Kent wrote:

> "Nancy Young" > wrote in message
> ...
>
>>I got a new Foodsaver for Christmas. I've never used that feature
>>where you can seal other containers, or any marinating container.
>>
>>If anyone's used the marinator feature, what's your opinion? Is it any
>>improvement (time aside) from simply marinating meat in a
>>plastic bag overnight/whatever?
>>
>>nancy
>>
>>
>
> I think the most fascinating feature of the Foodsaver if it works properly
> is using it to cook "sous vide", or under vacuum in the home. You place meat
> in the bag, evacuate the air, and heat very slowly in a water bath with
> tightly controlled water temperature. Many restaurants are doing this now.
> Thomas Keller at the French Laundry in Napa Valley has written a just
> published book about sous vide. Apparently Foodsaver warned against this in
> the past. Now they're saying it can be used for that.
> http://www.foodsaver.com/FoodStorage.aspx?id=fsv
>
> I tried this recently by putting a piece of beef in a Ziplock bag and
> sucking all the air out it. This went into a heated water bath. It didn't
> work. If there is any air between the plastic bag and the water it won't
> heat properly. Basically nothing happens. The air doesn't get to the correct
> temperature.
>
> Has anyone tried "sous vide" cooking in the Foodsaver?

Long ago. More importantly, I've also tried it using purpose-made
equipment.

Sous vide is one more thing you can leave off your mustdo
list. No qualitative benefit whatsoever. Not everything Thomas
Keller writes about is worth doing.

Vacuum marination (what nancy was asking about) does at least
convey some modicum of benefit. It is marginally better than
normal marination. I just don't find the amount of added benefit
worth the effort.

--
Reg