Last time I decided to do mix the approach a bit. I used my sous vide setup, but instead of vac packing, I simply put in heavier ziplock style bags, added water, and finished that way. The result was disasterous. The fat leached out of the hotdogs and left me with a very dry product. And this puzzles me greatly. At the 151F temperature, there shouldn't be any serious loss of fat. That is the lower end of what a street vendor should be keeping his hotdogs at in a cart. And those can sit for quite awhile before they are sold.
I had expected to lose some flavor to the water in the ziplock, but not all the hotdogs moisture. Any ideas what would be causing that? I have cooked these hotdogs in boiling water, they come out fine. But sit for an hour or more in a bath and they become barely edible.
Size of dogs: about a 1 inch "dinner dog" using 26ml or 28ml collagen casing.
Photo below is the normal setup, not with water in the ziplock. - and we make sure they are all submerged.
Edited by Tatoosh, 07 December 2012 - 02:47 AM.