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I really want to improve the flavor of my chicken breast so I want to try to inject brine with fat and flavors.
I would like to try brining with some hydrocolloids. The one example I found is this: https://torontofoodlab.com/2013/08/20/meat-tenderizing-with-a-carrageenan-brine/.
However I cannot apply that to my chicken breast because I am cooking it sous vide, so the chicken will not reach the temperature needed for the carrageenan to gel.
I am thinking of using Methyl cellulose, first disperse in hot water, then leave it for 24 hours in the fridge, then add salt, fat and flavors and inject it.
I am afraid that until it reaches the 50C or 60C that the Methyl cellulose needs in order to gel, the liquid will escape.
By Anonymous Modernist 760
Thanks for putting up this forum 🙂
I would like to bake using a combination of sous vide and a conventional oven. Would it be possible to put the dough in a vacuum bag cook it sous vide at 37C for the dough to raise optimal and then put it in a conventional oven?
By Chef Hermes Blog
Warm Onion Bavarois
* 300g Sweet Onion purée
* 250g Whole milk
* 150g Whipping cream
* 150g Chicken stock (or fresh vegetable nage, not stock cubes)
* 3.5g Gellan gum
Lightly grease with vegetable oil the moulds you intend to use (darioles, ramekins etc) and set to one side.
In a pan (but not on the heat), whisk together all the ingredients.
Place on a medium heat and whisk continuously, the mix will start to thicken slightly. Carry on whisking for a further 3-4 minutes when it has started to bubble. Then quickly pour into the greased moulds & chill.
To reheat for serving, just place the ramekin in a pan of water and simmer gently for 8-10 mins.
I have been buying country style bone-in ribs instead of bone-in pork chops. I season them with a rub very similar to Emeril's Rustic Rub spice rub and use a heaping tablespoon a rendered Nueskie's Applewood smoked bacon fat in the Food Saver vacumn bag. We have been using 2 ribs in the bag but have made the decision to switch to one to split. The meat is so rich and flavorful that we can easily split one and enjoy the meal even more.
For a sauce, I cobbled together a sauce made with the juice of half a valencia orange, the pulp from 1 passion fruit, 1 cup pitted cherries (I used rainiers and bings in this one), 1 tsp Dijon mustard, 1/2 cup white wine, juice from 1 lime, 2 tsp honey, garlic cloves crushed (I used roasted garlic that I keep in the fridge and 'crushed' them in my 'special' coffee grinder(2)) and 1 medium sized shallot. I used the same bacon fat to soften the shallots, then added the rest of the ingredients and let it reduce by about a third and then let it rest and reheated it when the pork ribs were done.
I kept them in the sous vide at 141 from 10:00 AM until I got home from work at 7:00. It took another half hour +/- to change clothes, pour a glass of wine, reheat the sauce, make a salad, and heat up the garlic bread that I keep prepped in the freezer. After the bread was heated for about 8 minutes, I switched the oven to broil and took the bread out of the oven.
I have started to experiment with using the broiler element to put color on the proteins that I have cooked in the sous vide. I have placed the oven rack on the third rack from the top, leave the door ajar while I bring the broiler element up to heat. I use my 10" stainless steel saute pan with a stainless steel rack in the pan for the protein. I open the sous vide package and pour the liquid that has accumulated in the bag into the bottom of the pan. I put the ribs, fattest side up on the rack and place the pan in the oven. I leave the door ajar and let them stay in there for 8 mnutes.
That timing has worked extremely well for both the ribs and the chicken that I have done. I don't flip them yet and that hasn't been necessary for those 2 proteins. (I was much less successful with this formula for the flank steak which I think needs to be closer the heat source for less time).
At any rate, the broiler is working well for color and the meat and sauce are great. The sauce also works very well with chicken. Haven't tried it yet with the salmon.
Just wanted to share as I really love this sous vide thing and wanted to share.
Sorry no photos yet. I haven't figured that part out yet but my husband promises to teach me.
Utilization of meat leftovers from sous-vide cooking
Sometimes when you buy a nice cut of meat, your eyes are bigger than your and your beloved's stomach. So what to do with the leftovers?
In Tyrolia (Austria) they make a "Gröstl", in Solothurn (Switzerland) they make a "Gnusch", in the Seftigenamt (a region in the Swiss canton Berne) they make a "Gmüder", and we (Pedro and SWAMBO) make a varying concoct using ideas from all of the three. We call it "Gröstl", but it is not necessarily a typical Tyrolean Gröstl, and it is different each time, and we usually do not top it with a fried egg as they do in Austria.
All your meat leftovers
Any hard vegetable (we prefer celery stalks, or zucchini)
Any salad (iceberg lettuce or endive/chicory or any other salad leaves, may contain carrot julienne)
Fried potatoes, or alternatively sweetcorn kernels
Sherry or wine or bouillon or the gravy you preserved from your last LTLT.cooked meat for simmering (I usually prefer Sherry)
Eventually some cream (or crème fraîche)
Salt, pepper, parsley, caraway seeds (typical for Tyrolean Gröstl), paprika, condiment (in Switzerland we use "Aromat" by Knorr, which contains sodium chloride, sodium glutamate, lactose, starch, yeast extract, vegetable fats, onions, spices, E552)'
vegetable oil (I prefer olive oil)
Mise en place
cut your meat in small cubes or slices
cut the onion(s) not too fine (place the first cut below your tongue to avoid tearing during cutting)
cut the vegetables about 3-4 mm thick
cut the salads to pieces smaller than 4 cm, distribute on the cutting board and season deliberately
cut the potatoes to 1 cm cubes
place 3 heavy skillets with ample oil on the stove
in skillet 1, stir-fry the onions, add the hard vegetables still stir-frying, add salad, add sufficient liquid (Sherry or wine or bouillon or gravy) for simmering under a cover until soft. If desired, reduce heat and add some cream at the end.
in skillet 2, stir-fry the potatoes until soft (in case of sweetcorn kernels, add to skillet 1 after stir-frying and use skillet 2 for skillet 3)
in skillet 3, as soon as the vegetables and the potatoes are soft, sear the meat in just smoking oil for 30-60 seconds, then add to skillet 1
You may mix the potatoes with the vegetables and meat to make a rather typical Gröstl, or serve the fried potatoes separately; we prefer the latter, as the potatoes stay more crunchy.
Do not forget to serve a glass of good dry red wine!
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