Cooking Meat In A Zip Lock Bag

Popularly known as Sous-vide, also, french for ‘under-vacuum’, Cooking Meat In a Zip Lock Bag is a classic recipe amongst RVers. Ideally, the temperature for cooking any meat in a plastic bag should be constant. So take a look at these expert tips on how to cook meat in a plastic bag.

9752f-camping-recipe-2Beat The Bush on Cooking Steak in a Bag

Ingredients

Meat- Steak
Pink Sea Salt
Fresh crushed black pepper
Garlic Powder

How To Cook Steak in a Plastic Bag

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Wikipedia on Cooking Meat in a Plastic Bag or Sous Vide

  • Placing the food in a water bath, with the temperature having been set at the desired final cooking temperature of the food. It also avoids overcooking, because the food cannot get hotter than the bath it is in.
  • The use of temperatures much lower than for conventional cooking is an equally essential feature of sous-vide, resulting in much higher succulence: at these lower temperatures, cell walls in the food do not burst.
  • In the case of meat cooking, tough collagen in connective tissue can be hydrolysed into gelatin, without heating the meat’s proteins high enough that they denature to a degree that the texture toughens and moisture is wrung out of the meat.

See more from Wikipedia on Cooking Meat in a ziplock bag.

Paul Kita shares expert tips On Cooking Meat In A Zip Lock Bag

1 Fill a large pot three-quarters full of water and attach a digital thermometer to its inside edge. Adjust your stove’s heat to low or medium low to raise the water temperature to between 118° and 122°F.

2 Do not preseason the meat. Place each steak inside its own large resealable bag. (Use a BPA-free brand, such as Ziploc.) Squeeze out as much air as possible from each bag, and then seal. Place the bagged steaks in the water and cook them for 30 minutes. Then raise the water temperature to between 136° and 140°F and cook them for another 15 minutes.

3 Remove the bags from the water and transfer the steaks to paper towels to blot excess moisture. (The meat will look grayish pink until it’s seared.) Use a small butane torch to brown the exteriors (see the previous page).

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Cooking meat in a plastic bag is easy. The most important thing to remember when cooking the Sous Vide dish is to use Food Grade Zip Lock bags.

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