On Thursday, March 1, 2018 at 4:43:08 PM UTC-5, Sheldon wrote:
> On Thu, 1 Mar 2018 12:58:08 -0800 (PST), ImStillMags
> > wrote:
>
> >On Thursday, March 1, 2018 at 6:34:37 AM UTC-8, Sheldon wrote:
> >> On Thu, 01 Mar 2018 08:09:44 -0400, wrote:
> >>
> >> >On Thu, 01 Mar 2018 13:56:49 +1100, Bruce >
> >> >wrote:
> >> >
> >> >>On Wed, 28 Feb 2018 17:36:26 -0400, wrote:
> >> >>
> >> >>>On Wed, 28 Feb 2018 12:23:49 -0800 (PST), ImStillMags
> >> > wrote:
> >> >>>
> >> >>>>On Sunday, February 25, 2018 at 12:37:10 PM UTC-8, wrote:
> >> >>>>> On Sun, 25 Feb 2018 08:52:21 -0600, Melba's Jammin'
> >> >>>>> > wrote:
> >> >>>>>
> >> >>>>> >On 2018-02-22 16:32:41 +0000, said:
> >> >>>>> >
> >> >>>>> >> Just bought one in a sale at a good price. All seems pretty
> >> >>>>> >> straightforward but should I vacuum seal the steak in a bag, or just
> >> >>>>> >> seal the bag? I took a steak out of the freezer for tomorrow, but
> >> >>>>> >> could I just as easily do today, placing it in frozen, and leaving
> >> >>>>> >> longer?
> >> >>>>> >
> >> >>>>> >Either but if you do not vacuum seal, I'd use a freezer bag and remove
> >> >>>>> >as much air as possible using the water method.
> >> >>>>> >http://www.instructables.com/id/Poor...Vacuum-Sealer/
> >> >>>>> >
> >> >>>>> >--
> >> >>>>> I have a food sealer and lots of bags so I'm okay that way but the
> >> >>>>> steak was more done than I like so I think its a question of trying it
> >> >>>>> out and finding out what temp or time to use to please myself For
> >> >>>>> a steak more done than I like, it was still moist and tasty though.
> >> >>>>> Try again this week.
> >> >>>>
> >> >>>>This is a very nice time and temperature guide for sous vide. The site has good information as well.
> >> >>>>
> >> >>>>https://www.chefsteps.com/activities...perature-guide
> >> >>>
> >> >>>Thanks, going to have another try later this week. Likely try a steak
> >> >>>again and see if I can get it right. I've bookmarked the site for
> >> >>>later
> >> >>
> >> >>For someone who only occasionally eats meat you sure eat a lot of meat
> >> >>
> >> >
> >> >I have no hangups, if I feel like eating meat, I do.
> >>
> >> Yeah but seems like a PIA to poach a steak. I've got beautiful pork
> >> chops for dinner tonight, I damn well ain't about to wait a day or two
> >> for poached pork when I can pan fry them to perfection in like
> >> seven/eight minutes.
> >
> >Sheldon, it has nothing to do with poaching. It's been explained extensively.
>
> I read it, to me it's poached meat... meat cooked in water at those
> low temps for days is some kind of pickled/fermented but to be polite
> I'm saying poached. I can understand if you call it foreplay but even
> I won't engage in tepid foreplay for days.

The meat is not in the water. The bag that contains the meat is in
the water. If anything, it's braising.

Cindy Hamilton