Sauce from Drippings
In the Sous Vide Recipes Forum
Santa brought me a Sous Vide Supreme Demi for Christmas, which I've already used to great success on eggs and chicken.
Now for my greatest challenge: 72-hour sous vide short ribs!
Here's my question.
The bags are full of liquid from the meat. It seems a waste to discard it. Would those juices make a suitable sauce? How would I make the sauce? It seems like trying to reduce it would leave me with a muddy, dirty sauce full of coagulated proteins and a dull flavor devoid of the roasted notes you'd get from a sauce made from traditional "pan drippings". But to do anything more involved I'd need the meat out of the bag for so long that it would likely get cold.
Any ideas?
5 Replies So Far
You're right about the coagulated protein; I generally reduce these drippings, add them to whatever sauce I'm making (hollandaise, pan sauce, velouté) and strain through a chinois. I tend to think of these drippings as a bonus bit to add to sauce, rather than an integral base for a sauce.
How do you hold the meat at service temperature while you're doing all the reducing? (I seem to have a LOT of juice!)
I wait until just pre-service to sear the meat, which re-warms it, and I also get comfortable with slightly cooler meat. ;) I warm both my heavy plates and sauce, which helps.
I do like warm meat best, but I've also never had a guest say "this meat is so perfectly warm!" instead of "this meat is so perfectly tender!" or "...so perfectly rare!"
Oh, also: reducing in a wide pan helps speed the process.
dancole 42, I'm new to this as well having just received a polyscience immersion circulator for Christmas. I can't help you with your question, but how are/were the ribs? Were they bone in? At what temp did you cook them at? I love short ribs. I did eggs, but wasn't very happy with the result. Whites too runny, yolks too hard. Just have to keep on trying. Scallops were sublime, pork chops nice aLSO.
Reply to this Topic
In order to add a reply to this topic please
log in or
create an account, it's free and only takes 30 seconds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
