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If i were to put water in a sous vide bag with protein @ 140- 161 degrees, will the temperature behigh enough to infuse the water with the proteins flavor?

asked by brandon about 6 years ago
3 answers 681 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
added about 6 years ago

The purpose of sue vide is to cook the meat the same way as a braise or poach using less liquid then you would traditionally. Put grill marks on the meat, put it in the bag and add flavorful liquid and/or seasonsings and cook until done. Depends on the protein for how long you cook.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 6 years ago

I actually just want to poach the protein at a controlled temperature but use the extra liquid to create a light, yet flavorful nage, that is a perfect portion for each bag.

8c848bd6 b952 44c4 93c3 bc8465a6fd74  phone 176
added about 6 years ago

I would start with a flavorful liquid like chicken stock and some aromatics. After the protein is cooked, season and or thicken the liquid to taste. The liquid will take on some flavor of the protein.

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