Comments for Gourmands Review http://gourmandsreview.com/blog Tue, 28 Aug 2012 03:18:32 +0000 hourly 1 http://wordpress.org/?v=3.4.2 Comment on Sous Vide Scrambled Eggs by Brian Owens http://gourmandsreview.com/blog/2012/04/30/sous-vide-scrambled-eggs/comment-page-1/#comment-14101 Brian Owens Tue, 28 Aug 2012 03:18:32 +0000 http://gourmandsreview.com/blog/?p=1458#comment-14101 Attn moderator: can you edit the above comment? I meant to say "a tub of cool water" -- not "a tube of cool water." Attn moderator: can you edit the above comment? I meant to say “a tub of cool water” — not “a tube of cool water.”

]]> Comment on Sous Vide Scrambled Eggs by Brian Owens http://gourmandsreview.com/blog/2012/04/30/sous-vide-scrambled-eggs/comment-page-1/#comment-14100 Brian Owens Tue, 28 Aug 2012 03:16:38 +0000 http://gourmandsreview.com/blog/?p=1458#comment-14100 Mr. Bowers, you can seal ingredients in a boiling bag or other ZipLok-type bag without a vacuum sealer by using displacement. (No sucking through a straw required.) Put your foods in the bag and then lower the bag into a tube of cool water so that only the open end is above the surface. The pressure of the water -- with a little help from one hand -- will press in the sides of the bag and squeeze out much of the air. Then zip it closed and remove it from the water bath. It won't be as air-free as would a vacuum-sealed bag, but it can work for foods that will be cooked right away. Mr. Bowers, you can seal ingredients in a boiling bag or other ZipLok-type bag without a vacuum sealer by using displacement. (No sucking through a straw required.)

Put your foods in the bag and then lower the bag into a tube of cool water so that only the open end is above the surface. The pressure of the water — with a little help from one hand — will press in the sides of the bag and squeeze out much of the air. Then zip it closed and remove it from the water bath.

It won’t be as air-free as would a vacuum-sealed bag, but it can work for foods that will be cooked right away.

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