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AFKitchenknivesguy
11-03-2012, 09:17 PM
Continuing my would be purchases, CHEFS was also selling brand new SousVide Demi machines for $129, with a 20% coupon, brings it to just over $100. Should I go back and get it? They said CHEFS stop carrying it because they only sold two (in store) in the last year.

dmccurtis
11-03-2012, 09:35 PM
Where is this? I'd absolutely go for it.

apicius9
11-03-2012, 09:38 PM
I want one, too, for that price it's a no-brainer.

Stefan

AFKitchenknivesguy
11-03-2012, 09:50 PM
We have a CHEFS catalog outlet in Colorado Springs, they have four in stock. I think they are black and red and unopened.

dmccurtis
11-03-2012, 10:27 PM
I can't see any reason not to buy one. Even if you find you don't use it, you can likely resell it for a profit.

rahimlee54
11-04-2012, 12:16 AM
grab em all and sell me one for a small profit :).

apicius9
11-04-2012, 12:16 AM
grab em all and sell me one for a small profit :).

Hey, get in line ;)

Stefan

wenus2
11-04-2012, 02:38 AM
I paid full retail and feel like it was a bargain.

I would take one too if you were to find the ambition to distribute some.

SameGuy
11-04-2012, 09:14 AM
The kitchen specialty stores around here suck. Lots of product, great selection, horrible prices and never any sales. Oh, and yes, they do believe MAC is the be-all and end-all of J-knives.

AFKitchenknivesguy
11-04-2012, 12:24 PM
What would be a good vacuum sealer for this? Expensive and inexpensive.

rahimlee54
11-04-2012, 01:02 PM
Michael Ruhlman said on his blog a while back he is fan of the Ziploc bags with the hand vacuum pump, you could grab that for now and look around at your options.

This (http://www.amazon.com/VacMaster-Portable-Chamber-Vacuum-Sealer/dp/B003YE8FG0/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1352048514&sr=1-1&keywords=vacuum+sealer+112) has been recommend by a few of the members here.

wenus2
11-04-2012, 01:27 PM
Dunno about a cheap one, but this is definately what you want:
http://www.qualitymatters.com/VacMaster-Chamber-Vacuum-Sealer-VP112-by-ARY-p/qmar-vp112.htm

Why not Save yourself a lot of frustration, and be able to have liquids in your bag?

heirkb
11-04-2012, 03:00 PM
Some of you may be lucky enough to be able to do a sous vide bird for Thanksgiving. Wish I could, but it's not in the cards right now :(

AFKitchenknivesguy
11-04-2012, 03:29 PM
Three for one special. Turns out blue and red are not good sellers, so off they go. Black and white models are still full price. The other two are spoken for.

http://i559.photobucket.com/albums/ss35/jherm77/photo.jpg

http://i559.photobucket.com/albums/ss35/jherm77/photo1.jpg

wenus2
11-04-2012, 05:25 PM
Wow, that's an amazing deal!

daveb
11-04-2012, 09:24 PM
Good deal on the demi.

On the less expensive side of sealers: A "FoodSsaver Pro" has served me well for about 10 years but is starting to show its age. Liquids can be worked around but its better suited for sealing and freezing. If I was buying to sous vide I would reach deeper into my pocket and go for the chamber sealer.

SameGuy
11-04-2012, 11:15 PM
Wow, great deal. Grats!

Carl
11-05-2012, 12:46 AM
That's a great deal. Full price on Amazon appears to be $325. Wow.

I'm gonna have to stick with a stock pot over a flame.

AFKitchenknivesguy
11-08-2012, 01:38 AM
Dunno about a cheap one, but this is definately what you want:
http://www.qualitymatters.com/VacMaster-Chamber-Vacuum-Sealer-VP112-by-ARY-p/qmar-vp112.htm

Why not Save yourself a lot of frustration, and be able to have liquids in your bag?

I bought this, thanks for the recommendation. Do you think 12x18" bags are good enough for most applications? I also picked up a STX Dehydra 800W-XLS today too. Looks like I'll be living small the next month or so.

wenus2
11-08-2012, 02:25 AM
Yeah, imo those are the best size bags to have. I actually went to 500 count boxes of those because you will learn you always want extra room at the top, plus you can just seal lower and trim shorter if needed. I find it's cheaper in bulk, and handy in general to not have 4 sizes of bags to deal with.

Congrats on your new purchases, what fun!

Be sure to learn the heck out of the time/temp/thickness guidelines on Baldwin's website, and be aware of your food safety rules and practices.

apicius9
11-09-2012, 12:27 AM
A chamber sealer won't be in the budget for quite a while, I shouldn't spend money on frivolous things at all right now. Now if I only had marked my boxes in storage better so that I don't have to open all 40 to find the Foodsaver... I had a look at the Baldwin site, that looks helpful. Will I need the book? Any other recommended book that could be useful for an amateur with a demi?

Stefan

mr drinky
11-09-2012, 12:38 AM
Effen Amazing. I have actually wanted to get one for a few years, but I have been dithering about what combo to get. 2x Demi or 1x Regular Supreme and 1x Demi. I hear people like having two so you can do two dishes at once.

Again, nice pick up.

k.

wenus2
11-09-2012, 05:33 AM
A chamber sealer won't be in the budget for quite a while, I shouldn't spend money on frivolous things at all right now. Now if I only had marked my boxes in storage better so that I don't have to open all 40 to find the Foodsaver... I had a look at the Baldwin site, that looks helpful. Will I need the book? Any other recommended book that could be useful for an amateur with a demi?

Stefan

Id only buy it if you want to be able to thumb through it, or if you feel inspired to show some financial support for his efforts... Pretty much everything in the book is on the website, I own the book but find myself more likely to look something up on his site than to open my book. The recipes are good, but the only real important part is those tables (and they are REALLY important), everything else is the whimsy of the chef.

Keller's "Under Pressure" is the sous vide bible, but you certainly don't need it. There are tons of legit food blogs just brimming with good sous vide recipes.

Be sure you make a double batch of the "perfect egg" right off the bat, it's a perfect intro to get your mind working in the right way for this method.

Ratton
11-09-2012, 06:49 AM
Hi There,

Here is a link to a recipe call "Chicken Dockside", I recommend you try it. It gives a great presentation and is very tasty!! :yammer: http://svkitchen.com/?p=156

Welcome to the word of Sous Vide. Another must try recipe is 72 hour short ribs!!!! :thumbsup:

makanouchi
11-20-2012, 12:12 AM
the perfect egg, yum

apicius9
11-20-2012, 12:46 AM
I keep reading and phantasizing about the things I could make, but my machine is still in the mail...

Stefan

Salty dog
11-20-2012, 12:51 AM
I've been using one for two years. Works great.

Although without a vacuum sealer you are forced to use a dry rub or dry marinade.

AFKitchenknivesguy
11-20-2012, 01:25 AM
I keep reading and phantasizing about the things I could make, but my machine is still in the mail...

Stefan

It's still in the mail!?

apicius9
11-20-2012, 01:44 AM
It's still in the mail!?

Yep, maybe they put it on the slow boat to China and drop it off on the way... Did you send it priority? If not, it can take a little longer, but I am not in a hurry.

Stefan

quantumcloud509
11-21-2012, 03:20 PM
Enablers...

AFKitchenknivesguy
11-21-2012, 07:01 PM
There are three other new owners here, can't wait to see what they cook up.

Deckhand
11-21-2012, 08:36 PM
Low to high sealers. Ziplock lowered in the water and sealed,foodsaver,Vacmaster 112,Minipak MVS 31.

Btw that is an excellent deal!

AFKitchenknivesguy
11-21-2012, 10:18 PM
I got a Vacmaster 112, still waiting. Apparently they are in high demand.

mr drinky
11-23-2012, 01:23 PM
Btw, for Black Friday they have the SousVide Supreme Chef, their top of the line model for $449 and with a coupon code they throw in a vacuum sealer for free.

k.

Deckhand
11-24-2012, 03:53 AM
I got a Vacmaster 112, still waiting. Apparently they are in high demand.

A couple guys on this forum have that one. I think you will be very happy with it.

apicius9
11-25-2012, 06:36 PM
Maybe I should start a new thread about s.v. Recipes, but I am wondering: If I buy meats already vacuumed, can I just throw them into the water or do I need to repackage them? Specifically, I am wondering about that trip tip package at Costco that already has some marinade in it AFAIR.

Stefan

AFKitchenknivesguy
11-25-2012, 07:25 PM
I'd say check the bag to see if it is heavier gauge or lighter gauge. Beef I wouldn't be as worried about because it is usually SV at lower temperatures. Chicken and pork I would be more hesitant about. Generally speaking though, industry standard for bagging those things is pretty high gauge. Just make sure to sanitize the package before putting in the bath.

AFKitchenknivesguy
11-28-2012, 08:03 PM
Got my VP112 today, excited to use.

ETA: This thing is huge and heavy.

Deckhand
11-28-2012, 08:13 PM
Maybe I should start a new thread about s.v. Recipes, but I am wondering: If I buy meats already vacuumed, can I just throw them into the water or do I need to repackage them? Specifically, I am wondering about that trip tip package at Costco that already has some marinade in it AFAIR.

Stefan

Should be fine, but to be on the safe side you should just send it to me along with high grade koa in the shape of a Moore Bettah or Devine. This is for your safety that I am willing to put myself in this position.