So had a nice chuck roast with rosemary sprigs and kosher salt
vacked perfectly, 40 hrs in at 142
put in ice bath to sear and finish on Weber kettle, and pulled out, the bag had opened up got a water soaked roast 🤬🤬🤬🤬🤬🤬
food saver bags
tell me what I should do to help!
Thanks, Dave is disappointed, wife says crockpot from here on out
I just did a 42 hour chuck and it went fine but... 1) where there any bones? and 2) although I didnt double bag, you can. I did seal in 2 places on each side so that if one seal failed, the other would back it up.
142° isn't hot enough to get me to double bag, but for long soaks I will double seal the bag.
The key takeaway here is this. no matter how good you are, or how many times you have done something, there is always a chance that it will go sideways on you. We've all been there. Shake it off, tune out the doubt that rattles around in the back of your mind, and give it another go. SV chuckie is one of the meals that totally justifies owning a SV. Don't let one bad bag spoil that for you.
Just to show that even on "routine" cooks, it can go wrong, I'll share this with you.
My GF loves my homemade Alfredo sauce served up with fettuccini and my rift on Middle Eastern chicken. I have made this exact same dish well over a hundred times over the years, and have it down pat. Except the time last year when I was making it for her Birthday dinner. The heat got away from me while making the sauce, and I ended up scorching the cream, and over heating the Parm which turns it from silky smooth to more of a milky sand. There was no hiding from it, it sucked. And to top it off, I didn't have the time or ingredients to do it again. Not my finest hour, but all I could do was chalk it up to poop occurs, and move on.
She still asks me to make it for her, but always reminds me to not screw it up again.
"142° isn't hot enough to get me to double bag, but for long soaks I will double seal the bag. "
Agreed, though I double seal (two seals on each end) due to length, not temp. I've not had a one of the seals fail yet but it's literally a few seconds more and cheap insurance.
Happens. It's terrible. Double bagging is one option. The gusseted bags have a bit more space for larger items, so there's less issue. If the item has bones, I save these food safe plastic bone protectors that come with mail order ribs and such, just for SV.
For smaller items, I've been using Stasher silicone bags. Not the best vacuum, but thicker seams and sides.
For the Stasher, do you keep the sealed edge up above the water level, just like a Ziploc bag?
I've looked at them before and passed because they're not all that large, and you'd lose some volume if you had to keep the sealed edge above the water line, I figured. Too small for much of anything except maybe a couple of burgers (if that) or some asparagus or corn off the cob.
I use reg bags on Amazon (i.e., not brand name) and I always double seal both edges on every steak or whatever. Just a habit, and no reason not to. Never really had an issue.
For long cooks, expensive pieces of meat and special stuff, I double bag.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I will always double seal my bags. I find when sealing moist things some juice can make its way up the bag and into the area that is heat sealed. That juice will prevent the bag from sealing properly. After the first seal I’ll take a piece of paper towel and dry out the upper section then seal again about 1/4 of an inch above my original seal.
Exactly right, and this is exactly what I do a lot of the time - wipe out the inside of the bag ABOVE the seal to get any liquid or schmutz out of there and seal it again 1/4" or so higher. I've been known to triple seal on occasion, but that was just for the hell of it, no way I thought that was necessary. lol
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