Next “Wrong in 60 Seconds” should be complaining about Bryan being too meta, therefore making that “Wrong in 60 Seconds” next time even more meta than Bryan’s in this podcast episode lol
This sounds like an interesting way of cooking. However, it raised red flags for me, in that it uses plastic. Plastics, even BPA-free, will leach estrogen like chemicals. Study: Most Plastics Leach Hormone-Like Chemicals : NPR It can be a factor in breast cancer. and obesity. @jeremy mentioned something about using a vacuum chamber, but I really didn’t understand. Is there some other way to cook with this device, without plastics, that is effective?
When using a sous vide it’s important that you only use food grade bags, which are 100% polyethylene, and contain no plasticizers or estrogen-like compounds.
In a pinch, a perfect vacuum seal isn’t necessary, unless you’re obsessive. I’ve cooked sous vide using large (food-safe) ziploc bags and using the water pressure by submerging the bag of food in a pot to push out most of the air and then zipping it closed.
I can also run a over 10 year old pci network card on a new desktop running 15.04 not sure how redicoulus that is compared to running liberoffice on a phone. Will someone think about tiling window managers on wayland or mir. Without drivers is not fun. Are you chaeper that staurt langridge contest at live voltage.
Sous vide, guys! Sous vide! There is a “d” in there, you should pronounce it like “veed”. If you want your food to taste even better, you just need to be pedantic about how to say the words around it!
In my defense, I said it that way the first time in the review, but then said “sous vee” when @jeremy said it, as I presumed I had pronounced it wrong.
Basically (and correct me if I’m wrong here, Jeremy), vacuum sealer freezer bags should work.
Speaking of which, @jeremy, I have been using a vacuum sealer for freezing food for several years. One thing I have found is that if you season meat before you freeze it, the seasonings seem to get drawn into the meat as it thaws. I can’t help but to think that the sous vide would just make that delicious…
I’ve cooked sous vide using large (food-safe) ziploc bags and using the water pressure by submerging the bag of food in a pot to push out most of the air and then zipping it closed.
