I'd been thinking about how to sous vide without the bag. Less because of the micro plastics and more to reduce consumables and waste.
I've done this a few times now and it's worked perfectly.
I went to IKEA and got the biggest lever arm jar I could find. I got a bucket from outside.
- I weighed the meat (chicken breast), and added to that a mass of water sufficient to cover the chicken.
- Then I added salt, at 2% of the mass of the chicken and water
- I put the jar in the fridge overnight.
- I used a Combustion Inc predictive thermometer to check progress and collect data. (Not affiliated with the brand – I just really like it)
- as mentioned above, it turned out perfect. Evenly salted throughout. Great texture.
I might try it with steak, but instead of a jar I'd use a flat glass dish with a secure lid.
by Such-Jump-3963
9 Comments
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It’s fine, but with that much water you’re going to lose the flavor of the meat
Not sure this is technically Sous Vide.
Sous vide boullion
You can use a food grade silicone bag and burp out most of the air. It’s already a product.
Not under vacuum?
It would be confit with oil.
That’s just poached chicken with extra steps.
Another issue is that since the contents of the jar aren’t circulating, you’re basically turning your small pieces of chicken into a very thick piece, which would have a large impact on projected cooking time. Your thermometer certainly takes a lot of the guesswork out for that, though.