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Thread: Anyone use vacuum sealed bags for sous vide cooking? page

  1. #1
    sakura_girl's Avatar
    sakura_girl is offline Senior Member
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    Anyone use vacuum sealed bags for sous vide cooking?

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    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?

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    EileenC's Avatar
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    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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    Lilyheart's Avatar
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    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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    alg2435's Avatar
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    The author of 'Nom Nom Paleo' (blog) wrote a post about it, and as I remember, she came up with an alternative.
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    Martha's Avatar
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    kimmie's Avatar
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    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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    Lilyheart's Avatar
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    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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    Croak's Avatar
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    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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    cori93437's Avatar
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    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.”
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    And that's why I'm here eating HFLC Primal/Paleo.


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    DaisyEater's Avatar
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    Quote 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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