Newbie question. First time crème brûlée. I put the lids on finger tight. Are the bubbles normal?
by Altar_Boy_3
9 Comments
Euphoric-Highlight-5
I’ve only made it once, but I believe the bubbles are completely normal. I think that’s why you don’t tighten the jars so the internal pressure caused by heat expansion doesn’t break the jars
wagglemonkey
It’s just dissolved o2 in the water coming out.
experimentalengine
Yep, they’re normal. They always freak me out because I assume they must be filling with water.
Last time I made crème brûlée I accidentally got one of the lids just a little too tight, and the bottom of the jar broke out.
Altar_Boy_3
Thanks!
Pangmonger
I believe canning jars are made to let air out as the heat makes the air expand.
StaysAwakeAllWeek
The hotter water is the less soluble gases are in it. It’s the same reason why carbonated drinks fizz so much more at room temp than when they are cold. So this is just air that was dissolved in the water before you heated it being expelled
RoboticMurse
Heat leads to the air inside the jar to expand and then expelled via the bubbles. This is why it’s important to not over-tighten the lids. Once the jar has cooled, the air in the jar will cool and should cause a vacuum-like seal with the lid.
shadowtheimpure
Are you familiar with home canning? Same principle. The heated air is expanding and forcing its way around the sealing compound forming a vacuum in the jar when cooled.
BuddyDaElfs
I never thought about making crème brûlée in my sous vide. Now I will do it this weekend. Thank you for the idea.
9 Comments
I’ve only made it once, but I believe the bubbles are completely normal. I think that’s why you don’t tighten the jars so the internal pressure caused by heat expansion doesn’t break the jars
It’s just dissolved o2 in the water coming out.
Yep, they’re normal. They always freak me out because I assume they must be filling with water.
Last time I made crème brûlée I accidentally got one of the lids just a little too tight, and the bottom of the jar broke out.
Thanks!
I believe canning jars are made to let air out as the heat makes the air expand.
The hotter water is the less soluble gases are in it. It’s the same reason why carbonated drinks fizz so much more at room temp than when they are cold. So this is just air that was dissolved in the water before you heated it being expelled
Heat leads to the air inside the jar to expand and then expelled via the bubbles. This is why it’s important to not over-tighten the lids. Once the jar has cooled, the air in the jar will cool and should cause a vacuum-like seal with the lid.
Are you familiar with home canning? Same principle. The heated air is expanding and forcing its way around the sealing compound forming a vacuum in the jar when cooled.
I never thought about making crème brûlée in my sous vide. Now I will do it this weekend. Thank you for the idea.