grawk Posted February 4, 2015 Report 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.
Absorbine_Sr Posted February 4, 2015 Report Posted February 4, 2015 Another FoodSaver user here. We've been very happy with this model.
naamanf Posted February 4, 2015 Report 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.
Emooze Posted February 4, 2015 Report 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
naamanf Posted February 6, 2015 Report 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
cetoole Posted February 6, 2015 Report Posted February 6, 2015 Dry it before searing. Peanut oil>olive oil for hot pan sear.
luvdunhill Posted February 6, 2015 Author Report Posted February 6, 2015 I dunno about smoke point, but it sure works well whatever the chemists say
Emooze Posted February 17, 2015 Report Posted February 17, 2015 I'm not even sure what would be the point. So, yeah, bring it.
cetoole Posted February 18, 2015 Report Posted February 18, 2015 Fried chicken and brussels sprouts. 2
cetoole Posted February 18, 2015 Report 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.
agile_one Posted February 20, 2015 Report Posted February 20, 2015 Looks great, Dan ... love ham and bean soup. Fax is ON, and I like cornbread with mine.
Dusty Chalk Posted February 22, 2015 Report 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".
Absorbine_Sr Posted February 28, 2015 Report 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
grawk Posted March 6, 2015 Report Posted March 6, 2015 Lamb tacos Home made masa tortillas, turmeric rice, and 48 hr sous vide lamb with rosemary, with sriracha 3
grawk Posted March 7, 2015 Report Posted March 7, 2015 I enjoyed it quite a bit. It was worth the work.
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