February 4, 201511 yr 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.
February 4, 201511 yr 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.
February 4, 201511 yr 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
February 6, 201511 yr 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?
February 6, 201511 yr Author I dunno about smoke point, but it sure works well whatever the chemists say
February 18, 201511 yr I had no part in the making of this, but my friend, who did the first frying on the above chicken, also made cookies.
February 20, 201511 yr Looks great, Dan ... love ham and bean soup. Fax is ON, and I like cornbread with mine.
February 22, 201511 yr 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".
February 28, 201511 yr 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.
March 6, 201511 yr Lamb tacos Home made masa tortillas, turmeric rice, and 48 hr sous vide lamb with rosemary, with sriracha
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