Sous Vide problems

jerry_97615

I have been using an Anova One circulator to cook a variety of foods in zip lock bags. I have used recipes from a variety of sources (including your web site). In general I have been disappointed with the results as everything I cook tends to be both bland and dry compared to conventional roasting or grilling methods. I have also noticed that most foods cook in their internal juices which seep out into the bag during sous vide cooking (probably the cause of the dryness and blandness).

 

I’ve tried to correct these problems by varying the cooking times, by pre-searing and/or post-searing, by adding oil to the bag before cooking and by not adding oil to the bag before cooking, by adding seasonings before and after cooking, etc. but nothing helps.

What can I do to correct these problems?

Samuel_68313

Pretty hard to trouble shoot without specifics as to the process you are using. Basically your post reads "I've tried everything possible and nothing works", in which case maybe you just don't like food cooked sous vide.

Try posting three times and temps you have followed, whether you pre seared, post seared, what you added to the bag, and when you seasoned. Then maybe people can help.

Fwiw though, dryness should never be an issue sous vide, that juice in the bag, and more, would have almost certainly been lost via traditional methods of cooking (though because of evaporation you don't see it).