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Old 01-06-2014, 12:34 PM   #21
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A lot of sources indicate you don't need a sealer for this. You can use the displacement method to remove air from the bag and use proper ziplock bags (not the slide ones).

I have not tried it, though one would think you couldn't actually do sous vide without a vacuum sealer as it means "under vacuum".

Different foods may cook at different temperatures. Meats and vegetables are vastly different so unless you like your meat WELL done (or more) it might not work. Though I have seen some recipes for stews with meat and veggies so who knows.

I would recommend a food saver. I was very skeptical of them when we got ours. After breaking down and using it I have come to be a believer in them. Food stays good in the freezer forever. I am thrilled.
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Old 01-06-2014, 12:46 PM   #22
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Quote:
Originally Posted by FrankZ View Post
A lot of sources indicate you don't need a sealer for this. You can use the displacement method to remove air from the bag and use proper ziplock bags (not the slide ones).

I have not tried it, though one would think you couldn't actually do sous vide without a vacuum sealer as it means "under vacuum".

Different foods may cook at different temperatures. Meats and vegetables are vastly different so unless you like your meat WELL done (or more) it might not work. Though I have seen some recipes for stews with meat and veggies so who knows.

I would recommend a food saver. I was very skeptical of them when we got ours. After breaking down and using it I have come to be a believer in them. Food stays good in the freezer forever. I am thrilled.
Thanks Frank.
In one of my silly moods I gave my food saver machine to my sister. I also gave her my upright freezer. I wish I had both back now.

I understand the newer vacuum systems are adjustable as to vacuum pulled/achieved? Is this correct?
For example, I understand now you could vacuum lightly a loaf of bread and seal it?

Anyway, it looks as if I will buy another sealer (Food Saver) and the Sous Vide machine.
Should I buy locally or shop online?

I do appreciate your help!.............John
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Old 01-06-2014, 12:49 PM   #23
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My model has two buttons. One is "Dry/Moist" and the other is "Normal/Gentle" There is also a stop button. I set to the gentle and moist then watch it. When the liquid starts to go up I hit stop and it starts the seal cycle.

I might order the "liquid blocker" bags and give them a go.

As far as where to shop, I order so many things online now it isn't funny. I hate running around town and I really hate going into a brick and mortar and having them say "We can order that for you".
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Old 01-06-2014, 08:51 PM   #24
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Best was a 1/2 pound hamburger made with grass feed beef. You would not belive how good good a hamburger can be. Just do not vacuum seal them or you will smash it.
Actually, I've found a great way to vacuum seal a burger. Mix your burger lightly with salt & pepper. Loosely pack it into a silicone egg ring like this. Just pop the metal handle off. I find about 6 ounces of meat is perfect in this. Slip the entire thing, ring and all, into a FS bag, and vacuum seal just until you start to see the juices start to run. Hit Stop and seal. I like these between rare and mid-rare. 130 is my sweet spot. 30 minutes to an hour.

Quote:
Originally Posted by taxlady View Post
Doesn't stuff float if you don't get all the air out?
Yes, it can. That's why it's better to vacuum seal.

Quote:
Originally Posted by Josie1945 View Post
Hi Silver,
The corned beef 160 x 36. Would you share with us?
Did you buy the corned beef at the gro or did you make it
your self, What was the texture like? and did it shrink as
much as they normally do.

Thanks
Josie
I did not corn my own brisket, but next time I may try that. I have never liked boiled corned beef. I usually roast it. This had the very intense flavor of a roasted meat instead of that flavorless, stringy, dried out yet watery stuff that people make on St. Padraig's Day. (I'm just warming up for my March 17th soapbox.) It still does give up a lot of liquid, but not as much as a boiled brisket.

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Originally Posted by Roll_Bones View Post
Must one have a vacuum sealer to use this method? I too am very interested in this.

Can multiple foods be prepared/cooked at once? Lets say meat and vegetable for dinner. Can I do both at the same time?
You don't have to have a vacuum sealer, but it's difficult to get the air out AND get a watertight seal without one. Since the sealer will save you lots of money if you buy meats on sale & in bulk, I don't even think of it as a cost of the sous vide process. It's just utilizing a multi-tasker.

Doing different foods in one bath can be done, but it takes a lot of planning. You dont' actually do them at the same time - you sort of overlap them. Most all veggies cook at 180F, and take a few hours. Most proteins cook between 120 & 160, depending on the cut and the doneness desired. However, unlike regular cooking, you don't have to pull something of the heat to avoid overcooking. If a steak is done in an hour, it can actual sit in the bath for 2 or 3 or even 4 without overcooking. Eventually, it will begin to over-soften to the point of getting somewhat mushy, but it will never cook beyond the temp you set.

Since most single cut meats & fish are only 1/2 inch to 1 1/2 inch think, they cook from 15 minutes to an hour of two. That's not too long to hold the veg. So...set the water at 180F and cook the veg for as long as necessary. Then drop the temp of you bath to your meat temp ( by swapping some cold water for the hot) and add the protein in for it's allotted time The veg stays reasonably hot while the fish/chicken/beef cooks.

Quote:
Originally Posted by FrankZ View Post
My model has two buttons. One is "Dry/Moist" and the other is "Normal/Gentle" There is also a stop button. I set to the gentle and moist then watch it. When the liquid starts to go up I hit stop and it starts the seal cycle.
I had one like Frank describes. But when I got my Sous Vide Supreme, I also receive their basic model vacuum sealer. I found with the 'stop' button, I could get as much control over the suction as I could with all the settings on my fancy FS model. So I kept the smaller, simpler one (which takes up less counter real estate) and sold my fancy one on Craigslist for $60.
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Old 01-06-2014, 10:26 PM   #25
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Doesn't stuff float if you don't get all the air out?
Yes but you can weight them down. A few days ago I did 3 and used a chopstick to keep them from popping out of the rack.
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Old 01-06-2014, 10:28 PM   #26
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Yes but you can weight them down. A few days ago I did 3 and used a chopstick to keep them from popping out of the rack.

If the bag isn't vacuumed, doesn't the air trapped in the bag insulate the food from the hot water, effecting the cooking time?
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Old 01-06-2014, 10:32 PM   #27
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If the bag isn't vacuumed, doesn't the air trapped in the bag insulate the food from the hot water, effecting the cooking time?
The air still gets hot and transfers the heat to the food. The time difference for a small amount of air is no big deal.
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Old 01-06-2014, 10:47 PM   #28
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Quote:
Originally Posted by powerplantop View Post
Yes but you can weight them down. A few days ago I did 3 and used a chopstick to keep them from popping out of the rack.
Quote:
Originally Posted by Andy M. View Post
If the bag isn't vacuumed, doesn't the air trapped in the bag insulate the food from the hot water, effecting the cooking time?
Quote:
Originally Posted by powerplantop View Post
The air still gets hot and transfers the heat to the food. The time difference for a small amount of air is no big deal.
Sometimes the devil is in the details. When we cook, we often substitute for ingredients that we don't have. We cook in advance and reheat later. We we find a different method to substitute for equipment we may not have. We change up details all the time. Some of those changes have noticeable differences and some only minor. Add two or more changes and eventually you have a different dish. None is right or wrong - just different.

In order to take full advantage of the Sous Vide technique and equipment, it should be vacuum packaged. But some dishes will work by using a chopstick.

For me, I like the perfect burger, so I invested in half dozen egg rings. I can cook up a batch of burgers that look like they belong on a magazine cover, and are so moist the juices run down your chin.
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Old 01-06-2014, 10:59 PM   #29
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For me, I like the perfect burger, so I invested in half dozen egg rings. I can cook up a batch of burgers that look like they belong on a magazine cover, and are so moist the juices run down your chin.
Mine are turn out good also.


Sous Vide Hamburger by powerplantop, on Flickr


Sous Vide Hamburger by powerplantop, on Flickr
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Old 01-08-2014, 01:54 PM   #30
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Seems Sous Vide is all the rage. Very popular.
Rachael Ray had a show on Gadgets today and the immersion type Sous Vide machine was featured and was highly recommended. Both chefs liked the product.
Kinda funny as i rarely watch RR.

Then I ran across a FoodSaver V2461 machine in the Costco connection magazine for $49.99. I cannot find more info on this particular model. Not even at costco.com or FoodSaver.

Here is the link to the sale page. The Costco Connection - January 2014
I am hoping someone can tell me more about the sealing machine itself and about the quality.
I am terrible about buying stuff, then losing interest and it just sits. Ask my wife about all the stuff in our pantry and cabinets.
I want to be certain I want to do this. (Sous Vide) I want the vacuum sealer to be manual so I can adjust vacuum, like when sealing a loaf of bread. I am not certain this sealer has that capability.

I am fairly certain I would use the sealing machine regardless if I purchase the sous vide.

Also, do all the sealing machines come in the same width?
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