I bought a striploin that came vacuum packed. Can I just throw this in the sous vide? I feel like the answer should be yes.
by 1__ajm
6 Comments
[deleted]
[deleted]
Aggressive-Dirt5090
No, use a regular vacuum seal bag
MakeItTrizzle
To elaborate, the vacuum bags your food comes in are probably not be designed for cooking. The heat from the sous vide could cause chemicals to leach from the bag into your food or the bag could deteriorate, ruining your cook.
anormalgeek
Maybe.
There is really no way of knowing for sure, and that’s the issue. I’ve had bags that looked just like a standard vac seal bag spring a leak during cooking, ruining the food and making my SV cooker pretty gross.
It takes like a minute to rebag it. It’s worth it to avoid the risk.
lasonna51980
Why does this get asked so often?!
linux_assassin
*possibly*
However, given a *possibly* and the ease of rebagging (with seasoning!) why not rebag?
The likelyhood of the food safe poly bag used to store your freezer food not being food safe at 54-58 degrees is extremely low (I could not find a single food safe plastic that has a breakdown point below 90 degrees, but they might exist).
The likelhood of the seal around the outside of the bag being good enough to now allow water/juices exchange over a multi-hour cook is moderate.
The likelyhood of the seal being glue based instead of plastic fusion is moderate- but will result in catastrophic failure (and food contamination) if it is a glue instead of fusion (due to its proximity to food the glue most likely needs to be food safe as well; but I’d prefer not to eat some uhu stick with my meal).
Can’t see from that picture; but any presence of a ‘meat diaper’ in the packaging makes cooking inside the existing bag out of the question.
Possibly you REALLY like unseasoned meat; but most people at least like some salt and pepper over it pre-cook to encourage fluid exchange.
6 Comments
[deleted]
No, use a regular vacuum seal bag
To elaborate, the vacuum bags your food comes in are probably not be designed for cooking. The heat from the sous vide could cause chemicals to leach from the bag into your food or the bag could deteriorate, ruining your cook.
Maybe.
There is really no way of knowing for sure, and that’s the issue. I’ve had bags that looked just like a standard vac seal bag spring a leak during cooking, ruining the food and making my SV cooker pretty gross.
It takes like a minute to rebag it. It’s worth it to avoid the risk.
Why does this get asked so often?!
*possibly*
However, given a *possibly* and the ease of rebagging (with seasoning!) why not rebag?
The likelyhood of the food safe poly bag used to store your freezer food not being food safe at 54-58 degrees is extremely low (I could not find a single food safe plastic that has a breakdown point below 90 degrees, but they might exist).
The likelhood of the seal around the outside of the bag being good enough to now allow water/juices exchange over a multi-hour cook is moderate.
The likelyhood of the seal being glue based instead of plastic fusion is moderate- but will result in catastrophic failure (and food contamination) if it is a glue instead of fusion (due to its proximity to food the glue most likely needs to be food safe as well; but I’d prefer not to eat some uhu stick with my meal).
Can’t see from that picture; but any presence of a ‘meat diaper’ in the packaging makes cooking inside the existing bag out of the question.
Possibly you REALLY like unseasoned meat; but most people at least like some salt and pepper over it pre-cook to encourage fluid exchange.