Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Sous Vide question
Options
eggo
Posts: 492
Comments
-
vacuum seal because it gets more of the air out of the bag. Floats less.Thank you,DarianGalveston Texas
-
also, no chance of water getting in.
however, zip locs are WAY cheaper, eh?I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Vacuum seal____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
-
have only tried ziploc...no problem. great results.
-
i would add, freezer bags, double zip
-
Less air = better heat transfer.
I also bought some magnets that come in very handy.
http://www.amazon.com/gp/product/B014Q4HNVO?keywords=PKG%20(29)%20Ceramic%20Donut%20Magnets%201-1%2F4%26%2334%3B%20dia%20x%203%2F8%26%2334%3B%20ID%20x%203%2F16%26%2334%3B%20Thick&qid=1457020472&ref_=sr_1_fkmr0_1&sr=8-1-fkmr0
Small & Large BGE
Nashville, TN
-
When it comes to wrapping plastic around my meat, I prefer snug fits and a good seal. You want to make sure your juice doesn't escape."I've made a note never to piss you two off." - Stike
-
Vacuum
-
Raymont said:Less air = better heat transfer.
I also bought some magnets that come in very handy.
http://www.amazon.com/gp/product/B014Q4HNVO?keywords=PKG%20(29)%20Ceramic%20Donut%20Magnets%201-1%2F4%26%2334%3B%20dia%20x%203%2F8%26%2334%3B%20ID%20x%203%2F16%26%2334%3B%20Thick&qid=1457020472&ref_=sr_1_fkmr0_1&sr=8-1-fkmr0Re-gasketing America one yard at a time. -
RRP said:Raymont said:Less air = better heat transfer.
I also bought some magnets that come in very handy.
http://www.amazon.com/gp/product/B014Q4HNVO?keywords=PKG%20(29)%20Ceramic%20Donut%20Magnets%201-1%2F4%26%2334%3B%20dia%20x%203%2F8%26%2334%3B%20ID%20x%203%2F16%26%2334%3B%20Thick&qid=1457020472&ref_=sr_1_fkmr0_1&sr=8-1-fkmr0Small & Large BGE
Nashville, TN
-
it depends. for steaks and most meat i vacuum.
for things that have liquid in them, i try to vacuum on gentle as to not suck the liquid out and if for some reason it isn't working i ziplock with a water dunk.
for delicate things like fish, i'll ziplock with a water dunk.
I think most will agree vacuum is preferable, but if you dunk a ziplock in a water bath and zip it up before the opening goes under, you'll effectively have all the air out and youll be ok for a short swim. If i was doing anything over an hour, i'ld make sure vacuum worked.------------------------------------------------------------------------LBGE 2013 - MiniMax 2015 - Seemingly every accessory the fine folks at CGS sell - Fightin' Texas Aggie till I die - Gig 'Em - Located in the bright lights of Dallas -
-
I don't get this Sous Vide thing...isn't it like putting a bag in 125 degree water in a pan?
The Dude..a Mini and a Large Egg..a DigiQ DX (BGE Green)..some Cast Iron...a Thermapen.............and an Ol' Fashion
_____________________________________________________________________________
Glenbeulah, WI
-
bcsnave said:I don't get this Sous Vide thing...isn't it like putting a bag in 125 degree water in a pan?They don’t want a population of citizens capable of critical thinking. They don’t want well informed, well educated people capable of critical thinking. They’re not interested in that. That doesn’t help them. That's against their interests. - George Carlin
-
bcsnave said:I don't get this Sous Vide thing...isn't it like putting a bag in 125 degree water in a pan?XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
-
Thatgrimguy said:bcsnave said:I don't get this Sous Vide thing...isn't it like putting a bag in 125 degree water in a pan?Eggo in N. MS
-
...that's gotta be a very tender piece of meat by now.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum