Coldestsnow

Yo... I have just started selling "take home meals" en sous vide. I have a market in Manchester Ma. We will be doing all kinds of things Sousvide to pick up hot. Why? Because I am sick of seeing thoes shrivled dry roasted chickens sitting under a heat lamp and thinking about them being eaten by unknowedgable consumers.... I want people to know that that dry flesh is not what chicken should taste like, It does not do a chicken justice. We also do ribs, roasts and sides. Basic Protien Tecnique: Season and Sear Roast, chicken, (rub) ribs..... Cool and put into bag with demi, jus, butter, and herbs. Vaccum Seal in a "cooking bag" using a Koch machine. Steam for 4 hours at 124deg and start selling hot... If cool when home...... Instructions are to boil water sumberge package and turn water off. 10 min later open bag and serve. Tecnique varies for sousvide sid dishes but the winner is mashed potatoes. Good Eats!!!! I hope this type of cooking can catch on more for home use. I am doing everything I can to spread the word to home chefs as well as house wives around the North Shore, Mass.

Boris, does this effect the vaccum seal? does the liquid surround the protien during cooking? Do you use an Ice Cube Tray? Your machine is Commercial or Home? Intresting and innovative solution to this seal problem... I find that a squeeze bottle or ladel works well too but if you have the time to freeze and it doesent introduce an air pocket then hey why not.... -J

I have wrapped in plastic to sousvide. It works just as well as the vaccum sealed bags. The only problem is that you run a high risk of H20 penetration. Especially if mis handled. This could be disasterous and quite costly. I have never found the plastic wrap to impart any flavour. Does any one know if the home vaccum sealer will work with comercial bags. I have much expierience with the commercial machine and the home sealer I have (rival) Appears to work just as well untill the bag hits hot water. Then the bags inflate.... This is a big problem if cooking green vegetables. I'm going to get some of the commercial bags unless someone has allready tried and they do not work... I bought the home sealer to do baby food for my unborn daughter. I have 4 months left to perfect some good sousvide purees. "Sorry Gerber" Has anyone done babyfood before? Ideas for good food for babies? Balenced diet? Phytonutrents? Ect...

Just bought a home sous vide (vaccume machine) was wondering why the "cooking" bags inflate when submerged in water. Is the vaccum not strong enough... What are some home models (cheep) that do work for actual cooking and not just storage?..... -J

Fat in the bag actually works very well and is a huge $ saver, as duck fat can cost 15$/# 4-5oz is sufficent for a whole pork belly where as you would need a roasting pan and 4-5 gallons of fat otherwise.... The trick is not getting any fat on the bag's sides where the seal is to be formed.... This is accomplished by a bucket of correct size being placed inside the opening of the bag.... -or- 2 people holding the bag that is folded over, with the crease below where the seal is to be made. (Doug would not approve of this method, but it works if you are carefull) -J

I worked with Doug at TFL... My title there was "Sous Vide" please contact me with any questions Coldestsnow@aol.com -J

Best But I can Imagine....... would be confit in duck fat for 6-8 hrs @ 240F Then after being deboned while hot presssed into a desired shape under refridgeration. Then hen you wanted to serve it cut out the portions and coat them weith BBQ sauce and grill em, or rub with brown sugar and salt and sear them untill the fat side is crispy. Do the same with the belly it's darn good eatin'... -J

My mother just purchased 6 cases of 2 buck for her wedding last month. I catered it and was appauled when I heard of the wine she had chosen. However, I did not notice and descrepincies between the bottles. I definatley drank from a few in the hot sun and they went down, suprisingly, agreeably. Cheers 2$..... Saved my mom some cash at least....... PS... I still won't even look at it on the shelf

Le Pallet - Longer dining expierience but rather reasionable and very french Great cheep wine.... good luck