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1
All Things Meat / Re: Sous Vide Bags
« Last post by brich2929 on April 08, 2017, 04:37:52 PM »
Thanks for the replies so far- does anyone have any links to specific bags they like and have worked well?
2
All Things Meat / Re: Sous Vide Bags
« Last post by Duodec on April 07, 2017, 11:05:45 PM »
I think you're ok past the 130+ degree range with a ziplock (freezer) bag.  Items that require 150s and up, or items (like a roast) that take more than a few  hours is where the posters (who I now can't find on a quick search...) expressed concern. 

Go for it.  Get steaks or fish for a first try, so its not long cook time or higher temp, and just use quality freezer type bags.  And once your happy keep an eye open for a deal on a Food Saver or other vacuum sealer; refurbs can be had for a good price, and this here board is probably a good place to ask/find sales on the bags
3
All Things Meat / Re: Sous Vide Bags
« Last post by Bofessional on April 07, 2017, 12:08:18 PM »
The Vacuum sealed bags are the best option.
Freezer bags are fine

Chances are, for Beef, you'll never go above 129 degrees
Chicken and Pork I do go up to 148, but i cant taste any plasticy ness

4
All Things Meat / Re: Sous Vide Bags
« Last post by rlltd42 on April 07, 2017, 11:04:27 AM »
Zipvac and other vacuum sealer bags (with a sealer).  Most of these are considered safe for even boiling food in (to reheat), and I've seen a couple articles online about issues with the ziplock type bags when used to cook at the higher end of the sous vide temperature scale.  I also feel a lot more comfortable using the vacuum sealer bags when doing something like a 32-36 hour roast in the sous vide bath.

I want to get into the sous vide thing but this is what's been keeping me away.  I want to do prime rib/steak but am worried about interactions with hot plastic. 

Any thoughts?
5
All Things Meat / Re: Sous Vide Bags
« Last post by Duodec on April 06, 2017, 09:59:46 PM »
Zipvac and other vacuum sealer bags (with a sealer).  Most of these are considered safe for even boiling food in (to reheat), and I've seen a couple articles online about issues with the ziplock type bags when used to cook at the higher end of the sous vide temperature scale.  I also feel a lot more comfortable using the vacuum sealer bags when doing something like a 32-36 hour roast in the sous vide bath.
6
All Things Meat / Re: Sous Vide Bags
« Last post by Bofessional on April 06, 2017, 10:01:44 AM »
Im using Glad "Freezer" 1 Gallon bags

the regular 1 gallon storage bags are not as waterproof.
7
All Things Meat / Sous Vide Bags
« Last post by brich2929 on April 06, 2017, 09:29:37 AM »
What kinds of bags are you Sous Vide guys using?

8
Bragging Board / Re: Oklahoma hogs
« Last post by 03shooter on March 26, 2017, 08:53:58 AM »
That's only about an hour away from me. they seem to be all over the place now and I can't find a place to hunt lol.
9
Bragging Board / Re: Oklahoma hogs
« Last post by hawk78 on March 25, 2017, 07:07:52 PM »
What part of the state were you hunting? Looks like a good time!

We were southwest of Ardmore.  Oh yeah it's a great time.  Thankfully our friend with the ranch baited them for a week or so prior to our arrival, made it easy to see where they were coming in. 
10
Bragging Board / Re: Oklahoma hogs
« Last post by 03shooter on March 25, 2017, 06:51:52 PM »
What part of the state were you hunting? Looks like a good time!
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