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Kitchen Tools - Page 5

post #61 of 290
Quote:
Originally Posted by KJT View Post

It's really not that expensive. You'd have to vacuum seal an awful lot of food to make up the $450 difference in price between that vp112 and the newest foodsaver. 20ft of foodsaver bags is $24 on amazon. I mean, it doesn't make sense to vacuum seal half an avocado like they do in the ads, but for meats purchased in bulk and stuff, it makes sense.

20ft is really not a lot for someone that is going to sous-vide a lot, buy entire tenderloins, etc. That's like 83 cents a bag. Very expensive. If you have a chamber sealer you pay more like 10 cents a bag which is a hell of a lot more reasonable.You break-even somewhere aroond the 550 bag mark.

And check the food saver reviews on amazon. There are tons of reports of them breaking and needing to be replaced. And they still don't suck enough air to prevent freezer burn in a lot of cases and are sucky for liquids. Over a shorter period, fine, but longer? There are probably hundreds of reports of them not doing the job.

Believe me, I understand the impulse to buy a cheaper device because it's really not a priority for most people in life, but I just don't think it's cheaper even in the medium term, let alone the long term.
post #62 of 290
Quote:
Originally Posted by KJT View Post

I mean, it doesn't make sense to vacuum seal half an avocado like they do in the ads

my wife would do this. you have never lived with a Japanese woman who likes to cook, I guess. Our fridge resembles a ziploc library sometimes. There are saran wrapped little shreds of who knows what on the door shelves... Japanese thriftiness is at odds with my American philosphies at times. To keep her happy we go to Costco and buy the 160 packs of ziplocs in like three different sizes. My 'modernist kitchen' would begin with an additional 4 fridges and a vacuum chamber.
post #63 of 290
The difference between the chamber and others is immense. The quality of the vacuum on any piece of meat is totally different. Be aware, though, that with the cheaper one that the g33k is talking about you can't set the vacuum level, only the time, so that isn't quite as good. It isn't about the cost of the bags, the whole shebang is diff.
post #64 of 290
Quote:
Originally Posted by iammatt View Post

The difference between the chamber and others is immense. The quality of the vacuum on any piece of meat is totally different. Be aware, though, that with the cheaper one that the g33k is talking about you can't set the vacuum level, only the time, so that isn't quite as good. It isn't about the cost of the bags, the whole shebang is diff.

they have another one that's a little more expensive and still a lot cheaper than the one you have (which i think is substantially more expensive). But along with the extra expense it's also bigger. The VP112 is a pretty good compromise in a lot of ways.
post #65 of 290
Quote:
Originally Posted by GQgeek View Post

they have another one that's a little more expensive and still a lot cheaper than the one you have (which i think is substantially more expensive). But along with the extra expense it's also bigger. The VP112 is a pretty good compromise in a lot of ways.

It is very good. A close friend of mine has one. Not knocking it at all, just saying that the ability to set vacuum % is nice.
post #66 of 290
i know that TK does not recommend Food Savers. i don't recall exactly what all the issues were, but he says the microbiologist he worked with says they're not safe for extended low-temp cooking.
post #67 of 290
Quote:
Originally Posted by foodguy View Post

i know that TK does not recommend Food Savers. i don't recall exactly what all the issues were, but he says the microbiologist he worked with says they're not safe for extended low-temp cooking.

That's interesting.

Getting a really good vacuum deprives microorganisms of oxygen and makes it hard for them to survive/reproduce. That's one of the reasons that sealing preserves. Food savers don't really come close to achieving a complete vacuum. In SV cooking, the temps are higher than room temperature, which could encourage microbial growth because those temps may not be hot enough to outright kill microorganisms that now have a great environment (warm and humid) to flourish in.

I'm going to check some graphs in MC when i get home. I think i saw some related info on this in the microbiology chapter but i haven't read it yet.
post #68 of 290
nm
post #69 of 290
Quote:
Originally Posted by iammatt View Post

Just don't go by the SV cooking charts in MC. Those were shredded on eGullet.

Weren't they basically made on EG? what is wrong with them? (serious question)
post #70 of 290
Add me to the list of happy Kuhn Rikon owners and the chamber vac wasn't a bad purchase either.
post #71 of 290
Sorry to interrupt the MC discussion - which I'm enjoying as I plan to pick up a copy - but in my most recent move, I lost a drawer of my best kitchen tools.

Some praise for the favorites that I just had to replace:

Can opener:
http://www.surlatable.com/product/PRO-603266/Rosle-Can-Opener-with-Plier-Grip

peeler - it had taken me several months to find this style peeler the first time I bought it:
http://www.surlatable.com/product/PRO-260/R%26%23246%3Bsle%26%23174%3B-Peeler
post #72 of 290
Rösle is a good company. They certainly aren't very cheap, but the quality is very good.
post #73 of 290
So the ESGE Zauberstab (bamix) 200W and the Moulinette arrived today. Hope they'll provide much satisfaction.

467




What kind of sieves/tamis do you use? I currently just have some very old one like that:

350

In Robuchon's cookbook I've mostly seen these:

228

How are they called? I can't find them on amazon.de... This kind of tamis seems much easier to use. Almost looks like a splatter guard.
post #74 of 290
The second one should be findable as a tamis or drum sieve.
post #75 of 290
Found them. They're sold as flour sifters here.. Now I've got to find a quality one. wink.gif
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