Sous Vide direct from FoodSaver bag?

General
1

Can I place pork cutlets that are in a FoodSaver vacuum bag directly into the water? Or do I need to move them over to a Ziplock bag so they have air around them?

2

You donā€™t want air around the food you are cooking. Tight contact makes for the best heat transfer and your item is consistently cooked from all sides. Air gaps act as insulation.

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3

Thanks John. I suspected so, but wanted to check before I mess up some nice pork cutlets.

While Iā€™ve got you ā€œon the lineā€, so to speak, these are a bit thin. About 6" x 3" oval, and maybe 3/16" thick. How long, and at what temp would you recommend? For four.

4

When you are setting a time you go by total thickness not individual slice. If yours are 3/16" it would equate to a 1" chop. I would go 2 hours.

Temperature is personal taste and texture. Look here for pictures and temperatures for various degrees of doneness.

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5

Thanks again John. Iā€™ll let you know how they turn out.