- cross-posted to:
- sousvide@lemm.ee
- cross-posted to:
- sousvide@lemm.ee
cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
cross-posted from: https://lemmy.world/post/11493972
If your friends ask what youre doing, just tell them that youre a French chef.
“Sous vide” doesn’t mean “enclosed in plastic;” it means “under vacuum.” It doesn’t fucking work if there’s air between the food and the container!
Suck out the air before tying the knot. Got it!
I mean, yes, but usually people would use a ziploc bag and straw instead of a condom.
Another strategy that works without a vacuum pump is to submerge all but the opening of the bag in the water, so that the water pressure forces most of the air out, before sealing it.
Not actually true, you just won’t reach your target temperature evenly and it may discolor certain preparations.
The reason you remove air is to make better heat contact, you don’t need a vacuum unless you are cooking things that oxidize stupidly easily.
I love traditional French vacuum sealed plastic techniques.