(tip for SV beginners) You can freeze liquids overnight in a water bottle to make vacuum sealing infinitely less stressful. E.G. Mississippi pot roast requires the juice from a 12oz Jar of Pepperoncini Peppers
(tip for SV beginners) You can freeze liquids overnight in a water bottle to make vacuum sealing infinitely less stressful. E.G. Mississippi pot roast requires the juice from a 12oz Jar of Pepperoncini Peppers
by SanguinarianPhoenix
19 Comments
SanguinarianPhoenix
[This](https://recipes.anovaculinary.com/recipe/mississippi-pot-roast-19) was a suggested recipe I found on this subreddit but was told to skip the peppers and use the juice only and that the cook times were wrong. I was advised to do 150F rather than 140F because 140F will be tough & not tender at all.
and how will i take the frozen liquid out of the bottle
canipayinpuns
I use silicon molds, much easier. For liquids I need a bigger volume for (like broths) I have a mold that holds about half a cup. For smaller volumes (like lemon juice) a regular ice cube tray is the way to go. I keep some of the more often needed liquids prepped frozen in ziploc bags in my freezer and don’t worry about a thing
LookDamnBusy
For liquids I use nothing but a freezer bag, because you can easily squeeze the air out the top without using a vacuum sealer at all, because you know, it’s a liquid. It’s the start of soup making season, so within several weeks there should be many bags of soup in my freezer 😉
StudentDistinct632
Not really clear advice for this SV post, but the author states this further down in the thread.
You can vacuum seal 🦭 liquids, like soups or consumes, and then freeze them or just ladle these liquids in ziplock bags and freeze those.
To thaw, just place the frozen bag in a bowl of room temperature water for a few minutes. Open the bag and then heat up the contents of the bag on the stove or your microwave oven.
grasspikemusic
Get some “deli” containers from Amazon. They come in different sizes and are dirt cheap. They are cheap enough to be disposable if you want, but you can also put them in the dishwasher and reuse countless times
For soups and stews you can just put them in the deli containers and then freeze in the container, once frozen due to the shape of the container the frozen lump of soup will easily pop out and then vacuum bag the whole thing
This is actually very handy as if you make a big batch of practically anything you can use the deli containers to store left overs in the fridge. Then if you can’t use it up before it would go bad you can just freeze the whole container and then vacuum seal the contents
I do this for all kinds of leftovers, then just toss the frozen bag into a 170-180 degree Sous Vide bath to reheat with no fuss or dishes
soaringspoon
I bought a chamber vac earlier this year. It’s a god send if you love to sous vide. No more worries about liquids just plop it in and seal.
madeInNY
The good old changing the state of matter trick. Nice.
SolAlliance
For Mississippi pot roast, is SV better than a crockpot?
craigeryjohn
I just lift the vacuum sealer off the counter so the liquid has to go uphill as it vacuums. Air comes up first, followed by liquids. When the liquid reaches the sealing area, I stop and seal. Easy peasy.
RoamingBison
I sometimes freeze burger patties before vacuum sealing them. That really helps keep the shape if you are making sous vide burgers. I’ve recently purchased some sous vide burger rings that go inside the bag to keep the burgers from compressing. Those have worked very well with regular beef burgers and even turkey burgers. I wouldn’t even bother trying to make turkey burgers any other way, they stay nice and juicy using SV.
Ricewithice
That water bath is genius
jdburton81
Just use a chamber vaccume sealer.
5932634
This is a tip? This seems needlessly complex, literally harder than many other ways of addressing this issue. Just hit the seal button as the liquid gets near the sealer, whats so hard about that?
Avery-Hunter
I use silicone muffin pans, much easier to get the frozen liquid out.
larryboylarry
Get a chamber vacuum if you can afford it. They are so versatile.
Bac0nat0r
For clarity, OP means you can freeze the liquid, take the frozen liquid out of the container, then add it to the bag prior to sealing.
Not quite sure what it accomplishes here, but it could be useful if you need to keep some components separate from the liquid prior to cooking the entire bag. Could be useful if used with pasta or rice in the bag. Maybe I am not understanding this specific pot roast recipe but it seems redundant if everything is getting cooked together for a long period of time.
weeemrcb
It’s also worth doing this for foods you want to keep their shape rather than squashed at the edges.
e.g. burgers Season and store loose in the bag in the fridge for a couple of hours so the seasoning penetrates then pop in the freezer for at least another couple of hours to firm them up. Vacuum and job done.
Coustain
I use ice cube trays for liquids. And then measure by weight.
19 Comments
[This](https://recipes.anovaculinary.com/recipe/mississippi-pot-roast-19) was a suggested recipe I found on this subreddit but was told to skip the peppers and use the juice only and that the cook times were wrong. I was advised to do 150F rather than 140F because 140F will be tough & not tender at all.
Here is the chuck roast from the OP cut into 7 uniform meat columns for optimal surface area: https://i.imgur.com/OqMtcqB.jpeg
and how will i take the frozen liquid out of the bottle
I use silicon molds, much easier. For liquids I need a bigger volume for (like broths) I have a mold that holds about half a cup. For smaller volumes (like lemon juice) a regular ice cube tray is the way to go. I keep some of the more often needed liquids prepped frozen in ziploc bags in my freezer and don’t worry about a thing
For liquids I use nothing but a freezer bag, because you can easily squeeze the air out the top without using a vacuum sealer at all, because you know, it’s a liquid. It’s the start of soup making season, so within several weeks there should be many bags of soup in my freezer 😉
Not really clear advice for this SV post, but the author states this further down in the thread.
You can vacuum seal 🦭 liquids, like soups or consumes, and then freeze them or just ladle these liquids in ziplock bags and freeze those.
To thaw, just place the frozen bag in a bowl of room temperature water for a few minutes. Open the bag and then heat up the contents of the bag on the stove or your microwave oven.
Get some “deli” containers from Amazon. They come in different sizes and are dirt cheap. They are cheap enough to be disposable if you want, but you can also put them in the dishwasher and reuse countless times
For soups and stews you can just put them in the deli containers and then freeze in the container, once frozen due to the shape of the container the frozen lump of soup will easily pop out and then vacuum bag the whole thing
This is actually very handy as if you make a big batch of practically anything you can use the deli containers to store left overs in the fridge. Then if you can’t use it up before it would go bad you can just freeze the whole container and then vacuum seal the contents
I do this for all kinds of leftovers, then just toss the frozen bag into a 170-180 degree Sous Vide bath to reheat with no fuss or dishes
I bought a chamber vac earlier this year. It’s a god send if you love to sous vide. No more worries about liquids just plop it in and seal.
The good old changing the state of matter trick. Nice.
For Mississippi pot roast, is SV better than a crockpot?
I just lift the vacuum sealer off the counter so the liquid has to go uphill as it vacuums. Air comes up first, followed by liquids. When the liquid reaches the sealing area, I stop and seal. Easy peasy.
I sometimes freeze burger patties before vacuum sealing them. That really helps keep the shape if you are making sous vide burgers. I’ve recently purchased some sous vide burger rings that go inside the bag to keep the burgers from compressing. Those have worked very well with regular beef burgers and even turkey burgers. I wouldn’t even bother trying to make turkey burgers any other way, they stay nice and juicy using SV.
That water bath is genius
Just use a chamber vaccume sealer.
This is a tip? This seems needlessly complex, literally harder than many other ways of addressing this issue. Just hit the seal button as the liquid gets near the sealer, whats so hard about that?
I use silicone muffin pans, much easier to get the frozen liquid out.
Get a chamber vacuum if you can afford it. They are so versatile.
For clarity, OP means you can freeze the liquid, take the frozen liquid out of the container, then add it to the bag prior to sealing.
Not quite sure what it accomplishes here, but it could be useful if you need to keep some components separate from the liquid prior to cooking the entire bag. Could be useful if used with pasta or rice in the bag. Maybe I am not understanding this specific pot roast recipe but it seems redundant if everything is getting cooked together for a long period of time.
It’s also worth doing this for foods you want to keep their shape rather than squashed at the edges.
e.g. burgers
Season and store loose in the bag in the fridge for a couple of hours so the seasoning penetrates then pop in the freezer for at least another couple of hours to firm them up. Vacuum and job done.
I use ice cube trays for liquids. And then measure by weight.