Let's Talk BBQ
Other Cooking Equipment => Other cooking Eqipment => SOUS VIDE COOKING => Topic started by: zueth on December 13, 2018, 04:38:04 PM
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I read somewhere and now can't remember where. That it was a good idea to double bag the meat when you plan on doing a long cook 24hours + in the SV. So every since then, I vacuum pack the meat, then take that put it in a vacuum pack bag and seal it again. Does anybody else double bag? should I only be doing a single bag?
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The only time I have double bagged is if it has bones in it. I normally will vacuum seal the bag then go over the ends one more time with a seal. Habit I picked up after using some cheap vacuum seal rolls.
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I use thick bags - and never double bag. I DO make 2 seals on each end of the bag, about 1/8" apart.
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So is the 2nd seal a manual seal then I assume.
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So is the 2nd seal a manual seal then I assume.
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Just a manual seal to insure that the first one does not leak. I have had a few....very few, but enough to make me re-think how I go about sealing for immersion cooking.
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Depending on your sealer but with some, I.E. chamber sealers, you can purchase heavier mil bagging material. I have in my arsenal of bagging material 3, 4 & 5 mil bags to choose from depending on what the use is for. If I recall correctly what I read was that there are times the regular zip lock bags fail on hotter and longer cooks. The weight of the product being cooked is a factor as well. The heavier the more stress on the seals. If using zip lock bags just for insurance I would use double bags without question. They are cheap so why not?
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I use thick bags - and never double bag. I DO make 2 seals on each end of the bag, about 1/8" apart.
This is a very helpful thread for us Sous Vide and Vacuum Sealer newbies! We just picked up a Foodsaver at Costco. I've done a few cooks in Ziplock freezer bags, and am excited to try out the new Foodsaver. Two seals is something I never thought of.
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I have a chamber sealer VacMaster 112s and I buy heavier bags just for doing things with sharp edges, or points. I use the regular 3 mil bags for normal things.
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I use thick bags - and never double bag. I DO make 2 seals on each end of the bag, about 1/8" apart.
This is a very helpful thread for us Sous Vide and Vacuum Sealer newbies! We just picked up a Foodsaver at Costco. I've done a few cooks in Ziplock freezer bags, and am excited to try out the new Foodsaver. Two seals is something I never thought of.
You may want to just get in the habit of double sealing everything with a food saver sealer. The machine failures I had over the years and the less than reliable seals convinced me to purchase a chamber sealer and I am ever so glad I did. They are not for everyone but for our needs we use it more than enough to justify to cost. Hopefully you will have a much better track record than we did with Food Saver products. :thumbup:
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I use thick bags - and never double bag. I DO make 2 seals on each end of the bag, about 1/8" apart.
Two seals is something I never thought of.
I hear even the great white only does one seal at a time.
If I had an expensive cut of meat .....two bags or at least a double seal