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 a free account.
Food for “air sous vide” does have to be vacuum sealed.
From pg. 9 of the Cosori deluxe US model cookbook,
and pg. 42 (the only air sous vide recipe in the book)
It also takes a lot more time, 3 hours air sous vide for a 10 oz. unspecified thickness of salmon fillet vs. (per the Joule app) 1 hour for a 1 1/2 inch thick salmon fillet.
Food for “air sous vide” does have to be vacuum sealed.
From pg. 9 of the Cosori deluxe US model cookbook,
and pg. 42 (the only air sous vide recipe in the book)
By FauxPas,
By Shalmanese,
By ducphat30,
