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