Purge Results
Historically, I've chucked the results of The Purge when doing sous-vide. This was a gigantic mistake. I just didn't know what to do with it and it was never quite right for anything. The linked article was a revelation of sorts and I wanted to show the results of my first use of this technique.
I had two pork shoulders, bone in, about 3 lbs a piece, in sous-vide for 24 hours at 165º. They're my base for carnitas this weekend. I ended up with about 2 1/2 cups of liquid after filtering (and giving up on the last 1/4 cup). The best part? I refrigerated my pure pork juice last night and ended up with the attached image.
I'm holding this sideways to show off the fact that this is gelatin after a night to cool. This is pure, perfect, pork juice. As someone who makes a ton of broth (I drink the stuff on its own pretty regularly), I know this is going to make a nice addition.
Any other suggestions for how to use this stuff? Reduction? Sauce? Au jus? I do know I'll be extracting this stuff on subsequent cooks, even from "lesser" meats like ground beef.
I had two pork shoulders, bone in, about 3 lbs a piece, in sous-vide for 24 hours at 165º. They're my base for carnitas this weekend. I ended up with about 2 1/2 cups of liquid after filtering (and giving up on the last 1/4 cup). The best part? I refrigerated my pure pork juice last night and ended up with the attached image.
I'm holding this sideways to show off the fact that this is gelatin after a night to cool. This is pure, perfect, pork juice. As someone who makes a ton of broth (I drink the stuff on its own pretty regularly), I know this is going to make a nice addition.
Any other suggestions for how to use this stuff? Reduction? Sauce? Au jus? I do know I'll be extracting this stuff on subsequent cooks, even from "lesser" meats like ground beef.
Attached Files
