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2

With the important exception of salt, there’s little to no difference between adding things to the bag pre-cook, mid-cook, or post-cook. Go ahead and do it, but there’s no reason to worry about it. All you are doing is adding steps and potentially cooling down your food (which is a risk). It just doesn’t make a difference. The molecules are too big to ...


4

That is not a problem. If you are just lifting the bag, adding an ingredient, and returning it to the water it should not be an issue. You are not going to change the temperature in that amount of time. In this scenario I would suggest a ziploc freezer bag, rather than vacuum sealing, so maybe even double bagged. Normally for a long cook, I would ...


2

I would think that it wouldn't be ideal ... but if you work quickly it shouldn't cause too much problem. (basically, you want to work quickly enough that the meat doesn't cool down significantly). I'd probably prep the replacement bag before I even took the meat out of the water, and have a towel and scissors ready (pull the bag out, dry the outside, cut ...


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