Purge is the term I have been taught for the stuff that is extracted from the item when cooking sous vide. In the attached picture is a chuck roast I did for 54 hours at something like 133*F. All that stuff that is in the bag is the splash of liquid smoke I put in the bag and the purge. Oh, and the chuckie.
Purge can be culinary manna. But, following instructions like "reduce the juices from the bag" or "add the bag juice to your favorite BBQ sauce" can produce ugly result with off flavors.
Purge contains a number of proteins in water. Albumin is the problem. If you're up on your food science, you may remember albumin from egg whites, where it's the primary protein in the firm part of the egg white.
If you've ever tried to reduce your purge, you've likely gotten a cloudy result with a muddled flavor. We have the technology, we can rebuild the purge into something golden.
-Work in progress-
Purge can be culinary manna. But, following instructions like "reduce the juices from the bag" or "add the bag juice to your favorite BBQ sauce" can produce ugly result with off flavors.
Purge contains a number of proteins in water. Albumin is the problem. If you're up on your food science, you may remember albumin from egg whites, where it's the primary protein in the firm part of the egg white.
If you've ever tried to reduce your purge, you've likely gotten a cloudy result with a muddled flavor. We have the technology, we can rebuild the purge into something golden.
-Work in progress-
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