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Sous Vide Mishap - advice needed
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CPARKTX
Posts: 2,095
Working on my first sous vide cook, bagged up pork and aromatics in a food saver bag, vacuum sealed it and cooked 11 hours at 185 per recipe...when I lifted the bag out, it poured the contents out into the water...examining it, no rips, it had come cleanly unsealed all the way across. The bag was sealed with the food saver and appeared fine...held the vacuum, etc. Was that long/hot of water enough to unseal the bag?? Bad luck or did I mess something up?
LBGE & SBGE. Central Texas.
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Well that sounds like quite a mess. Did you save it or toss it?
I've never had a seal let go in the SV. I'd begun to wonder if double sealing each bag is overkill - apparently not.
Phoenix -
Sounds like bad luck and a bad seal for what ever reason. I have boiled food saver bags in water with no issues.Thank you,DarianGalveston Texas
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11 hours at 185?? Was it a pork butt or something? Seems pretty hot
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Well that’s a bummer.
I’ve never SV’ed at that temp for that length of time, so not sure if the seal will hold up given those parameters. Did you use Foodsaver bags or some other brand? I’ve bought some off brand stuff on Amazon, and occasionally have issues with the bags sealing. Never had that problem with the Foodsaver brand stuff.
Also, was the end off the bag clean when sealing i.e. no grease, fat, etc? A tip I picked up here is to fold the end of the bag over to make a cuff, fill the bag, then unroll the end of the bag. That way it stays clean, and should seal properly.
If it makes you feel any better, for one of my first SV cooks, I nearly poisoned myself doing some SV pork chops. I didn’t quite have a handle on the whole time and temp thing yet#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Sounds like maybe bad luck, but it was a mess. I was doing a pork but for carnitas, so I saved it and we’ll see how it turns out.LBGE & SBGE. Central Texas.
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poster said:11 hours at 185?? Was it a pork butt or something? Seems pretty hotKansas City: Too Much City for One State - Missouri side
2 Large BGE's, Instant Pot, Anova Sous Vide, and a gas smoker...
Barbeque, Homebrew and Blues... -
I always triple 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
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That is a pretty high temp. Next time just use a larger bag and let it hang over the side of the container.
Although I’d also suggest seeking out other recipes for SV pork butt. The recipe I have calls for 170F for 12 hrs."I've made a note never to piss you two off." - Stike -
...that being said, if you had a good seal to start with, I doubt that it would have failed. The material fuses together so it can’t break if it was done correctly. I did some research when I started with sous-vide and foodsaver bags are your best bet. Many other manufacturers are using different materials that may noy be safe when exposed to fat____________________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
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paqman said:...I did some research when I started with sous-vide and foodsaver bags are your best bet. Many other manufacturers are using different materials that may noy be safe when exposed to fat
I had a zip lock bag melt once, in boiling water. Never had an issue when using a vac bag though. My sealer makes a seal that's nearly 1/4" wide so I've never felt the need to double seal.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:paqman said:...I did some research when I started with sous-vide and foodsaver bags are your best bet. Many other manufacturers are using different materials that may noy be safe when exposed to fat
I had a zip lock bag melt once, in boiling water. Never had an issue when using a vac bag though. My sealer makes a seal that's nearly 1/4" wide so I've never felt the need to double 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 -
same goes with saran wrap VS other brands____________________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
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Well I confirmed that it was actual Food Saver brand bags, actually not bags but the big roll that goes in the sealer and cuts to size. As to the time and temp, I was following a recipe from Serious Eats that called for 185 for 8-16 hours.LBGE & SBGE. Central Texas.
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I have had a few bags (don't use the rolls anymore) that the side seal was not good. Both Food Saver and FoodVacBags. But they never held from the first seal. One out of a couple of hundred is not bad odds. I just got in the habit of a double seal.Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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I could be out of touch, but AFAIK Foodsaver bags/rolls have patented crisscross diamond pattern air channels.canuckland
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