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b9d9ffdad3ac59e7f6f
135
Oct 19, 2017
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The equipment keeps the temperature steady so it's really set-it-and-forget-it. The rest of the process is to make sure the food stays in the bag and that the heat can transfer effectively (hence the vacuum). You don't really need a vacuum sealer; immersion technique is sufficient.
For your first try I would suggest using stuff around the house. Cut a salmon fillet no more than an inch thick and put it in a ziplock bag using the immersion technique (I suggest adding a lemon slice and some dill with it). If your home tap water comes out hot enough (125F/50C), then you're lucky. If not, fill an 8+qt pot with water on the stovetop and a use a thermometer to get it to 125F/50C. Put hot water in a bowl, then add the bag and leave it for 30 minutes. You may need to add new hot water once or twice. Pop the fillet out and it's ready.
You'll know then if it's something you want to invest in because exchanging water and monitoring temperature for just 30 minutes sucks and you can't imagine doing it for hours.
Oct 19, 2017
Atnguy3n
41
Oct 19, 2017
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Great suggestion. Using a picnic cooler with a probe thermometer might also be a slightly less tedious way of testing this with beef or pork if you need to leave it for a longer cooking time.
Oct 19, 2017
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