Some cosmetic changes in preparation for larger site changes in the works.
I'm leaning toward getting one now for research since you don't HAVE to have a vacuum sealer as
Joined: Dec 12, 2005
Posted to Thread #30295 at 12:59 pm on May 22, 2018
well. I'll play around with tools under $100, but a good sealer was also going to run another $150 at least. Then I saw where they just put the item in ziplock bag, fold over a few times and clamped that with a clip. Then they suspend that from the pot's edge with another clip.
We used to kayak and I had a waterproof bag designed just like that. Trust me, that sucker worked more times than I care to admit in public.
Jesus saves. Buddha recycles.
Other messages in this thread:
- 30295. A Vanishing Appalachian Bread Tradition (Salt Rising Bread) [NT] [LINK] - Melissa Dallas - 3:02pm on 05/21/18 (12)
- I adore salt-rising bread! - Richard in Cincy - 3:28pm on 05/21/18
- Could a sous vide cooker be set to maintain the right temperature? [NT] - Melissa Dallas - 6:11pm on 05/21/18
- I don't know... [LINK] - Richard in Cincy - 6:44pm on 05/21/18
- Looks like Anova's has a range of 77F to 210F [NT] - Melissa Dallas - 7:39pm on 05/21/18
- I'd try an electric yogurt maker. (nt) [NT] - mistral - 8:51pm on 05/21/18
- I did, the temp is too high. It's around 115F. [NT] - Richard in Cincy - 5:25pm on 05/22/18
- Really? That seems way high for yogurt to me! Maybe that is why store yogurt is so dang sour. (nt) [NT] - mistral - 6:08pm on 05/22/18
- I'm leaning toward getting one now for research since you don't HAVE to have a vacuum sealer as - MarilynFL - 12:59pm on 05/22/18
- Yes, the clip on is how our chefs have done ours here (but now have a real - Charley - 1:50pm on 05/22/18
- Can I use my Food Saver bags to seal food and then sous vide? Are there instructions out there? [NT] - KarenNoCA - 6:29pm on 05/26/18
- Yes, that is perfect to use. [NT] - Charley - 12:53am on 05/27/18
- My amazing breakthrough was the temps were too high. - Richard in Cincy - 2:26am on 06/09/18