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Sous vide herb sachet from Under Pressure (Keller et al)

Brandon_34695

The introduction and some of the recipes stress that herbs packed with the protein or vegetables can infuse unevenly into places where the herbs are touching the product. Makes perfect sense. They propose wrapping it in a layer of plastic wrap. I don't think the book contains a photo of this and I am not completely certain how this works. Can they infuse directly through the thin plastic, or, is the idea that the marinade/fat/whatever braising liquid can infuse and spread it into the food? The book does specify cutting the ends of the plastic wrap but it would not be in contact with the food items in any direct sense.

Thanks!

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seijoed

http://forum.chefsteps.com/discussion/comment/10826/#Comment_10826

jim_53915

Using a plastic wrap sachet seems to mute the flavors your trying to infuse into your product. Placing herbs directly into the bag with the product seems to give a richer flavor. I haven't noticed any uneven flavoring as mentioned with the exception of peppercorns and garlic. I place the peppercorns and garlic in the bag first, then the herbs between the product being vacuum sealed. This seems to work just fine distributing flavors evenly.