Comments on: Part II. Low-Temperature Cooking Without a Vacuum http://www.cookingissues.com The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-117982 Mon, 17 Oct 2011 18:22:22 +0000 http://www.cookingissues.com/?page_id=3908#comment-117982 Sure ttellez, but you need to chill the meat before re-bagging. Not sure what would happen to texture/etc. Let me know.

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By: ttellez http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-117323 Sun, 16 Oct 2011 23:31:27 +0000 http://www.cookingissues.com/?page_id=3908#comment-117323 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?

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By: foodsaver2240 http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-116565 Sat, 15 Oct 2011 16:02:23 +0000 http://www.cookingissues.com/?page_id=3908#comment-116565 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.

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By: davearnold http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-115149 Thu, 13 Oct 2011 13:29:20 +0000 http://www.cookingissues.com/?page_id=3908#comment-115149 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.

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By: Andrew http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-98622 Thu, 22 Sep 2011 16:39:42 +0000 http://www.cookingissues.com/?page_id=3908#comment-98622 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?

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By: davearnold http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-98102 Wed, 21 Sep 2011 19:59:11 +0000 http://www.cookingissues.com/?page_id=3908#comment-98102 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.

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By: davearnold http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-98100 Wed, 21 Sep 2011 19:57:33 +0000 http://www.cookingissues.com/?page_id=3908#comment-98100 Howdy Sonso,
I know I’d like a single drawer unit in my home.

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By: davearnold http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-98098 Wed, 21 Sep 2011 19:56:31 +0000 http://www.cookingissues.com/?page_id=3908#comment-98098 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.

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By: davearnold http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-96270 Mon, 19 Sep 2011 19:11:12 +0000 http://www.cookingissues.com/?page_id=3908#comment-96270 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.

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By: Les http://www.cookingissues.com/primers/sous-vide/part-ii-low-temperature-cooking-without-a-vacuum/#comment-90329 Mon, 12 Sep 2011 12:44:28 +0000 http://www.cookingissues.com/?page_id=3908#comment-90329 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.

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