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| Blood http://www.cookaholics.org/viewtopic.php?f=12&t=814 |
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| Author: | wino [ Wed Sep 08, 2010 11:32 am ] |
| Post subject: | Blood |
I'm just asking: having thawed a nice 5 lb. beef roast I'm left with 1/2 cup of blood - seems a shame to pour it out...  Any problems adding it back into the recipe as part of the overall fluids to make up the ending broth? Ohh, I can hardly stand the wait for the answers . . . 
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| Author: | Paul Kierstead [ Wed Sep 08, 2010 3:40 pm ] |
| Post subject: | Re: Blood |
I don't think it is actually blood, however it will still likely have some protein clotting issues, etc. I've taken the liquid that I get out of SV and microwaved it to make all the protein bits clot up and then filtered them out (they make a icky grey goo). |
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| Author: | Amy [ Wed Sep 08, 2010 3:57 pm ] |
| Post subject: | Re: Blood |
It's not blood, it's purge. (It's what is exuded from beef, most significantly seen after cryovacing.) And you should throw it out. Excessive purge can be a sign of mishandled beef, most specifically in terms of temperature. Amy |
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| Author: | wino [ Wed Sep 08, 2010 8:09 pm ] |
| Post subject: | Re: Blood |
Okay, I'm going with Paul on this one (no offense, Amy). I knew the protiens would coagulate so I added it to some very warm broth and, as expected, the scum we are so familiar with when making most stews, appeared. I double strained it and added the fluid back into the overall pot. After a quick but unsuccesful Google search of "purge" and "blood & purge" I was unable to locate any information associated with Amy's statement. This animal was raised and slaughtered on our ranch and butchered by my sister-in-law who raised it so I don't think the animal was mistreated or the packaged beef afterwards was mistreated as she does this as a second income. She's in a small town where cryovacing doesn't exist - just BIG freezers! My opinion is that it is the result of cellular breakage brought about by freezing; the resultant liquid is seepage; but that's just my unsubstantiated opinion. All meat that I see in groceries is packed on absorbant pads set inside styrofoam trays and wrapped in plastic. When I freeze and subsequently thaw these packages I usually see more fluid than before I froze it. Anyway, the deed is done. I really appreciate your input. I will talk to some city butchers to see if I can get some more information. I thought it was an interesting topic as I had never considered it and I have never seen it dealt with in recipes or books on food preparation. Now I have to find another topic to ferret out Da Bull Man; I was sure 'Tex' was gonna chime in.
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| Author: | Amy [ Wed Sep 08, 2010 9:57 pm ] |
| Post subject: | Re: Blood |
No offense taken. Google something along the lines of "beef purge" and you might have better luck learning about it. My info comes from my time in culinary school. Amy |
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| Author: | wino [ Thu Sep 09, 2010 6:16 am ] |
| Post subject: | Re: Blood |
Coincidentally, I'm reading Stiff (all about cadavers) and last night came across their use of the term. For the squeamish,avert your eyes for the following: it is the expulsion from orifices of liquids, gases, and solid material brought about by internal decomposition. I will persue your suggestion but I do love coincidences! |
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