So THIS happened over the weekend - wanted to get the Pit's opinion on whether this was a good or bad situation.
We have a stack of Creekstone Prime ribeyes in the freezer, and yesterday seemed like a good time to have one. Took the vacseal bag out of the freezer, let it defrost in the fridge overnight. Popped it into the bath at 125 for about 90 minutes, and then finished it in cast iron with some butter.
All in all -- we were relatively happy with the result.
So here's where it was weird.
We forgot that when we packed up the Creekstone steaks, we took the time to carefully wrap them in plastic wrap before putting into the vacseal. For other cooks, it's not an issue since we remove the steak from the bag for pre-grill seasoning etc and are reminded that the plastic wrap is present.,
In this case, because we forgot -- the steak sat in the bath wrapped in plastic inside the vacseal bag. We did remove the now-warm plastic from the meat before moving to the cast-iron portion of the program (as one should)
Interestingly, the steak LOOKED better coming out of the plastic (more pink) than we've seen it coming out of the bath without it (we've seen steaks be more gray). No difference in cast-iron cook, and the thermopen showed the right temperature as we were dabbing it dry before the sear.
So... should we have even bothered with the extra plastic wrap in the first place? Do we need to not sous vide these directly in their freezer packaging knowing the plastic is present inside? Any other thoughts/questions/comments?
We have a stack of Creekstone Prime ribeyes in the freezer, and yesterday seemed like a good time to have one. Took the vacseal bag out of the freezer, let it defrost in the fridge overnight. Popped it into the bath at 125 for about 90 minutes, and then finished it in cast iron with some butter.
All in all -- we were relatively happy with the result.
So here's where it was weird.
We forgot that when we packed up the Creekstone steaks, we took the time to carefully wrap them in plastic wrap before putting into the vacseal. For other cooks, it's not an issue since we remove the steak from the bag for pre-grill seasoning etc and are reminded that the plastic wrap is present.,
In this case, because we forgot -- the steak sat in the bath wrapped in plastic inside the vacseal bag. We did remove the now-warm plastic from the meat before moving to the cast-iron portion of the program (as one should)
Interestingly, the steak LOOKED better coming out of the plastic (more pink) than we've seen it coming out of the bath without it (we've seen steaks be more gray). No difference in cast-iron cook, and the thermopen showed the right temperature as we were dabbing it dry before the sear.
So... should we have even bothered with the extra plastic wrap in the first place? Do we need to not sous vide these directly in their freezer packaging knowing the plastic is present inside? Any other thoughts/questions/comments?
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