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Thread: SousVide Demi

  1. #21
    Das HandleMeister apicius9's Avatar
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    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

  2. #22
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    mr drinky's Avatar
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    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.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  3. #23
    Senior Member wenus2's Avatar
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    Quote Originally Posted by apicius9 View Post
    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.
    -Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***

  4. #24
    Senior Member Ratton's Avatar
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    Cool

    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!!
    http://svkitchen.com/?p=156

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

  5. #25
    the perfect egg, yum

  6. #26
    Das HandleMeister apicius9's Avatar
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    I keep reading and phantasizing about the things I could make, but my machine is still in the mail...

    Stefan

  7. #27
    Senior Member Salty dog's Avatar
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    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.

  8. #28
    Senior Member AFKitchenknivesguy's Avatar
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    Quote Originally Posted by apicius9 View Post
    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!?
    Jason

  9. #29
    Das HandleMeister apicius9's Avatar
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    Quote Originally Posted by AFKitchenknivesguy View Post
    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

  10. #30
    Senior Member quantumcloud509's Avatar
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    Enablers...

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