Go to the Article: Tips & Tricks: Turn the Drippings in Your Sous Vide Bag into a Delicious Jus
Nice, I've been waiting for a recipe like this. How long would you say the jus can be stored in the fridge?
Damn you guys, I came up with this technique and was going to post it online, but now you will get all the credit! All the advice online about using bag juices completely misses out on the fond.
Another trick I use is to freeze my bag juices in a container, and then when I've collected a lot, reduce it all into fond, deglaze and save the result frozen (no butter yet) for whenever I need a quick sauce.
It's been pasteurized, but personally I'd follow the usual no more than 1 week rule.
Please explain what "homemade mushroom whiskey" is???
I used Laird's Apple Brandy for the deglaze of the chuck bag jus. PHE-nominal.
It looks like Grant is using cast-iron. Is that the best pan to use for this? How do you prevent flavors that are burned from getting in that pan sauce
The best pan to use is the one you are comfortable with at home and it all depends on the state of your pan. If you have an older cast iron that is notorious to chip away the seasoning, then a stainless pan is more ideal. I have great success with my blue steel pan at home that has a glassy seasoning that resists deglazing with lemon or lime juice. I do take care not to let acid sit in the pan, cleaning and drying right away. Any steps you can do to prevent pitting are best. The flavors being burned is up to your discernment in smell and visual cues. If you are just reducing the bag sauce without having seared meat in the pan then you should be all clear. If you sear in the pan and the fond gets too dark then you may run into burnt flavors coming through the sauce.
This is a wonderful technique!
It beats the crap out of the alternative -- slightly reducing the juices & filtering all the coagulated proteins, which many sources on the internet suggest.
