Originally posted by lLowjiber
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Sous Vide Technique - Purge
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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!
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EdF probably going to add it to my pulled beef. If I had some mashed taters...
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Good use. Adding it back is a lot like crutching a chuckie and then adding the drippings back.
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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?
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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!ðŸ‘
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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.
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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.
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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.
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WSCGC (Weber Summit Charcoal Grill Center W/ SNS Plus, DNG
Texas Original Pits Offset Smoker
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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!
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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
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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.
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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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