Sous Vide with Wine

Kiel_Lewandowski_519406

Does anyone have experience with adding wine to the bag with the meat? I thought about cooking a beef tenderloin with red wine in the bag, but then realized the alcohol obviously will not evaporate.

Would you cook the alcohol off before adding to the bag?

Would adding liquid to the bag change the dynamic of the meat?

Brandon_Byrd_40557

If you're going to do it, you should reduce the wine first -- not only to drive off the alcohol, but also to concentrate the flavor (which will dilute when it's mixed with the juices that come out of the meat). But there's not really a good reason to do it. Wine won't penetrate the surface of your steak, and won't significantly flavor it, in the time that it takes for it to cook. It's one thing if you're going to cook short ribs for three days... it's another if you're going to cook a filet for two hours. You'd be better served by using the wine to make a sauce that you pour over the steak later than trying to poach the steak in wine as it cooks.