Can i pop this straight in like this or should i put it in another vacuum seal bag
by fatmarfia
26 Comments
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Merkenfighter
Might be, but also might not. Much better to be safe and use bags constructed with that purpose. Plastic leeching from incorrect use is not great.
Techienickie
yeah I’d change it.
xiexiemcgee
No.
But also maybe yes.
To be safe, why not swap out?
fatmarfia
Awesome guys, thanks for the advice
bestywesty
You can but its generally not recommended due to not knowing whether the plastic used is heat resistant. It’s possible for chemicals to leach into the meat at Sous vide temps if it’s not.
Side note: that is one chaotic countertop lol. Throw the glasses arm away and good luck finding the right combination of happy pills to make you feel better. Always remember depression is not a moral failing. It’s a disease caused by fucked up brain chemicals. ❤️🩹
stanley_morgan
I have often wondered this same question. The answer makes sense thanks.
Fearless_Swim4080
As much as people are pointing to the plastic thing, it almost certainly won’t make a difference.
What WILL make a difference is the fact that you didn’t put any seasonings or aeromatics in the bag.
Evening_Cheesecake25
I’ve only done it after contacting the ranch to make sure the bags were sous vide safe.
For beef it’s perfectly safe as the temperatures aren’t that high. Pork should be ok too. Chicken maybe, maybe not. Veggies absolute no go. But why would you? Beef in the original vacuum package isn’t seasoned. A great advantage of sous vide cooking is the positive effect on the taste of the seasoning through the meat.
CommunicationOdd6305
I’ve wondered too! It’s so convenient and the plastic is so thick it’s for sure waterproof, but cooking it in the bag juices would freak me out.
mattynapps
No
FearlessFreak69
You never know really. I always air on the side of caution and reseal in bags I know to work properly.
Apprehensive-Ad1404
No, i did this and regretted it. I’d season the meat first then vacuum seal.
Equivalent_Bug_7189
No!!!
almondbutterbucket
No, use made for purpose bags. Not only do you risk leakage, sous vide bags are specifically tried and tested for the conditions.
ricin2001
Saw a chefsteps video where the sousvide bacon in the package it came in
namagiqa
2 issues with using that bag:
1. As mentioned, you haven’t added seasonings.
2. The sticker on the package came come undone and then get jammed in the impeller. Spouse did this and that’s what happened. It was a Breville so I could buy a new impeller and not need a new machine but still was a PITA.
mrcatboy
You’ll want to season your meat well before you sous vide. Salt cannot penetrate cooked meat, so if you sous vide before seasoning you’ll have a bland interior.
edgarecayce
I tried that with chicken and the chicken juice in the bag cooks into this icky white crap you have to pick off of the meat before cooking it. Yeah not doing that again. Also the other stuff ppl said about plastics and the bag opening up.
fatmarfia
All good sous peeps, i opened seasoned and vacuum sealed. This is my third sousvide cook.
LarsListetaa
Dont you want to season it? And don’t you want to prep it remove some bit here and there?
Also would really not do that, food grade, and freeze grade does not automatically mean heat grade.
husky1actual
Nah
janescontradiction
I’ve started using silicone zip bags. They’re much more stable.
26 Comments
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If you’ve posted a picture of something you’ve prepared, please explain why in a comment so people can have some sort of conversation. Simply dropping a picture of food in the sub isn’t really fostering any discussion which is what we’re all aiming for.
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Might be, but also might not. Much better to be safe and use bags constructed with that purpose. Plastic leeching from incorrect use is not great.
yeah I’d change it.
No.
But also maybe yes.
To be safe, why not swap out?
Awesome guys, thanks for the advice
You can but its generally not recommended due to not knowing whether the plastic used is heat resistant. It’s possible for chemicals to leach into the meat at Sous vide temps if it’s not.
Side note: that is one chaotic countertop lol. Throw the glasses arm away and good luck finding the right combination of happy pills to make you feel better. Always remember depression is not a moral failing. It’s a disease caused by fucked up brain chemicals. ❤️🩹
I have often wondered this same question. The answer makes sense thanks.
As much as people are pointing to the plastic thing, it almost certainly won’t make a difference.
What WILL make a difference is the fact that you didn’t put any seasonings or aeromatics in the bag.
I’ve only done it after contacting the ranch to make sure the bags were sous vide safe.
Short answer… no.
Long answer…nooooooooo.
Longer answer…. Remove packaging, add delicious making things, vacuum pack, spa bath.
For beef it’s perfectly safe as the temperatures aren’t that high. Pork should be ok too. Chicken maybe, maybe not. Veggies absolute no go. But why would you? Beef in the original vacuum package isn’t seasoned. A great advantage of sous vide cooking is the positive effect on the taste of the seasoning through the meat.
I’ve wondered too! It’s so convenient and the plastic is so thick it’s for sure waterproof, but cooking it in the bag juices would freak me out.
No
You never know really. I always air on the side of caution and reseal in bags I know to work properly.
No, i did this and regretted it. I’d season the meat first then vacuum seal.
No!!!
No, use made for purpose bags.
Not only do you risk leakage, sous vide bags are specifically tried and tested for the conditions.
Saw a chefsteps video where the sousvide bacon in the package it came in
2 issues with using that bag:
1. As mentioned, you haven’t added seasonings.
2. The sticker on the package came come undone and then get jammed in the impeller. Spouse did this and that’s what happened. It was a Breville so I could buy a new impeller and not need a new machine but still was a PITA.
You’ll want to season your meat well before you sous vide. Salt cannot penetrate cooked meat, so if you sous vide before seasoning you’ll have a bland interior.
I tried that with chicken and the chicken juice in the bag cooks into this icky white crap you have to pick off of the meat before cooking it. Yeah not doing that again. Also the other stuff ppl said about plastics and the bag opening up.
All good sous peeps, i opened seasoned and vacuum sealed. This is my third sousvide cook.
Dont you want to season it? And don’t you want to prep it remove some bit here and there?
Also would really not do that, food grade, and freeze grade does not automatically mean heat grade.
Nah
I’ve started using silicone zip bags. They’re much more stable.
Don’t do it.