Sous Vide Bags Liquid

Small pieces of brisket in sealed bag. I followed the CS recipe. This is after 24 hours at 154 degrees. Is it normal to have this much liquid in the bag? It has to come from the meat itself...

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krdeleon.peralta

Yup, you get a lotta exudate over the course of 24 hours. Makes a good jus but you have to boil out and skim the proteins that would've coagulated at higher cooking temps. Or give it to the cat.

montebello1964

Heat causes muscle fibers to contract, forcing out moisture. Heat is heat, so this occurs with any cooking method. It just evaporates or dissolves in the broth in other methods, so you don't see it.

montebello1964

Check out Grant's fairly recent recipe where you don't remove the proteins, you actually cook it down into a fond to create a sauce. I've been doing it for years.

Manfred_18311

It really depends on more than one factor if your meat will lose liquid during the cooing session, and it's not necessarily related to the chosen cooking method.

1. Was it handed to you fresh over the counter, or was it frozen.

If frozen, was it blast frozen or slow? If slow, the ice crystals will break the cell membrane, and you will lose more liquid during the cooking process on the cell fiber contraction compared to a fresh piece of meat or one that went tough a blast freezer.

2. What was the race of the cattle, in what environment was it raised?

Free-range pasture gazing or was it stable raised? Stable raised cattle take on more cell liquid than

cattle, grazing on pastureland, developing a better muscle structure by roaming the land. My favorite meat is pasture grown black Angus, the meat of the black Angus carries a better temperature tolerance in both directions, freezing and hot compared to other races and remain juicy. Respectively, only lose a little of liquid during SV cooking over a longer period.

But for a 24 hr at 67,8° C, SV, the amount of liquid as you show it appears not as too unusual.

krdeleon.peralta

Thanks, I wasn't aware of that recipe! Would that be this one from a couple years ago?

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