Gravy's Cooking Thread

i use 2 kinds of bags.

the food saver, i use the big roll basically cut to fit, this is great for 1lb steaks or ribs.

i also use ziploc bags, but the vacuum ziploc bags with the hole and the manual pump.

Amazon.com: Ziploc Vacuum Starter Kit, 3-Quart Bags, 1-Pump: Health Personal Care

you'll never find the info, but these are for sous vide. on the bag it even says "sous vide" and it has an extra layer of plastic on the inside, it's a criss cross pattern and there's no "smell" plastic taste.

i use the ziploc vacuum more, especially if i do a wet marinade or something, cuz no matter how hard you try, some liquid will get pumped out, and it's downright nasty to try to clean it out in the foodsaver with all the crevices, and taking out the foam.

with the ziploc even if it comes out, into the handle, it unscrews and breaks apart in 2seconds, easy clean.

ziploc bags can probably be re-used 3 to 4x before i notice it looses "vacuumness"


actually i'm getting ready to visit a friend in VA and she wanted to try out sous vide food, so i'm bringing my sous vide controller, some frozen fish and steaks (seasoned/dry) and the crock pot, i asked her if she had a manual, switch type crock pot and she said "i think" so i have to bring my crock pot just to be sure, this is actually where the anova would be cool, i'd just have to bring that big... vibrator looking thing instead.

Uncle Gravy_sl said:

We freeze a lot of food, and those Ziploc Vacuum bags are really good for that, too. We have problems finding places that sell the bags, though. I might try Amazon, I guess.

Click to expand...

yea i literally went to every store around me before i gave up and just went to amazon, here's the link

Amazon.com: Ziploc Vacuum Refill Bags, Quart, 12-Count(Pack of 3): Health Personal Care

note it's 10bucks for a 3box of 12 so it's 36bags

you can also get gallon size 3box of 8 so it's 24bags for 10bucks too.

i have amazon prime so i guess you have to add on another 25bucks to ship for free, or pay for shipping.

for me sous vide is almost zero time commitment, you want to make a good steak, grilled? you gotta babysit it for 20mins.

lets not forget the time it would take to heat up stuff, if you're gonna do charcoal, or even the broiler, or even a cast iron pan. (let alone letting the steak get to room temp, just sitting there for 10mins).

for me with steaks, all i do is, buy the steak, salt/pepper and vacuum seal. (if i picked up an herb or 2 i'll throw it in, or a few slices of garlic) throw it in the freezer. 2mins

if i or wife feel like steak, fill up crock pot with hot water, plug in sous vide device and drop in frozen steaks, 3mins.

after min 1 hr, steak is most likely done (more stringy cuts need 1 more hour) and it will always be medium 140degrees, just take it out of the bag torch it 30s each side and you'll always have awesome steak.

not to mention it's almost 95% of the meat is at the temp you want (medium 140 for me at least, medium rare is a bit too bloody, usually 134) the other 5% is seared for texture and appearance, whereas with a traditional steak only the absolute middle is medium and you get gradations of doneness towards the outside of the meat.