Any issues adding bay leaves and wine to sous vide bag to cook a roast?
by Ok-Discipline8680
11 Comments
AutoModerator
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
Affectionate_Tie3313
For one, potential poor seal and spillover because of the liquid if you are using an edge sealer like a FoodSaver
KosmicTom
The alcohol will never cook off in a bag. Your roast will tast like alcohol.
amglasgow
Marinate the roast in wine overnight beforehand perhaps?
thepottsy
I’m leaning towards marinate then cook. Cooking with alcohol in the bag doesn’t seem like a great idea.
MRX_24
Supposedly you can cook out the alcohol from the wine and then use it in the sous vide bag, but I haven’t tried it myself yet.
I think GugaFoods made a video on it
tsdguy
Why sous vide at all? Won’t save time. Won’t improve the result.
ResponsibleBeard
Make a marinade first. In a small pot, making sure the alcohol evaporates and reduces, then put that almost-syrup in the bag.
Pernicious_Possum
There’s no reason to try and braise sous vide. Evaporation and concentration of flavors is what makes a braise so delicious. If it’s just the wine flavor and aromatics you want, marinate the beef then cook SV
SanchoPliskin
I’d have to see the whole recipe, but from this excerpt it’s pretty bad. Sous vide wouldn’t provide any benefit either.
uid_0
I dunno. Something like that is a braise, and aside from the long, slow cook, you also want the sauce to reduce so the flavors intensify. I don’t think something like that would translate particularly to sous vide cooking.
11 Comments
**This is a generic reminder message under every image post**
Thank you for your picture post to r/souvide. We want to remind everyone of Rule #5. Posts should be accompanied by something to foster discussion. A comment, a question, etc is encouraged.
If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
Posts that are a picture with no discussion can and will be removed by the mods.
Thank you!!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/sousvide) if you have any questions or concerns.*
For one, potential poor seal and spillover because of the liquid if you are using an edge sealer like a FoodSaver
The alcohol will never cook off in a bag. Your roast will tast like alcohol.
Marinate the roast in wine overnight beforehand perhaps?
I’m leaning towards marinate then cook. Cooking with alcohol in the bag doesn’t seem like a great idea.
Supposedly you can cook out the alcohol from the wine and then use it in the sous vide bag, but I haven’t tried it myself yet.
I think GugaFoods made a video on it
Why sous vide at all? Won’t save time. Won’t improve the result.
Make a marinade first. In a small pot, making sure the alcohol evaporates and reduces, then put that almost-syrup in the bag.
There’s no reason to try and braise sous vide. Evaporation and concentration of flavors is what makes a braise so delicious. If it’s just the wine flavor and aromatics you want, marinate the beef then cook SV
I’d have to see the whole recipe, but from this excerpt it’s pretty bad. Sous vide wouldn’t provide any benefit either.
I dunno. Something like that is a braise, and aside from the long, slow cook, you also want the sauce to reduce so the flavors intensify. I don’t think something like that would translate particularly to sous vide cooking.