10 Days of Sous Vide: How to Get a Sous Vide Pan Sauce & Chicken Burrito Filling (Day 6)

18 August 2016

It’s now day 6 of the 10 Days of Sous Vide series!  In yesterday’s post, we shared my perfect sous vide egg.  Today we’re going to talk briefly about how to make a sauce from the sous vide liquid.

Last Sunday marked the end of a packed summer semester for me which means I’m feeling a bit burnt out on writing.  However, I’m not going to let that get in the way of my sous vide series!  Today’s post will be short, but sweet.  No, not sweet; it’ll be savory.  I’m going to tell you about how to make a sous vide sauce using those lovely juices that accumulate in the sous vide bag.

Burrito Chicken-1

The very first dish I ever made sous vide was steak.  I got the thickest, most marbled, dry-aged NY strip I could find at the store.  As I set the temperature on my (then) water oven and watched it climb to temp, my taste buds salivated thinking about the masterpiece I would soon be making.  I dropped my steak into the machine and set to preparing my sides.  When it was done, I excitedly retrieved my steak from the water and opened up the bag.  There was so much liquid! What would I do with it all?

An Ode to Pan Sauce is in Order

If you thought I was going to write poetry, then you’re wrong.  The sad thing about the liquid I found in that bag is that it had all kinds of gloopy steak protein floating around in it and was not at all suitable for a pan sauce.  It got thrown down the disposal drain.  I was left with no pan sauce and a wasted bag of what I could only imagine intense steak-y flavor.  While the steak was certainly perfect and didn’t need a pan sauce to shine, I still wanted it.  What to do?

Strain it!

The best way to utilize those delicious juices is to strain out all the solids so that you’re dealing with a fabulous mostly clear liquid.  To do that, get a sieve and line it with either cheesecloth or a paper towel.  Pour the juices into the sieve.  Quickly pan sear whatever meat you’re dealing with over very high heat and transfer out of the pan to get a little more flavor bits.  Deglaze the pan, add aromatics then your liquid, and reduce to a sauce.  It’s simple and easy.

This method isn’t just limited to steak.  You can use it for any protein you cook in the sous vide.  I used it for today’s burrito filling to keep the chicken juicy and immensely flavorful.

Burrito Chicken Filling with Sauce-3

Chicken Burrito Filling

This filling is one of those recipes where I half-improvised it (“I’ll just add a little this, and…hey I wonder how that would do?”) and half-used my trusty Flavor Bible to see what seasonings would work together.  You can use this filling in burritos, tacos, tostadas, rice bowls, or salads.

Burrito Chicken-4

I added some seasoned rice, guacamole, and lettuce wrapped up in a tortilla and BAM! we had a bomb-A burrito in our hands (literally).  If you have them available near you, grab some TortillaLand uncooked tortillas.  You cook them fresh on your stove-top minutes before eating and it’s the next best thing from homemade.  Actually, it may be better, because you didn’t have to roll tortilla flour!

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Chicken Burrito Filling
This incredibly flavorful chicken filling isn't just for burritos. Use it in tacos, rice bowls, and salads.
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Course Main Dish
Servings
beguiling bandits
Ingredients
Marinade
Pan Sauce
Course Main Dish
Servings
beguiling bandits
Ingredients
Marinade
Pan Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Shopping List
This recipe is in your Shopping List
Instructions
Marinate Chicken
  1. Blend all of the marinade ingredients together in a blender or food processor. Add more olive oil if needed to blend smooth.
  2. Add chicken and marinade to a zip lock or vacuum seal bag, seal, and allow to refrigerate overnight (or freeze for use within 1 month).
For Sous Vide
  1. In a sous vide set to 74° C /165.2° F, submerge the sealed chicken and cook for 8-10 hours.
  2. Remove bag from sous vide. Carefully remove the chicken from the bag and place in a pan to shred. Discard bones. Reserve juices.
For Slow Cooker
  1. Add chicken to slowcooker and cook on LOW for 8-9 hours; HIGH for 4 hours.
  2. Remove chicken from slowcooker insert and shred. Discard bones. Reserve juices.
Prepare Pan Sauce
  1. Strain leftover juices through a seive to remove solids and any protein scum.
  2. In a pan over medium-high heat, add chicken meat and quickly brown, about 3 minutes. Remove chicken.
  3. Add garlic cloves to the pan and cook until fragrant. Deglaze the pan with wine wine.
  4. Add your leftover juices to the pan and allow to pick up to a boil. Reduce heat to medium-low and reduce the sauce.
Recipe Notes

I found the best tortillas on the planet, no joke.  They're uncooked tortillas from TortillaLand.  Because you're cooking them fresh, they taste just like homemade.  They come in both flour and corn tortillas, with taco/tostada sizes as well.

We’re officially beyond halfway through the series! Today we discussed how to make a “pan sauce” from your flavor-packed sous vide juices.  In our next post, we’ll talk about my top-five favorite uses of sous vide.  We’ll also share a recipe for sous vide glazed carrots.  We’ll see you then!

Are you enjoying the series so far?  If so, please  subscribe below or follow the Almost Kosher Facebook page or Instagram.  If not, please give me feedback on what you’d like to see more of in the comments.

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