That has notching to do with the problems I’m referring to. I’m more taking about the inability for water to evaporate from the product, the amount of extra prep work you have to do when making a sauce with an immersion circulator, etc. Sealing a liquid in a bag is easy enough, even with a channel vacuum sealer.
Or you could just use a normal pot to cook the sauce in. That seems to have worked pretty well for the past several thousand years…
Which is exactly why I don’t cook sauces sous vide and why I do cook them in a pot, well, sauce pan.
Just a reminder folks. Sous vide is not a cure all, merely another tool in the arsenal.
Nothing, but nothing, can beat a traditional 8 hr, cooked in a terracotta pot, ragu.