When you buy meat, it often comes in vacuum-sealed packaging, making it tempting to put it straight into the sous vide bath. While this seems efficient, I do not recommend it for three important reasons.

• The packaging may not be suitable for cooking for several reasons. The plastic used in retail packaging is often not heat-resistant, which creates a risk of chemicals leaching into your food. Additionally, the plastic can break down, leak, or even fuse to the meat, and the original seals are prone to failure under heat. The adhesives used for labels are also rarely heat-stable and can dissolve into the water, risking a clogged immersion circulator. Finally, the packaging often contains a moisture-absorbing pad. This pad will soak up the juices released by the meat during cooking, which not only affects the texture but can also impart a chemical or ‘off’ taste to your food.
• Cooking in the store packaging prevents you from salting the meat beforehand. Proper seasoning is essential for optimal flavor, juiciness, and texture. My own experiments have repeatedly confirmed the importance of pre-salting, and you can read the details of those results here.
• Meat can develop off-odors when kept in retail vacuum packaging. These are caused by harmless bacteria that thrive in oxygen-free environments. You should always remove the meat from the original bag and rinse it before cooking to ensure these unpleasant smells do not end up on your plate.

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