Absurdly, stupidly basic cooking questions (Part 2)

[AlaMoi]

3 hours ago, pastrygirl said:

will they work with any heat-sealable bag?

 

 

that's a "maybe" - vacuum heat seal bags are typically a co-extrusion film.

high density polyethylene on the outside, low density poly on the inside.

the low density melts/aka "seals" at a lower temp, the high density poly / polyester outside prevents the heat sealing strip from simply cutting the bag into pieces....

 

the temps will depend on your make&model - also how new/tired&worn out the heat sealing mechanism/temp control is.

[pastrygirl]

@TdeV  This is a pretty sturdy product but an adjustable vacuum would be ideal. 80% or something.

[DesertTinker]

@pastrygirl Have you considered an impulse sealer (eG-friendly Amazon.com link)? No vacuum, but a better seal than folded and taped.

Edited October 21 by DesertTinker
Fixed link (log)

[rotuts]

@pastrygirl

 

I\thank you for that pic.  I had the idea that was the bag you were talking g about.

 

especially w a bit of the textured bag ( vacuum sealer bags ) in that middle

 

or maybe not : depends on the pressure at the seal point.

 

as this is more plastic than a FRoodSaver default time and temp seal might

 

it might be helpful to be able to adjust the sealing time.

 

got a friend w a FoodSaver ?

 

a visit w Treats would workout for everybody.

 

 

[pastrygirl]

2 hours ago, DesertTinker said:

@pastrygirl Have you considered an impulse sealer (eG-friendly Amazon.com link)? No vacuum, but a better seal than folded and taped.

 

I do have an impulse sealer.  Sounds like manually squishing the air out and sealing that way is my best bet at this stage. 

 

thanks, all

 

[rotuts]

@pastrygirl

 

that impulse seal might be just the thing for you.

 

as a tweak , get a straw , ( plastic soon to be extinct )   

 

put it in the corner of your bag , remove air via ' personal suction '

 

then seal the bag. 

 

[haresfur]

On 10/22/2024 at 2:26 AM, pastrygirl said:

For people with Food Savers or other non-chamber vacuum sealers:  will they work with any heat-sealable bag?

 

I'm not doing sous vide or anything, just want a fast way to seal products & reduce air in bags that I already have.

 

I've done it with the bags my beef comes in. It can work but not very well. Sometimes still have a little air left but it can help for a few days.

[ElsieD]

Instead of blanching food using the traditional water method, has anyone used steam to blanch them?  I have the Anova and would like to steam blanch my vegetables prior to dehydration them.  Thank you.

[DesertTinker]

3 hours ago, ElsieD said:

Instead of blanching food using the traditional water method, has anyone used steam to blanch them?  I have the Anova and would like to steam blanch my vegetables prior to dehydration them.  Thank you.

I’ve done it before. It’s a bit less messy than the boiling water method, but it is a bit slower. Here’s what the National Center for Food Preservation recommends for method and times. It seems like it would be adaptable to the steam oven.

[liuzhou]

I don't know if this is really a stupid question or not, but I can't find any other suitable area to post it, so...

 

A few days ago, I read an article which mentioned a London restaurant that sounded interesting so I found its website and its menu. The menu is here.

 

I'm intrigued by what seems to be a hors d'oeuvre called "Romeo & Juliets". I've Googled the name and nothing relevant comes up. I've even contacted the restaurant but had no response so far.

 

Anyone know?

 

 

Edited yesterday at 07:36 AM by liuzhou (log)

[FrogPrincesse]

6 hours ago, liuzhou said:

A few days ago, I read an article which mentioned a London restaurant that sounded interesting so I found its website and its menu. The menu is here.

 

I'm intrigued by what seems to be a hors d'oeuvre called "Romeo & Juliets". I've Googled the name and nothing relevant comes up. I've even contacted the restaurant but had no response so far.

 

Anyone know?

 

 

Quince jelly and cheese according to this review. 

[liuzhou]

24 minutes ago, FrogPrincesse said:

Quince jelly and cheese according to this review. 

 

Thank you!

[Shel_B]

Just came across this thread as I was about to post what may be considered a somewhat naive and ignorant question elsewhere. This thread title reminded me of a question I asked many years ago, and which may have been the very first cooking question I ever asked outside of a question or two asked of my mom or grandma.

 

It was 1965 and I was living in Missouri at the time.  I wasn't particularly interested in cooking, yet for some reason I was reading a food/cooking article in a now unremembered publication and came across a reference to a Waldorf salad.  There was no recipe for the salad in the article, so I wrote a letter to "The Chef" at the Waldorf Astoria Hotel in NYC asking for the recipe. This was my very first inquiry in what later became a long-term, off-and-on again, interest and curiosity about food and cooking.  I was so ignorant then that I was unaware of cooking magazines, recipe books, and the like.  Cooking shows on television, of which there were a fair number, the first having been produced and aired almost three decades prior, were still obscure and often confined to local markets. In any case, I was unaware of them. So, a letter to the hotel seemed like a good idea. I never received a response, which with hindsight is not surprising. "Marcel, regarde ça. Quel idiot!"

Edited yesterday at 06:58 PM by Shel_B (log)

[Pete Fred]

38 minutes ago, Shel_B said:

...so I wrote a letter to the Waldorf Astoria Hotel in NYC asking for the recipe.

 

You might've had more luck writing to the Fawlty Towers Hotel in Torquay. Or maybe not.