Excess space in bags - does size matter?

In the Modernist Techniques Forum
I note that in some cooking runs, more liquids are released from the meat. Higher temps, longer cook times.

Those liquids have to go somewhere, if they can.

With a lot of excess bag, even with a good vacuum and a good seal, those liquids are pretty free to escape the meat and be free.

It would seem that, with a very close seal, there would not be as much potential cubic for the liquids in inhabit, and they would remain within the meat. This would seem to be an advantage.

Is there a thread on this topic? I didn't find one.

0 Replies So Far

Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy