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Old 05-14-2014, 09:11 AM   #101
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Originally Posted by Dawgluver View Post
Do you have a Foodsaver? Their bags are made for boiling.
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You have to use bags safe for boiling in contact with foods. FoodSaver bags might be OK.

Does anyone have a way to seal foodsaver bags without the machine?
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Old 05-14-2014, 10:27 AM   #102
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GG, I was wondering if peeling them in a large bowl of water would work. Thanks for letting us know.

Steve, thanks for testing for us.

I don't mind that the whites might be slightly more rubbery with this method. I think that's what I want for devilled eggs. I want those whites strong.
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Old 05-14-2014, 10:53 AM   #103
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Pressure cooker. 8 minutes. Quick cool down and then fill the cooker with cold water. Perfect eggs every time and the shells come off easy. Also, since it only uses a cup of water the cooker gets up to pressure real fast.
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Old 05-14-2014, 11:24 AM   #104
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Does anyone have a way to seal foodsaver bags without the machine?
Well, Food Saver seals with heat. I have two thoughts. You iron or what about heating up the Pie Maker and sealing with that heat. For me, I would try the iron. But use a cloth over the bag. Should it melt, you wouldn't want that plastic mess on the bottom of your iron.

Shucks, I gave all my Food Saver bags to Spike. Other wise I would experiment for you.

I do have some heavy duty Hefty freezer bags. I am off to experiment. Stay tuned. Will get back to you.
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Old 05-14-2014, 11:44 AM   #105
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Wonder if a curling iron would work.
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Old 05-14-2014, 12:28 PM   #106
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Well, I gave it a good try. The results were spotty at best. Some of the seal held and some didn't. You have to use the steam setting or it will never seal. And you have to wait a long time for the bag to cool completely. I put it in the fridge for a bit.

Perhaps a Food Saver bag would react better with the iron. After all it is meant to seal with heat. I will ask Spike to bring me a FS bag. I will try it with that.
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Old 05-14-2014, 03:59 PM   #107
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My method, we usually do 4 at a time.
1) boil water in a kettle
2) pour boiling water into sauce pan.(75mm/3in. enuf to cover eggs)
3) add salt to the water
4) preheat eggs from fridge in warm tap water so they dont crack due to temperature change
5) gentley place eggs into saucepan of boiling water.
6) maintain gentle boil for 6 to 7 minutes for a soft centre, which is our preference.
My question
1) is the salt neccessary?
2) is there a better way?
1. Never heard of putting salt in the water for boiled eggs..
2. If your way works carry on doing it. As they say - "If it ain't broke don't fix it"
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Old 05-14-2014, 04:05 PM   #108
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I use the same method. When I made deviled eggs recently, rather than peel them under running water, I filled a mixing bowl with water and peeled them in it. Saves all that water running down the drain.
You live and learn! I've never peeled hb eggs under water. I didn't know you were supposed to!
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Old 05-14-2014, 04:10 PM   #109
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I don't think you are "supposed to." It's just that the water makes it easier to separate small pieces of shell from the egg.
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Old 05-14-2014, 05:06 PM   #110
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I don't think you are "supposed to." It's just that the water makes it easier to separate small pieces of shell from the egg.
I boil my eggs for no more than 7 minutes. They aren't overcooked, but are cooked through. I then empty the water from the pan, bounce the eggs around to crack them all over, and fill the pan with cold water. I then let them set until they are cool enough to handle. Then the egg shell peels off easily, and I use the pan water to remove any tiny bits that I might have missed. Crazing the shell is the key as it separates the inner shell skin from the egg white. Just make sure that when peeling the egg, you get the skin with the shell.

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