Sous Vide using plastic packaging on purchased meat products

[TdeV]

Am sure I've read about this question before, but my searches aren't working.

 

Just purchased a dozen duck legs from d'Artagnan which I want to sous vide. Each package has two legs, so a perfect division.

 

The legs will go in a 3.5 mil vacuum sealer bag for later freezing. They'll be cooked 160ºF for 28 hours.

 

What I don't know is whether to remove the original packaging first?

 

 

Edited to add: 

I should add that the reason I want to keep the original packaging is that the text describing package contents is legible. I write a lot of stuff on the outside of the s.v. bag in a fat black marker (including the date purchased, weight, the temp/time/date cooked). After vacuum sealing, the bag is usually badly wrinkled, so almost illegible. And I don't want to defrost it just to read it.

 

Edited yesterday at 09:36 PM by TdeV (log)

[KennethT]

16 minutes ago, TdeV said:

Am sure I've read about this question before, but my searches aren't working.

 

Just purchased a dozen duck legs from d'Artagnan which I want to sous vide. Each package has two legs, so a perfect division.

 

The legs will go in a 3.5 mil vacuum sealer bag for later freezing. They'll be cooked 160ºF for 28 hours.

 

What I don't know is whether to remove the original packaging first?

 

I would.  Not all plastics used in refrigerated packaging are heat safe.

[rotuts]

Ditto

[weinoo]

5 hours ago, TdeV said:

They'll be cooked 160ºF for 28 hours.

 

That's a rather interesting time and temp for duck legs.  What is helping you make this decision?

[Bernie]

Sometimes there is absorbent materials added to retail packaging, to mop up any loose liquid that may weep from the meat over time and makes the packet unsightly.

I would be wary of SV this material along with the meat.

Since you are going to repackage for freezing, do the repackaging before SV.

If the original packaging "cryovac", which is much thicker than normal packaging it may well survive in the SV, but if it is it will usually have an absorbent pad or packet as well.

(an indication of whether it is "cryovac"is that the used by (or best by) date is several weeks rather than days.)

[TdeV]

1 hour ago, weinoo said:

That's a rather interesting time and temp for duck legs.  What is helping you make this decision?

 

Well, it came from somewhere on eGullet. Not sure whether I could find original reference.

 

What temp/time would you suggest I try next?

[TdeV]

Original post edited to add: 

 

I should add that the reason I want to keep the original packaging is that the text describing package contents is legible. I write a lot of stuff on the outside of the s.v. bag in a fat black marker (including the date purchased, weight, the temp/time/date cooked). After vacuum sealing, the bag is usually badly wrinkled, so almost illegible. And I don't want to defrost it just to read it.

 

 

Edited yesterday at 09:37 PM by TdeV
Clarity (log)

[weinoo]

17 minutes ago, TdeV said:

Well, it came from somewhere on eGullet. Not sure whether I could find original reference.

 

What temp/time would you suggest I try next?

 

Definitely in the thread on duck confit topic somewhere or other, and I believe via a Paula Wolfert book.  If memory serves me, I do 185℉, for around 6 - 8 hours, depending on the size of the legs.

 

But that involves first salting and curing the legs overnight before cooking.

 

[rotuts]

My friend , down @ WHPS has done this , many times:

 

https://www.seriouseats.com/sous-vide-duck-confit-recipe

 

"""   not as tender and delicious as the duck cooked using the settings that I ended up pegging as the ideal combination of temperature and time: 155°F (68°C) for 36 hours.  ""

 

he swears by this , and Ill be trying it soon.

 

A P.S.:  one thing ive learned about SV  : its very forgiving , once you are in the Ball Park

 

of the results you are looking for.

Edited 23 hours ago by rotuts (log)

[TdeV]

I was not actually trying for confit.

Should I be?

[Duvel]

Many questions raised here, maybe I can weigh in:

 

14 hours ago, TdeV said:

What I don't know is whether to remove the original packaging first?

Both „freezer packaging“ and your SV bag will likely be made out of the same material, polyethylene. Both are food contact grade, so no need to worry about plasticizers or other issues. I would still recommend changing the packaging for two reasons: Primarily, a SV bag is far more sturdy and will give you more security to keep its integrity during the long cook - if you want to add an extra bag to compensate you‘ll be basically willing to add the outside of the original packaging to your cook as well (in case of rupture of the inner bag - not so advisable).
Secondly, you will have a chance to flavor the content (dried garlic, rosemary, butter, salt, …) before the cook, benefitting the protein itself and your sauce made from the liquid gold left in the bag after the long cook …

 

14 hours ago, TdeV said:

They'll be cooked 160ºF for 28 hours.

For a tender yet still juicy texture I use 155 oF for anything between 30-36h. @weinoos temps work as well and give you are more traditional confit texture, a bit more fall apart, slightly more stringy - but especially with a heavily cured leg pretty much the expected taste & texture for confit. These days I mostly skip the curing step and be happy with this …

 

3 hours ago, TdeV said:

was not actually trying for confit.

Should I be?

I think that if you are happy with a tender leg with a tasty sauce from the bag juices, served with sides, you are good as it is. For some applications (cassoulet, or when you really want that traditional French vibe) confit it fantastic. But with „everyday“ duck leg SV I feel the non-traditional texture sits better with me. 

[weinoo]

Great explanation, and actually these days when I want an almost traditional confit, but don't want it to take forever, I make a faux confit (via David Lebovitz):