"isw" wrote in message
...

In article >,
Seymore4Head > wrote:

> It looks good. Anyone tried it?

Yup. Lots of times. Works very well.

> What is the point of vacuum seal?

In a restaurant environment, chefs might sous vide something (or lots of
somethings) and then flash freeze it for later reheating and serving. In
that case, a good vacuum is important. For domestic use where you intend
to cook it and immediately eat it, the vacuum part is unnecessary.

> Would it work to just boil it in a non air tight bag?

That works fine, but you don't "boil" anything when you cook sous vide.
You control the water temperature precisely to the desired serving
temperature -- say, 131 F for beef medium-rare. For something like beef
steaks or pork chops that only need to cook for a couple hours, I often
use the produce bags from the grocery store.

And from another post:

In article >, Ed Pawlowski >
wrote:

> You get better heat transfer with a vacuum sealed bag. Ait is a good
> insulator.

While probably true "in theory", in practice, it's a difference that
doesn't make a difference (unless you're cooking something for well over
eight hours; then it *might*, but mostly because a bag for vacuum
sealing is more robust, not because of any possible improvement in heat
transfer).

Look here, for example:

http://www.seriouseats.com/2016/08/h...t-without-vacu
um-sealer-water-displacement-method.html

Whatever, don't fail to sear the meat in a blazing hot iron skillet
after the sous vide process, to put a nice crust on it. You can also use
a propane torch. Sometimes I use both -- the skillet does the two flat
surfaces, and the torch works perfectly for the fatty edge.

Isaac

========================

Good post.

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