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?

> wrote in message
...
> 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?


I'm not an expert at it because I'm fairly new to it, but now I do vacuum
seal because I had a bit of a problem with the ziplocks leaking. You can
cook steak from frozen and add 30 or so minutes to the cooking time.

Cheri

On Thu, 22 Feb 2018 10:53:40 -0800, "Cheri" >
wrote:

> wrote in message
.. .
>> 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?
>
>
>I'm not an expert at it because I'm fairly new to it, but now I do vacuum
>seal because I had a bit of a problem with the ziplocks leaking. You can
>cook steak from frozen and add 30 or so minutes to the cooking time.
>
>Cheri

OK thanks, I decided to wait until tomorrow and its a bit late to
start now, I figured I'd like to buy some mushrooms to go with it. I
have a vaccuum/seal machine and about six rolls of the bags that
somebody gave me, she got a huge bargain on them then found they took
up too much room and she wasn't using them fast enough I would
have thought they would have covered that in the accompanying book,
but they didn't. However it did warn when you take the lid off, tilt
it away from yourself to avoid burns Do we live with an age of
idiots now, or just sue-ers?

> wrote in message
...
> On Thu, 22 Feb 2018 10:53:40 -0800, "Cheri" >
> wrote:
>
> wrote in message
. ..
>>> 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?
>>
>>
>>I'm not an expert at it because I'm fairly new to it, but now I do vacuum
>>seal because I had a bit of a problem with the ziplocks leaking. You can
>>cook steak from frozen and add 30 or so minutes to the cooking time.
>>
>>Cheri
>
> OK thanks, I decided to wait until tomorrow and its a bit late to
> start now, I figured I'd like to buy some mushrooms to go with it. I
> have a vaccuum/seal machine and about six rolls of the bags that
> somebody gave me, she got a huge bargain on them then found they took
> up too much room and she wasn't using them fast enough I would
> have thought they would have covered that in the accompanying book,
> but they didn't. However it did warn when you take the lid off, tilt
> it away from yourself to avoid burns Do we live with an age of
> idiots now, or just sue-ers?


I know, but in this day and age I suppose they have to CYA with all of it,
my instructions said the same thing, sort of like pull your hand out before
closing the door. Mushrooms would be great with it, and I would definitely
use the vacuum seal with steak.

Cheri

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/

--
--
Barb
www.barbschaller.com, last update April 2013

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.

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

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

On Wednesday, February 28, 2018 at 1:36:31 PM UTC-8, 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

You are welcome. It's the temperature that determines the doneness of the steak, ie rare, medium, etc., the length of time in the bath determines the breakdown of connective tissues. That's why a tender cut like a rib eye doesn't take very long but a tough cut like a chuck roast will take 48 hours. The temperature may be the same for both if you want medium rare. They will explain that very well on the site.

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

On Wed, 28 Feb 2018 16:33:21 -0800 (PST), ImStillMags
> wrote:

>On Wednesday, February 28, 2018 at 1:36:31 PM UTC-8, 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
>
>You are welcome. It's the temperature that determines the doneness of the steak, ie rare, medium, etc., the length of time in the bath determines the breakdown of connective tissues. That's why a tender cut like a rib eye doesn't take very long but a tough cut like a chuck roast will take 48 hours. The temperature may be the same for both if you want medium rare. They will explain that very well on the site.

That's valuable info, I had figured it would probably be a question of
knowing what you like and zooming in on that.

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.

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.

wrote:
>
> I've got beautiful pork
> chops for dinner tonight,

Not turkey breast with gravy?

On Thu, 01 Mar 2018 09:36:37 -0500, Gary > wrote:

wrote:
>>
>> I've got beautiful pork
>> chops for dinner tonight,
>
>Not turkey breast with gravy?

The crows already ate it all, and those greedy black *******s didn't
save me any.

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.

I'm referring to how you told me you don't eat meat often.

On Fri, 02 Mar 2018 04:42:44 +1100, Bruce >
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.
>
>I'm referring to how you told me you don't eat meat often.

I tried that steak last Friday, had meat once since then, don't call
that often, most people eat some daily.

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.

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.

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

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:

> >
>> >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

You can tell him, but you can't tell him much

Cindy Hamilton wrote:
>
> Sheldon wrote:
> > 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.

Sounds to me like a waste of energy done by retired people with
no life that don't mind waiting days for their meal to cook. Good
grief. Next thing you know, we'll be riding home in self-driving
cars after drinking heavily at the annual company party.

On Fri, 02 Mar 2018 07:27:13 -0500, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> Sheldon wrote:
>> > 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.
>
>Sounds to me like a waste of energy done by retired people with
>no life that don't mind waiting days for their meal to cook. Good
>grief. Next thing you know, we'll be riding home in self-driving
>cars after drinking heavily at the annual company party.

Not at all Gary! What is more convenient than placing meat in the
sous vide and leaving until you want it? I can see the potential in
it, but there does seem to be a bit of a learning curve. Have to say,
although my steak was done way more than I like it, the cremini
mushrooms tasted fabulous, so I know my timing for them. Just need to
get the steak right, although for an overdone steak (IMO) it was still
very moist and tasty, just too done.

The machine doubles as a slow cooker, my old slow cooker was from the
70s so no harm in replacing that either.

Also, when I cook a steak on top of the stove with a cast iron pan
(too bloody cold to bbq) I get spatter all over the stove top to clean
later. What's not to like about the vide method.

"Gary" > wrote in message ...
> Cindy Hamilton wrote:
>>
>> Sheldon wrote:
>> > 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.
>
> Sounds to me like a waste of energy done by retired people with
> no life that don't mind waiting days for their meal to cook. Good
> grief. Next thing you know, we'll be riding home in self-driving
> cars after drinking heavily at the annual company party.


So then, you never use a crock pot? And I hope everyone is finding different
ways home if drinking heavily rather than driving themselves.

Cheri

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.

On Fri, 02 Mar 2018 09:23:14 -0500, wrote:

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

>>>
>>> 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.

Those are steamed eggs, not poached. Poached eggs (or anything
really) means putting the egg directly into the water to cook.

On 2018-03-02 11:22 AM, wrote:
> On Fri, 02 Mar 2018 09:23:14 -0500, wrote:
>

>>
>> With an egg poacher the eggs aren't in the water either... it's the
>> very low temperature that makes it poaching.
>
> Those are steamed eggs, not poached. Poached eggs (or anything
> really) means putting the egg directly into the water to cook.
>


I have had my share of both, and I prefer them to be done directly in
the water.

> wrote in message
...
> On Fri, 02 Mar 2018 09:23:14 -0500, wrote:
>
>>On Fri, 2 Mar 2018 03:11:09 -0800 (PST), Cindy Hamilton
> wrote:
>>
>
>>>>
>>>> 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.
>
> Those are steamed eggs, not poached. Poached eggs (or anything
> really) means putting the egg directly into the water to cook.


True.

Cheri

On Fri, 2 Mar 2018 11:34:41 -0500, Dave Smith
> wrote:

>On 2018-03-02 11:22 AM, wrote:
>> On Fri, 02 Mar 2018 09:23:14 -0500, wrote:
>>
>
>>>
>>> With an egg poacher the eggs aren't in the water either... it's the
>>> very low temperature that makes it poaching.
>>
>> Those are steamed eggs, not poached. Poached eggs (or anything
>> really) means putting the egg directly into the water to cook.
>>
>
>
>I have had my share of both, and I prefer them to be done directly in
>the water.

He was arguing that sous vide is 'poaching' same as an egg lol

On Friday, March 2, 2018 at 2:27:44 AM UTC-10, Gary wrote:
>
> Sounds to me like a waste of energy done by retired people with
> no life that don't mind waiting days for their meal to cook. Good
> grief. Next thing you know, we'll be riding home in self-driving
> cars after drinking heavily at the annual company party.

As a matter of fact, alcoholism will be trending. The main barrier to getting soused will be removed. DUIs and designated drivers will no longer exist.. Get ready for it.

What sous vide means is that you'll be able to get a steak grilled to perfection at a restaurant faster than you can say "Jack Daniels." It means you can cook things not possible using conventional methods. It's merely a tool for the cook. Use it or ignore it. It's here to stay.

"dsi1" wrote in message
...

On Friday, March 2, 2018 at 2:27:44 AM UTC-10, Gary wrote:
>
> Sounds to me like a waste of energy done by retired people with
> no life that don't mind waiting days for their meal to cook. Good
> grief. Next thing you know, we'll be riding home in self-driving
> cars after drinking heavily at the annual company party.

As a matter of fact, alcoholism will be trending. The main barrier to
getting soused will be removed. DUIs and designated drivers will no longer
exist. Get ready for it.

What sous vide means is that you'll be able to get a steak grilled to
perfection at a restaurant faster than you can say "Jack Daniels." It means
you can cook things not possible using conventional methods. It's merely a
tool for the cook. Use it or ignore it. It's here to stay.

==

Why would anyone think they have to wait days for a meal to cook?? I rarely
sous vide something on the day i want to eat it)

For example, I will sous vide a batch of steaks and freeze them, which means
when I want one I defrost it and finish it off

On Friday, March 2, 2018 at 8:18:56 AM UTC-10, Ophelia wrote:
>
> Why would anyone think they have to wait days for a meal to cook?? I rarely
> sous vide something on the day i want to eat it)
>
> For example, I will sous vide a batch of steaks and freeze them, which means
> when I want one I defrost it and finish it off

Learning new ways of doing things takes an investment in time and effort. It's always a lot easier to just think negatively and create barriers to justify not spending the time or effort. I can dig doing that - sometimes. In the end, one always gets rewarded according to the time and effort they're willing to spend. In this way, the world is in perfect balance.

"dsi1" wrote in message
...

On Friday, March 2, 2018 at 8:18:56 AM UTC-10, Ophelia wrote:
>
> Why would anyone think they have to wait days for a meal to cook?? I
> rarely
> sous vide something on the day i want to eat it)
>
> For example, I will sous vide a batch of steaks and freeze them, which
> means
> when I want one I defrost it and finish it off

Learning new ways of doing things takes an investment in time and effort.
It's always a lot easier to just think negatively and create barriers to
justify not spending the time or effort. I can dig doing that - sometimes.
In the end, one always gets rewarded according to the time and effort
they're willing to spend. In this way, the world is in perfect balance.

==

Just so <g>

In article >,
> wrote:

> Also, when I cook a steak on top of the stove with a cast iron pan
> (too bloody cold to bbq) I get spatter all over the stove top to clean
> later. What's not to like about the vide method.

Forty eight hours.

leo

On Friday, March 2, 2018 at 3:42:26 PM UTC-8, Leonard Blaisdell wrote:
> In article >,
> > wrote:
>
> > Also, when I cook a steak on top of the stove with a cast iron pan
> > (too bloody cold to bbq) I get spatter all over the stove top to clean
> > later. What's not to like about the vide method.
>
> Forty eight hours.
>
> leo

Leo, 48 hours and/or long cooks only applies to a nice thick piece of chuck roast or similar tough cut of beef.

A steak, depending on how thick it is only takes an hour or less for medium rare. And the result is delicious.

"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
> On Friday, March 2, 2018 at 2:27:44 AM UTC-10, Gary wrote:
>>
>> Sounds to me like a waste of energy done by retired people with
>> no life that don't mind waiting days for their meal to cook. Good
>> grief. Next thing you know, we'll be riding home in self-driving
>> cars after drinking heavily at the annual company party.
>
> As a matter of fact, alcoholism will be trending. The main barrier to
> getting soused will be removed. DUIs and designated drivers will no longer
> exist. Get ready for it.
>
> What sous vide means is that you'll be able to get a steak grilled to
> perfection at a restaurant faster than you can say "Jack Daniels." It
> means
> you can cook things not possible using conventional methods. It's merely a
> tool for the cook. Use it or ignore it. It's here to stay.
>
> ==
>
> Why would anyone think they have to wait days for a meal to cook?? I
> rarely
> sous vide something on the day i want to eat it)
>
> For example, I will sous vide a batch of steaks and freeze them, which
> means
> when I want one I defrost it and finish it off


Same here. I had a chuck eye today that had been sous vide and frozen with a
batch, very convenient to defrost and finish off.

Cheri

"Leonard Blaisdell" > wrote in message
...
> In article >,
> > wrote:
>
>> Also, when I cook a steak on top of the stove with a cast iron pan
>> (too bloody cold to bbq) I get spatter all over the stove top to clean
>> later. What's not to like about the vide method.
>
> Forty eight hours.
>
> leo


Forty eight hours???

Cheri

On Fri, 02 Mar 2018 15:42:20 -0800, Leonard Blaisdell
> wrote:

>In article >,
> wrote:
>
>> Also, when I cook a steak on top of the stove with a cast iron pan
>> (too bloody cold to bbq) I get spatter all over the stove top to clean
>> later. What's not to like about the vide method.
>
>Forty eight hours.
>
>leo

Mine says 3 hrs but this time I am trying two as I found it over
cooked for my liking.

wrote:
>
> On Fri, 02 Mar 2018 15:42:20 -0800, Leonard Blaisdell
> > wrote:
>
> >In article >,
> > wrote:
> >
> >> Also, when I cook a steak on top of the stove with a cast iron pan
> >> (too bloody cold to bbq) I get spatter all over the stove top to clean
> >> later. What's not to like about the vide method.
> >
> >Forty eight hours.
> >
> >leo
>
> Mine says 3 hrs but this time I am trying two as I found it over
> cooked for my liking.

My point with steak is that I can cook one perfectly starting
from raw to medium rare in very few minutes, not hours. I just
don't get it. It sounds like another cooking utensil fad to me.

So you precook it but then you still have to thaw and sear both
sides to serve. And wouldn't that still spatter your stovetop?
Only about 6 more minutes would do that with a fresh steak
without the hours precook thing. wth?

I'm just playing the devil's advocate here but it really does
sound like a cooking fad to me that will go away soon enough.
Restaurants, it might be good for but for homeowners....nah..just
a fad, imo.

On Sat, 03 Mar 2018 07:51:25 -0500, Gary > wrote:

wrote:
>>
>> On Fri, 02 Mar 2018 15:42:20 -0800, Leonard Blaisdell
>> > wrote:
>>
>> >In article >,
>> > wrote:
>> >
>> >> Also, when I cook a steak on top of the stove with a cast iron pan
>> >> (too bloody cold to bbq) I get spatter all over the stove top to clean
>> >> later. What's not to like about the vide method.
>> >
>> >Forty eight hours.
>> >
>> >leo
>>
>> Mine says 3 hrs but this time I am trying two as I found it over
>> cooked for my liking.
>
>My point with steak is that I can cook one perfectly starting
>from raw to medium rare in very few minutes, not hours. I just
>don't get it. It sounds like another cooking utensil fad to me.
>
>So you precook it but then you still have to thaw and sear both
>sides to serve. And wouldn't that still spatter your stovetop?
>Only about 6 more minutes would do that with a fresh steak
>without the hours precook thing. wth?
>
>I'm just playing the devil's advocate here but it really does
>sound like a cooking fad to me that will go away soon enough.
>Restaurants, it might be good for but for homeowners....nah..just
>a fad, imo.

I'm not cooking to freeze - I will simply prepare my supper at
lunchtime, viz placing in bags and sealing, then as the times come up,
add bags to machine and at supper time all I have to do is go to the
kitchen, take my supper out of the machine and put on plate. If I
waited until supper time, the desire to eat a bit better has generally
left me.

I was looking for a method to basically cook ahead yet come up with a
fresh meal with some goodness in it.