Jump to content
  • 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.

Questions about accelerating meat brining with a chamber vacuum sealer


Anonymous Modernist 2828
 Share

Recommended Posts

With chamber vacuum sealer, I learned that I can pickle the food instantly.

Can I use this technique for speed brining? so that I can brine the chicken breast in brining liquid few minutes instead of brining the chicken breast 24 hrs.

If I can speed brining with chamber vacuum sealer, can I use the rigid container, brining liquid, and meat to brining it without vacuum bag?My friend showed me that he used pickling liquid with sliced onion in the stainless bowl and operate the the sealer without bag. I wonder if this affect the quality of chamber vacuum sealer.

Link to comment
Share on other sites

I can't remember where I read it, so I may have this slightly wrong, but...

For quick-brining meat, it's not the vacuum pressure that does the work; it's the change in vacuum pressure. For example, when I made the pastrami recipe, I brined it for one day instead of 3 using this technique. I put the meat and brine in a rigid vacuum canister and pulled and released the vacuum over and over again. I didn't do an A-B test, but I do know that my pastrami was fully brined from edge to edge.

Scott Heimendinger

Director of Applied Research for Modernist Cuisine

Link to comment
Share on other sites

  • 2 weeks later...

I would be careful of a few things. Humidity in your chamber (=bad) from pulling a vac without a lid over and over, and to turn off your seal bar to save its life. You might pull a vac in a bag and seel it than leave it in the chamber, turn off the seel bar and run multiple cyles. the bag will expand and compress changing the pressure each time, but without releasing humidity into the pump. Just a thought.

Link to comment
Share on other sites

  • 2 weeks later...
  • 8 years later...
On 11/14/2011 at 5:17 PM, Anonymous Modernist 10 said:

Rather than using a chamber vacuum sealer, we use a siphon. Since meat isn't porous, it won't work in a vacuum chamber, as it's a physical, rather than chemical change. A siphon, however, will force the brine into the meat.

Can you expend a bit? What do you mean by "siphon"? Like an iSi type one?

Link to comment
Share on other sites

 Share

  • Similar Content

    • By Anonymous Modernist 16589
      I'm looking to buy some new pots and pans and would like to tap into your knowledege and experiance with them. Which pans tend to yield the best and most consistant results. Same for pots. Any and all recommendations would be greatly appriciated, thank you in advance.
      Herman 8D
    • By Doodad
      Has anybody tried making a dark roux in a pressure cooker? Can this be done without scortching do you think? I have made roux in the oven before and started wondering about this topic.
    • By kostbill
      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.
      Any ideas?
      Thanks.
    • 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?
      Thanks
    • 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
      * Seasoning
      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.
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...