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Im not sure how the air got in there, it it could have come out of the meat or a poor technique when bagging. Anyway no air in the bag is a must. If there is air in the bag the heat is not getting to the surface of the meat where the air is. This is unsafe as the air exposed meat doesn’t get access to the heat of the water. This could allow bacteria to be present, bacteria that would normally perish in an air free bag with all around heat. If I’m using zip lock bags (don’t usually) I’ll also double bag.
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J Mac
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Sold - 67 911T Coupe racecar, 87 911 Cabriolet, 85 911 Targa, 98 Boxster, 95 993 Coupe, 88 911 Cabriolet, 75 911 Carrera #144, modified
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