Sous-Vide groups asked this question, I'd be rich. If I had a quarter every time someone gave an opinion, I'd be filthy rich. You get my point. A friend of mine (Tal Nizani) asked me to explore & document what might be the differences between shocking and not shocking. Tal knows I love this stuff, and I am more than willing to run experiments. This has been discussed ad nauseam, but no one has ever documented any results to my knowledge. My mantra has always been to SHOCK. When someone would pose this question to me directly or ask it in one of the food grou ps, my canned response was as follows. I f you don't shock first, you're adding heat to a protein that is already at its optimum temperature, which means it is going to higher than the SV-Process temperature. Once you remove the protein from the bath, let them rest at room temperature for up to 10-Minutes on a cool surface. Alternatively, ...