Can I cook this (ribs) directly in the shop package?
I don't have a vacuum sealer and it is bigger than all my reusable bags. Can I skip portioning? Is the plastic food & sous vide safe? And if yes, what time/temp? There are two ribs in there, so it is a bit thick.
by BeholderBeheld
6 Comments
Alexia72
Search up the sub, this has been asked many times before, but the general consensus is no.
lincolnfalcon
Definitely a no-go. Even if (and it’s a big if) that plastic is food-safe, the stickers and glue can and will gum up your sous vide which is a bad time.
exclusivegreen
No
lasonna51980
No.
rumple4skn
How the hell are going to season that?
kyledwray
Everyone saying the stickers and glue will stop up your immersion circulator, or saying you can’t be sure the seal will stay sealed, or you can’t be sure the plastic is safe to cook in, they’re all correct. But even if you’re willing to take a chance on all that, there’s still a great reason not to cook in that pouch; you can’t get any flavor in there.
Open the bag, portion the ribs until they fit in your reusable bags, and *at least* dry brine them to get some salt in them. I use a dry rub, [Heaven Made Texas Best Rib Rub](https://www.heavenmadeproducts.com/shop/texas-best-rib-rub-seasoning/) (Not a sponsor). Sous vide for 24 hours at 144°F (62°C) for firm ribs, 149°F (65°C) for tender ribs, 158°F (70°C) for fork-tender ribs, or 167°F (75°C) for pull-off-the-bone ribs, all times and temperatures according to Breville (Also not a sponsor. But hit me up Breville or Heaven Made, if you’re interested. lol). Finish on the grill or under a broiler (on the barbeque/under the grill, for our European friends) set to low, brushing your favorite barbeque sauce (or make your own) on every couple minutes to build up a sticky crust. Don’t forget to do both sides.
6 Comments
Search up the sub, this has been asked many times before, but the general consensus is no.
Definitely a no-go. Even if (and it’s a big if) that plastic is food-safe, the stickers and glue can and will gum up your sous vide which is a bad time.
No
No.
How the hell are going to season that?
Everyone saying the stickers and glue will stop up your immersion circulator, or saying you can’t be sure the seal will stay sealed, or you can’t be sure the plastic is safe to cook in, they’re all correct. But even if you’re willing to take a chance on all that, there’s still a great reason not to cook in that pouch; you can’t get any flavor in there.
Open the bag, portion the ribs until they fit in your reusable bags, and *at least* dry brine them to get some salt in them. I use a dry rub, [Heaven Made Texas Best Rib Rub](https://www.heavenmadeproducts.com/shop/texas-best-rib-rub-seasoning/) (Not a sponsor). Sous vide for 24 hours at 144°F (62°C) for firm ribs, 149°F (65°C) for tender ribs, 158°F (70°C) for fork-tender ribs, or 167°F (75°C) for pull-off-the-bone ribs, all times and temperatures according to Breville (Also not a sponsor. But hit me up Breville or Heaven Made, if you’re interested. lol). Finish on the grill or under a broiler (on the barbeque/under the grill, for our European friends) set to low, brushing your favorite barbeque sauce (or make your own) on every couple minutes to build up a sticky crust. Don’t forget to do both sides.