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Sous vide PSA – Cooking in store sealed vacuum bags

Can you buy something at the store in a vacuum sealed bag and drop it right in your sous vide bath at home?

At easier4.me we say no way! Always double bag the contents or remove and seal in your own bag.  You don’t want what’s cooking to spread in your bath, and you don’t want your bath seeping in to ruin your meal.

The marinated steak tips shown were purchased in a vacuum bag and frozen.  We then put this inside another vacuum bag before dropping in the sous vide bath.  The cook was 132 F for two hours.

You can clearly see how the liquid has seeped from the store sealed bag into our vacuum bag.

It took us two experiences with chicken to learn our lesson.  Since then we’ve seen this happen many times, fortunately we double bag and it does not affect us.

We also recommend washing the original package before double bagging.

Ingredients:

Instructions:

  1. Heat sous vide to 132 F
    Tip: Lower temperature is better because the tips will cook when seared.
  2. Insert marinated beef packet into vacuum bag and seal.
  3. Cook 1 hour (2 hours if frozen)
  4. Remove
  5. Pat dry
  6. Coat with olive oil
  7. Sear
  8. Enjoy!

Implements used:

These beef tips are from the Butcher Boy Market in North Andover Massachusetts, a first-rate butcher shop with excellent meat!  http://butcherboymarket.com/

 

 

 

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Sous Vide Prime Rib 7 pounds


Sous vide prime rib.

Ingredients:

 

  1. Prepare a sous-vide bath large enough for your roast, 135 F.
    Tip: Use a cooler or 5 gallon bucket for larger cuts of meat.
  2. Prepare a vacuum bag large enough for your roast. Double seal the seams at both ends.
    Tip 1: Make the bag approximately 8″ longer than the roast.
    Tip 2: Fold the bag back over itself 3″ before inserting the roast to keep the sealing surfaces clean.
  3. Prep the meat by coating all sides with:
    Tip: You can use any spice rub you want, just make sure to include pepper and a heavy coating of salt.

    1. Garlic powder
    2. No-salt seasoning
    3. Pepper
    4. Salt
  4. Insert roast into bag. Unfold bag before sealing.
    Tip: If using an expandable bag use a weight (as pictured) or clamps such as binder clips to keep the bag flat before you seal the second side.
  5. Add a weight if desired.
    Tip: I recommend galvanized nails secured to the bag with high power neodymium magnets.
  6. Sous-vide for 12-18 hours.
    Tip: You can cook in as few as 6-8 hours, we recommend overnight at a minimum.
  7. Prepare oven on high broil.
    Tip: The rack should be as close to the broiler as possible without the roast touching the heating elements.
  8. Combine 2 Tbs butter, 2 Tbs bacon grease, 2 Tbs olive oil, and 1 tsp soy sauce over low heat.
    Tip: Any fat will work. You will need approximately 1 Tbs per pound of meat to fully coat. Coconut oil is another easier4me favorite.
  9. Melt and stir until butter combo is liquified.
  10. Remove roast from sous-vide bath and pat dry.
  11. Place in roasting pan.
  12. Coat top side with butter mixture.
  13. Broil on high for 5 minutes.
  14. Remove from oven.
  15. Flip roast over.
  16. Coat bottom side with butter mixture.
  17. Broil on high for 5 minutes.
  18. Remove from oven.
  19. Let stand 5 minutes.
    Tip: You can cover tightly with foil.
  20. Slice.
  21. Enjoy!

Implements:


 

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