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Old 09-26-2014, 01:15 AM   #1
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Blood Emulsification?

Hello. I'm new to this forum and to emulsions. I've made a few dressings lately, but that's about it. After doing some short ribs in the sous vide machine I was wondering if it is possible to make an emulsion of the blood you strain off the ribs by adding a little egg or mustard and using butter as the fat. And if not, what is the blood lacking that prevents this process? Thanks in advance. Sorry if this is a ridiculous question.

Jason

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Old 09-26-2014, 06:00 AM   #2
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The liquid is not blood. It is primarily water and myoglobin, the protein that gives meat its color.
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Old 09-26-2014, 11:29 AM   #3
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So I'm not losing and good flavour or texture by tossing it?
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Old 09-26-2014, 11:38 AM   #4
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Jason, I'm not sure I understand the context of your question. Are you trying to make a sauce of sorts for the meat, or something else? Maybe just me, but I wouldn't use meat juices for salad dressing, if that's what you're asking.
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Old 09-26-2014, 12:27 PM   #5
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Quote:
Originally Posted by Jsin44 View Post
So I'm not losing and good flavour or texture by tossing it?
In short, no.
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Old 09-26-2014, 01:43 PM   #6
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That juice is the same liquid that seeps from frying meat to create fond in the pan. It has lots of flavor, and can be solidified and made crispy by adding it to a hot pan while frying meat. When the pan is de-glazed, you have a broth that can be used in gravies and sauces. Most people throw it away. I don't. I know, I'm strange.

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Old 09-28-2014, 08:07 AM   #7
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Quote:
Originally Posted by Jsin44 View Post
Hello. I'm new to this forum and to emulsions. I've made a few dressings lately, but that's about it. After doing some short ribs in the sous vide machine I was wondering if it is possible to make an emulsion of the blood you strain off the ribs by adding a little egg or mustard and using butter as the fat. And if not, what is the blood lacking that prevents this process? Thanks in advance. Sorry if this is a ridiculous question.

Jason
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Old 09-28-2014, 09:33 AM   #8
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Old 09-30-2014, 12:40 PM   #9
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Yes, I'm trying to make a sauce for the meat. But as I'm also trying to learn a little bit about emulsions, I'd like to know if I can use that method to thicken this liquid. And if I can't, why not? Thanks

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Old 09-30-2014, 01:16 PM   #10
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I've never done sous vide - how much of this liquid is left after cooking? You need a fair amount of water-based liquid to make an emulsion.

I suggest you try it and see what happens Let's say you have 1/4 cup of liquid. You could sear the ribs in a pan after the sous vide cooking, then deglaze the browned bits with the liquid; melt 1/4 cup butter in the liquid, then whisk in 1/2-1 tsp. mustard. This would give you about 1/2 cup of an emulsion. Taste and let us know what you think
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