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Can I sous vide food that is vacuum sealed together?
Posted on 8/20/20 at 9:35 am
Posted on 8/20/20 at 9:35 am
I have a few packs of pork chops that have been vacuum sealed. Two to a pack and atop one another.
Would they cook normally in a sous vide or do I have to remove them and seal them individually?
Would they cook normally in a sous vide or do I have to remove them and seal them individually?
5
Posted on 8/20/20 at 9:38 am to LSUZombie
The whole point is that everything in the bag has a uniform temp throughout, so I can't see why this would be an issue. Don't have personal experience to back that up though, so take it with a grain of salt 
Ok, so I legit have a downvote stalker on this board now. Get a life chump
Ok, so I legit have a downvote stalker on this board now. Get a life chump
This post was edited on 8/20/20 at 9:42 am
Posted on 8/20/20 at 9:42 am to LSUZombie
We've done it before. Might take a little longer to get to temperature but eventually it will get there. When we did it both sides were seasoned and thrown into the same bag. Two pieces frozen together with the seasoning just on the outer perimeter and not between the two pieces? I'm sure it will still cook just not sure how well seasons the two pieces will be.
Posted on 8/20/20 at 9:44 am to LSUZombie
They will cook normally. Season and sear afterwards and enjoy.
Posted on 8/20/20 at 10:37 am to DeoreDX
quote:
Two pieces frozen together with the seasoning just on the outer perimeter and not between the two pieces? I'm sure it will still cook just not sure how well seasons the two pieces will be.
No seasoning. Just chops that were bagged two to pack and then frozen.
Could I always season after the initial cook and before the sear?
Posted on 8/20/20 at 10:38 am to LSUBoo
quote:
They will cook normally. Season and sear afterwards and enjoy.
Posted on 8/20/20 at 1:16 pm to LSUZombie
I always do my steaks 2 to a pack.
Posted on 8/20/20 at 5:46 pm to tigeralum06
quote:
I always do my steaks 2 to a pack.
Right but are they side by side or stacked on top one another?
Posted on 8/20/20 at 8:13 pm to LSUZombie
The beauty of sous is that the heat is evenly distributed throughout the product. Put them in a 135°F bath for two hours and forget about it.
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