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 2 hours ago 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 2 hours ago 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 1 hour ago by rotuts (log)