There are three other new owners here, can't wait to see what they cook up.
Sous Vide SousVide Demi
- Thread starter AFKitchenknivesguy
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I got a Vacmaster 112, still waiting. Apparently they are in high demand.
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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.
k.
Deckhand
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A couple guys on this forum have that one. I think you will be very happy with it.
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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
Stefan
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.
ETA: This thing is huge and heavy.
Deckhand
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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.
