Juice coagulation

(mole person) #1

I’m loving everything about my sous vide except this. The juices coagulate into a weird protein gel when I reheat them. Does anyone have a trick around this? I hate just to toss it out, it’s delicious MEAT JUICE!!!

(Diane) #2

I’m interested to see the responses to this question. Is it a clear jelly? Maybe stir it into warm bone broth?

Edit: typo

(mole person) #3

No, it’s opaque and it doesn’t dissolve no matter how much I stir it.

(Diane) #4

Then maybe add a little fat (butter?) to a frying pan, break it up and fry it until it’s crispy. Use wherever you like crispy, salty bits. Maybe on sautéed veggies, in eggs, on a salad?

I bake my bacon on a parchment lined baking sheet. I pour off and save the bacon nectar. I then scrape up all the crispy bits off the parchment and use them as described above. Mine end up intensely salty and flavorful.

(mole person) #5

Oooh, interesting idea. I’ll give it a try. Thanks!

(bulkbiker) #6

Try putting them through a coffee filter and the sludgy bits will go and leave the pure jelly meaty juice…