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Vacuum pouches

post #1 of 5
Thread Starter 

Hi guys,

We're new proud owners of a water bath in our restaurant (UK) and a bit confused with all of the different sizes and specifications of bags, where to get them from and how much to pay. I think we might be paying too much.
I couldn't find a thread on this, I don't really wanna get it wrong and i thought this could be a good reference thread not just here in the UK but for other countries too. 
 
What do you guys look for in bags? 
 
90MU or 70MU? 3 or 3.5mil? Are both of these boilable?
 
What sizes do you guys most frequently use? 
 
For protein portions; steak,fish? 
For full braises pork belly etc? 
For fish fillets/tuna loins?
Stocks?
Misc?
How many sizes do you keep?
 
What 5 sizes might you put your hand on most frequently? 
 
Brands, suppliers:
Who makes the best product?
Which supplier do you use?
How much are you paying?
 
Cheers, hopefully everyone learns a bit from this thread :D
post #2 of 5

honestly from what i have found a lot of them are fairly standard. if you end up with ones too big cut them, and build a new edge with the sealer bit in the vac machine. I would say to call the company and ask for a sample so you can test out the quality. especially if it is someone you work with quite a lot you can get them to bring some by. 

post #3 of 5

Do you use a chamber vacuumer or the smaller tabletop sort which require embossed bags?

 

For my kitchen the meat comes in as whole carcasses, with the offal removed ( for red meat I currently have lamb, reindeer, bear, elk and wild boar on the menu) . After cutting and separating the cuts, I sort and vacuum them whole. As I only take in one group of customers at a time, I don´t really need to bag the meat in portion sizes which would be a good idea if you´re running an a la carte restaurant.

 

Basically I wouldn´t use any bigger bags than is necessary. If you´re using a chamber-vacuum, keeping the pressure down while vacuuming fish helps, as high power bruises the texture, especially with the more delicate sea-food. As for the thickness of the bag, it doesn´t really matter unless you´re vacuuming something on the bone, as those might pierce the bags. I usually wrap a bit of cling-film or folio at the end of ribs to prevent that happening.

 

Not all bags tolerate high heat, and some manufacturers only guarantee their product to tolerate at most 70 degrees celsius. For most proteins cooked sous-vide, however, that temperature is more than enough. If you´re new to cooking sous vide I suggest finding some tables for the temperatures and times required for different ingredients.

 

Under pressure is a great book by Thomas Keller that´s solely about sous-vide cooking, and if you´re only going to buy only one cook book to last the rest of your life, I must recommend the Modernist Cuisine. It has lots of avant-garde methods described in it, which some might condemn molecular trickstery, but even if you shun from that sort of stuff, the depth of information presented in the book(s) is astonishing. Expensive, sure, but worth every penny.

 

Doing a quick googling I found this UK based website. The prices seem fair enough for me, but then again, I´m living in Norway... And nothing´s exactly cheap around here.

 

http://www.culinaryinnovations.co.uk/vacuum-packers-faqs.html

post #4 of 5

bjazz if you ever need help with anything im in malmo sweden just let me know.. 

post #5 of 5
Quote:
Originally Posted by Pirate-chef View Post
 

bjazz if you ever need help with anything im in malmo sweden just let me know.. 

Malmo is 2122 km away by fastest route :)

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