Prepackaged vacuum meats

In the Modernist Techniques Forum
Can you sous vide ribs, pork, or lamb that is in the refrigerator cases in markets already vacuumed-packed, or do they need repackaging?
By karen on Sunday, July 12, 2015 at 11:56 PM


2 Replies So Far

Good question Karen. Here are a few other threads with people talking about it: Sous Viding Packaged Chicken, Cooking meat sous vide in original Cryovac packaging?, and Supermarket Sous Vide Packaging.
By Jason Logsdon on Monday, July 13, 2015 at 03:56 PM
I have tried both, using vacuum packed frozen meats from a good farm.

Answer: you will get MUCH better results if you thaw, unpack, dry well with paper towels, and then rub the meat surface with a little neutral oil or good olive oil before sealing in a new SV bag.

The other way works, but the flavor tends to be a little muddy, with a sort of "not-so-great pot roast" flavor. The clean steak flavor is affected adversely.
By ChrisLehrer on Saturday, October 15, 2016 at 03:37 AM


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