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:
- Marinated beef tips package
- Olive oil http://amzn.to/2Cn2T6F
Instructions:
- Heat sous vide to 132 F
Tip: Lower temperature is better because the tips will cook when seared. - Insert marinated beef packet into vacuum bag and seal.
- Cook 1 hour (2 hours if frozen)
- Remove
- Pat dry
- Coat with olive oil
- Sear
- Enjoy!
Implements used:
- FoodSaver bags: http://amzn.to/2COTtAg
- Oxo cutting board: http://amzn.to/2CHQ5HJ
- Anova: http://amzn.to/2COvMII
- Staub 9 qt Cocotte: http://amzn.to/2CXGUpK
- Strong neodymium magnets: http://amzn.to/2zFx6eA or http://bit.ly/2E0Mc1x
- 10″ galvanized nail: http://bit.ly/2l6eC2e
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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