I sliced up some chicken, threw it in a bag with some curry sauce. Let it marinate for 24 hours, then put it in the sous vide, and this is what the bag looks like, I think it separated. Can I save the sauce, or any advice for next time? I cooked it at 145.
by MutesChecker
11 Comments
The sauce broke
Fat emulsion, normal
Here you go. [https://www.chefsresource.com/what-does-it-mean-when-a-sauce-is-broken](https://www.chefsresource.com/what-does-it-mean-when-a-sauce-is-broken)
It didn’t only separate; the juices from the chicken diluted it.
Pour all the liquid from the bag into a sauce pan and simmer it. It’ll be delicious.
Science stuff
I’ve never cooked inside a marinade like this before. Let us know how it turns out?
Immersion blender after a quick simmer!
The emulsion separated into fat and not fat. It’s called “breaking”
Simmer it, take off heat and throw in some butter
The chicken releases a ton of water and protein as it cooks, some fat might render as well depending on your temperatures. Sauces in sous vide do not break unless you are cooking at extreme, for sous vide, temperatures. I’ve made pan sauces many times with bag juices that look just like this by draining the liquids into a sauce pan, whisking to re-mix, and reducing to a desired consistency. If you don’t whisk as it heats, the proteins will probably coagulate into a solid mass. Worst case you might need an immersion blender for higher shear mixing to reincorporate the sauce.