Sous Vide without vacuum. What liquid should be used?

I'm new to sous-vide and I am trying to figure out how to do it without vacuum. I've seen how other people have done it with oil to displace the air in the bag. But is this the best liquid to use? This is for pork. I am concerned the oil might change the flavor of the meat and was wondering if there is any other liquid I can use.

pork sous-vide

Best Answer

If you look here, at the last paragraph of Yossarian's answer, he gives you a fairly easy way of removing the air from a plastic bag without a vacuum.

Put your food in the bag and then submerge the bag in water just to the zip. The pressure will expel all the air. Then zip the bag up as you pull the closed portion underwater. This gets results comparable with a home vacuum sealer, I think, with the added benefit that you can include liquids easily.

While I wouldn't consider myself an expert on this topic, I wouldn't fill the bag with anything you wouldn't want to marinate your meat in.

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Quick Answer about "Sous Vide without vacuum. What liquid should be used?"

Either you use the sous-vide water bath, a sink or like me, a large water-filled ton. Hold the bag on the edge and let it slide slowly into the water. The waterpressure squeezes the air out of the bag.

Can you sous vide without vacuum sealer?

\u201cSous vide\u201d is French for \u201cunder vacuum,\u201d but it's a very confusing name. In fact, you do not need a pricey vacuum sealer\u2014or even an inexpensive countertop one\u2014to successfully cook food at a low temperature in a water bath. To get started with sous vide, regular old ziplock-style bags will do just fine.

Can you sous vide meat with liquid in the bag?

Low fat cooking methods have evolved and Sous-vide is taking the lead. This cooking method does not need any butter or oils added in cooking because it cooks individual portions in a sealed bag, trapping in all the natural juices, fats and flavours.

How to Seal Foods Air-Free Without a Vacuum Sealer

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