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btbyrd

btbyrd

Even if you're doing the water displacement method for sous vide, it can still (almost) make sense to buy chamber vacuum bags. They're cheaper than Ziplocs and you can just clip them to the side of your SV container. I do this quite frequently even though I have a chamber vac. If I'm cooking a few items (like a couple of steaks, a chicken breast, or a single rack of ribs) I just put the food in, pop them in the water, and either clip them in or place the lid on top so the bags are secured. You see the ChefSteps crew doing this a lot in their videos.  I mostly seal for large batches, long cook times, items that have a lot of liquid in the bag (which also tend to be long-cooking), and anything that will be chilled and stored (or frozen). I'm somewhat overstating the case here... it doesn't make total sense for someone without a chamber vac to buy chamber bags. But it also sort of does make sense. Almost.

btbyrd

btbyrd

Even if you're doing the water displacement method for sous vide, it can still (almost) make sense to buy chamber vacuum bags. They're cheaper than Ziplocs and you can just clip them to the side of your SV container. I do this quite frequently even though I have a chamber vac... if I'm cooking a few items (like a couple of steaks, a chicken breast, or a single rack of ribs) I just put the food in, pop them in the water, and either clip them in or place the lid on top so the bags are secured. You see the ChefSteps crew doing this a lot in their videos.  I mostly seal for large batches, long cook times, items that have a lot of liquid in the bag (which also tend to be long-cooking), and anything that will be chilled and stored (or frozen). I'm somewhat overstating the case here... it doesn't make total sense for someone without a chamber vac to buy chamber bags. But it also sort of does make sense. Almost.

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