What is everybody making with the leftover liquid in the SV bag after you cook a chunk of meat for a long time? with the Brisket, I just basically reduced the liquid and it was good, but thought it could be better? my thoughts were to maybe add a little BBQ sauce or tomato sauce or maybe create a gravy.
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Sauce from liquid after SV
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I've only done it with chicken breast, and I can't remember what I used, but I remember it being good. I will see if I can find the thread.
http://www.smoked-meat.com/forum/showthread.php?t=40099Last edited by Fishawn; 01-22-2018, 03:56 PM.sigpic
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I just pour it into a container & give it to Mrs Bear.
Then it magically turns into gravy.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by zueth View PostNice, do you happen to have the recipe for the gravy?
Mrs Bear said she doesn't do anything fancy.
She just uses a Packet of McCormick's "Brown Gravy" Mix, and where it says how much water to add, she adds the SV juice instead of plain water.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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I typically don't have gravy with the meal, but I save the juices and let it sit in the fridge to gel then I add 1-2 TBSP to small vacuum bags and freeze for when I need a good beef stock. On occasion I do add a little of it to the dog's dinner. They really like that.
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You need that fond that's left over in the pan after a good sear on the meat. Something that is lacking with straight meat juice from SV. I believe it adds more layers of flavor and that nice color. Toss in some shallots little garlic cook a sec, add some white wine, reduce, add some stock reduce again. At the end toss some butter to give it that creamy goodness.
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Originally posted by zueth View PostFound a great use for it last night. I took the liquid from the Brisket I cooked and reduced it in a pan while I made a brisket sandwich on the griddle. Then dipped my sandwich in the reduced sauce. It was really good, made the sandwich.
Drinks well with others
~ P4 ~
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