KOCH and or berkel is a good choice for a vacuum sealer. You can possibly find something cheaper than 3k but depends your use.
Is this for a commercial use or serious cook/ home ?
3k? Mine costed 50 bucks.
Needs perforated bags which are pricier, but to make up for the differene in price of machines, i would have to vacuum maybe 10 000 bags
You have a foodsaver or something like that I am guessing? I have been using the ziploc bags with the pump they do a surprisingly good job.
Originally Posted by bieniek
http://www.amazon.com/Johnson-Ziploc.../dp/B001DRNESE the local big box is cheap.
“Quick” Onion / Habanero pickle
· One large red onion
· 2 habaneros seeded and finely chopped
· Juice of one grapefruit
· Juice of one lime
· 1 tablespoon cider vinegar
· 1 teaspoon coriander seed + 15 white peppercorns (crushed)
· Salt to taste (half teaspoon is about right)
· Combine all ingredients except the onions. Stir well
· Bring a pot of water to a boil
· Slice onion into even 3cm slices
· Drop onions into the boiling water and immediately empty into a strainer
· Run cold water over the onions, add the liquid ingredients, store in the fridge
· The pickle can start being consumed the next day
· FRESH salmon (this is a simple recipe and very reliant on the quality of your fish)
· 2 tablespoons chili oil
· 1 tablespoon grape seed oil
· Brine the salmon for 30 minutes
· Wash well
· Place the salmon in a ziplock bag with the chili oil. Force out all the air and seal. Distribute the oil so it covers all the salmon
· Place the salmon into 113 degree water bath for 12 minutes
· Get a cast iron frying pan screaming hot. Coat with the grape seed oil (grape seed oil has a high smoke point. Other neutral tasting high smoke point oils will work equally well). What’s important here is that you want
o A lot of thermal mass (cast iron)
o At a high temperature
o With a some oil to conduct the heat
o And nothing bursting into flame
· As soon as the fish is done
o Remove the fish from the ziplock bag
o Place the fish skin side down in your frying pan
o Crisp the skin to taste
· Remove the fish from the pan
o Top with some pickle (cause you need acid)
Didn't want to start a new thread: Any first hand experiences with flat iron steak? Or should I just pop it on the grill?
any protein cooked sous vide can be amazing
I have sous vide flatiron on my menu. I take a whole flatiron with just exterior silver skin removed and cook it at 132 for 4-5 hours. It keeps a ribbon of fat through the middle of the cut that marinates it as it cooks. The flavor and texture are really good. The only catch is the fat in the middle doesn't totally break down. It is like the fat cap on a ribeye but it is in the middle. No one seems to mind if you slice it for them. Especially if you can sell a 10oz steak for $18.
This tells all there is to know:
Great, thanks! As a beginner, I am still trying to figure out the times I need for different cuts. I will have to cut mine in half but that shouldn't make too much of a difference, I expect.
[ agree with ThEory I use the cryovac every day and it has many more uses than just circulated waterbath cooking its great for infusing flavor or hydrating something immediately. As for my favorite dish sous vide I enjoy poached lobster or monkfish just because too often those are over cooked at restaurants
There's an app called sous vide dash that calculates times and temps. It's about $5 for iPad.