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.
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?
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.
Recently Browsing 0 members
No registered users viewing this page.