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Sous Vide questions

post #1 of 8
Thread Starter 
Is it possible or practical to sous vide an item with a flavorful liquid in the bag? I imagine vacu-sealing would be problematic with liquid but perhaps it would save time so you wouldn't have to brine ahead of time, instead doing so as you cook.

Then again, perhaps I am way off base here. I have seen fish done with lemon slices in the bag.

Second question: how much seasoning is appropriate before sous-viding (if any)? I have typically seen salt and pepper added when the meat is removed from the bag and seared off.
post #2 of 8
:DLiquid is a bit sloppy to do in the bag, but can be done, just dont overfill the bag. Seasoning can done but a little lighter then you normaly do as I have found since
the vac created makes it penetrate the item a bit more. Final saucing (plateing)is best done after contents are out of bag.:D
CHEFED
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CHEFED
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post #3 of 8
If you're going to put liquid in it, practice restraint, but it certainly is possible and sometimes benefittial.

We add a bit of olive oil to some of the meats we cook sous-vide and the meats are generally seasoned. All meats, whether or not they're seared on the pan are finished off with fleur de sel after cooking, and nothing else.

There is certainly flexibility in the way you season when cooking sous vide. Just experiment to see which technique works best for you.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #4 of 8
Sure.

my duck fat turns to "liquid" when I make Confit "Sous vide" style. and you only need bout half as much. I think I took the recommendation from someone here. Perfect confit.
post #5 of 8
You can also freeze a "bullet" of sauce and seal it in the bag solid state.

--Al
post #6 of 8
Thread Starter 
ingenious, I will have to use that
post #7 of 8
Depending on the Cry-O-Vac machine you are using, you can place the bag with sauce in it in a shallow pan and leave the lip of the bag hanging over the side and seal it that way.

On the culinary team when we were traveling overseas we would freeze the sauces first then Cry-O-Vac them that way.
Michael
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Michael
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post #8 of 8
True the sauces and gravies can be frozen first, however one purpose of the sous-vide process is to eliminate oxygen by vacuum to help with the product longevity. To truly achieve this you would have to vacuum and freeze the sauce first. This is why most people who produce sous-vide do it seperatly. The fish or item packaged in the sauces freeze and thaw at different time intervals based on volume and weight.:D

I have been in places that sous vide and use the product the next day. To me this is double work and a waste of money, and was not the true intent of this process.
CHEFED
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CHEFED
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