Excess space in bags - does size matter?
In the Modernist Techniques Forum
I note that in some cooking runs, more liquids are released from the meat. Higher temps, longer cook times.
Those liquids have to go somewhere, if they can.
With a lot of excess bag, even with a good vacuum and a good seal, those liquids are pretty free to escape the meat and be free.
It would seem that, with a very close seal, there would not be as much potential cubic for the liquids in inhabit, and they would remain within the meat. This would seem to be an advantage.
Is there a thread on this topic? I didn't find one.
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