grawk Posted February 4, 2015 Report Share Posted February 4, 2015 the foodsaver gamesaver deluxe is the one I have, but if you're going to go with sous vide the way you go with everything else, you should get a chamber sealer. Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted February 4, 2015 Report Share Posted February 4, 2015 Another FoodSaver user here. We've been very happy with this model. Quote Link to comment Share on other sites More sharing options...
naamanf Posted February 4, 2015 Report Share Posted February 4, 2015 Looks like a Food Saver then. Not sure I'm commited enough for a chamber sealer just yet. Maybe a DIY venture down the road. Quote Link to comment Share on other sites More sharing options...
Emooze Posted February 4, 2015 Report Share Posted February 4, 2015 I also have the V2244. It's good for most things. I also removed the safety cutoff so it pulls a harder vacuum. This is about the only good DIY chamber sealer I've seen: http://www.fishyfish.com/bobbruce/vacuum_bagger.html Quote Link to comment Share on other sites More sharing options...
naamanf Posted February 6, 2015 Report Share Posted February 6, 2015 First attempt. Turned out good but the jury is still out if I like a hot pan with olive oil and butter or the searzall better. Any suggestions on prepping the steak before hitting with the searzall? 1 Quote Link to comment Share on other sites More sharing options...
naamanf Posted February 6, 2015 Report Share Posted February 6, 2015 And the pictures upside down. Quote Link to comment Share on other sites More sharing options...
cetoole Posted February 6, 2015 Report Share Posted February 6, 2015 Dry it before searing. Peanut oil>olive oil for hot pan sear. Quote Link to comment Share on other sites More sharing options...
grawk Posted February 6, 2015 Report Share Posted February 6, 2015 dry it off Quote Link to comment Share on other sites More sharing options...
luvdunhill Posted February 6, 2015 Author Report Share Posted February 6, 2015 I dunno about smoke point, but it sure works well whatever the chemists say Quote Link to comment Share on other sites More sharing options...
Emooze Posted February 17, 2015 Report Share Posted February 17, 2015 Duck and asparagus gratin 2 Quote Link to comment Share on other sites More sharing options...
Emooze Posted February 17, 2015 Report Share Posted February 17, 2015 Oh yes and boy, does it smell good. Quote Link to comment Share on other sites More sharing options...
Emooze Posted February 17, 2015 Report Share Posted February 17, 2015 I'm not even sure what would be the point. So, yeah, bring it. Quote Link to comment Share on other sites More sharing options...
cetoole Posted February 18, 2015 Report Share Posted February 18, 2015 Fried chicken and brussels sprouts. 2 Quote Link to comment Share on other sites More sharing options...
cetoole Posted February 18, 2015 Report Share Posted February 18, 2015 I had no part in the making of this, but my friend, who did the first frying on the above chicken, also made cookies. Quote Link to comment Share on other sites More sharing options...
cetoole Posted February 18, 2015 Report Share Posted February 18, 2015 I'd eat that. I ate that. Quote Link to comment Share on other sites More sharing options...
Voltron Posted February 18, 2015 Report Share Posted February 18, 2015 I wish I ate that Quote Link to comment Share on other sites More sharing options...
shellylh Posted February 18, 2015 Report Share Posted February 18, 2015 That is one damn big cookie! Quote Link to comment Share on other sites More sharing options...
Salt Peanuts Posted February 18, 2015 Report Share Posted February 18, 2015 Banana pudding. 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted February 19, 2015 Report Share Posted February 19, 2015 Ham and bean soup 1 Quote Link to comment Share on other sites More sharing options...
agile_one Posted February 20, 2015 Report Share Posted February 20, 2015 Looks great, Dan ... love ham and bean soup. Fax is ON, and I like cornbread with mine. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted February 22, 2015 Report Share Posted February 22, 2015 Talk to me about marinades, Jacob. I rarely see you using anything acidic, which was my understanding was the primary purpose of marinades (tenderizing), after "adding flavor". Quote Link to comment Share on other sites More sharing options...
Absorbine_Sr Posted February 28, 2015 Report Share Posted February 28, 2015 We're going to try a smoked chili tonight. Using our award losing chili recipe as the base, I'm going to sear a pound and a half of chuck, move it to a bowl and smoke it with the Smoking Gun. After getting various peppers and tomatoes going, along with some stout, the meat will go back in and we'll see what we get. 3 Quote Link to comment Share on other sites More sharing options...
grawk Posted March 6, 2015 Report Share Posted March 6, 2015 Lamb tacos Home made masa tortillas, turmeric rice, and 48 hr sous vide lamb with rosemary, with sriracha 3 Quote Link to comment Share on other sites More sharing options...
shellylh Posted March 7, 2015 Report Share Posted March 7, 2015 Sounds awesome Dan. Quote Link to comment Share on other sites More sharing options...
grawk Posted March 7, 2015 Report Share Posted March 7, 2015 I enjoyed it quite a bit. It was worth the work. Quote Link to comment Share on other sites More sharing options...
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