Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
dmg

Defective roll of foodsaver bags?

Recommended Posts

It is only one month since I acquired a Sous Vide Professional, and during this time I have been experimenting here and there. This includes cooking meat for 3 days (twice) and 2 days (once), and several experiments with vegetables and pears (cooking at around 90 C).

I have finished 3 rolls of bags without any problem, and milk at 90.5 C.

But yesterday I started a new one. The new roll (8", Foodsaver) has resulted in two bag failures out of 2 bags.

The failures have been in the sides of the bags, not in the seams I make (I usually seal them twice to make sure they will not leak).

The first case was 1 l. of milk at 90.5 for 40 minutes. As I was extracting the bag the seams gave up IN BOTH SIDES at the same

height.

Second time was 1 leg of duck at 82 degrees (after around 7 hrs). It opened in one side, as it was cooking (the smell of duck gave it away, fortunately it wasn't too much of a mess).

Has anybody else experience something like this? I might start double sealing the seams just to make sure...

--dmg

Share this post


Link to post
Share on other sites

The short answer is that, yes, you should double-seal the bags.

Any time you have any liquid in the bag whatsoever, there is a chance some of it might get into the sealing area and make the seal less secure -- perhaps not immediately, but over time. One technique to counteract this is to seal the bag once leaving a fair bit of extra bag after the seal, then wipe out the extra bag well with a paper towel and seal the bag again in that area. The seals themselves should be clear, with no folds or anything like that.

Also... FoodSaver brand vacuum bags suck. Do yourself a favor and get some 50-foot rolls of bagging material from these guys. I think a FoodSaver should be able to use the 8" and 11" widths, but not the 15" width.

Share this post


Link to post
Share on other sites

....

Has anybody else experience something like this? I might start double sealing the seams just to make sure...

--dmg

Yes, it has happened to me but only on one occasion and it was the side-seam that failed not the seals I made. However, it was not a FoodSaver brand bag but one I bought in bulk from a restaurant supply store - there are no brand names on these bags. One could double seal the side seams but only on bags that don't exceed the length of seal bar on your machine and that is a pain!

Share this post


Link to post
Share on other sites

That definitely sounds like a defective roll. I ran a through quite a number of FS rolls and never had a single failure from a side seam..

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Dave the Cook
      Modernist Bread is out now, but maybe you haven't taken the plunge. Here's your chance to win your own copy, courtesy of the eGullet Society for Culinary Arts & Letters. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For part two, we're featuring another cornerstone recipe from the book: Direct Country-Style Bread. The only leavener here is instant yeast, so production time is considerably shortened. The relative lack of flavor compared to long-proofed doughs is offset by the use of whole grains. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       




    • By ross
      Thanksgiving is around the corner, and I think I have a plan.
      I was keen on cooking the turkey sous vide, but have been vetoed by my a family member- "you can't feed grandma that bacteria-laden turkey! it never got hot!"
      I've tried to explain the process, and the safety, but I conceided. I'm cooking for a bunch of traditionalists, so I'm trying to keep it interesting, yet familiar and not too out of the box.
      I think I may have a more interesting plan now anyway.
      It goes like this-
      Break down the bird (from my CSA with Allandale Farm in Boston, MA, removing the breast skin in-tact
      break down the carcass, pan-roast it, and make stock.
      Make a tenderloin by stacking the breasts and glueing with Activa RM, and wrapping with the skin.
      two questions on this front:
      How long can the rolled "tenderloin" sit before cooking- can I roll it out 24 hours before showtime?
      Is there a decent way to add some flavor between the breasts- chopped sage/thyme, etc. or will this negatively affect the process? Will it cook OK?
      Braise the dark meat, following this Daniel Boulud recipe (ish.)
      Confit the wings. I currently have a test batch curing overnight, rubbed with a ton of salt, thyme, bay leaf, clove, tellicherry peppercorns, garlic, and some juniper. Picked up 7.5# tub of Hudson Valley Foie Gras duckfat for the cook.
      In addition, I'm going to do some truffled mashed potatoes, butternut squash soup with some smoked duck breast, and some veg- brussel sprouts, and something to keep the kids happy. Also pondering family-style (really partner-style) mac and cheese in some very small le crusets, following the Hattie's recipe.
      Is it worth brining the bird?
      I'm looking for reactions to this plan, and any improvements possible, or a good old-fashioned critique.
      Thoughts?
    • By Raamo
      HOST'S NOTE: This post and those that follow were split off from the pre-release discussion of Modernist Bread.
      *****
       
      Figured I don't need to dump all this into the contest thread - so I'll post here.  My journey to making my first MC loaf.
       
      Her's the poolish after >12 hours:

       
       
      Not pictured - water with yeast in it below the bread flour and poolish

       
      That went into the mixer and not long later I had a shaggy mass:
       

       
      That rested for a while - then mixed until medium gluten formation - a window pane that was both opaque and translucent (no picture for that slightly messy part)
       
      Folded and rested, folded and rested, I think this is 1/2 the mass now ready to rest one final time.
       

       
      Proofed it in the oven - I have a picture of that but it's just foggy window oven
       
      Then it went into the oven, here it is at max temp - 450 with steam turned on.
       

       
      Completed loaf:
       
      \
       
      And the crumb - this is awesome bread:

       
    • By Chris Hennes
      Next week marks the official release of the highly-anticipated Modernist Bread by Nathan Myhrvold and Francisco Migoya. The eGullet Society for Culinary Arts & Letters is excited to provide you with the opportunity to win a copy of the book. The Cooking Lab has provided us with a couple of other prizes that will go to a second and third winner: second place will win an autographed poster and calendar, and third place will receive an autographed poster. They are also providing an autographed bookplate for the first place winner's copy of Modernist Bread. The rules are simple: we are going to post recipes from the book that the team at The Cooking Lab has graciously provided for this purpose. To enter into the contest, you need to bake one or more of these recipes and post about them in the official contest topics by the end of November 2017. Winners will be drawn at random from those posting pictures and descriptions of their completed loaves. Complete rules and other details can be found here.
       
      For our first recipe, we're starting with a cornerstone recipe from the book: French Lean Bread. I've personally made this one and it's both delicious and completely approachable by anyone with an interest in this book. Courtesy of The Cooking Lab, here's that recipe (extracted from the book and reformatted for purposes of this contest):
       





       
      The recipes in this book tend to rely on information presented more extensively earlier in the books, so if anything isn't clear enough here please ask and Dave and I will do our best to answer your questions (we've had early digital access to the books for the last month or so).
       
      ETA: Here's what my first go at the recipe sounded like coming out of the oven...
       
    • By Porthos
      I thought that I had read that if you SV in bulk, and the freeze, that you were supposed to SV the item again based using the same time in the bath as when you first cooked the item. I tried SVing 4 meals's worth of pork strips and froze 3 of the 4. When I re-SV'ed a package last night (at a slightly lower temp to not increase the doneness, they were borderline dry, way different than the first package right out of the bath.  What am I missing?
  • Recently Browsing   0 members

    No registered users viewing this page.

×