Quote:
Originally Posted by asianthree
Yes you can use a sealed package, however if there is no seasoning you lose they benefit of it infusing in the food. But in a pinch I have thrown in a frozen salmon and then put on blackened seasoning on it when I seared it. I have had dinner party for 12 starting it in the morning and spent 10 minutes searing and plating. A steak cooked perfectly every time
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We’ve got a Foodsaver vacuum system, so we can open the bag, add seasonings, and seal it up again before putting it in the bath. I tried some boneless short ribs and the suggestion was to let them go 48-72 hours. I took them out at 48 and they were very good with a Guinness glaze. But they probably would have been better at 72 hours. I set the water bath in the garage to avoid taking up counter space. Important to use a cover to reduce water loss and help the heater keep the temp up.