I’ve been meaning to write more on sous vide for a long while, fish and poultry mostly, but have yet to test tougher protein and longer cooking times. When it comes to cooking sous vide, owning a vacuum sealer is pretty convenient and standard practice but not an absolute requirement.
I own a VacMaster vp112 and I love it, although there’s nothing portable about it like the amazon title suggests it is in fact the smallest lightest chamber sealer out there. It is heavy though, and you’ll probably set it on the counter and never move it again, like me, but that’s besides the point. For the price it is a pretty awesome option and you can vacuum seal liquids which you couldn’t using the foodsaver types. There are plenty of cool things you can do with one of this things, quick pickles, quick marinates, bubble extractions, quick dough hydration, etc…but let’s not get off track, vacuum sealing food for sous vide cooking is what this post is about
In this post I want to document how different vacuum settings affect moisture loss if so. Some vacuum sealers can adjust the quality of the vacuum they create, since the purpose of bagging food is to have the food come into indirect contact with the heated water without air getting in the middle, but I’m not sure how important a good vacuum is required. A strong vacuum will drive water out of the chicken breast in this case and help dry it out, at least this is my theory. The experiment consists in cooking 3 chicken breasts differently packed and no salt. If any food scientists out there, please chime in!.
- Tight Vacuum
- Loose Vacuum
- No Vacuum, fat is used instead (butter)
My money is on the baggie containing the delicious butter. The validity of this experiment is questionable though, the chicken breasts although similar in size, aren’t exactly the same and definitely dont belong to the same bird ;) so there will be a significant margin of error and only repetitive testing will yield a more accurate result. I don’t have 300 chicken breasts sitting around, and my little immersion circulator has already plenty to work on with the 3 chicken breasts, so repetitive testing might have to be put on hold…. I’m lazy too. Can you imagine cooking 300 chicken breasts just to prove a point?? Heston, it’s all you.
I’ve been cooking sous vides for a while and really love it, it’s a bit technical, there are really cool things to keep in mind if you wanna get serious about this cooking method which aren’t really only related to cooking sous vide but because of the low temperature at which food cooks it becomes important, stuff like pasteurization of food, danger zone, botulism, listeria elimination, food safety, par-cooking, core temperature, carry-over heat, thermocouples, PID temperature controlling, etc… but if you just want to cook a chicken breast, you don’t need to know about most of that. It’s quite simple and fun.
Things you need to know though… for this experiment:
1. Raw chicken is a dangerous thing to eat, so please, don’t
2. Chicken meat cooks at rather low temperatures, breast protein denatures at about 64°C
3. Muscle fibers in lean meats like chicken or turkey breast will firm up over time.
4. This firming up will lead to water loss, so don’t over cook.
5. About 1 hour (2 if bone+skin) in the water bath should be plenty in most cases.
6. You could get all scientific and get all your settings from a phone app like sousVideDash
This little app is fantastic, very informative and uber geeky which is pretty awesome. There are also plenty of recipes online, whole blogs dedicated to this, as well as temperature charts, pdfs, you name it… no matter what the source of the cooking times and temperatures is, it’s all an approximation, so only use as reference, and have fun experimenting.
After 2 hours at 64°C the moment of truth is here, ok.. almost here.
After slicing, here’s what I found:
Only slightly dryer than the other 2, barely perceptible and perfectly yummy. You can see the difference in the photo at the bottom of this post.
Perfect, delicious as well, actually lost sealing during cooking, so it was simply air pushed out of the bag by the pressure of the outside water in the bath container, it cooked really wonderfully.
Butter no vac:
Perfect texture, succulent and delicious. Possibly better than the loose-vacuum. The butter flavor permeated the chicken making it even yummier. So maybe that clouded my judgement!
One thing I learned is this. Food submerged in fat and cooked sous vide is simply amazing, the texture is delicate, tender and moist. If using the proper temperature and time the moisture is retained to a maximum level. No need to vacuum seal, confit cooking comes to mind. Achieving this finish using any other cooking method is practically impossible. Cooking sous vide is extremely easy to control and the results can be easily replicated over and over again.
Cooking this way (sous vide + fat) can become expensive though, fat alone, whether using butter, duck fat or olive oil for example, adds up and I will be using this approach for special occasions only :)
Ather important lesson I learned, a tight vacuum isn’t a all necessary. A looser one seemed to have yielded a better dish actually. The good news about this is a looser vacuum seal takes a lot less time in the chamber, cutting down prepping time significantly.
Here is a vertical photo to maximize resolution, top to bottom: tight van, loose vac, butter, you can see the muscle fibers are less and less apparent the further down you go which translates into a more delicate texture, moist:
hope this was enjoyable and somewhat helpful guys, cheers!