starting to deeply consider sauces starting to envision finally doing something with the sous vide bag juices
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My tentative thinking is to store them (like bones) and after accumulating enough process them into stock (like bones). Have concerns regarding maillard flavors or lack thereof. Further pondering and much experimentation is in order.
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You can coagulate the solids and discard them, which is the universal advice... ... but why? Why not save them (separately), and *brown* them to get maillard flavors out of them? They're the same proteins that, in the pan, would have seeped out, dried out, and browned.
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