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Sous Vide Technique - Purge
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a few questions. As it is lamb I am ultimately planning for, which is a little salty to begin with, I should be really aiming for what, a 1/4 tsp per pound of salt? For a boneless leg, how long to cook, & at what temp? This is a little out there for christmas dinner, but we are going with East Indian theme. (mix of carnivores & stooped vegans, so Indian flavours work) Lamb plan is tandoori flavours. I want it to be rare side of medium.
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Wow. Thank you!. I am uber new to SV. Also after being a fan of Meathead et al from 2014(ish?) this is my 1st comment in the pit forum. I'm shy n stuff. Anyhoo. I am an ex-aussie living in Canada. So Christmas means Lamb! I do not have an SV, however I have been playing with my digital thermometer and a saucepan of water on the stove top for a day or two. I can confidently get it to sit steady at 130. I am dry brining a 2" chuck that I intend to do a dry run on tomorrow....
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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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Great to see you rocking and rolling in the kitchen again, Lonnie.
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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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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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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.
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Is microwaving absolutely necessary? Or can you just strain through the coffee filter?
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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.
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I wonder if it would work as "smoothie fodder." It sounds gross but it'd probably disappear in a decent smoothie. I wonder what dehydration and pulverizing would produce (besides a lot of work).
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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.
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