If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
I do 4 hours at 195 in sous vide to finish my pastrami, rather than steaming it, and have not lost a seal (yet). I stopped using the Fooodsavr bran bags a couple of years ago though, and use expandable roll material from FoodVacBags on Amazon. Main complaint is that the 50 foot roll is too fat to fit inside my Foodsavr machine, so I just cut what I need off the roll with scissors, seal one end, then put the meat inside and seal the other.
I think my longest sous vide was 4-6 hours for a pork loin at 140f, so I can’t vouch for these marathon sous vide cooks.
Comment