Quote:
Originally Posted by Delgar
I ordered the Anova and am looking forward to trying it out.
For those of you who have a sous vide but no vacuum sealer, consider this. We buy a whole beef tenderloin from costco every few months, and I've learned how to slice and trim it. Then we vacuum seal them, and with some of the non-fatty scraps have enough left over for two stir fry's. The steaks turn out great and cost about 60% of the cost of cut steaks on the shelf, plus two free stir frys.
The vacuum sealer will pay for itself quickly. I've had mine for about 8 years now.
We also buy ground beef bulk, pork tenderloins, etc., and and the saved cost if you are willing to slice or portion out yourself then freeze it is actually really high.
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This, so much this. The key is leaving a bit of extra material on the sealing end. When you want to cook said bag, let it thaw, cut the top off the bag, add the seasonings and then re-seal. Now you can pop it in the Sous-Vide bath and have it come out seasoned and delicious.