So I'm new to sous vide, and encountered the problem of liquid being sucked up by the vacuum sealer. While driving to the grocery store, I had an idea. If you freeze your liquid marinade first, then add it to the bag, it will be solid and wont get sucked up. Then either melt in with warm water to marinade over night, or cook right away and it will melt in the cooking process.
Thank you so much! You were very informative, straight forward and I thoroughly enjoyed the video from start to finish. Best "educational" video about a product so far .. at least for me. Bravo!👏 Cincinnati, OH USA
Super underrated video! Thank you, I really needed a video demonstration of how each type of bag worked in the sous vide!! The pro/con breakdown is also super helpful. I never thought of using vacuum sealers as meal prep tools
So glad to hear that you found this video helpful! Sous vide is superb when it comes to meal prepping. I have a video about this: th-cam.com/video/JudrqcnPM-c/w-d-xo.html
Thank you! Something i didn't understand - you recommended vacuum sealer bags for cooking vegetables, which are cooked in a very high temperature (85-90 Celsius for 1.5 hours), is it safe to use them in this temperature?
Could the problem be on your end? I watched the whole video and didn’t notice anything off about the audio the entire time. If there is an audio problem, it tends to really annoy me.
@@lllmmm3572 no, I just confirmed the audio is bad and low. Bad = camera mic with room echo/reverb off of surrounding surfaces. Low volume should need no further explanation. Compare to th-cam.com/video/asmVzyW0yRU/w-d-xo.html or th-cam.com/video/gWn-0i5mzkU/w-d-xo.html If you were to keep the same volume settings needed to put this audio at that same level, the audio on those will be uncomfortably loud, but that is the correct level, not this.
So I'm new to sous vide, and encountered the problem of liquid being sucked up by the vacuum sealer. While driving to the grocery store, I had an idea. If you freeze your liquid marinade first, then add it to the bag, it will be solid and wont get sucked up. Then either melt in with warm water to marinade over night, or cook right away and it will melt in the cooking process.
@@Jen.K Right on! For vacuum sealers that don't have a function for liquid, freezing the liquid before adding to the bag is the way to go!! 👍🏻👍🏻👍🏻
Thank you so much! You were very informative, straight forward and I thoroughly enjoyed the video from start to finish. Best "educational" video about a product so far .. at least for me. Bravo!👏 Cincinnati, OH USA
@@Babbetskii Oh, I am so happy to hear that! Thank you for watching the whole thing and for letting me know that it's helpful! 😀
Super underrated video! Thank you, I really needed a video demonstration of how each type of bag worked in the sous vide!!
The pro/con breakdown is also super helpful. I never thought of using vacuum sealers as meal prep tools
So glad to hear that you found this video helpful! Sous vide is superb when it comes to meal prepping. I have a video about this: th-cam.com/video/JudrqcnPM-c/w-d-xo.html
Girl thank you so much for making this video. It’s something I’ve been trying to learn about and this is absolutely the best video I’ve come across
Hey! Thank you for watching! Very happy to hear that you found it helpful! :-D
Awesome thank you Tons!!! Excellent Excellent!!
Thank you for watching!
excellent&very informative video!! thank you!! 😏
Thank you for watching! 🙏🙏🙏
Thanks for sharing this information. It was very helpful as I’m currently investigating sous vide cooking.
Happy to help. Thanks for watching!
Extremely informative! Thank you!
Thank you for watching!
Just the channel I need, just subscribed!
Thank you for subscribing! Hope you find the videos helpful!
You are amazing Sharon, thank you for these great tips!
Thank you for watching! Happy to hear that you found the tips helpful!
Very well done.
Thank you!
Thank you! Something i didn't understand - you recommended vacuum sealer bags for cooking vegetables, which are cooked in a very high temperature (85-90 Celsius for 1.5 hours), is it safe to use them in this temperature?
Yes, it's safe. The vacuum sealer bags for sous vide are made for sous vide at all temps.
What happened to the audio? Doesn't anyone check levels before publishing?
Could the problem be on your end? I watched the whole video and didn’t notice anything off about the audio the entire time. If there is an audio problem, it tends to really annoy me.
@@lllmmm3572 no, I just confirmed the audio is bad and low. Bad = camera mic with room echo/reverb off of surrounding surfaces. Low volume should need no further explanation.
Compare to th-cam.com/video/asmVzyW0yRU/w-d-xo.html or th-cam.com/video/gWn-0i5mzkU/w-d-xo.html
If you were to keep the same volume settings needed to put this audio at that same level, the audio on those will be uncomfortably loud, but that is the correct level, not this.
Too Chinese.
Spy
Lol