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Generally if you can't get a vac on on a foodsaver you want to check two things: One, that the bag itself is intact when you start, and two that there is no gunk or debris on the rubber parts of the foodsaver that clamp on the bag. I wipe it down with a wet paper towel every time I use it, because anything on those parts means it can't seal tightly around the bag so when it pumps it's just sucking in air around the outside of the bag and not from within the bag. Also make sure that the inside part of the bag that will be sealed is wiped clean. Stray spices and whatnot can stop it from fusing to the two sides together and you'll get a leak.
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Jul 5, 2019 15:18
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Also if it's a cheaper model where you sort of have to lean on it to make the seal, those things are kind of a pain in the rear end.
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Jul 5, 2019 15:26
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If the vac seal fails to seal the first time you should cut off the part that was heated up and try again. My machine won't pull much air out if I try to reseal the same part of the bag. Edit: also I thought double sealing was only for using zip lock bags not vac sealing.
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Jul 5, 2019 15:46
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The sealing is the one thing that’s actually been working pretty good. It’s the vacuuming that’s poo poo. And it was the edge of the bag that split open overnight, so even if the sealer was working perfectly, it seems there’s nothing that could have been done to prevent that (except double bagging, I guess.)
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Jul 5, 2019 15:49
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Flash Gordon Ramsay posted:Also make sure that the inside part of the bag that will be sealed is wiped clean. Stray spices and whatnot can stop it from fusing to the two sides together and you'll get a leak. After seeing it recommended somewhere, I've been rolling back the edges of the bag a couple inches before putting the food in. It makes it a lot easier to keep the seal area clean.
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Jul 5, 2019 15:54
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My vacuum sealer is finicky. I've had to learn what to do in order to get a good seal. For instance the end I'm sealing needs to be inserted deep into the catch tray to get a good vacuum. Getting a good seal as mentioned needs to have nothing between the 2 sides of plastic. I'm sure everything is still edible.
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Jul 5, 2019 17:34
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OldSenileGuy posted:Well, I’m only about 10 hours in, and it’s a disaster so far. I have to admit this got me chuckling. It gave me the mental image of one of the “there has to be a better way!” commercials. I wonder if you got a faulty roll of sealer material. The only time I have issues sealing is when there is either too much liquid coming out as it vacs, or when the bag is too crinkly and wont seal flat.
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Jul 6, 2019 01:34
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Best upgrade I ever made was to buy an old one because everything Currently produced for less than $500 is poo poo. https://www.ebay.com/i/293046141268...QBoC8o4QAvD_BwE
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Jul 6, 2019 02:02
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made some basic caraway kraut, then svizzled brats in beer with sweet onion & butter, plus sv new potatoes with a little thyme & rosemary, finished it all on the grill along with some corn & poblanos, made a quick sauce with the reduced bag juice, glazed the veg in that all in all p. chill holiday food, would sv a sausage again, texture was perfect
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Jul 6, 2019 06:56
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Does anyone own a chamber vacuum sealer and is it worth the >$500 premium over a regular sealer? I'm intrigued by the fact that it can seal liquids but the cost and limited bag size makes me hesitant. Not to mention most recipes I do are usually dry rubs.
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Jul 6, 2019 10:43
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I've been wanting one for years but can't justify the cost or real estate investment required.
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Jul 6, 2019 12:28
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halokiller posted:Does anyone own a chamber vacuum sealer and is it worth the >$500 premium over a regular sealer? I'm intrigued by the fact that it can seal liquids but the cost and limited bag size makes me hesitant. Not to mention most recipes I do are usually dry rubs. Not worth it if you're just doing sous vide. Honestly just using the water to remove air from heavy duty ziplocs works perfectly for most everything, and the reusable silicone bags can handle the long/high temp cooks. The other fun stuff you can do with a chamber sealer is the real reason to get it. Turns out when you can boil liquids at room temperature you can get up to all sorts of shenanigans.
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Jul 6, 2019 14:51
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Sextro posted:the reusable silicone bags can handle the long/high temp cooks. How are these? Are they annoying to clean? I’ve been tempted by them a bit. I might still need to use plastic for big stuff like brisket, I guess.
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Jul 6, 2019 15:21
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Subjunctive posted:How are these? Are they annoying to clean? I’ve been tempted by them a bit. I might still need to use plastic for big stuff like brisket, I guess. They're easy to clean, but some odor can linger if you don't give them the full "boil for 10 minutes" cleaning. I've seen some people mention having issues with them being too stiff to seal, but that is probably because they overloaded their bag and were trying to force it shut.
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Jul 6, 2019 15:29
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I’ve been out of the loop for a while. My Anova One was trucking along great till it totally melted its power inlet a few months ago. Are any of the “prime day” sales a good fit for me? Seems like the two with real discounts are Anova Nano for $65 and the Joule for $120. I’m a little worried about stepping down to 700 watts with the Nano. I almost exclusively cook in a Partystacker cooler, and my 1000w One already took a long time to heat. Maybe I need to step down to a smaller container. The Joule seems cool too, but that lack of on-device controls. I don’t know if that’s something I can live without.
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Jul 16, 2019 01:11
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eddiewalker posted:I’ve been out of the loop for a while. My Anova One was trucking along great till it totally melted its power inlet a few months ago. Are any of the “prime day” sales a good fit for me? Unless you plan on losing your tablet or phone, the joule is great.
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Jul 16, 2019 02:49
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I found this wagyu tri-tip for a good price that I couldn't pass up. Dry-brined in the fridge overnight.  Covered with a santa maria rub.  Sous vide 5hrs @ 132F   Seared in a stainless steel pan with butter, garlic, rosemary and thyme. Served with a chimichurri and a baked potato: 
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Jul 18, 2019 16:09
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Jesus Christ
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Jul 18, 2019 17:05
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Dude spoiler that, some of us haven't had [insert next time zone appropriate meal of the day] yet.
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Jul 18, 2019 17:57
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Random Hero posted:
I am kind of surprised how red it came out at 132.
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Jul 18, 2019 23:15
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Hasselblad posted:I am kind of surprised how red it came out at 132. Sous vide will always look redder than you think it should for the temp compared to other methods of cooking.
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Jul 18, 2019 23:28
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ulmont posted:Sous vide will always look redder than you think it should for the temp compared to other methods of cooking. No, I mean when I do 129-132 I get more of a medium rare. That there looks like it's mooing (not a bad thing, just not what I am used to at those temps)
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Jul 19, 2019 03:37
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Does anybody have a specific reusable silicone (or whatever) bag to recommend? I don't feel great about using all this plastic.
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Jul 19, 2019 03:51
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Shine posted:Does anybody have a specific reusable silicone (or whatever) bag to recommend? I don't feel great about using all this plastic. Sup Shine! I just use Ziploc but am curious to see some goon answers and recommendations as well...
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Jul 19, 2019 04:10
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Shine posted:Does anybody have a specific reusable silicone (or whatever) bag to recommend? I don't feel great about using all this plastic. I use this one for anything smaller (they hold about 2 chicken breasts): https://www.amazon.com/gp/product/B01DZQT9CU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 And this one for anything larger, because the Stasher didn't have a larger size 2 years ago when I ordered: https://www.amazon.com/gp/product/B01KW7NF3E/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 If I was ordering now I'd just get 2 of the larger Stasher size things: https://www.amazon.com/Stasher-Reusable-Silicone-Sandwich-Storage/dp/B075TM3GVX?ref_=bl_dp_s_web_14492462011
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Jul 19, 2019 20:38
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Great, thank you! kensei posted:Sup Shine! I just use Ziploc but am curious to see some goon answers and recommendations as well... GREETINGS! 
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Jul 19, 2019 21:26
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ulmont posted:I use this one for anything smaller (they hold about 2 chicken breasts): Do you find you can get a good amount of air pressed out, or do you get issues with floating or insulating air pockets?
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Jul 19, 2019 23:57
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Subjunctive posted:Do you find you can get a good amount of air pressed out, or do you get issues with floating or insulating air pockets? Both. I can get a good amount of air pressed out or displaced out through the standard water displacement method, but I do end up needing to basically weigh anything in that bag down underwater in some fashion. No real problems on the insulation front though.
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Jul 20, 2019 04:07
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Has anyone had experience with the Vacmaster 215 Chamber Vacuum Sealer? From what I see now, all the lower tier machines they made out of China are now no longer being made due to the tariffs on import. Can't get parts for them, or order NOS from Vacmaster direct either. I want to be able to do liquids, so I need a chamber unit. The pump on the 215 is user serviceable, from what I was reading, and the pump itself (being rando China instead of a Busch) is $92.00. Their technician in California is easy to reach by phone, so I'm leaning towards buying one of these from Webstrurantstore.com, as the lowest they usually go for is $750 towards the end of the year, for a cheap commercial unit. The next step up from this is the MVS-31 Basic, and this company, https://www.dougcareequipment.com/Table-Top-Chambers_c_51.html, sells it for the best price that I have found in the states. For $2,200 though, that's basically a commercial machine with a real busch pump I'd probably never get the full use out of, but it is baller. I want to get a polyscience immersion cooker as well, just cause I can, but want to wait for a sale/used price. Too many Anova/Joule reviews that they break prematurely, I want the tank. SpicyUnagi fucked around with this message at 16:37 on Jul 25, 2019 |
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Jul 25, 2019 16:35
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I still use my OG Polysciene IC for multi-day cooks. The annova is fine for short cooks, but I trust the Polyscience more for the riskier long cooks. fake edit: I know nothing about chamber vacs other than I'm jelly of anyone that has one
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Jul 25, 2019 16:55
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FWIW, I've had my anova for 3yrs now and never had a problem. Granted I use mine mostly in a cooler with a hole cut for it which does reduce the amount of evaporation that could mess with the electrical bits.
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Jul 25, 2019 17:39
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sterster posted:FWIW, I've had my anova for 3yrs now and never had a problem. Granted I use mine mostly in a cooler with a hole cut for it which does reduce the amount of evaporation that could mess with the electrical bits. Same here, with the caveat that I thought I steam killed it about four or five times before I bought that container and lid. It gets really screwy if it steams up but if you give it a day or so it’ll probably recover. Still worth avoiding though, the container’s well worth the cost for convenience’s sake.
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Jul 25, 2019 17:42
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What's the best to clean off hard water scum from my SV? 1/2 White Vinegar and 1/2 water? Then run at 140 for a couple hours? Or does someone have something better?
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Jul 25, 2019 19:34
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Yes white/spirit vinegar. I use it for cleaning kettles, my Anova and other things. After every 3rd puddling I leave the water in and the Anova on and just dump some in the water. Nowhere near 1:1 though, more like 100ml on 10l of water.
Hopper fucked around with this message at 23:33 on Jul 25, 2019 |
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Jul 25, 2019 23:26
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Trastion posted:What's the best to clean off hard water scum from my SV? 1/2 White Vinegar and 1/2 water? Then run at 140 for a couple hours? bar keeper's friend also does a great job getting rid of hard water buildup
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Jul 25, 2019 23:38
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SpicyUnagi posted:Has anyone had experience with the Vacmaster 215 Chamber Vacuum Sealer? I have a lower model (VP110 pr 112, lost the sticker long ago) and it’s going strong, I think it’s been nearly a decade now. No service needed. You’d be fine with a used one of those or just what you can get on the market today. Don’t over think it. I have used two Anova units and a Sansaire for multi day cooks and they are okay. Sure, I’d like a tank too if money were no object. For an inspected commercial kitchen it would be required for sure.
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Jul 26, 2019 00:09
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I have been secretly hoping that my Anovas die so I can justify a Polyscience, but they keep on trucking after 5 and 3 years respectively.
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Jul 26, 2019 00:20
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I've been using my Anova to make black garlic. I did 3 weeks the first time, it was good but more like "Caramel Brown Garlic" so I'm doing a 4 week cook right now. I've got it wrapped up pretty good with plastic wrap, and I haven't had any steam issues. Also my garage REEKED of garlic through double sealed vacuum packed bags for about 3 days.
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Jul 26, 2019 00:47
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Relentless posted:I've been using my Anova to make black garlic. Jesus, tell me what your power bill was like after running it for 3 weeks straight? It can't have been worth it.
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Jul 26, 2019 00:57
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If it's all well insulated it probably didn't consume much power at all
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Jul 26, 2019 00:58
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