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Pressure cooked in a bag

Alex_28169

Hi guys, so ive been around reading posts, actually dont have any pics yet of the food we make due to time, busy cooks schedule, though i was reading cause of a topic that once got pointed out here. has anybody tried pressure cooking sous vide bags? everything started cause of a post in ideas in food, Aki did some pressure caramelized yogurt with success and mentioned Richard Blais succes with pork belly (in a bag in the pressure cooker) thing is we've been doing some tests and found that it actually works BUT our bags are bursting, we are doing it in a bowl on top of a rim, we use aluminium as a ''protection'' against the bowl to protect the bag, the technique can go either way covering the bag in water or steaming it as we are doing but we keep getting bags bursting, i think we are going to let the pressure dissipate naturally in order to get things cooled down and the pressure stabilize, we did once with beef tongue (though the result was not bad, we will stay with 48 hrs sous vide, its night and day difference)

Basically its for little things like onions, garlic, vegetables to caramelize and etc. the other option i was thinking is just go straight into a bowl covered tight with plastic wrap, the thing we dont want is water to interact with the product in order for it to caramelize.

any input is more than welcome.

regards

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Comments

Theo_129732

I think your bags are bursting because the moisture of the food in the bag is turning into steam at that temperature and expanding with nowhere to go.

hairyotter_273859

Just guessing here, but I thought there is a max temperature/time that sous vide/re-therm bags can handle. Like boiling water (212*F) for 30 min or something like that. The temperature in a pressure cooker is greater than boiling water because it's filled with steam under pressure. Theo's comment about steam building up pressure in the bag also seems like something that's going to cause the bag to rupture. I'm wondering if you use an oven bag (like the kind you'd put a turkey in) would work if you left the open end loosely sealed to allow steam to escape.

Brandon_Byrd_40557

Use retort bags.

Tim_Sutherland_52834

Mason jars work for yogurt in the PC. Add Pomegranate Molasses to the yogurt before cooking for a very nice flavour. Blend the yogurt to bring it together after cooking.

All the vege can be done in mason jars. I do 10lb of onions at once just in the PC. Dump the onions in with a little bit of oil, once they start releasing liquid, add 100ml or so of water and put the lid on. 7-10 minutes at full pressure works for me. There will be a lot of liquid either boil off or strain.

I caramelize white chocolate in a bag in the PC. Get the thickest bags you can. Get the biggest PC you can. Put the trivet in the bottom of the PC to keep the bag off the bottom. If you are cooking on gas keep the flame low so the sides of the PC don't get too hot. The bag will expand in size and you don't want the bag to block any of the safety vents on the PC.

Alex_28169

I just ordered the frkn mason jars, still

Wondering though how aki did it, yogurt has way more water than garlic