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Health Why You Need a Sous-Vide Cooker (Datasheet)
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redbeard Offline
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Post: #38
RE: Why You Need a Sous-Vide Cooker (Datasheet)
(02-18-2019 02:56 AM)Veloce Wrote:  
(02-17-2019 11:56 AM)redbeard Wrote:  
(06-28-2017 04:22 AM)Veloce Wrote:  
(06-27-2017 01:41 AM)SamuelBRoberts Wrote:  Can you tell me more about how you can portion meat or poultry with a vaccuum sealer? Does it make it last longer?

There's a variety of factors in any food preservation, but one of them is definitely oxygen. Removing oxygen via a vacuum sealer increases the shelf life and improves quality:

1) oxidized meat tastes terrible
2) there's a whole category of oxygen-based bacteria that can cause foodborne illness.
3) that said, there's also anaerobic bacteria that thrives WITHOUT oxygen (botulism) that's extremely nasty so just vacuum sealing food doesn't make it inherently safer.

A couple suggestions for increasing the shelf life of meat:

1) ALWAYS wear gloves while handling protein. I enforce this in every kitchen I run. Invest in a box of disposable nitrile gloves. There's countless bacteria and enzymes in your skin that you don't want contaminating meat. Handling meat right before you cook it is fine, but if you're portioning or prepping meat for the long haul, wear gloves.
2) if you're going to freeze meat, two factors to consider: you want to freeze the meat as quickly as possible, and thaw it as slowly as possible. The faster meat freezes, the smaller the ice crystals will develop. Larger ice crystals means more damage to the meat and when you cook it in can develop an undesirable mealy texture.

Any tips on defrosting frozen meat properly? I just do whatever I have time for, between fridge/countertop/submerged in water.

Try to plan ahead and do it in the fridge. Should take roughly 3 days. If you're in a pinch, doing so under running water is fine but not the ideal method.

Thank you!
02-23-2019 12:08 PM
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RE: Why You Need a Sous-Vide Cooker (Datasheet) - redbeard - 02-23-2019 12:08 PM

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