Is it just me, or is the topic du jour home sous vide?
People using Zip Lock Freezer bags (even though its not recommended by the makers!) or going through the expense of getting a home vacuum food saver type system.
I'm ready to try it and now I've read too much - but which way should I go?
I'm a tad afraid of the Zip lock method because of unknown issues re: boiling in the plastic.
But I'm also a little reluctant to spend $200 for the vacuum system until I know hovering over my stove to watch water boil is going to be worth the results.
Thanks for any thoughts!
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