Does anyone else have problems with the bags getting puffy ?? Any other protein I make is fine but these wild boar chops… Any ideas ?? I reseal it again and still the same
by HugePatience3319
13 Comments
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Soggy_Requirement_75
The same happens to me with Pork. Sometimes I’ll let the gas out and reseal, other times I just poke a hole in the bag and clip the bag to the container so the hole doesn’t drop below the water level. There is definitely a scientific reason behind it, but I don’t know what it is.
I’ve read on other posts that the bones release gases when cooking and that’s why bone in items puff up.
Kesshh
Among all the meats I’ve cooked, pork gives off the most gas. Beef usually doesn’t. Chicken and turkey very little.
So when I cook pork, I usually add weights to the bag or I caged the bag so it can’t float up.
MrBreasts
Inflates less with a lower temp/longer cook. I get this when I’m doing same-day ribs but not so much next-day ribs.
Powerful-Conflict554
I get a little air in it when doing long cooks with baby back ribs, so what other people are saying about gas coming from bones may be accurate. I’ve never gotten that amount of air during cooking after vacuum sealing, though. But if water isn’t getting into the bags, what can you do? With something that puffy i might be inclined to pull them, and reseal them to make sure they’re cooking properly. I’d only have them out for a minute, though. I’d be concerned they aren’t in enough contact with water. If it’s a persistent problem I’d leave extra room in the bag the next time I made this so the gas would have some place to go without acting as an insulator between the water and the food.
namtilarie
I get those gases when I cook at high temperatures. I solve the problem by making my bags a lot longer than needed, and making sure the extra bag length hangs out of the water. The gases get pushed by the water up into the top part of the bag and out of the water.
fawther-05
I use ziplocks for this reason
yurinator71
Pork butts always do this for me. I just assumed it was something in the meat, like dissolved CO2 turning back into gas.
cramber-flarmp
I’d try a blanching step: vigorously boil the meat for 3 minutes then drain, quick rinse & cool to room temp before proceeding with sous vide recipe. Should liberate most of the gassy stuff, and keep those meat farts out of the bag.
Mavisbeak2112
It happens when things shrink as they cook.
Simple-Purpose-899
For pork I always use freezer bags that are binder clipped to the top of the container, so that way I can leave the bag unzipped for preventing pressure buildup.
13 Comments
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The same happens to me with Pork. Sometimes I’ll let the gas out and reseal, other times I just poke a hole in the bag and clip the bag to the container so the hole doesn’t drop below the water level. There is definitely a scientific reason behind it, but I don’t know what it is.
[Read up](https://old.reddit.com/r/sousvide/comments/136v5os/second_sous_vide_bag_filled_with_air_like_a/) on some theories. This could be bacteria farts.
I’ve read on other posts that the bones release gases when cooking and that’s why bone in items puff up.
Among all the meats I’ve cooked, pork gives off the most gas. Beef usually doesn’t. Chicken and turkey very little.
So when I cook pork, I usually add weights to the bag or I caged the bag so it can’t float up.
Inflates less with a lower temp/longer cook. I get this when I’m doing same-day ribs but not so much next-day ribs.
I get a little air in it when doing long cooks with baby back ribs, so what other people are saying about gas coming from bones may be accurate. I’ve never gotten that amount of air during cooking after vacuum sealing, though. But if water isn’t getting into the bags, what can you do? With something that puffy i might be inclined to pull them, and reseal them to make sure they’re cooking properly. I’d only have them out for a minute, though. I’d be concerned they aren’t in enough contact with water. If it’s a persistent problem I’d leave extra room in the bag the next time I made this so the gas would have some place to go without acting as an insulator between the water and the food.
I get those gases when I cook at high temperatures. I solve the problem by making my bags a lot longer than needed, and making sure the extra bag length hangs out of the water. The gases get pushed by the water up into the top part of the bag and out of the water.
I use ziplocks for this reason
Pork butts always do this for me. I just assumed it was something in the meat, like dissolved CO2 turning back into gas.
I’d try a blanching step: vigorously boil the meat for 3 minutes then drain, quick rinse & cool to room temp before proceeding with sous vide recipe. Should liberate most of the gassy stuff, and keep those meat farts out of the bag.
It happens when things shrink as they cook.
For pork I always use freezer bags that are binder clipped to the top of the container, so that way I can leave the bag unzipped for preventing pressure buildup.