texas chef

Scott_419623

the TFL cookbook Under Pressure mentions not putting herbs or lemons or such next to the protein, in the bag. I like the idea of enhancing the flavor, the book say to wrap it in plastic wrap. I dont see a lot of added herbs to the recipes, on this site

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Comments

Johan_Edstrom_5586

Mainly because just like marinades they don't do much.

matthewmicahhall

The rationale for this advice is accurate (i.e., that direct contact with herbs can cause stronger flavoring at the interface). I did a turkey breast once with a bunch of aromatics and herbs in the bag, most of which were on one side. Sure enough, the side in contact was much more intensely flavored. I can think of a few other options:

1. In the right situation, I try to tuck things like bay leaves, thyme, etc. into natural gaps between the protein, thereby avoiding direct contact. I just did this recently with some confit duck legs -- I arranged the legs in the same direction and put the herbs and a couple tablespoons of duck fat between the bones. This worked well, but I could envision other situations where a lot of shifting could occur within the bag (perhaps because of large amounts of liquid being released).

2. Blend up the herbs with oil to make a paste and rub over the protein to get uniform coverage. This will of course change the appearance of the product, which may or may not be desirable.

3. Infuse the herb into an oil/stock, strain, and use the clarified product.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

If you are NOT vacuum packing and have enough liquid in the bag it will work ok BUT as @Matthew_Hall_263763 stated it will "hot spot" the flavor if you are vacuum packing. Had it happen with rosemary and chicken breast, way to much flavor in two bites and the rest, as @Johan_Edstrom_5586 says, nothing.....

tshewman

Depends on the herb and protein and other things. Bone in protein works well with bare herbs as the can be placed under the bone and won't "stamp" ypur protein. Also depending on the fat added keep in mind you are flavoring that and the surface of the meat (so great for pan sauces). For longer cooks some may penetrate the meat (except for fish which appears to easily). Last keep in mind that while I love TK, he tends to go with less seasoning than others (as do the chefs under him). This is not a bad thing, just different styles. Explore and see what you like.

Scott_419623

thanks good idea on infusing the oil first