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Anyone use vacuum sealed bags for sous vide cooking?

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  • Anyone use vacuum sealed bags for sous vide cooking?

    Just wondering, what is the bag made of? Isn't heating it up to high temperatures with your food in it the same as drinking water from a bottle that's been sitting in the sun all day?
    My chocolatey Primal journey

    Unusual food recipes (plus chocolate) blog

  • #2
    I don't have an answer for your question, but I wanted to chime in and say that I was thinking of buying a sous vide, but the need to continually buy the bags, which aren't cheap, was a deal killer for me. With my large family, it would just add too much to our monthly food costs. If the price ever comes down, though ...

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    • #3
      somewhere I read about silicon bags that reseal but I'll have to find the article again. I saved the bags on my amazon wishlist. I'll try to find it all tomorrow

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      • #4
        The author of 'Nom Nom Paleo' (blog) wrote a post about it, and as I remember, she came up with an alternative.
        Making adventure out of this thing called life

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        • #5
          Cooking Sous Vide: Plastic Safety | Nom Nom Paleo

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          • #6
            Nom Nom paleo is amazing. I use her as my sous vide guide for everything. The bags are expensive, but the convenience outweighs the expense at this point for me (and I tend to use rolls and cut to size).

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            • #7
              That is exactly the post. This is the method we plan on using once we get a sous vide for anything that wasn't already vacuum sealed for freezing.

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              • #8
                I was ready to whip out the credit card for the whole sous vide experience, then I saw the cooking times.

                It would have sat and collected dust just like my crock pot, my pressure cooker, and my regular oven for that matter.

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                • #9
                  Things I hate about sou vide... the utterly consistent taste/texture. I prefer a variation in texture and temp... like a crusty exterior and RARE interior of a steak, or crusty exterior and medium interior of salmon. I want something cooked until soft all through I'll braise.
                  Sous vide, as cool as it apears, just seems to remove many of the taste/texture experiences I like.
                  “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                  ~Friedrich Nietzsche
                  And that's why I'm here eating HFLC Primal/Paleo.

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                  • #10
                    Originally posted by cori93437 View Post
                    Things I hate about sou vide... the utterly consistent taste/texture. I prefer a variation in texture and temp... like a crusty exterior and RARE interior of a steak, or crusty exterior and medium interior of salmon. I want something cooked until soft all through I'll braise.
                    Sous vide, as cool as it apears, just seems to remove many of the taste/texture experiences I like.
                    From what I've heard, restaurants cook steak sous vide until it's rare and then give it a sear just before serving to get that lovely brown crust on the outside.

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                    • #11
                      Which is why I almost always feel that my steak is over cooked in a restaurant. It's nearly impossible to get a really "rare" (as in cool red center) on a steak these days.
                      Steaks are always better at home IMO/IME... really high heat for just long enough to sear each side and it's done.
                      “You have your way. I have my way. As for the right way, the correct way, and the only way, it does not exist.”
                      ~Friedrich Nietzsche
                      And that's why I'm here eating HFLC Primal/Paleo.

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                      • #12
                        Originally posted by cori93437 View Post
                        Which is why I almost always feel that my steak is over cooked in a restaurant. It's nearly impossible to get a really "rare" (as in cool red center) on a steak these days.
                        Steaks are always better at home IMO/IME... really high heat for just long enough to sear each side and it's done.
                        Yeah. I like rare with a barely warm center. DH likes bleu, with a cool red center. We've only found a couple places that will do bleu. Usually ordering rare gets you medium rare. If you're lucky.

                        For a rare order, I'd just fire the steak to order. But for folks who like it more done, you can get it out faster. Plus stuff like lamb that most people don't like really rare would hold nicely at rare and then get to med-rare/med with a good sear.

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                        • #13
                          Oooh I didn't even know bleu existed. Thanks for the tip.

                          And about the sous vide - yikes, if it's going to take a long time to cook anyway, I think I'll just leave it altogether. Thank you everyone for the good info
                          My chocolatey Primal journey

                          Unusual food recipes (plus chocolate) blog

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