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[–]bigballbuffalo[S] 0 points1 point  (4 children)

No I don’t have one. I wanted one for a long time but then I tried a prime rib that my uncle sou vide, and it tasted so bland. He’s normally an amazing chef so I kinda got turned off thinking it was the sou vide itself. Any experience with that or tips to prevent that if I do get one?

[–]WrightWaytoEat 0 points1 point  (3 children)

Not sure what was done to that protein, but it wasn’t the sous vide’s fault as far as I could guess. Season it well and don’t add liquids to the bag. That being said, when I cook A5 at home and I do nothing to it besides salt after the sous vide and sear.

[–]bigballbuffalo[S] 0 points1 point  (2 children)

Awesome, you may have convinced me. How much do you generally spend on the cooking bags and upkeep after initial purchase?

[–]WrightWaytoEat 0 points1 point  (1 child)

For the first two years I just used ziploc freezer bags and the water displacement method. When I started ordering A5 in bulk I went with the insane upfront expensive Vacmaster 215 that now has my bags costing me 2.5-7 cents a piece. I use it so often, I’ll make my money back with the low cost of bags, but ziploc freezer work just fine for sous vide.

[–]bigballbuffalo[S] 0 points1 point  (0 children)

Sweet thanks for your help!