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Using Sous Vide Drippings

ParkerCook_66639

I've only attempted this once and I wanted some feedback on it from all of you more experienced folk out there. I'm currently in the middle of a 2-day cook of some brisket (the wait is seriously tourture) and there are going to be a ton of drippings in the bags. The last time I tried to use them was when I cooked some ribeyes for my parents and I tried to reduce the drippings into a sauce and it just turned out gross looking and not appealing at all. I was thinking that it might work better to mix them into some bbq sauce to enhance the flavor or mix them into a previously prepared gravy for the same effect. What stuff have you all tried that works?

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seijoed

Strain and cook. - You really benefit from doing demi glace and sauces ahead of time.

I just got my mum to dig up the Rikon she had in the basement combined with sending my

brother to the store for bones.

The juices in the bag are going to take you a while to make anything besides a' jus

Yitzchok_Bernstein_88575

After 2 days, I find the flavor to be a bit to beefy for me. But with shorter cook times, under 18 hours, I just strain reduce a bit, and cut it with some demi.

Mont_68382

I've had luck making a bbq gravy with the bag juices. I cooked the juice
and removed the scum then strained it. I reheated it with some red wine
and bbq sauce then reduced it some. Very strong though depending on
the rub you put on the brisket.

Matt__34377

I got some great, intensely beefy drippings from my 72 hr beef ribs. I just tossed them in a beef master stock I've been nurturing for the past few months. I assume they would boost a gravy quite well. But as has been mentioned by others, it is crazy beefy.

com-chefsteps

When I cook my SV drippings, they change a lot in appearance - I assume that proteins in the liquid, not fully coagulated from SV, get coagulated in the simmering/boiling jus - kind of the same stringy-gunky-protein as when I spit out wine while eating steak (as the tannins coagulate the proteins coating my mouth). Is this the same thing you're talking about?

Chris_Young_80640

Yep, that's what happens @Ted. It's mostly myosin from the meat that hasn't coagulated yet. Simmer and strain is the easiest way to remove the juice.

Brendan_Lee_56950

Yeah, that's what I usually do. Dump the liquid into a hot pan, it simmers quick and coagulates, I strain and then it goes back into the pan to do whatever I wanted for the sauce.

seijoed

If you don't like the flavor of a post season, use different salts would be my suggestion.

I've had some really nasty results with chewy meats thanks to salt in the bag.