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Showing results for tags 'Sous-Vide'.
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I am interested in learning more about 'sous-vide' cooking and restaurants in the DC Metro area that use this cooking method. All I know at the moment is that the food is cooked in vacuum sealed plastic bags immersed in water at a constant temp of just below boiling.
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I got a FoodSaver for Christmas. I am really thrilled with this gift so far. I got it so I could cook sous-vide, but haven't gotten around to that part yet. What I have gotten around to is vacuum sealing things for the freezer. I sealed poached shrimp, raw oysters in their juice, chicken with marinades, steak with marinade. I am really not a fan of food waste so I think I will probably seal a lot of other things for preservation. I have the attachment hose for use with jars, but haven't used it yet. So far without the liquid block bag I will admit the oysters were a real challenge, but I finally got it done, the other things sealed relatively easy. I thought we should start a thread for recipes of things you have vacuum sealed and thought preserved well, tips, tricks, recommendations, etc.
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- Food Storage
- Freezing
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