Sous Vide - Just ordered a DorkFood temp controller for my neice, thanks Charski!

[greybb1]

My niece Shannon is an avid home chef and thanks to Charski for speaking so highly of the DorkFood DSV Temperature Controller for Sous-vide I ordered one for her along with an inexpensive vacuum sealer.

I can't wait to share experiences and recipes with with my neice.

I love my Sous Vide Supreme Demi, and the DorkFood DSV Temperature Controller for Sous-vide makes it affordable for me to share my love of sous vide with Shannon.

So excited I just had to share.

So, for my next sous vide experience I'm making French Onion Soup later this week.
Wish me luck!

[Charski]

OH that is so exciting!! I hope she enjoys hers as much as I enjoy mine!

Now that DH has turned loose of some of the equipment I need to USE mine - - maybe this week I can make something in it again! I REALLY want to try those beef ribs you did, greybb!

[EllaP]

Very cool! I hope you share her experiences with sous vide.

Another method of caramelized onions sous vide here, but has a little more initial prep. I saw on another site where someone did them in a mason jar to avoid the bagging altogether.

Looking forward to hearing/seeing your results.

[Charski]

WOW - love the caramelized onion trick! I'll have to try that one too!

[ravenrose]

you know what worries me about this technique? It's back to the old COOKING IN PLASTIC, right? you know all plastic migrates into food with exposure, especially at heat... I know this is not very high temp, but still...

plastics are widely thought to be the primary factor in the obesity epidemic, not to mention diabetes. many of the compounds are endocrine disruptors, and metabolic syndrome is all about those hormones. just be careful, you guys! *hugs*

[Charski]

I have no problem with cooking in plastic meant for food cooking. These vacuum seal bags are just that.

No worries if YOU don't want to though. To each his/her own choice.

[ravenrose]

Originally Posted by Charski

I have no problem with cooking in plastic meant for food cooking. These vacuum seal bags are just that.

No worries if YOU don't want to though. To each his/her own choice.

yes, absolutely a personal choice. I believe the research that says there really is no safe plastic for food exposure, but lord knows there is probably no food we get that hasn't had plastic exposure at some point in it's processing and shipping life! so it's all a matter of degree.

[greybb1]

Originally Posted by EllaP

Very cool! I hope you share her experiences with sous vide.

Another method of caramelized onions sous vide here, but has a little more initial prep. I saw on another site where someone did them in a mason jar to avoid the bagging altogether.

Looking forward to hearing/seeing your results.

I LOVE Emily's blog! One of these days I'm going to do her ricotta cheese sous vide.

[phurst_gal]

Originally Posted by ravenrose

you know what worries me about this technique? It's back to the old COOKING IN PLASTIC, right? you know all plastic migrates into food with exposure, especially at heat... I know this is not very high temp, but still...

plastics are widely thought to be the primary factor in the obesity epidemic, not to mention diabetes. many of the compounds are endocrine disruptors, and metabolic syndrome is all about those hormones. just be careful, you guys! *hugs*

I use a silicone bag I bought fom Amazon. It was crazy expensive (20$), but Foodsaver bags aren't exactly cheap, either.