I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag. But is this the best liquid to use? This is for pork. I am concerned the oil might change the flavor of the meat and was wondering if there is any other liquid I can use.
Sous Vide without vacuum. What liquid should be used
porksous-vide
Related Topic
- Should a sous-vide-cooked meat be frozen then reheated
- Sous Vide Roast: How to do with the excess liquid in the bag
- How to improve sealing of bags for sous vide
- Sous vide – add liquid or no in the bag
- Vacuum sealing vs. water displacement method when doing longer sous vide cooking
- Sous Vide effectiveness of trapping residual air above water bath
Best Answer
If you look here, at the last paragraph of Yossarian's answer, he gives you a fairly easy way of removing the air from a plastic bag without a vacuum.
While I wouldn't consider myself an expert on this topic, I wouldn't fill the bag with anything you wouldn't want to marinate your meat in.