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Vacuum Drying

Brendan_Lee_56950

I just ordered some pectinex ultra sp-l and am interested in its various uses. I first heard of it when looking at Dave Arnold's pectin-steeped fries recipe and this got me interested in vacuum drying. More specifically, would this type of drying make the skin of say a sous-vide chicken wing/drumette quick or would it make enough of an appreciable difference in the frying afterwards. Or more generally, would this type of drying have a benefit in other areas of the kitchen?

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grant

I am certain that there are many applications. Some are being applied now and some are to be discovered. I cannot answer with certainty wether or not it will help with the chicken skin. It really depends on what exactly you are looking for. It changes the frying times, color of the product, cooking temps and the holding time/temp. It could become gummy or chewy but be crisp right off the bat. You should definitely try and let me know what happens. I would be very curious to see. Sorry I cannot give a more direct answer to this question.

Grant

Brendan_Lee_56950

I just stumbled on this today and wanted to get my thoughts out there because I had so many different applications in mind. As far as the chicken, I was thinking that it could be a way to get really crispy skin so that breading could be very minimal and the cook time could be shorter.

One of the applications I have been pondering is the idea of "powder coating" food in the vacuum. I am thinking about a chicken wing that has been sous vide to temp, misted with a very flavorful liquid and then using the vacuum drying process to in effect dehydrate that mist quickly and create an instant crust that can be fried immediately.

seijoed

@Brendan that is something I've been thinking about quite a bit too - I don't think I ever articulated it as well, I've been wanting a perfect medium rare katzu sous vide style

Brendan_Lee_56950

I am thinking something like those olive oil misters you can get at target, etc. and filling it with something super flavorful with maybe a starch component blended so it can be misted over the food and then quickly vacuum dried. I will have to test this out.