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Blood Emulsification?

post #1 of 8
Thread Starter 

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

post #2 of 8

@jsin44. Welcome to ChefTalk!

I'm not sure there is any ridiculous questions when it comes to food. I've been on the Pastry side for years and use to be on the hot side.

I'm not so sure the liquid coming of the short ribs is blood. I think it is mostly water. An emulsion would probably not pick up that bloody metallic taste some of us love. I'm pretty sure the animals are pretty bled out. But that's not to say don't try it.

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post #3 of 8

It's mostly water, some suspended proteins, majority myoglobin. I wouldn't bother with it. It will tend to coagulate with any added acid or such. 

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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #4 of 8

You can coagulate the blood by adding 40-50% alcohol to it, thickens it right up.

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...."This whole reality thing is really not what I expected it would be"......
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post #5 of 8
Thread Starter 

So I'm not losing any major flavour by tossing this liquid?  That's kind of disappointing..  Thanks though.

post #6 of 8

Are you resting the meat in the bag before breaking the vacuum?  I do then I crisp up the outside of the protein before serving. 

post #7 of 8

Is purge the same thing as blood?? It's my understanding the red that runs from processed red meats is actually 95% "purge", which is essentially moisture and some other chemicals that exist naturally in all red muscle tissue. Most animals are bled out at the abbatoir before they are packaged for distribution. If you want to make a blood emulsion go to the butcher and get real blood. Hopefully there's a butcher around here to confirm...  Also you should look into mustard as an emulsifier, works wonders.

post #8 of 8

The bag liquid isn't blood.  But you can strain it and reduce it for a sauce.  Booze it up with some wine.

"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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