Using charcoal in sous vide cooking

Hi all,

I just watched this video...

https://www.youtube.com/watch?v=jW8b1sK8Xfo&feature=em-subs_digest

at 0:48 he dips the meat in a liquid charcoal mix and then cooks sous vide. Does anyone know this method? Is it oil and charcoal? That's what I'm guessing but not sure. Also what is the best charcoal to use? I imagine the type of wood no longer matters once the wood has reached charcoal state but could be wrong. Any help is much appreciated.

Thanks!!

Scott

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bkeene12

Take a look at this one...

COAL OIL

500ml rapeseed oil

6 pieces charcoal

charcoal chimney starter

"Use the charcoal chimney starter to get the charcoal burning by placing it over a gas hob. Once it is lit, let it burn until the charcoal turns white and the flames have died down. Put the rapeseed oil in a heavy-based pan. Use a pair of tongs to drop the hot coals into the rapeseed oil and leave to cool down, allowing the charcoal sediment to settle on the bottom of the pan. Leave for at least 3 hours then carefully harvest the oil from the top, leaving any sediment behind and pass through muslin."

Source

Scott_Van_Wagenen_57140

Thanks Bobby! Will try this tomorrow. I guess the next question is is it worth it? :-) Does it really impart some discernible qualities to the meat?

tshewman

Did something similar using charcoal to make a paste and finished the lamb breast sv in it. It has an earthy/charcoal grilled flavor. I would recommend buying some charcoal spice and playing with it. Mugaritz cookbook uses a vegetable charcoal which I've been unable to procure.

bkeene12

Well, I will put it to you this way... my first batch tasted like charcoal. The concept is solid, you just have to be willing to play, play and play some more. I got in the habit of taking a hunk of meat and setting it off to the side to experiment (the family got tired of me "trying"). It started to grow on me but when I boiled down the nails, I liked the other options of flavors more and ended up "falling back on my heels". If you figure it out and get "the commanding reviews" share your secret formula. It is there but it is more than just the black dip we see in the vid...

Scott_Van_Wagenen_57140

Here's something interesting.... Never know where the quest will take you...

http://www.dulcerodrigues.info/plantas/uk/charbon_vegetal_uk.html

And on a more serious note I found this really interesting. I learned how to make our ribs from this site. It's a great resource

http://amazingribs.com/tips_and_technique/zen_of_charcoal.html

bkeene12

Good read on veggie charcoal-- "The More You Know!"