This morning I loaded up on different types of meats and then seasoned and vacuum sealed. My flank steak and two top round roasts are seasoned and ready for a sous vide bath. I added the time and temps to the bags because it never fails that I forgot what I did before that worked. I haven’t done chicken thighs sous vide and don’t know if I will, but they are seasoned and ready to go in either case. Seasoning and vacuum sealing has made meals so much easier for me!
by KrizJack
5 Comments
I like this idea, I just don’t have the patience.
By the way I read it’s bad to mix salts in your ground beef, changes the way the meat is held together or something like that.
I’ve never thought of sous vide ground beef…. What’s going on here lmao OP, will you please shatter my world?
Wait. Are they all connected? How did you do that?
I adore my vacuum sealer. Bulk buy meats, then I spend an hour or so portioning everything and labeling like yours. I need to get into the habit of seasoning them beforehand like that. I never did before because I’ve only recently gotten a sous vide setup, but definitely gotta add this to my process.
I feel like chicken thighs cook so much better on a grill or a griddle than sous vide. You don’t really have to worry much about overcooking or drying it out.