Sous vide cooking involves vacuum sealing food in a plastic bag and then cooking it to a precise temperature in a water bath. Marinades are liquid mixtures used to impart flavor and tenderize meats before cooking. So can you combine these two techniques and sous vide meat or other foods directly in a marinade? Let’s take a closer look at the pros and cons of sous viding in marinade.
The Benefits of Sous Viding in Marinade
There are a few potential advantages to placing food directly into a marinade before sous viding:
- Flavor infusion – The vacuum sealed bag keeps the food submerged in the marinade, allowing its flavors to thoroughly penetrate the food.
- Tenderization – Many marinades contain acidic ingredients like wine, vinegar or fruit juices which can help tenderize meats. The longer cooking time of sous vide allows these agents to deeply tenderize the food.
- Convenience – It can save the extra step of marinating food beforehand. Everything can be sealed in one bag and cooked together.
So in theory, sous viding in marinade allows you to marinate and cook in one step for more flavorful and tender results with less effort.
Potential Drawbacks of Sous Viding in Marinade
However, there are also some possible downsides to consider with this method:
- Dilution of flavor – The concentration of seasoning, herbs and spices can become diluted during long sous vide cooking. This may lead to blander flavor compared to a shorter marinade time.
- Change in texture – Some marinade ingredients can cause meat or vegetables to become mushy with prolonged cooking. The acidic ingredients may make the food too soft.
- Safety concerns – Marinades containing raw meat juices could transmit bacteria into the cooking bag. It’s safer to marinate beforehand.
- Waste – Any leftover marinade cannot be reused after cooking due to safety concerns. This can increase waste compared to marinating in a reusable container.
So while sous viding in marinade is convenient, it also has some potential compromises in terms of flavor, texture and food safety.
Best Practices for Marinating Before Sous Vide
For the best results, it is generally recommended to marinate food before sealing for sous vide. Here are some tips for effective pre-marinating:
- Use a sterile container like a zip top bag or covered bowl. This prevents bacteria from raw meat contaminating the marinade.
- Chill both marinade and meat before combining for safety. Marinate in the refrigerator.
- Remove as much air from the bag as possible and seal. This allows the marinade to fully contact all food surfaces.
- Flipping and massaging the bag periodically optimizes coverage. Allow at least 1-2 hours marinating time.
- Pat meat dry before sealing for sous vide cooking. Excess marinade can dilute flavor and make the bag juices too salty.
Proper food safety practices are especially important with marinades containing raw meat. But following these tips helps maximize flavor and tenderizing power before sous viding.
Should You Ever Sous Vide in Marinade?
While pre-marinating is ideal, there are some instances where sous viding in marinade can be appropriate:
- With vegetables, fruits or already-cooked meats. This avoids raw meat safety concerns.
- With an acidic marinade like lemon juice, wine or vinegar. The low pH helps prevent bacterial growth.
- With sous vide times under 4 hours. Limiting time minimizes texture changes.
- When marinating pre-seared meat. Browning meats first kills surface bacteria.
So it can be done with care taken to use a properly acidic marinade and control cooking times. But for most situations, traditional marinating before sous vide will provide the best results.
Marinade Ideas for Sous Vide
Here are some excellent marinade recipes to use when pre-marinating meat, seafood, vegetables or other foods before cooking sous vide:
| Marinade Flavor | Ingredients | Best Proteins/Produce |
|---|---|---|
| Chimichurri | Parsley, cilantro, garlic, olive oil, vinegar, oregano, red pepper flakes | Beef, lamb, chicken, pork, shrimp, vegetables |
| Jerk | Scotch bonnet chiles, allspice, thyme, garlic, brown sugar, lime juice, ginger, soy sauce | Chicken, pork, fish, shellfish |
| Korean BBQ | Sesame oil, brown sugar, soy sauce, garlic, ginger, gochujang | Beef, pork, chicken |
| Indian Tandoori | Yogurt, lemon juice, spices like cumin, cinnamon, turmeric and curry | Chicken, seafood, lamb, vegetables |
| Teriyaki | Soy sauce, honey, rice wine, ginger, garlic | Beef, chicken, pork, salmon, shrimp |
The key is choosing marinades that complement the flavor of the particular food you are cooking. And be sure to reserve some marinade before adding raw meat, so the leftovers can be used for serving sauce.
Should You Sear Meat After Sous Viding in Marinade?
Searing meats after cooking sous vide is highly recommended, whether marinated before cooking or not. Here’s why searing after sous vide is beneficial:
- Browning adds richer, caramelized flavors from Maillard reactions
- It gives a nice crisp, textured exterior contrasting the tender interior
- Searing helps kill any surface bacteria that may have survived sous vide
- Provides traditional barbecue or grill marks and presentation
The key is to pat meat dry before searing to ensure proper browning. A very hot skillet, grill or torch all work well for quickly searing. Just sear until browned, about 1 minute per side, without overcooking the interior. The combination of sous vide with a sear gives amazing results every time.
Food Safety Tips for Marinades
When dealing with raw meats and marinades, be sure to follow these guidelines to avoid foodborne illness:
- Always marinate in the refrigerator at 40°F or below
- Use a separate marinade for basting to avoid cross-contamination
- Bring sauces containing marinade to a full boil before serving
- Limit marinating time to 1-2 days maximum for safety
- Discard any marinade touched by raw meat juices after use
- Don’t save marinade in the sous vide bag to reuse after cooking
Marinades can provide big flavor. But they also come with some risks. Following proper food handling procedures will keep your dishes delicious and safe.
Common FAQs about Sous Vide and Marinades
Is it safe to reuse a marinade after sous viding?
No, marinade that has been in contact with raw meat should never be reused after sous viding. The anaerobic environment and extended cook times can allow bacteria to survive. Always discard leftover marinade from the sous vide bag.
Should you sear before or after sous viding with marinade?
Searing after sous viding is best, as this avoids overcooking the interior. Quickly searing just until browned preserves the perfect doneness achieved through sous vide cooking.
How does sous vide compare to traditional marinating methods?
Sous vide marinating gives very thorough flavor infusion thanks to the vacuum sealed environment. But traditional marinating allows better sauce reuse and can avoid some textural changes with less extended cooking.
Do you need to pat meat dry before searing after sous viding in marinade?
Yes, blotting or patting meat dry is important before searing, no matter if it was marinated or not before sous viding. The drier surface will brown much better and develop that nice crust.
Should you reduce the salt in a marinade for sous vide cooking?
Often yes, the concentrated environment of sous vide can lead to overly salty results from marinades. Consider cutting back salt, soy sauce or other sodium-rich ingredients by about 25% in the marinade.
Conclusion
Marinating before sealing for sous vide cooking is the best way to infuse big, bold flavors. But in some applications, adding food directly to marinade in the sous vide bag can be acceptable. Understand the benefits and drawbacks of each method. And always follow proper food safety practices when dealing with raw meats. With the right technique, marinades and sous vide can take your recipes to the next level!