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There are self sealing tapes that can be pierced and will seal. The older SV threads here mention them. I'll poke around. The alternative is to put it in an unsealed bag that is suspended from the top and just open the bag to add your stuff

If boneless wings need not be boneless then what meaning do words have? The court is an ass.

Pimenton seasoned pork tenderloin with a confit of peaches, bacon and onions

Ebay has plenty of fissler parts/gaskets. I'm in the minority re instant pot. I gave mine away and am happy with my old school Kuhn.

You can use the lower temp for 2 days and approach pull-apart texture. I routinely do pulled pork at 150 for 2days

Isnt that a big GI problem?

Thanks so much. Really helpful. I think it might work.

Or Me. Consider tartiflette?

I went out to harvest my first tomatoes and found Henry in the garden eating all the ripe ones. VERMIN!

It is jabbed with a zillion blades. I wouldn't SV at low temp since external bacteria are driven into the meat by the blades. I've braised such meat and saw no difference.

How about all the food that came in between?

And eG was at the center of it. Maybe 20 years ago? At he time I had wondered why Crockpot didn't come in with a product. Took a while.

It really is an improvement. But I usually have no fish use for SV.

Only 15 years late to the game, Crockpot has a sous vide bath. It looks to be the equal of the Sous Vide Supreme at a much lower price. Only drawback is a limitation to 30 hour cooks Crock-Pot 7-Quart Cook & Carry™ Slow Cooker with Sous Vide,Programmable, Stainless Steel (eG-friendly Amazon.com link)

I think they work. I use them and never had a problem

I'm so sorry @Maison Rustique. Prayers for all concerned.

https://myfuckingrestaurant.com/?lang=en They do have a website, including a Catalan version...but no web menu. Wondering if its a joke. But lots of reviews are there.

Hmm. I think I'd flip that ratio. add sriracha and maybe zap it in the uwave.

Recipe? what recipe???

@gfron1 It takes conviction and guts to make a stand that costs you money. I'm impressed and sad all at once. I'm hoping for a next chapter.

There's a sect on eG that LOVES the CSO toast. They appreciate things that I don't notice, I guess. I will say that the sealed CSO has a moist heat (from the food) that might have an impact.

It toasts. Not sure how it could be better. CSO is great too I use that a lot for the steam cooking.

A few hours...4? maybe more. Still very happy with the BSOa. Gets used more than daily. I don't airfry anything anymore...through no fault of the BSOa. I think that the pot will fit. Probably would use foil rather than silicon.

Vacu vin would accelerate flattening

@NadyaDuke If you lightly salt the salmon for 30' in the fridge, it won't leak albumen where you take its temp. You can also slide the probe in on the side of the fish