The point of the vacuum bag in sous vide is so the meat is in direct contact with the water heat source but without actually getting wet. I think a glass jar with a vacuum would actually insulate the meat and prevent the heat from transferring. So the only parts of the meat that would receive heat would be those in contact with the glass.
I do think the temperatures are too low in sous vide for there to be any issue with the plastic though. As long as it’s food grade for the temperature, the plastic should be fine. I’ve done it before and steaks are absolutely fantastic sous vide, though that’s the only thing I’ve tried. Cheerio, Ashim Design & Build The Random Lines www.therandomlines.com On Sun, 24 Feb 2019 at 20:58, Venkatesh H R <[email protected]> wrote: > Welcome Jitendra. And hello from the Bay Area! I live in Menlo Park and > have been cooking for myself for the first time. Working my way up from 101 > stuff now...excited that the wonderful land of cooking lays ahead. By the > by, one of my favourite books is The Pedant in the Kitchen by Julian Barnes > who’s one of my all-time favourite writers. > On Sun, Feb 24, 2019 at 10:40 AM Suresh Ramasubramanian <[email protected] > > > wrote: > > > > > > > > > Charcoal smoke flavors > > And the stone heats up comparatively slowly > > You could replicate this with pizza stones and liquid smoke plus > > controlled temperature > > > > > > --srs > > > > > > > > > > > > On Sun, Feb 24, 2019 at 10:32 AM -0800, "Jitendra Vaidya" < > > [email protected]> wrote: > > > > > > > > > > > > > > > > > > > > > > Thank you for the welcome, Huda and Deepa. > > > > Huda, "The Food Lab" looks quite interesting. Thank you for the > > recommendation and yes, would love to get the recipes from your Mum. > > > > "Patthar ka gosht" looks like a recipe I would like to try but the coal > > used for heating the stone seems incidental as I do not see how it would > > impart any flavor to the meat. I think a pizza stone in an oven will > likely > > work equally well. > > > > Speaking of cooking techniques, has anybody tried Sous Vide? I would love > > to try it but the thought of cooking food in a polyethylene bag for long > > periods of time puts me off. > > > > -Jiten > > > > > > > > > > > > >
