• 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 an account.

weedy

Liquid Smoke with sous vide hamburgers

12 posts in this topic

I'm thinking of experimenting with some Liquid Smoke with my sous vide hamburgers, and I'm wondering if anyone has any opinions as to when makes the most sense...

 

 

1) brush before bagging

2) brush when coming out of the bag after cooking, but before searing

3) brush after searing, when otherwise all 'done'

 

 

any thoughts anyone?

 

my inclination leans toward (2), although I'll probably try all three


Edited by weedy (log)

Share this post


Link to post
Share on other sites

id also go w 2

 

Ive used this stuff quite a bit for meat loaf etc

 

its very very potent.   if a burger gets more than 1/4 drop, well

 

you will be tasting 'smoke' not burger.

 

like to hear how it turns out.

Share this post


Link to post
Share on other sites

skip the liquid and get smoked salt or smoked pepper. Add to the ground beef before making your patties. You can cook right away, but if you want a juicier burger with less shrinkage, freeze then cook from frozen.


Edited by FeChef (log)

Share this post


Link to post
Share on other sites

I don't do SV, but I have used liquid smoke a lot.  I'd go along with FeChef and try using smoked S&P, smoked paprika (I like some of the Spanish brands), and even a smattering of ground, dried chipotle, depending on the heat and flavor you want. You could even add some of the adobo sauce in which canned chipotles are packed.


 ... Shel


 

Share this post


Link to post
Share on other sites

If I wanted chipotle burgers, or chipotle ketchup on them, etc., I would have just made that from the beginning.

 

I'm not looking to substantially change the flavour profile here.

just to add some sense of smoke that grilling imparts but sous vide doesn't.

 

I've done them seared with a torch or on a cast iron comal... but my current favourite way is actually quick frying in an inch or so of hot oil.

Share this post


Link to post
Share on other sites

I find liquid smoke to be a bit chemical tasting, but that's just me.

 

I think the smoked salt idea is a good one, since you're probably salting the meat already.

 

I have this brand, and it's pretty darn good...

 

Falk Sea Salt


Mitch Weinstein aka "weinoo"

mweinstein@eGstaff.org

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Share this post


Link to post
Share on other sites

L.S.  in real moderation is fine  when cooked

 

a bit like Red Boat in that sense only

 

not cooked  ........................

Share this post


Link to post
Share on other sites

I agree with Rotuts that moderation is important.  I haven't seen Liquid Smoke (brand) here, but I have a local equivalent that's really powerful (it actually works pretty well - in tiny amounts - sprayed onto a particular cocktail we do sometimes which should have real smoke).

 

My main question about when to apply it for a SV application is whether it would 'wash off' in the bag if applied before cooking.  But maybe that would be a good thing in terms of minimising the amount lingering in the food.

 

Another question is how Liquid Smoke is packaged.  Is it a normal bottle or does it have a spray attachment?  If the latter, a small squirt just before serving would be my suggestion.


Leslie Craven, aka "lesliec"
Host, eG Forumslcraven@egstaff.org

After a good dinner one can forgive anybody, even one's own relatives ~ Oscar Wilde

My eG Foodblog

eGullet Ethics Code signatory

Share this post


Link to post
Share on other sites

Let me make a suggestion - something I have been doing for many years, not just with ground meats, with stews, vegetables grilled on an electric grill and with jams, preserves, etc.

I have written about this in other threads when I suggested adding the brewed tea to preserves (I do it routinely with fig, quince and peach) to serve with cheeses, particularly the stronger flavored cheeses.

 

Brew some extra strong Lapsang Souchong tea - use 2 teaspoons of tea leaves to one cup of boiling water and steep for a minimum of 8 minutes.

Drain and cool - this can be refrigerated for at least a week.

 

For each pound of ground meat, sprinkle 1/4 cup of the cold tea over the meat, along with the seasonings and mix well and form into patties.

 

The smokiness is not at all "chemical" and is very tasty. 

 

I also use the dry tea leaves for stove-top smoking of duck, chicken, pork chops, etc., as it is much tastier (to me) than using the various wood chips available for use with the smokers.

1 person likes this

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

My blog:Books,Cooks,Gadgets&Gardening

Share this post


Link to post
Share on other sites

I know you asked about liquid smoke, but to me nothing tastes like the real thing.  This is why I love to cold smoke the raw hamburgers for a couple of hours before sous vide.

I also like doing this with steaks, wings, pork etc.

 

I use a small under counter refrigerator that I found used for $20.  You want to use a smoke chamber that is cold since you will be smoking raw meat.  I plug it in and get it cold first, then put the raw patties in on a wire rack.  For the smoke I have a homemade cold smoke setup that uses pellets or small wood chunks (the flavor is up to you...apple, peach, mesquite, hickory etc.)  

 

It uses a venturi / injector design to pull the smoke from the can of smoldering pellets/wood and delivers it to the refrigerator through a 1" pipe.  I drilled a hole in the bottom corner of the refrigerator.  Make sure you are VERY careful to miss any lines that are embedded in the walls of the refrigerator.

 

It is very efficient, smoking for hours on a couple cups of pellets.  2 hours seems to be plenty on burgers since they have a lot of surface area to absorb the smoke.  I will do steaks a bit longer (depending on the thickness).  The inside of the refrigerator gets a horrible stained brown color - the color of smoke!  I just wipe it out when done and don't try to clean the smoke stain off it.

 

After smoking I vac seal them for sous viding.  The flavor is very noticeable and very authentic.  Yes it takes a bit of time, but if you are already going to the work of grinding your owne burger, sous viding and then searing, you already know the benefits and readily accept the work!

 

Refrigerator Style: http://4.bp.blogspot.com/-x7kwe8YWaRU/T1BioqADyfI/AAAAAAAAA8c/thOWiW9Q6as/s1600/RCS-Brand-Refrigerator.jpg

 

Cold smoker setup: http://www.instructables.com/id/Cold-Smoker-from-Cocktail-Shaker/

 

Good Luck!


3- PolyScience/VWR 1122s Circulators,  Solaire Infrared grill (unparalleled sear)  Thermapen (green of course - for accuracy!)  Musso 5030 Ice cream machine, Ankarsrum Mixer, Memphis Pro Pellet Grill, Home grown refrigerated cold smoker (ala Smoke Daddy)

Share this post


Link to post
Share on other sites

  • Similar Content

    • By ltjazz
      Hey all,
       
      I've made thicker and creamier sorbets with 25% to 35% sugar strained fruit purees and sugar, syrups, and other stabilizers that have worked well. However, because it's so much fruit and little to no water it can be an expensive project.
       
      I am trying to make "Water Ice" or "Italian Ice" in my home ice cream machine. Think of textures similar to Rita's Water Ice, Court Pastry Shop, or Miko's in Chicago. It eats much lighter than a sorbet but isn't really icy, but it's also not thick like sorbet. Ritas uses "flavoring" and sugar, while the other two use fruit juice. I'm thinking of thinning the strained fruit juice with water and adding a stabilizer, but I'm having trouble getting this in my home ice cream machine without it freezing solid like granita.
       
      Can anyone suggest a way to use real fruit juice, water, and a combination and concentration of stabilizers to get a looser, frozen fruit dessert that isn't icy?
    • By paulraphael
      Does anyone have reliable tricks for getting good flavor out of garlic in a sous-vide bag? I'm talking about using it just as an aromatic, while cooking proteins, or as part of a stock or vegetable puree.
       
      The one time I forgot the maxim to leave raw garlic out of the bag, I ended up with celeriac puree that tasted like a tire fire.
       
      I see some recommendations to just use less, but in my experience the problem wasn't just too much garlic flavor. It was acrid, inedible flavor. Using less works fine for me with other mirepoix veggies.
       
      I also see recipes for s.v. garlic confit (listed by both Anova and Nomiku) and for some reason people say these taste good. How can this be?
       
      There was a thread questioning the old saw about blanching garlic multiple times in milk, which didn't come to any hard conclusions.
       
      I'm wondering if a quick blanch in water before adding to the s.v. bag, to deactivate the enzymes, would do the trick. But I don't know the actual chemistry behind the garlic tire fire, so am not confident this would work.
       
      Some cooks advocate garlic powder; I'm hoping to not resort to that.
       
      Thoughts?
    • By May10April
      I know there was a thread on this a few years ago, however it seems these scales are no longer made or newer better models are available.
      As I've become more serious about my baking, I've decided to get a kitchen scale. I'm debating between the My Weigh KD-8000 http://www.amazon.com/My-Weigh-Digital-Weighing-Scale/dp/B001NE0FU2/ref=sr_1_1?ie=UTF8&qid=1297958394&sr=8-1 or the EatSmart Precision Pro Digital Scale. http://www.amazon.com/EatSmart-Precision-Digital-Kitchen-Scale/dp/B001N0D7GA/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1297958443&sr=1-1 Originally I wanted the Taylor Salter High Capacity Scale because it looked cool, but I've noticed it received many mixed reviews. http://www.amazon.com/Taylor-Salter-Aquatronics-Capacity-Kitchen/dp/B004BIOMGU/ref=sr_1_24?s=home-garden&ie=UTF8&qid=1297958465&sr=1-24
      Here are my requirments:
      -Minimum capacity of 11 lbs
      -Minimum resolution of 1 g
      -Measure in Kg, lb, oz, g
      -Tare feature
      -Preferably have seamless buttons
      I want to get a nice scale. I don't want to get a scale with minimum features only to find in two years that I do enough baking/cooking that requires me to have something more sophisticated.
      Here are a few other questions:
      1. How important is it to have a scale measure fluid ounces?
      2. What about measuring lbs. oz (for example 6 lbs and 4.2 ounces)
      3. Is it important to have a scale measure in bakers %? I'd like to learn how to do these and have a cookbook that shows them next to the measurements. I'm not sure if this is something most people can figure out on their own or it would be handy to have them on a scale. The MW KD-8000 does this.
      The only problem with the MW-KD-8000 is it appears to be big and bulky and I don't have a lot of counter space so I'd probably keep it stored most of the time. The Eat Smart just seems to minimal. The Salter seems like an expensive scale for what it offers and somewhat of a risk.
      Thanks for any help in helping me choose the right scale. I do not know why this is becoming a chore to purchase! I just want to make sure I choose the right one right off the bat.
    • By bhsimon
      Recently cooked whole bone-in lamb shoulder sous vide for 8 hours @ 80°C. The results were like a typical braise. More interestingly, I weighed the different components after cooking for future reference. Here is the breakdown:
       
      Before cooking:
      2.1 kg lamb shoulder – whole, bone-in, untrimmed
       
      After cooking:
      621 g liquid
      435 g bones and fat
      1044 g meat
       
      Almost precisely half of the total weight was meat. Hopefully this will be helpful if you are trying to calculate portions.
       
      As an aside to this: we've been cooking our tough cuts (sous vide) whole, without any trimming at all, and removing fat and bones after cooking. It is so much easier and faster than trimming everything beforehand. The excess fat comes off in large pieces and connective tissue peels away cleanly. Lamb shanks, for instance, are tedious to trim before cooking but easily cleaned up after they come out of the bag. It's luxurious to have big, clean pieces of shank meat although some may prefer on-the-bone presentation. We have tried this with pork shoulder, too, and the unwanted fat is easily removed after cooking with lovely hunks of tender meat remaining for slicing, dicing or shredding.
    • By Franzisaurus_Rex
      FOOD BRETHREN!
      I need some advice. I have one last piece of pork belly confit in the fridge. I brined these bad boys for about 5 days (brine included pink curing salt), vacuum sealed the squares of pork belly with lard and sous vide them at 158 F for 16 hours. I cooked this on 11/10/16 and its been in my refrigerator since. 
      Here is the general recipe I followed, with some modifications based on my taste: https://www.chefsteps.com/activities/...
      The last piece is still vacuum sealed and submerged (mostly) in lard. Any visible pork only has contact with the bag. 
      It's staring at me. And calling my name.
      I want to deep fry this sucker and have a little date night with the handsome devil I see in the mirror every morning, but the last thing I want is spoiled food. I can't find any conclusive information about how long pork confit lasts for. I've only seen references that duck confit or in general that the confit technique will last for months in the fridge. I have found no sources which directly addresses pork confit.
      Questions/Factors I'm Considering:
      - Does pork confit keep for as long as duck confit?
      - Does vacuum sealing have any effect on the length of preservation?
      - Does sous-vide cooking method affect the length of preservation?
      I know I am probably being a bit paranoid, but I thought I would do my due diligence before taking the plunge, so to speak. Any advice on these questions would be extremely helpful and appreciated!
      The Franzisaurus-Rex
      PS - you should totally make this if you are into sous vide, confit, food, or have any respect for the enjoyment of life. Flash-searing these things after cooking was OUT OF THIS WORLD.
  • Recently Browsing   0 members

    No registered users viewing this page.