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Sealing the Protein with Oil

Thaddeus_37740

Hi guys,

What would the benefit of sealing the protein together with some oil be for the dish? For example, Salmon cooked sous vide in all the demonstration videos always have a generous amount of oil sealed together.

What would the difference be if I was sealing and sous viding without the oil in the bag instead?

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Comments

Chris_Young_80640

The main purpose of putting oil in the bag—aside from any added flavor considerations—is to prevent multiple portions from sticking together. It also makes it easier to slide the protein out of the bag without damage, and important consideration during a busy service.

michaelnatkin

I'm sure @Grant and @Chris will weigh in, but I would think having some liquid in the bag to fill in any little gaps helps with heat transfer as well.

Matt_67991

There was an article on Cooking Issues where Dave went on about strong vacuums having adverse effects on seafood. At least if you use a bunch of oil you can use the displacement method, while still removing a bunch of air.

Handling is probably the main issue though.

seijoed

Not really. Infusion or penetrating a protein takes quite a bit of time.

Thaddeus_37740

@Brendan_Lee I'm thinking that too! However do you the the oil would have a resulting effect on the texture or taste of the fish in the end?

Brendan_Lee_56950

I think for the salmon dish it has a lot of oil to prevent the pre-portioned pieced from sticking together in the bag.