Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Any Seattlites want to buy bulk together?

Anonymous Modernist 12636
 Share

Recommended Posts

Anonymous Modernist 14040

Anonymous Modernist 14040

Posted
Posted

I would be interested. Especially if someone has a chamber vac and would be willing to reseal the ingredients (especially Activa, although its oxygen sensitivity poses an issue for repackaging) in smaller single-use size packs. I would be happy to lend a hand filling and sealing small packets, but do not have a chamber vac yet.

Otherwise, I find things like Activa turn in to a brick quickly if not resealed properly. I suppose I should ask elsewhere for storage tricks for ingredients.

Link to comment
Share on other sites
Anonymous Modernist 14040

Anonymous Modernist 14040

Posted
Posted

I would be interested. Especially if someone has a chamber vac and would be willing to reseal the ingredients (especially Activa, although its oxygen sensitivity poses an issue for repackaging) in smaller single-use size packs. I would be happy to lend a hand filling and sealing small packets, but do not have a chamber vac yet.

Otherwise, I find things like Activa turn in to a brick quickly if not resealed properly. I suppose I should ask elsewhere for storage tricks for ingredients.

Link to comment
Share on other sites
Anonymous Modernist 14040

Anonymous Modernist 14040

Posted
Posted

And is massively price gouging people for it. Yikes! Activa RM: 1kg = $82.99, so 8 cents per gram. 50 gram packet = $12.99, so 25 cents per gram. Markup is 300%. I understand there is more labor involved, but that is a huge markup. Plus, 50g is a LOT of meat still (12-15lb meat). Be nice to get it in 10g packets (2lb) or maybe 20g.

Good idea on using a whipping siphon to purge. Be nice to get something heavier than air though, purge the chamber vac, then seal multiple packages at once. Could preseal a larger pack into multiple smaller packs, fill those in a purged container, then run the sealer. Then again, it might just cost that much in markup due to the cost of purging everything.

What I do not know is how oxygen sensitive Activa really is. If it can stand a few minutes, we would be fine. Here is someone who used resealed Activa without issue: http://blog4foodies.wordpress.com/2012/09/10/reconstructed-atlantic-wolffish-using-transglutaminase-aka-meat-glue/

I suppose we could experiment: buy once, repackage it, and see what happens.

Link to comment
Share on other sites
Anonymous Modernist 14040

Anonymous Modernist 14040

Posted
Posted

And is massively price gouging people for it. Yikes! Activa RM: 1kg = $82.99, so 8 cents per gram. 50 gram packet = $12.99, so 25 cents per gram. Markup is 300%. I understand there is more labor involved, but that is a huge markup. Plus, 50g is a LOT of meat still (12-15lb meat). Be nice to get it in 10g packets (2lb) or maybe 20g.

Good idea on using a whipping siphon to purge. Be nice to get something heavier than air though, purge the chamber vac, then seal multiple packages at once. Could preseal a larger pack into multiple smaller packs, fill those in a purged container, then run the sealer. Then again, it might just cost that much in markup due to the cost of purging everything.

What I do not know is how oxygen sensitive Activa really is. If it can stand a few minutes, we would be fine. Here is someone who used resealed Activa without issue: http://blog4foodies.wordpress.com/2012/09/10/reconstructed-atlantic-wolffish-using-transglutaminase-aka-meat-glue/

I suppose we could experiment: buy once, repackage it, and see what happens.

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...