I had an issue yesterday when I tried to cook some root vegetables in my sous vide supreme. I chopped them to roughly 1" lengths and placed them in a few quart
Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulis
I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in adva
I want to chop onions and green peppers then freeze in a vacuum sealed bag without blanching the vegetables first. I read the article on blanching after vacuum
I want to start selling my pasta sauce and fresh pastas (gnocchi and tortellini) in refrigerated compartments of departmental stores. Does any one know how stor
So I'm looking to make some simple syrups (lavender, basil, etc...). In looking around I see that making 1:1 syrups via the "hot" process it should safely last
I would like to ship homemade mozzarella. I'm considering purchasing a vacuum packaging system to preserve it for the 2-3 day trip. Is this recommended? If not,
I was planning in investing in a set of vacuum food containers, something like these with the pump to remove excess air. It took me a while to find the ones
While in England two weeks ago I bought a Wensleydale cheese with cranberries that was freshly vacuum packed. Over time, the pack filled with air (without break
I am interested in vacuum sealing things like bone in pork chops and t-bone steaks for sous vide cooking. Is there a technique to keep the bones from puncturing
Everyone knows that buying in bulk usually saves money. My question involves buying and saving bulk canned veggies and items of that nature. Can you divide a bu
Last month I stayed in a homestay in Sichuan Province that was owned and run by a Tibetan family. At dinner they served an amazing barley wine made from Tibetan
I use a vacuum sealer for sous vide cooking, and also have a lot of mason jars I use for juice glasses, storing leftovers, etc. I noticed a mason jar attachment
Modernist Cuisine recommends that for longer sous vide cooking (times greater than 36 hours) that bags are vacuum sealed rather than just using the water displa
I purchased a vac packed piece of brisket from Aldi a week ago. I froze it a day after buying, then thawed it in the fridge 2 days ago until it felt soft to tou
I bought a nice 1.5 inch New York cut steak from a butcher some time ago, and without thinking I vac packed it and froze it without spices. I feel like trying t
I was wondering if thawing something that is vacuum sealed can result in the seal being broken (or if it's the air expansion due to warming). I left salmon burg
I am going to vacuum seal then freeze several pieces of chicken breast. Is there a benefit to putting anything on it before I vacuum seal? For example I normall
I often purchase chicken and fish that have been vacuum packed at the factory. Is the food, never having been exposed to air, susceptible to botulism or other a
I am using this kind of vacuum bag for sous vide. They work perfectly but recently I have been having a problem cleaning them. I let them sit for a few days af