Corned beef - In vacuum or not?

I was wondering if it's ok to use the circulator with the meat placed directly into the water.

Find more posts tagged with

Comments

Honesty I don't know, maybe with a SV Supreme. I don't think it would be good for your circulator to have the salt and I think it would change the texture of the CB. Just my thoughts. I have one in cooking right now but I bagged it.

brian_martin2001

Honestly, why would you want to? You're going to be losing flavor compounds to the surrounding water. The meat is going to be losing salt into the water, which is going to contribute to a loss of flavor as well as changing the texture. Any grease, food bits, gelatin, etc are going to get sucked into the mechanism of your circulator, so you're going to have to be very scrupulous when cleaning it, or risk, bacteria, mold, rot, and food borne illnesses. While i'm sure it is possible, i believe you'll ruin the food you're cooking as well as the circulator itself. If you really need to do something like, a better option would be poaching it in a pot of water on the stove or an induction cook top.

Jay_287352

Thanks all. Don't know what i was thinking.