13
Master Culinary
| Sous Vide Model:
X-1100
Guide to Sous Vide Packaging
Spoiler alert
:
you DON’T need a separate vacuum-sealing machine to get the perfect
results with your
Master Culinary Sous Vide Precision Cooker
.
1. Re-sealable Bags
Re-salable, zipper-locking bags are a convenient and popular method of containment for
sous vide cooking. Brands like Glad and Ziplock offer cost-effective, BPA-free options that
are easy to find in most supermarkets.
Stick with gallon-sized freezer bags for a durable and versatile option that our customers
recommend for all types of dishes.
To use Re-sealable Bags place your ingredients in the bag, use a straw to remove as much
air as possible
from the bag, place in the heated bath, and you’re cooking!
Why we love them
- cost effective, easy to find, convenient
Great for
- just about anything you can sous vide, from scrambled eggs to meats, fish, and
vegetables!
Chef's tip
- double bag your ingredients for longer cooking times, higher temps, or rigid
materials (exposed bones, butter knives for weighting)
2. Silicone Bags
Silicone bags or pouches are the newest to the sous vide game though they have actually
been around for a few years. With the ease of use of zip-locking bags and robust strength of
vacuum sealing bags, we are already predicting that this reusable form of sous vide
packaging is going to be a game changer!
Because these do not require any additional equipment, you essentially use them the same
way as regular zip-locking bags.
And as previously mentioned, the material is thicker and the methods to evacuate the air
from the pouch are a hint different, though equally simple.
Otherwise, use the m the same way you use the zip-locking bags
and you’re cooking
Why we love them
- very durable, reusable thousands of times, dish freezer safe,
odor/stain resistant
Great for
- everything, especially leftovers
–just reheat the next day to the same temp for the
exact same quality meal you enjoyed the first time
Chef's tip
- add 5 minutes to your cook time to make up for the thickness of the silicone &
turn inside out to wash
3. Glass Canning Jars
Glass canning jars are another wonderful form of sous vide packaging, especially for recipes
that start off in liquid form (like sous vide egg bites!).
Smaller jars with two-part lids work great. Hinge-clamp closure jars, which usually have a
rubber seal and simpler one-part metal lids, also work just fine.
DO NOT use jars with plastic screw-on lids. The heat of the water expands them too much
and the fillings are quickly compromised.
Why we love them
- Convenient, easy to find, durable, reusable, dishwasher & freezer safe,
odor/stain resistant
Great for
-
grains and recipes that start out in liquid form, such as “baked” desserts or egg
bites
Chef's tip
-
“Fingertip tighten” the lids only, meaning leave them a touch loose to allow air
pressure to escape during cooking; it is okay if they float or are completely submerges;
plastic lids will not work
