Quote:
Originally Posted by Team Sergeant
You might want to use a food saver as your vacuum sealer, a whole lot cheaper than a $600-3000 vacuum sealer.
And as Penn said Thomas Keller's book "Under Pressure", well worth the money if your doing sous vide. And if you're not a chef or have not taken a food safety class or food safety manager ensure you read Chef Keller's safety tips concerning sous vide.
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Thanks! I'm very interested in these types of techniques and appreciate you and Penn spending the time to give feedback.
The Food Saver is the one that I have that vacuums the liquid up and doesn't seal right with wetter foods. The other option I have is to get the accessory kit, but the bags that have a built-in valve are pretty pricy. If I bought the chamber sealer I'm looking at, I'd save the cost of the sealer in less than a year.
I've ordered Under Pressure already, it'll be here on Saturday. I'm looking forward to it.
I've got my Food Manager certification from ServSafe and regularly read all food safety material in all the books, especially when looking at a new technique. I dropped out of culinary school over their food safety practices in the classroom. I definitely take that part seriously.