Sous vide

[T.G]

Originally Posted by stearns

My vac sealer kicked the bucket so I ordered up a food saver from groupon, it was $8 less a few days ago. Don't know how well the moist and dry functions work, but I was having issues sealing when there was anything remotely wet on the old one so hopefully this helps

I have two of the predecessor model to that one, the V24xx's. I run probably about 800-1000 bags a year on them, and I still have not managed to kill them yet.

The "moist" function just runs the sealing strip at a higher temp or longer time (or both). It works (most of the time) to overcome a small amount of non-oily liquids. Any oils and you can just about forget the seal.

[BigAsh]

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

[stearns]

Originally Posted by BigAsh

.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

I regret not making as thick of a glaze the second time I make belly, it was definitely the shining light from my first go at it. I reduced it down by about 75%, to the point that it looked like molasses, I thought it was going to be too thick but I was very wrong

I prefer the higher temp/less time approach as well, I think I did 10 hrs @ 170* and it was perfect

[Tio Gato]

Originally Posted by BigAsh

Did a 5+ pound belly yesterday...in the bag with soy, lime, ginger, thai chili, coconut sugar and garlic...172.5 for about 9hrs ....served with steamed jasmine rice and stir fried veg.....best part was I reduced the braise liquid from the bag to a thick glaze....coated and under the broiler to set....was fantastic!

OMG Keith! That is pure food p*rn! Awesome job.