I generally purchase Foster Farms chicken from Costco. The parts (thighs) come in what appears to be vacuum packed portions consisting of 3-4 thighs. I think I could use these directly in cooking - has anyone else tried this?
By Jim on Friday, February 01 at 07:20 PM
4 Replies So Far
Unfortunately after a couple failed attempts at doing this I've learned it doesn't work.
I'm sure someone else can explain it better, but it seems something is puncturing the bag. Not sure why the vaccum appears to hold, but if you dunk it in warm water it will start to leak.
I haven't done it specifically with the package you are talking about, but the couple tries I did do were on meat purchased from different sources.
By Greg Xhin on Friday, February 01 at 08:39 PM
I think what I will do is seal the original container in a vacuum bag and try it that way.
By Jim on Saturday, February 02 at 12:30 AM
that's been my experience as well.
for whatever reasons, the commercial vacuum packed" chicken invariably seems to leak, at least a little (and that's enough to be worrying from a health standpoint) in the bath.
Because I think the extra layer of plastic adds to the cooking time, AND because one cannot be sure the plastics they freeze in are actually heat safe for cooking, I remove them and re-vacuum seal them
it's tempting when one gets vacuum sealed meats to just use them like that, but it's failed too many times for me to trust it
By weedy on Saturday, February 02 at 09:35 PM
I've had good luck with preseasoned frozen fish from whole foods. The bags look more like the type used with a vacuum chamber sealer. Very handy, just drop them in the bath. I like to remove the labels first.
By Living & Learning on Friday, February 08 at 05:53 PM
Our free Cooking Sous Vide newsletter will be sent every few weeks and each edition will contain tips, tricks, recipes, and how-to's for Cooking Sous Vide. They will also contain links to some of the best sous vide information on the internet. Subscribe Now!
Disclaimer: Sous vide is a new and largely untested method of cooking. It carries many inherent health risks that may not be fully understood. The information on this site is for informational purposes only. Anyone undertaking sous vide cooking should fully inform themselves about any and all risks associated with it and come to their own conclusions. Following anything on this site may make you sick and should only be done if you are fully aware of the potential complications.
Disclaimer: Some links on this site may be referral links that if used to purchased products from we may receive money. We like money but we will not endorse something we don't believe in, and feel free to go to any products we link to directly and bypass the referral link if you feel uncomfortable with us receiving funds.