Page 10 - Sous Vide Que

• Dried legumes and beans.
• Advanced pie makers will cook apple peels and cores or pineapple
cores sous vide to extract the juices, which are then used in their
fillings.
• Infusions in alcohol.
What You Do
Here is a summary of the steps for a basic sous vide que (SVQ) recipe:
1. Trim the food.
2. Dry brine it.
3. Bag it.
4. Sous vide cook.
5. Optional: Chill.
6. Spice and/or herb rub.
7. Smoke and/or sear.
8. Sauce (optional).
9. Serve.
Trim
The first step is to trim excess fat. Meat is 70% water and surface fat cannot penetrate it. Most diners will trim it off at the table. Marbling, however is fat between muscle fibers and is essential to flavor.
Dry Brine
Salt (NaCl) is the magic rock. It is just two little atoms, sodium (Na) and chloride (Cl). When they get wet, they get electrically charged and they can move deep into foods. And when the food gets warm during cooking, they move even deeper. This is a good thing because salt not only amplifies foods’ natural flavors without altering them, it denatures proteins and helps them hold onto moisture. A good rule of thumb is to salt meat with 1/2 teaspoon
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