Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
1 hour ago, TdeV said:Sorry to belabour what must seem obvious, @gfweb @Dave the Cook @rotuts,
if my corned beef is covered in thick creamy stuff (presumably the papain, etc.) and a spice bag,
should I omit that creamy stuff in the sous vide cook?
And @Duvel, if that is mustard sauce, could you please give recipe?
I suspect that the slime is hydrolyzed protein...like gelatin...but from papain action on the meat.
I'd wipe off the slime
1 hour ago, TdeV said:Sorry to belabour what must seem obvious, @gfweb @Dave the Cook @rotuts,
if my corned beef is covered in thick creamy stuff (presumably the papain, etc.) and a spice bag,
should I omit that creamy stuff in the sous vide cook?
And @Duvel, if that is mustard sauce, could you please give recipe?
I suspect that the creamy stuff is hydrolyzed protein...like gelatin...but from papain action on the meat.
I'd wipe off the slime
