Do I need to be worried about pockets of air on the meat?
Do I need to be worried about pockets of air on the meat?
by Lendios
5 Comments
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Wholesome_Stalker
Whether you’re freezing it first or going straight into a water bath, no, that pocket is not one bit of an issue.
NarcanBob
It might float on you so be ready to weight it down. 🙂
RightNowChris
No worries. While air is indeed a good insulator, a small amount like those bubbles isn’t going to prohibit the meat from getting to temperature. Removing air allows efficient, even heat transfer and ensures the meat stays entirely submerged, but a tiny amount isn’t going to make a meaningful difference. If the bag wants to float, weigh it down.
EvaTheE
With certain uneven cuts, or when packing multiple items such as chicken breasts, it is almost impossible to avoid air pockets, and small ones like that are no issue whatsoever. Always check your cook after a while to make sure it doesn’t start to float as the trapped air expands and moves in the bag. Sometimes the air collects in one end of the bag and it will lift off. Then just weigh it down, or if the amount is excessive, you can lift the bag out, cut a corner of the bag and reseal it once you remove the air. Certain cuts are less dense, so they float easier and certain cuts will include air that normal vacuum packing can not remove as it is within the tissue and between the musculature. It’s normal, expected, and not a problem as long as your meat isn’t left floating for a long time.
5 Comments
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Whether you’re freezing it first or going straight into a water bath, no, that pocket is not one bit of an issue.
It might float on you so be ready to weight it down. 🙂
No worries. While air is indeed a good insulator, a small amount like those bubbles isn’t going to prohibit the meat from getting to temperature. Removing air allows efficient, even heat transfer and ensures the meat stays entirely submerged, but a tiny amount isn’t going to make a meaningful difference. If the bag wants to float, weigh it down.
With certain uneven cuts, or when packing multiple items such as chicken breasts, it is almost impossible to avoid air pockets, and small ones like that are no issue whatsoever. Always check your cook after a while to make sure it doesn’t start to float as the trapped air expands and moves in the bag. Sometimes the air collects in one end of the bag and it will lift off. Then just weigh it down, or if the amount is excessive, you can lift the bag out, cut a corner of the bag and reseal it once you remove the air. Certain cuts are less dense, so they float easier and certain cuts will include air that normal vacuum packing can not remove as it is within the tissue and between the musculature. It’s normal, expected, and not a problem as long as your meat isn’t left floating for a long time.