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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.
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!
Brisket „Stroganoff“ Sous Vide With Mixed Mushrooms
Ingredients for 2 servings
about 400g well marbled Brisket
3 tablespoons rice bran oil or other high smoke point oil (grapeseed oil)
3 tablespoons extravirgin olive oil
3 tablespoons Cognac (brandy)
2 small onions, finely diced
½ yellow or red bell peppers cut into strips
90 g mixed mushrooms
100 ml of gravy from last Brisket (or concentrated stock)
1 teaspoon mustard, Dijon type
1 teaspoon paprika mild (not spicy!)
1 medium pickled cucumber cut into thin strips
2 tablespoons parsley, finely chopped
approx. 120g sour cream with herbs
Sous Vide - cooking
Marinate brisket with Mexican style (medium hot) marinade in the vacuum bag for at least 3 days at 1 ° C, cook sous vide 48 hours at 55.0 ° C.
Preparing the sauce
At a moderate heat sauté onions in olive oil, add peppers (preblanched in the microwave oven for 2-3 minutes) and mushroom mixture, stir-fry, remove from heat and add the gravy. Add pickled cucumber, pepper, mustard and cognac. Put on very low heat, add sour cream and keep warm, but do not boil as the cream will separate. Remove the brisket from the bag, cut into strips (about 8x10x35mm), sear very quickly in smoking-hot rice bran oil, add the meat and the parsley to the sauce.
Serve on warmed plates. Typically served with spätzle (south German) or chnöpfli (Swiss).
And don't forget a glass of good red wine!
Enjoy your meal!
Olla podrida sous vide
Not rotten pot, but mighty or rich pot! Originated in 16th century Spain, olla poderida became olla podrida and was falsely translated into French as pot-pourri.
For two servings
* 100g Brisket well marbled, cooked SV 48h/55°C, large dice †
* 100g Pork meat well marbled, cooked SV 24h/55°C, large dice †
* 100g Lamb chops without bone, cooked SV 4h/55°C, large dice †
* 100g Chicken breast, cooked SV 2h/58°C, large dice †
* 100g Chorizo, sliced approximately 4mm †
* 125g Chickpeas (garbanzos), soaked overnight in water †
* 1 Onion chopped medium-fine †
* ½ Savoy cabbage approx. 200g cut into pieces, thick leaf veins removed
* ½ Celeriac approx. 200g quartered, sliced about 2mm
* 2 Carrots sliced approximately 120g about 3mm
* 1 Leek approximately 20cm / 100g sliced about 5mm
* Extra virgin olive oil
* Rice bran oil
* Dried parsley qs, aromatic, black pepper
† Beef, pork, lamb and chicken (or at least two kinds of meat) as well as chorizo, chickpeas and onions are mandatory ingredients, other vegetables vary according to desire and availability.
Boil chickpeas in water for 30-60 min.
Sauté onions in olive oil, add chorizo, continue sautéing, add chickpeas including its cooking water, add remaining vegetables, cover and cook to the desired softness, stir from time to time. If additional liquid is needed, you may add Sherry instead of water.
Reduce heat. Season to taste. Add parsley.
In a heavy skillet, sear the meat dice in just smoking hot rice bran oil (very high smoking point allows very quick sear, not overdoing the center of the meat).
Sear one kind of meat at a time and transfer to the pan with the vegetables.
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