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Coogles

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Everything posted by Coogles

  1. When I'm bagging liquids I load an 8" x 10" pouch in to a 22 ounce plastic pilsner glass, with the pouch reaching all the way to the bottom of the glass there's enough height left to fold over the rim by about 1". Makes it easy to pour int he liquid without getting any on the bag where the seal will be. When bagging thick liquids (like pizza sauce) that may have air incorporated from whisking/blending I'll usually put them in the chamber in a bowl first and run a cycle to pull out the air, makes it much less likely that the sauce will expand while bagging and spill out in the cham
  2. I loved the original Nomiku, it was a workhorse and had such an easy to use interface that even my non tech-inclined parents could use it (it lives with them now). The WiFi model was not a good experience, had to send it back for replacement multiple times due to bad water level sensors that would just shut the circulator down with no warning or notice and once when the plastic housing cracked during a high-temp cook and steam got in to the electronics. Last time I sent it back to be replaced I ordered an Anova and ended up never even taking the Nomiku out for the box it was shipped back to
  3. Nomiku just posted on their Facebook page that they're suspending operations effective immediately.
  4. VacMaster has recommended settings for their various machines here... https://www.vacmasterfresh.com/seal-time-product-comparison/ I usually leave mine set for 30 seconds vacuum time, for thick liquids like soups or sauces I'll have my finger hovering over the "Stop" button in case the liquid starts expanding and moves too close the open end of the bag. I'll go to 60 seconds vacuum for fruit compression and instant pickles. Mine did come with a sample pack of various sized bags and it did have a little oil in it when delivered, probably from QA testing at t
  5. The Woot deal is already sold out, must of just had a few.
  6. Woot.com has the VacMaster VP215 up for $499.99 today (10/18/19), they're a deal-a-day site so it'll only be available until midnight central time unless it sells out before that. Edit: Already sold out.
  7. Here's how my gasket looks, the ends should be butted up right next to each other to minimize leaks. If your machine was new when you got it the gasket should be in good shape and you might just be able to tug the ends together a bit to close the gap, just be gentle so you don't tear it. If you got the machine used and the gasket is worn or hardened you can get replacement ones pretty cheap. The machine should work fine for most things as-is, but you might have an issue trying things that require a strong vacuum like vacuum compression of fruits.
  8. I get almost all the way to the end of the green zone after 30 seconds. Check that your lid gasket is in good shape and properly seated. Also check that the rim of the chamber which the gasket seals against doesn't have any dents or deep scratches and that your oil level is at 1/2 or a little higher on the sight glass.
  9. How large? Here is a 9.5" x 13" cast iron lasagna pan but it might be a little deeper (3") than you want... https://www.amazon.com/112010-01-Artisan-Preseasoned-Rectangular-Lasagna/dp/B072QGBNHG/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1550164844&sr=1-4&keywords=cast+iron+lasagna
  10. This is being offered on Woot.com... https://home.woot.com/offers/bruntmor-double-handle-cast-iron-skillet-pizza-pan-1?ref=w_cnt_wp_5_6
  11. USDA Food Safety and Inspection Service does have an email notification list you can subscribe to here... https://www.fsis.usda.gov/wps/portal/fsis/topics/recalls-and-public-health-alerts/current-recalls-and-alerts If you scroll down the page a bit it shows a list of current recalls.
  12. The vacuum removed some of the moisture but not enough to dehydrate the herbs, I don't think the volume of the Ball jar (1 quart) is big enough to allow enough of the water to boil off under vacuum. After repeating the vacuum procedure several times the leaves had shrunk significantly and gone limp but were still moist to the touch. Something like a vacuum degassing chamber would probably have a better chance of doing this successfully due to the larger chamber size and the ability to keep it under vacuum indefinitely.
  13. Never tried it before, but since I needed to prune the basil growing in my Aerogarden anyway I thought I'd give it a go. My chamber sealer doesn't have the option of holding at vacuum so I sealed up the basil in a Ball jar at high vacuum (45 sec, ~99.9% vacuum according to the gauge) along with a little rice to act as a desiccant. I'll open up the jar in a few hours to see how it looks and repeat the vacuum a few times if the herbs aren't dry enough.
  14. GE still makes the Advantium ovens, we have one of the older over-the-range oven/exhaust hoods in our kitchen. Only used the "cooking with light" feature a few times before it got old. Now its just used as a microwave and rather inefficient exhaust hood. Biggest issue we've had is that the plastic they chose to make the door out of became brittle over time, I've had to epoxy the handle back on several times when the plastic it was secured to gave way.
  15. It's a Chinese pancake rake. End of the dowel fits in to the hole where the zip tie is now. https://m.asia5b.com/goods.php?id=272128
  16. I saw an infomercial for this not long ago on one of those mornings that I woke up way to early, only stuck in my mind because it was hosted by people who had (or maybe still have) shows on Food Network. Thought it looked interesting, but not $179 interesting.
  17. I never did find any reviews of the VAC-VIDA sealer online, the only thing I did find is a thread (now deleted) on Reddit asking the same thing I did here (the manufacturer responded to that thread). While I was trying to decide they sold out, then another vendor on Amazon put up a Vacmaster VP215 for $670 so I ordered one of those instead.
  18. Anyone have any experience with the VAC-VIDA VS301 Vacuum Chamber Sealer? Specs seem quite similar to the VacMaster VP215 but it's selling on Amazon for ~ $125 less. Only has 4 reviews, all 5 stars but Fakespot gives those reviews an F for reliability (75% questionable). I've been saving up my credit card points/Amazon gift cards to use towards a VP215, if the VS301 is of decent quality I could afford it sooner but I don't want to end up with a $625 door stop because I was impatient. VAC-VIDA VS301 Vacuum Chamber Sealer
  19. Here's one on Ebay... https://www.ebay.com/itm/ALPHABET-Cookie-Mold/123271306371?hash=item1cb38adc83%3Ag%3Af5MAAOSwv~lawXds&_sacat=0&_nkw=alphabet+gelatin+mold&_from=R40&rt=nc&LH_TitleDesc=0|0 Not sure if they would ship to Sydney but might be worth asking them.
  20. I bought some smoke alarms, does that count as culinary? Also picked up a "DALSTRONG Kiritsuke Chef Knife - Shogun Series - VG10V - 8.5"" for myself and some Etee organic reusable food wraps for my stepdaughter.
  21. Woot.com has the Excalibur 3926TB Food Dehydrator up today for $170, same model on Amazon is $240. Their deals are up for one day (or less if they sell out their stock in under 24 hours). https://home.woot.com/offers/excalibur-food-dehydrator?ref=w_cnt_cdet_home_dly_img Edit: And it's gone...
  22. Coogles

    Gochujang

    This is the brand I usually find in the international aisle of my local grocery store, but it's only $4 a tub rather than the $10 Amazon wants. The most common way I use it is to mix with mayo, ponzu sauce, toasted sesame oil and shichimi as a dip for fries. I also add it to crushed tomatoes along with garlic and oregano for pizza sauce and I've made the sauce from the ATK episode to drizzle over scrambled eggs. Very versatile ingredient to have on hand, and it seems to last forever in the fridge.
  23. The Big Boss oil-less fryer can supposedly go up to 480° according to some reviews I read.
  24. On the Paragon the battery/transmitter unit for the probe and mat is far enough away from the pot that it doesn't get particularly hot during cooking.
  25. FirstBuild has lowered the price of the Paragon Smart Cooking system to $199 (from $299) "for a limited time". https://firstbuild.com/products/paragon/ I prefer a circulator for sous vide but I do use my Paragon for deep frying, poaching directly in fat or broth and with the new mat I can use it in place of a griddle.
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