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Vacuum drying meat

Anonymous Modernist 3840

By Anonymous Modernist 3840
in Cooking

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Anonymous Modernist 3840

Anonymous Modernist 3840

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Has anyone attempted to use a vacuum chamber to dry the surface of meat in order to enhance the mailliard reaction? If so what equipment could a chef use, and would it be successful in getting a dryer surface than other quicker and easier methods? Would it be worth the trouble?

Anonymous Modernist 14

Anonymous Modernist 14

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Hi CJM,

I haven't done this with meat, but I have done this with the ultrasonic fries before. You might also be interested in vacuum-dessicating. Vacuum dessication is something they did at the Fat Duck. There's a section about it on pages 4·433-437 of MC.

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