Cooking in a Vacuum pack

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Cooking in a Vacuum pack

Postby wallie » Wed Jan 07, 2009 2:59 pm

I think you can vacuum pack uncooked meat then cook in a slow cooker covered with water in the bag still vacuumed, I would like to know if anyone has done this.
If so how about cooking the same way in a low oven at about 80c?
I am asking because I have just slow cooked (4 hours) my freshly cured pastrami wrapped in about 4 pieces of foil and all the juices leaked out.
Whereas in the bag this would not happen.
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Postby wheels » Wed Jan 07, 2009 3:19 pm

Wallie

There's quite a bit about this here:

http://forum.sausagemaking.org/viewtopic.php?t=3851

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Postby lemonD » Wed Jan 07, 2009 5:37 pm

Wallie,
It's how I do my hams, I bought a yeast/meat thermometer and seal that in the bag. Cook at 76c-80c until required internal temp.
Your right all the juice is retained in the bag plus some is reabsorbed by the meat.
my sure your bags are up to it.

LD
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Postby wallie » Wed Jan 07, 2009 6:13 pm

LD
So this yeast/meat thermometer is not electronic therefore has no external lead coming from it?
Where exactly does the yeast part come in, is it for bread dough?
Would you let me know what make it is?

Many thanks
wallie
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Postby saucisson » Wed Jan 07, 2009 6:27 pm

I'm intrigued too...
Presumably it's waterproof too?
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Postby Billy Banger » Wed Jan 07, 2009 8:30 pm

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Postby omnivore » Wed Jan 07, 2009 9:32 pm

discussion on sous vide at egullet 77 pages
http://forums.egullet.org/index.php?sho ... 17&st=2280
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Postby lemonD » Thu Jan 08, 2009 12:02 am

Yes that's the one Image
I did mention about getting one here http://forum.sausagemaking.org/viewtopi ... c&start=24
It was from Emma the bread improver supplier on ebay about a fiver.
It's glass alcohol filled and stainless steel, range is 38c-93c.
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Postby Greyham » Thu Jan 08, 2009 9:21 am

Sous vide as a method of cooking is fantastic and as a chef i have pratcised this for a number of years. The baths themselves however, are quite expensive.
I have re-created the method for slow cooking shoulders of venison,rabbitlegs and shoulders etc, for all my potted products and rillettes.It works very well in a vac-pac bag, ziploc or even a sealed carrier bag.
The only draw back is amount of time, as this should be doubled. One venison shoulder for example would take four hours at about 60 degrees.
The result though is fabulous.
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Postby wallie » Thu Jan 08, 2009 9:58 am

Sous Vide baths are more for professional catering, the price being out of the range of most amateurs.
Has anyone rigged up a crockpot slow cooker just for the occasional ham etc.,

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Postby Bad Flynch » Thu Jan 08, 2009 10:40 am

More years ago than I care to remember, I had a college roommate whose parents owned a dairy. They supplied us with foods packaged in plastic vacuum packs and we used the packs in boiling water to reheat the contents.

On this side of the pond, we have plastic bags marketed for the purpose of roasting meat inside the bag, so maybe this is possible with the right plastic.
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Postby saucisson » Thu Jan 08, 2009 1:20 pm

wallie wrote:Sous Vide baths are more for professional catering, the price being out of the range of most amateurs.
Has anyone rigged up a crockpot slow cooker just for the occasional ham etc.,

wallie


Wheels has, Mike found it hidden in the depths and linked to it in another equally hard to find thread, so I was pleased to find Mike's linky :) I'll repost the link to Wheels' original post:

http://forum.sausagemaking.org/viewtopi ... 0&start=42

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Postby wheels » Thu Jan 08, 2009 1:48 pm

Moi, hiding in the depths? I'm not normally shy. :oops:

I guess it depends on the slow cooker - mine has a 'keep warm' setting that holds the liquid at a nice steady 72°C. Of course the instruction book says that you mustn't use this setting to cook things!!

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Postby saucisson » Thu Jan 08, 2009 4:56 pm

I was searching for it under "slow cooker" and getting nowhere, it was in a thread called gammon curing so I kept skipping over it. Next time I'll check all the threads the search engine pulls up without making assumptions.

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Postby wheels » Thu Jan 08, 2009 5:24 pm

Sorry Dave - my post was no reflection on your search abilities (I forgot to add the laughing emoticon).
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