Thread: Boil in the bag.....

Originally Posted by Mac

In the restaurant you would call it "sous vide" that is placing raw ingredients in a vac pak bag, sealing/vac packing it then cooking it in a water circulator or pot of water with a thermometer in it to check the temp. Worth a google but from memory all bacteria is killed over 85 so if something is 100% sealed with no oxygen and has been bought to a temp to kill all bacteria then it should be shelf stable at room temperature and then just re heated in hot water in the bag.


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That was my understanding too , so I might give that a crack in a hot water bath


Tim