Go to the Article: Pretreatments Prior to Cooking
Thanks for the tip about not pre-searing grass-fed meat.
Hi guys, I have a question on brining before sous vide cooking which I have started exploring this year.Typically for cuts of pork, I pre brine them in a 3% plain salt solution for about 6 hours before packing and cooking at 60-62c.They have always produced a lot of juice after cooking and the final product is dryer than usual. Is there a reason for it? Or should i totally skip the brining as i think it might be causing the cuts to lose moisture (lots of)?Thanks and keep up the fantastic work!
No, the brining should not be causing you to lose more moisture in this case. Have you tried a side-by-side, weighing the meat before and after cooking to calculate moisture loss?
I haven't tried that because it's quite a large amount of juice that I get in the bag so even without weighing I can tell it's a significant loss. And it only happens for pork (which I brine consistently) and not for beef/chicken/fish. If I do weigh, what should be the normal % loss in weight for say a 15hr cook at 60c? (Pork shoulder)
- originally posted by Nick
where can I find your guys' recipe for those LA Kalbi ribs at 3:01?
I did an experiment with bland ol' chicken breasts. Plain salt before cooking was far superior to salt after and I've found repeatedly that it's not great to add fat to the bag. All the flavour goes into the fat and leaves the meat tasting bland. I like doing say 4 days of meal prep salt&pepper-only chicken breasts when I'm on a diet. I'll be honest I don't like the smell of the bag when it comes out of the water bath but I put the bags in the fridge and do a quick blot dry and pan sear before eating each day and the no oil, pre salted ones are the best by far! But I have had my steak taste a bit cured with salt. But adding butter or oil to the steak takes flavour away from the meat...
Halo everyone. I have a question. We can freeze for example the asparagus after sous vide cooking?
