

Cooking from raw can result in a beautifully delicate interior. The key is to start at a lower temp and then raise it to your normal temp after a certain temp is hit. I did my turkey this way this year all because of this video. In case you don’t know who Chris Young is, he was the science consultant at The Fat Duck, co founder of ChefSteps, inventor of the Joule, and co-author to The Modernist Cookbook.
You can sous vide in silicone bags. You just won’t be able to vacuum seal it, but you can squeeze most of the air out.