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Vacmaster 230 On Sale
Comments
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GregW said:He is a photo of my setup. Hopefully it will allow me to make better use of the Sous Vide setup and the Robot Coup/Vitamix. I tend to collect things that do not readily fit in my small kitchen.Visalia, Ca @lkapigian
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@lkapigian
The Robot Coupe is a beast. Way overkill for home use. It also has a shredder attachment- it can shred enough cabbage for 50 people in a few minutes. It is also an incredible salsa maker, although I do tend to use the Vitamix Vita Prep more often for salsa. The beauty part of the Vitamix is it is self cleaning, just rinse, add water and a dash of detergent and place on the base and turn it back on for a little bit and its clean. -
I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook? -
Canugghead said:GregW said:He is a photo of my setup. Hopefully it will allow me to make better use of the Sous Vide setup and the Robot Coup/Vitamix. I tend to collect things that do not readily fit in my small kitchen.Canugghead said:GregW said:He is a photo of my setup. Hopefully it will allow me to make better use of the Sous Vide setup and the Robot Coup/Vitamix. I tend to collect things that do not readily fit in my small kitchen.
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This is the chamber sealer at the butcher shop I took the hogs to.South of Columbus, Ohio.
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alaskanassasin said:This is the chamber sealer at the butcher shop I took the hogs to.
Maybe your purpose in life is only to serve as an example for others? - LPL
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GregW said:Canugghead said:GregW said:He is a photo of my setup. Hopefully it will allow me to make better use of the Sous Vide setup and the Robot Coup/Vitamix. I tend to collect things that do not readily fit in my small kitchen.Canugghead said:GregW said:He is a photo of my setup. Hopefully it will allow me to make better use of the Sous Vide setup and the Robot Coup/Vitamix. I tend to collect things that do not readily fit in my small kitchen.
Maybe your purpose in life is only to serve as an example for others? - LPL
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3 phase is where the deals are. I think @nolaegghead has 3 phase but not sure he has tapped into it yet. You can buy industrial sheet for nickelsSouth of Columbus, Ohio.
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Couldn't agree more on how some companies don't care about proper packing.
My most recently experience... two separate orders from same company, total five boxes with two 40lb bags of pellets in each box. So far three boxes arrived and two missing. Looking at the 3/3 ripped boxes below I think the other two boxes probably fell apart and lost their contents.
Just opened one bag and transferred to a bucket, surprisingly the pellets are in great shape, there's virtually zero dust at the bottom of the bag!canuckland -
GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.Maybe your purpose in life is only to serve as an example for others? - LPL
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alaskanassasin said:3 phase is where the deals are. I think @nolaegghead has 3 phase but not sure he has tapped into it yet. You can buy industrial sheet for nickels
______________________________________________I love lamp.. -
Ozzie_Isaac said:HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.
In my opinion, that's the best way, when you can. Unless you're going for smoke and smoke them (half cook or so) before bagging, maybe aggressive enough to build up some bark. But I suppose even better would be refreshing that bark on the end.
______________________________________________I love lamp.. -
Ozzie_Isaac said:HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.
Post sous vide.
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
GregW said:He is a photo of my setup. Hopefully it will allow me to make better use of the Sous Vide setup and the Robot Coup/Vitamix. I tend to collect things that do not readily fit in my small kitchen.
I have the same problem, but have resisted the urge on the chamber sealer. My tax refund may go toward one, but I am trying to resist as I just don't have room.Clinton, Iowa -
nolaegghead said:Ozzie_Isaac said:HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.
In my opinion, that's the best way, when you can. Unless you're going for smoke and smoke them (half cook or so) before bagging, maybe aggressive enough to build up some bark. But I suppose even better would be refreshing that bark on the end.
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HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try. -
GregW said:HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.
Any hard fat won't render out. I used to trim out any hard fat beforehand but I don't bother with that anymore as it is easier to just trim away any thick fat when serving/eating. The fat from marbling is not a problem (to me anyway).
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
HeavyG said:GregW said:HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.
Any hard fat won't render out. I used to trim out any hard fat beforehand but I don't bother with that anymore as it is easier to just trim away any thick fat when serving/eating. The fat from marbling is not a problem (to me anyway). -
GregW said:HeavyG said:GregW said:HeavyG said:GregW said:I've got a 3# chuck roast I'm tempted to do in the SV- but I'm afraid I won't like the results-
Does anyone have any experience with this cook?Whenever chuck roasts are on sale I buy two - one for Mississippi roast in the Instant Pot and the other to sous vide.I do those frequently. I usually run 137°F for 48 hours. Some folks only do 24 hours. Some folks sometimes do 72 hours. I've tried all three and settled on 48 hours.I consider it to be a poor man's prime rib. I generously coat each side with Montreal then bag it. I don't always bother to get a good sear but do always make a big batch of chimichurri to go with it.Since you apparently have some trepidation about this I have no idea if you would like the results but you never know until you try.
Any hard fat won't render out. I used to trim out any hard fat beforehand but I don't bother with that anymore as it is easier to just trim away any thick fat when serving/eating. The fat from marbling is not a problem (to me anyway).That's the spirit!Let us know how it goes.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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