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horseflesh

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  1. That looks great! I have got to find a proper ice cream maker, this is killing me.
  2. @ErwinR -- I've made overnight caramelized onions in a slow cooker but since you have a CF I would try 300F and save some time. https://docs.google.com/spreadsheets/d/1azCSYUU4I25VbHfaPnhOvF_fHplbhMvy/edit#gid=1369374172
  3. Man, I am gonna have to get a CF, aren't I? One of my interests is making candy sugar syrup in various grades of darkness, as it is an important ingredient in some kinds of beer... and I am an avid homebrewer too. The CF looks ideal for that.
  4. If you have not set the emissivity specifically for the kind of surface you're measuring, it can be way off.
  5. I'm here because I have that opportunity and I am trying to figure out if it is worth it. I am a super serious home cook with other crazy appliances, so I am definitely interested in the Control Freak. I can't yet tell if it's merely very cool, or life changing like sous vide was. If any fans or haters want to weigh in I am really interested in what you have to say!
  6. I'd expect to need more time for a 4 mil bag, yep, though I don't know how much. (FWIW I decided against stocking thicker bags. I have learned what kind of uncommon foods benefit from a thicker bag to resist punctures, and for those items, I just double up 3 mil bags. That's been working out well for me.)
  7. @m61376 can you post a seal photo? Hard to say if you are over or under, but my guess is your seal time needs to be longer. I would seal 3-4 ice water test bags each at + 0.1 second. Check the seal bar each time and look for discoloration, because if you go way over where you need to be, you can scorch it. I think these machines are all different. My Minipack came preset to 2.2 sec but I found that was too long for my 3 mil bags. It overcooked and weakened the seal, and scorched the Teflon tape. 1.8 is what I use now.
  8. I will also vouch for https://vacuumsealersunlimited.com/. My daily drivers are the 3 mil pint and quart bags. I don't use gallon bags as often, but when you need one, you need one. As @rotuts said, you can use a big bag, cut off a strip on the end, then reseal it when you are done. I'll do that many times for an item like a big block of cheese.
  9. I missed that @md8232! That seems like a hell of a deal.
  10. An oil pump machine for $800? Beautiful, congrats! Looks great.
  11. I don't know THIS unit, but I have a different Minipack in this price range, and it's awesome. I'd buy from Minipack directly if that's still possible.
  12. Every time I look that seems to be the answer ... but I keep hoping for something to change. Hmmm.... Not bad. 15-20 minutes is in the same ballpark as my pre-frozen cylinder.
  13. Since this thread has come back to life... Does anyone have new input on ice cream machines? Are any of the less-expensive refrigerated units worth having? I currently have one of the pre-frozen cylinder style. Reviews usually say that they make ice cream which is often better than that from refrigerated units, as the pre-frozen cylinder may still freeze faster than a cheap freezer does. This makes them a great value... but so inconvenient. If someone has a refrigerated unit they love (not a full commercial model) I would like to hear about it. Obviously w
  14. I noticed Costco has a $600 chamber sealer. https://www.costco.com/maxvac-pro-chamber-vacuum-sealer.product.100536866.html Anyone know anything about this model? I know people who are interested in a chamber sealer but the expense is a deterrent. A good option at $600 would be pretty cool.
  15. Last I looked the 112 was hard to find. Maybe this is intended to replace it. It looks like a good option at its price.
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