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Sous Vide Technique - Purge

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  • MBMorgan
    Club Member
    • Sep 2015
    • 5920
    • Colorado
    • > Weber Genesis EP-330
      > Grilla Grills Original Grilla (OG) pellet smoker
      > Pit Barrel Cooker (gone to a new home)
      > WeberQ 2000 (on "loan" to a relative)
      > Old Smokey Electric (for chickens mostly - when it's too nasty out
      to fiddle with a more capable cooker)
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      > Thermoworks Smoke
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      > Thermoworks Thermapen
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      > Anova sous vide circulator
      > Searzall torch
      > BBQ Guru Rib Ring

      > Favorite Beer: Guinness Extra Stout, Fat Tire, Anchor Steam, or Alaskan Amber
      > Favorite Wine: Klinker Brick Old Ghost Zinfandel or Matetic Corralillo Winemaker's Blend
      > Favorite Whiskey: Balvenie Double Wood Scotch or Jameson Irish

    #16
    Originally posted by lLowjiber View Post
    I'm just putting my toe in the SV waters
    OK ... There's a joke in there somewhere ... just need a little more caffeine to think of a good one ...

    Comment


    • Lowjiber
      Lowjiber commented
      Editing a comment
      LOL... I'm glad someone appreciated my somewhat lame joke. Thanks

    • Michael Brinton
      Michael Brinton commented
      Editing a comment
      Did you ever read the Amazon questions about the Anova? It's hilarious how many people are looking to use a sous vide device to warm their feet.

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      That'd be one way. But one wonders.
  • Dr ROK
    Charter Member
    • Dec 2014
    • 1349
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      Beverages - Is there really anything other than Guinness? Oh yeah, I forgot about tequila!

    #17
    Last night I sous vide a mini prime rib roast that I coated with Cow Crust prior to cooking. The purge was excellent in the au jus I made. Gave the au jus the same flavor as the rub. Perfect match. I sautéed a clove of garlic in evoo, added about a half cup of cabernet and reduced till syrupy. Then added a can of Campbell's consume and a sprinkle of beef base and the purge. Reduced a bit and man was it tasty. Thanks for posting this process/technique!

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Sounds fantastic. Flavoring purge is the main reason to put anything in the bag.
  • fuzzydaddy
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    • Nov 2014
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    #18
    I could (almost) drink this it smells so good. Thanks Potkettleblack! This is from my chuck roast.

    Click image for larger version  Name:	IMG_1116.jpg Views:	1 Size:	1.52 MB ID:	267637

    Comment


    • EdF
      EdF commented
      Editing a comment
      What'cha gonna do with that?

    • fuzzydaddy
      fuzzydaddy commented
      Editing a comment
      EdF probably going to add it to my pulled beef. If I had some mashed taters...

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Good use. Adding it back is a lot like crutching a chuckie and then adding the drippings back.
  • TheCountofQ
    Former Member
    • Apr 2015
    • 503
    • Tulsa, Oklahoma

    #19
    Am new to this, so please bear with me.

    Have tried filtering, as suggested, a couple of times now. It seems to be a terribly slow process, that is much longer for this stuff to drip through a coffee filter than say... coffee. Have even had the filter rupture (#4 cone type), releasing the cloudy mess into the clarified, I assume just from weakening over time with liquid in it.

    Could it be that the cuts I have attempted (shank) are such collagen rich, that it is just gumming up the works? I thought maybe thru a fine strainer first, to remove some of the larger bits of albumin protein, then thru the coffee filter. Still it seemed to be a less than fruitful effort.

    Am I the only one who experiences the very long filtering times, or is it just something to be expected?

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I use a coffee filter in a mesh strainer. If there's a lot of albumin, it's probably clogging the filter. If you can skim some of that, it should flow better. If it's really collagen rich, as shank purge would be, it might be that a skim and a fine mesh is gonna be good enough.
  • Breadhead
    Banned Former Member
    • Jul 2014
    • 1

    #20
    Slapping my forehead gently because of my recent injury... Today is the first time I've seen this tremendous post.🙀

    Potkettleblack ... this fills in lots of blanks about Sous Vide cooking for me. I've struggled with how to properly use the purge from day one of my SV cooking exploration. I salute both you and John Henry for your contributions on this topic.🤗

    Thanks again... I feel more informed now!👏

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Happy to help. You can use unfiltered purge, but it comes out muddled and cloudy.
  • Amajeff99
    Club Member
    • Feb 2017
    • 215
    • CT
    • I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.

    #21
    great thread love the knowledge, even though I do not have a sous vide,............. yet.

    Comment


    • Breadhead
      Breadhead commented
      Editing a comment
      Add a SV circulator to your MCS wish list... you're going to love it.😎
  • binarypaladin
    Club Member
    • May 2017
    • 266
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    #22
    I did my first roasts sous vide recently and knew the juices had potential but... I whiffed hard. Now I understand what happened. Thanks. I got an idea for... heck, I bet that would make a lovely addition to French onion soup.

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      Would kick up the flavor of the consommé.
  • Robd71
    Club Member
    • Jul 2016
    • 18
    • Milwaukee, WI

    #23
    Is microwaving absolutely necessary? Or can you just strain through the coffee filter?

    Comment


    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      You need to coagulate the albumin. Boiling is the most efficient way. Microwave is the fastest way to that. You could cook on the stovetop.
  • allsid
    AmazingRibs.com's Head Fire Starter
    • Apr 2017
    • 342
    • Missoula, Montana USA
    • Check me out on Instagram:
      @GrillingMontana

    #24
    Thank you Potkettleblack for this tutorial! The microwave trick is a game changer. I used it this week with 2 prime strips cooked from frozen at 131. Was surprised to see almost 80% of the purge coagulated, but I strained and deglazed some asparagus with the liquid and got high marks with SWMBO.

    Comment

    • Spinaker
      Moderator
      • Nov 2014
      • 10375
      • Land of Tonka
      • John "J R"
        Instagram: JRBowlsby
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        Minnesota/ United States of America

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      #25
      Great tutorial indeed!

      Comment

      • lonnie mac
        Club Member
        • Jul 2016
        • 1292
        • Bacliff, TX
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        #26
        Tried this for the first time tonight using some SV Pork Tenderloin purge. For years I have ruined a pan sauce or two. Not anymore! This trick just worked FANTASTIC!!! Thanks for this tip man. The goobers just coagulated up into a huge ball. Didn't even need to strain. Just carefully poured out the goodness into my pan sauce.

        Click image for larger version

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        Comment


        • Spinaker
          Spinaker commented
          Editing a comment
          Great to see you rocking and rolling in the kitchen again, Lonnie.
      • lonnie mac
        Club Member
        • Jul 2016
        • 1292
        • Bacliff, TX
        • Motovlogging for the freedom of old Hippies...

          https://www.youtube.com/c/LonnieMac

          Home of Brutus Ten!

          http://www.alenuts.com/Alenuts/Alenuts.html

          Pits:

          Weber Performer Deluxe W/ SNS, Craycort CI grates

          WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG

          Texas Original Pits Offset Smoker

          RecTec 590

          WSM 18" W/ Upside-down door mod

          Camp Chief Flattop, The big one...

          Weber Genesis II S-335

          Texas Fire Pit

          Thermos:

          Maveric's Most all of em...
          FireBoard W/ Fan Control, GURU Fan
          ThermoWorks, most all of em...
          Meater

        #27
        Thanks brother! This was a revelation to me and my Diablo Mustard reduction sauce over my SV Tenderloins! I'll never do it any other way now.

        Click image for larger version

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        Comment

        • Skip
          Founding Member
          • Jul 2014
          • 2842
          • Blue Earth, Minnesota
          • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

          #28
          I guess that I somehow missed this when it originally posted. Thanks everyone for the wonderful information! Maybe I'll finally be able to make a decent sauce for SV'd proteins!

          Comment

          • Sweaty Paul
            Founding Member
            • Aug 2014
            • 1304
            • Hays, KS
            • Green Mountain Grill - Jim Bowie
              (I've never regretted having too much grate space).

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            #29
            Excellent post.

            Comment

            • fzxdoc
              Founding Member
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              #30
              Why had I not seen this before? I've been nuking the purge, hoping for some tasty filtered juice, but most is solid; very little liquid, at least for shorter cooks. Perhaps this works best the longer the cook?

              Kathryn

              Comment


              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                Depending on how they were frozen, ice crystals of various size are formed in the meat. When they defrost, the fibrils are torn, depending on how the item was frozen. The faster the freeze, the smaller the crystals.

                Meat that's been twice frozen will give you a lot of purge. Fresh will give you less.

              • fzxdoc
                fzxdoc commented
                Editing a comment
                I always learn something new from your posts. Thanks so much, Potkettleblack .

                K.

              • Potkettleblack
                Potkettleblack commented
                Editing a comment
                When I am able, I might own a PBC, and everything from you I've read will repay me more than twice.

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            Green Mountain Davey Crockett Grill

            Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

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