Comments on: Part II. Low-Temperature Cooking Without a Vacuum

By: davearnold

davearnold — Mon, 17 Oct 2011 18:22:22 +0000

Sure ttellez, but you need to chill the meat before re-bagging. Not sure what would happen to texture/etc. Let me know.

By: ttellez

ttellez — Sun, 16 Oct 2011 23:31:27 +0000

I am cooking sous vide in bags…Is it safe cook meat for a long time (12 hrs) and then to empty out the liquid (blood) reseal and continue cooking?

By: foodsaver2240

foodsaver2240 — Sat, 15 Oct 2011 16:02:23 +0000

food saver good function ,You do need to control both the water temp and the box temp,I am certainly impressed concerning the impressive solutions you give.

By: davearnold

davearnold — Thu, 13 Oct 2011 13:29:20 +0000

Hello Andrew,
I know people who put frozen sauce in foodsaver bags, but I don’t know if it actually helps with marination. I have never run the tests.

By: Andrew

Andrew — Thu, 22 Sep 2011 16:39:42 +0000

This actually brings me to another question. You mention in the primer that one advantage to vacuum over Ziploc bags is quick marination & deeper infusion of flavors. I’d guess you can’t use a non-chamber vacs with liquid, but would it work to freeze the liquid or marinade, then put it in the bag while hard and let it thaw? Maybe put it in a low-temp water bath so it thaws more quickly but doesn’t actually cook anything? Shouldn’t it be the case that once the air is out and the marinade is liquid again that it would marinate more quickly?

By: davearnold

davearnold — Wed, 21 Sep 2011 19:59:11 +0000

Sorry, comment got put in wrong place.
Pheasant: 56-58 C for 45 min whould work on breast. Leg I’m not sure –I’d have to test. Brine for flavor only. Don’t vac too hard.

By: davearnold

davearnold — Wed, 21 Sep 2011 19:57:33 +0000

Howdy Sonso,
I know I’d like a single drawer unit in my home.

By: davearnold

davearnold — Wed, 21 Sep 2011 19:56:31 +0000

How did the furnace work? I once used a tunnel heater at 1750 F. The chicken heart I put into it instantly caught on fire.

By: davearnold

davearnold — Mon, 19 Sep 2011 19:11:12 +0000

Howdy Les,
If your machine can suck enough of a vacuum to boil the water in your product at elevated temperatures, you run the risk of destroying the texture of delicate items like fish. Also, the absolute vacuum you can pull will be limited to the vapor pressure of water at the temperature of your food.

By: Les

Les — Mon, 12 Sep 2011 12:44:28 +0000

Hi Dave, thanks for sharing. I’ve just recently gotten into low-temp cooking, and have found your articles informative and inspiring.

One question that I have pertains to something that you said that you’d cover in the next article, but because i’m hoping to rectify my ‘bad habits’, if you dont mind i’ll ask it here.

I have been vac-sealing ‘warm-hot’ food with my domestic sealer. Can you please explain why doing that is wrong?

Thanks again.