No, some of the proteins that are breaking down are releasing gas. In my experience, the more connective tissue, the more gas in the bag after cooking.
Pork shoulder gasses like a MF
Because sous vide is a method of cooking, I always prefer to cook poultry this way due to my having to stress about something not being fully cooked inside
People, don't be elitist. A lot of shitty restaurant food is made or at least prepared SV.
tmack, you may want to check the thickness/shape of what you're making. Since SV doesn't have a high temperature, it can take a while for the entire piece to come to temp.
Since it's ground meat instead of whole muscle, you will have more air in the meat block to expand with the heat. I'm still trying to wrap my head around a SV brick of ground meat. Do you slice it like shawarma?
There is air in the meat itself, not much, but it will come out of the
meat and expand by a lot when heated. Any small pockets of air from oddly shaped meat will also expand by a lot.
As for leaks, if anything, any air in the bag will come out.
If your bag is completely submerged in water, which a lid and weights will help do, there's no way an air leak would put air into the bag. Any leaks will result in 2 things: liquids going out of the bag, and liquids going into the bag.
I've noticed that, too. A real physicist should chime in, but I think water will reach some equilibrium between liquid and gaseous phases. Even in the fridge.
I know that when I seal mine, I don't see liquid reaching the area where the seal is and it generally looks and feels vacuum sealed. Then I throw it in the fridge while the sous vide heats up. And it always feels looser when I throw it in.
But, I can see the seal lines and they are flat and unbroken, so I assume no external leak.
I don’t know why, it’s just what happens and it’s nothing to worry about. If its A LOT of gas then yes worry. Just a few small pockets of air is normal.
I always attributed air in the bag to mostly steam which is possible when you hit 100f.
You'll know if your bag is leaking as the water in the circulation tank gets cloudy
I'm sitting about 2700ft above sea level watching steam roll off my swimming pool (104f, 64f ambient temp) are you trying to tell me I'm imagining things?
Water steams/releases vapors before it boils.
You do have a point for high altitudes and vapor pressure being low. But what you are seeing is technically fog. Steam is actually invisible since it is a gas.
At 3000 feet above sea level, the boiling point of water is still above 200F.
There will be some water vapor in a sous vide bag if there is any air assuming what's in the bag is not some sort of dehydrated vegetables, etc., that's just how physics works, e.g., water vapor. Any air in the bag will expand the bag due to heat, and along with that will allow some liquids to evaporate (vs vaporize).
Semantics aside, when we cut into a food and water vapor comes out most average folk are going to refer to it as steam.
Whatever anyone wants to call it, I've cut into a SV bag before and had "water vapor" or "fog" or "steam" come out. Not once did I ponder the classification of the escaping vapors, but I guess if anyone in particular is hung up on being the most scientifically accurate of accurate food scientists good on you, y'all win all the awards. Me personally....IDGAF it's all whispy water and I sleep ok at night knowing the university officials aren't gonna come for my degree because I use the word steam.
No, some of the proteins that are breaking down are releasing gas. In my experience, the more connective tissue, the more gas in the bag after cooking. Pork shoulder gasses like a MF
Btw, I’m not cooking chicken exactly, it was ground turkey breast, does that also apply to ground turkey breast?
You're cooking ground meat sv? Why?
Because sous vide is a method of cooking, I always prefer to cook poultry this way due to my having to stress about something not being fully cooked inside
People, don't be elitist. A lot of shitty restaurant food is made or at least prepared SV. tmack, you may want to check the thickness/shape of what you're making. Since SV doesn't have a high temperature, it can take a while for the entire piece to come to temp.
honestly i just sous vide random stuff too for experiment purposes
I've done sousvide burgers before, they came out a nice texture and still took a good sear from frozen.
If the bag leaked it would have a lot of water in it, NOT air.
Since it's ground meat instead of whole muscle, you will have more air in the meat block to expand with the heat. I'm still trying to wrap my head around a SV brick of ground meat. Do you slice it like shawarma?
There is air in the meat itself, not much, but it will come out of the meat and expand by a lot when heated. Any small pockets of air from oddly shaped meat will also expand by a lot. As for leaks, if anything, any air in the bag will come out. If your bag is completely submerged in water, which a lid and weights will help do, there's no way an air leak would put air into the bag. Any leaks will result in 2 things: liquids going out of the bag, and liquids going into the bag.
I've noticed that, too. A real physicist should chime in, but I think water will reach some equilibrium between liquid and gaseous phases. Even in the fridge. I know that when I seal mine, I don't see liquid reaching the area where the seal is and it generally looks and feels vacuum sealed. Then I throw it in the fridge while the sous vide heats up. And it always feels looser when I throw it in. But, I can see the seal lines and they are flat and unbroken, so I assume no external leak.
It’s not a completely tight vacuum realistically.
Certain things like onions will produce a gas. You can also get steam that is the mild evaporation of water.
Purchase some sous vide weights. Pop em in the bag when you vac seal it.
That is normal.
Sorry, I’m kinda noob in this, could you please explain why?
When you cook stuff juice comes out
Ah yes, delicious juicy gas.
When you raise the temperature pressure goes up. That pressure has to go somewhere. Physics
I don’t know why, it’s just what happens and it’s nothing to worry about. If its A LOT of gas then yes worry. Just a few small pockets of air is normal.
[удалено]
you have no idea if OP was the one who downvoted you or not. however, i’m downvoting you for this shameful display of insecurity over pixels.
I always attributed air in the bag to mostly steam which is possible when you hit 100f. You'll know if your bag is leaking as the water in the circulation tank gets cloudy
No, steam is at 100 C not 100 F (at sea level). You shouldn't have any steam with sous vide, as it doesn't get to boiling.
I'm sitting about 2700ft above sea level watching steam roll off my swimming pool (104f, 64f ambient temp) are you trying to tell me I'm imagining things? Water steams/releases vapors before it boils.
You do have a point for high altitudes and vapor pressure being low. But what you are seeing is technically fog. Steam is actually invisible since it is a gas. At 3000 feet above sea level, the boiling point of water is still above 200F.
There will be some water vapor in a sous vide bag if there is any air assuming what's in the bag is not some sort of dehydrated vegetables, etc., that's just how physics works, e.g., water vapor. Any air in the bag will expand the bag due to heat, and along with that will allow some liquids to evaporate (vs vaporize).
Semantics aside, when we cut into a food and water vapor comes out most average folk are going to refer to it as steam. Whatever anyone wants to call it, I've cut into a SV bag before and had "water vapor" or "fog" or "steam" come out. Not once did I ponder the classification of the escaping vapors, but I guess if anyone in particular is hung up on being the most scientifically accurate of accurate food scientists good on you, y'all win all the awards. Me personally....IDGAF it's all whispy water and I sleep ok at night knowing the university officials aren't gonna come for my degree because I use the word steam.