Greg Who Cooks
Executive Chef
I covet getting a sous vide but I know it won't be any time soon. (I'm between houses.) I guess if you have a sous vide then by definition you're the chef who has everything, since I can't imagine getting one if you're lacking any kitchen essentials. As I daydream about my future sous vide I'm intrigued by ideas.
There are a few products I've seen at Trader Joe's although I imagine they are available at many markets.
1.) Boneless beef rib eye steak, tightly sealed in the kind of bag I think is essentially same as used for sous vide. It is so tightly sealed there is only the slightest amount of air bubbles and I can't imagine anybody sealing their own and getting any more air out. They're sold refrigerated not frozen. Would this be suitable for sous vide?
2.) Any of several varieties of fish (salmon, and a selection of various white fish fillets) usually sold about two servings per bag, similar to above but frozen. (I imagine you would thaw them before putting in the sous vide's hot water.) Would this be suitable for sous vide?
Both have adhesive labels and they don't look like there is any way to get them off, I don't know if they'd come off in the sous vide or not. Would this be a problem?
It seems to me that products already sealed in compatible packaging would be ideal for sous vide, would just eliminate one step.
There are a few products I've seen at Trader Joe's although I imagine they are available at many markets.
1.) Boneless beef rib eye steak, tightly sealed in the kind of bag I think is essentially same as used for sous vide. It is so tightly sealed there is only the slightest amount of air bubbles and I can't imagine anybody sealing their own and getting any more air out. They're sold refrigerated not frozen. Would this be suitable for sous vide?
2.) Any of several varieties of fish (salmon, and a selection of various white fish fillets) usually sold about two servings per bag, similar to above but frozen. (I imagine you would thaw them before putting in the sous vide's hot water.) Would this be suitable for sous vide?
Both have adhesive labels and they don't look like there is any way to get them off, I don't know if they'd come off in the sous vide or not. Would this be a problem?
It seems to me that products already sealed in compatible packaging would be ideal for sous vide, would just eliminate one step.