On Fri, 2 Mar 2018 03:11:09 -0800 (PST), Cindy Hamilton
> wrote:

>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

With an egg poacher the eggs aren't in the water either... it's the
very low temperature that makes it poaching.