How to deal with scum after sous vide?

hello!

Every time when sous vide beef, instead of beef juice and pretty looking piece of meat I got lots of scum from the blood coming out from the meat.

How you solve this problem? Pre-searing?

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Comments

tshewman

Can you give us some more details? Type of prep, cut, packaging and temperature and time. Also are there any off odors etc?

Johan_Edstrom_5586

Wipe it off and sieve the purge? Pre-Sear if you want, you aren't gonna get a pan gravy out of the bag.

Brandon_Byrd_40557

If you want to use the bag juices, boil them briefly after unbagging. The scum will coagulate on top and you'll be able to skim it off.

bkeene12

As for the "look" of the meat, I would certainly do the pre-sear and then drop it in a deep fryer after the sous vide. As for the scum- I'd just wipe it off (or give it to the dog).

Samuel_68313

I normally just throw the bag juices away, I have tried time and time again to make a good sauce or stock from it with almost no success.

Johan_Edstrom_5586

What @Brandon_Byrd_40557 said, I prefer Demi anywho and would rather invest the time and bones in some good stock I can reduce. So I'm with you, I tend to chuck it right away.

Nikita_140751

I did it with eye round and several other cheap cuts, vacuum packed with some oil holding it in sous-vide for more than 12 hours at 55-60 degrees

tshewman

If helpful, would recommend pre-searing beef. This won't necessarily get rid of the scum, but may add flavor to the resultant juices. Brandon's recommendation on boiling the juices and coagulating results is my experience as well. I will usually pour the juices through a sieve (often lined with muslin-I'm lazy and I find this reduces the amount of skimming) and can usually use them to make a pan juice or if I am setting the meat aside, once the jus is cleaned I can rest the meat in it or use it to make a pan jus (depends on dish).