Another twist to this would be Normal vs Chef where the Normal use the high quality chef equipment whereas the chef use the useless gadgets and make it James vs Barry
I absolutely love having a vacuum sealer, it has saved me so much money over the years. The bags can actually be reused, if you clean them properly, and can be bought by the roll so you can make whatever size bag you need, but if you cut them to the same length as the pre-cut bags you end up with almost 4 times as much storage for the same price. I live in a 6 person household and do the majority of the cooking, but since I also have 3 jobs and 2 of those people are my kids being able to cook several large meals in advance and store them flat in the freezer is wonderul. The best part is this can be scaled to work for any size family, even if that family is just you. Also the vacuum sealer I got comes with all the attachments for sealing jars, bottles, and reusable containers.
James: I don't know when he finds the time to learn all these facts Ben: *embarrassed, boyish grin* I read the same thing you did! Marry me, Ben. You're too damn adorable.
We use a vacuum sealer to preserve fruits and vegetables we grow in our garden during the summer. Since I live in Canada where most of the year is freezing weather, we're still able to enjoy eating fresh food during the winter when we vacuum seal them
From experience, the vacuum sealer is amazing for camping trips. My most memorable vacuum sealed meal was having apple crumble 2 days into a back-country canoe trip. Just cut off the corner of the back and squeezed it out pretty much. A very nice treat. Just, don't do carrots. Apparently, when they're not chilled they release some gases and create an unexpected organic explosion!
I've had a vacuum sealer for over a year now. Other than sous vide prep, I think the primary use for the vacuum sealer is preventing freezer burn and consequent food waste. I now buy meat at Costco (for a lot less per kilo than the supermarket), and then divide the large packets up into single meal servings for me and my wife. Meat lasts for months in my freezer when vacuum sealed, and freshness and flavour aren't affected. I bought the Foodsaver brand; the bags come on a roll that you cut to the exact size you need for each portion, reducing waste. Roll bags are also much cheaper than individual bags, especially from Amazon. Highly recommended.
And just from looking at it, that pan should last way longer than 10 years given even sporadic cleaning and care. That's the kind of thing you'd hand down to your kids and them to their kids.
I love, love, love, love my FoodSaver vacuum sealer! It's great for sealing up portions of food like meats and vegetables that I buy in bulk to freeze. It keeps things fresh for so long!
I wouldn't be without my vacuum sealer, which I've had for about 5 years now. Good for sous vide but also excellent for packaging food for freezing. Meat vacuum sealed doesn't get freezer burn. BTW vac seal and sous vide is the easiest way to make confit duck legs.
That pan looks amazing. Camping session is here. Could you guys maybe do some camping style items and themes like cooking on pocket rockets challenges or dehydrating food gagdets or cooking meals with it. Love the show and thanks.
I bought a sous vide circulator and a vacuum sealer about 4 years ago and I love it.. I have friends constantly asking when I invite them over for steak again (which with Covid hasn't happened as much as I would have loved to), but as mentioned in the video, there are other great purposes for it as well.
I like the Food Saver line of vacuum sealers. They have ones at around the same price that have gentle and wet options for delicate and wet foods. The other nice thing about vacuum sealed sous vide is that it stores quite well, keeping out oxygen. Freezer burn doesn't set in nearly as quickly or as bad. Things that would be nice to try out? Augering juicer, meat grinder/sausage stuffer, high end set of sharpening stones (chefs only on that one)
Looks like the comments have covered many of the good things about a vacuum sealer. One other use that I haven't seen, is freezing all those garden herbs and veggies that you grow but can't eat fast enough. You can also use just the sealer function on chip bags. Then there are the non-food items that you can seal up. Like insurance documents, bag them up and pop them in the freezer, where they have a good chance of surviving a fire. The first aid kit when camping or boating - keeps it watertight & clean. I've even been known to vacuum seal a roll of TP and toss it in my trunk in case of emergency on a long road trip. The list is quite long when you get to thinking of things you want kept clean and dry in extreme situtations. Spare winter gear, matches & candles, etc.
The skillet looks beautiful. But is it really functional with that kind of handles for a skillet that's - I'm guessing - on the heavier side? I have problems with my wrists and can really see myself struggle using it on a daily basis. :/ An great option though is a lightweight cast iron-pan. Not as heavy as a great cast iron-pan, not that expensive, no weird coatings and doesn't kill swollen or over-worked wrists. Maybe something to try out in the next video?
The skillet is actually really lightweight to use, much lighter than a cast iron skillet, it's base is the same thickness as the sides so it's actually less than 1.4kg (I love mine)
I use a vacuum sealer to both preserve food, and prep it for sous vide at the same time. I tend to buy meat in bulk from local butcher shop, which usually includes rib eye steaks (1.25 inch thick there about), few racks of baby back ribs, and may throw in few other items. I season steaks with salt and pepper and add some coffee rub, and ribs with some dry rub. Vacuum seal them, and let them sit in the fridge for about 24 hours for the meat to soak in the seasonings, and then toss it in the freezer. Once thawed out, steaks go straight into sous vide followed by cast iron skillet or grill, and ribs usually end up in a slow cooker. it's like long term meal prep.
It should be pointed out, that the main purpose for vacuum sealer is food storage. A vacuum bag will prevent food from going stale or develop freezer-burn (unless you forgot about it for years). And for sous vide, vegetables require higher temperatures. Ziplocks don't hold up well at those temps. *side note: you can get dry-ageing bags for the sealer too.
Good episode, Love the pan. Here, vacuum sealers are used more for storage, freezing meat etc: You can use freezer bags as well as the ones that come with the machine.
I have a vacuum sealer and I have to say it is worth the investment if you get a good one. We reseal Chips(crisps) in its original bag as well as tortilla chips. We freeze fruits and veggies. We seal cheese and it can keep up to a year. We have butter poached chicken and herbs in the bags. I want the plant grower and the skillet.
Sous vide cooking is great - so easy, controlled on your phone...set it and forget it. I got a vacuum sealer and never used it - ziploc bags were fine. One great application is when you go camping. Marinate and sous vide a steak or something at home, throw the ziploc or sealed bag in the cooler, and then warm and sear that item over the camp fire. You know it is already cooked to your liking, and so you just need to add the warmth and taste of the natural campfire for a bit of char and colour stumbling around in the dark.
Home vacuum sealers are more or less the same, we can get a decent branded one that works perfectly here around 10 quids, and vacuum bags around 5p each, less if they were smaller bags. We freeze roasted coffee beans in small portions to keep them fresh!
Oh Jamie, my sous vide circulator is a frequent and indispensable appliance in my kitchen. Not just for steaks, but pork and fish and veg and fruits and tofu marinating. It’s completely foolproof no fuss perfect results every time. Try it and I swear you’ll never go back. Also vacuum sealing is the best way to freeze preserve stuff. Say goodbye to freezer burn.
The version I've used was called an Aerogarden and I used it to grow a special, hard to grow special "tomato" plants and it worked relatively well. Your biggest challenge is the light "footprint" versus the canopy of the plants you're trying to grow.
Go online to the Aerogarden website. There’s a lot more information there. I keep mine in the kitchen and it is way more convenient than heading out to the garden 😊 🪴🪴🪴
Hot chillis can grow pretty big, that tiny little pot is only going to last during the very early stages of the plant's life. Plus chilli plants don't like being overwatered and gadgets like that generally work by putting the pot into a little reservoir of water. Fine for things like mint, rubbish for chilli or "hot climate" plants.
I have an Aero Garden, which is an indoor hydroponic herb/vegetable garden. It works well, & there are less expensive ways to re-use the pods other than buying new ones
Would love to see update videos on pans and such. Perhaps use them during testing. Like Jamie mentioned, the first use is always nice, but later that can change.
With carbon steel pans they only become better with use, as it builds up a thicker layer of seasoning each time you cook. Buy it for life, no toxic chemicals harmful for you or the environment and it's what people used before non-stick teflon pans became widespread.
You can skip the sealer and buy reusable silicone sousvide zip bags. It does not devoid fully of air, so not used for marinade absorption, etc, but fine for sousvide cooking. Saves on the plastic.
I saw my notification at like 8:30 AM just as I was starting to fall asleep but I decided to try something different and instead of staying up, I saved the video as "a special treat" for when I woke up lol. But it encouraged me to make myself a steak with bernaise sauce for lunch cause I was feeling a little fancy!!! This channel really is the best :)
My son's fish and hunt and use a vac pac sealer to package their meat for freezing, it has been a game changer for them preserving the quality of the food.
Souvide is such a limit for the vacuum sealer. Buy your food in bulk, portion it out and freeze it for 1+ years. Buy fruit in season, freeze it in our portions. Also, if you don't do halibut, the bags are reusable after washing.
Ben says the the pan is seasoned and oil is added. and polymerized Jamie then says the pan has the non stick built in. the seasoning will wear off over time if you do not cook with it enough or scrape it off. Also some cleaning agents like BKF will remove it.
There’s another herb grower called Aero Garden (I think) that we have. We’ve used it to grow dill, basil, and thyme and it’s done wonderfully. It is slightly more complicated than what you showed, but worked wonders.
I have that herb garden- I bought it for $50 from Barnes & Noble (it was on clearance at a book store lol) a year ago, and I f*cking love it. It’s absolutely worth the $$. It’s about $100 here in the US, and I still would’ve bought it at full price.
I think it’s sweet that Ebbers thinks that I might not have the space, time or ability to grow plants but he thinks I’d have enough money for that gadget. 😂
Here are for me the most important aspects of sous-vide (and the reasons why i use it) when having to feed large party at home. (aside from having perfectly cooked items), it's way easier for the mise en place. Cook the meat day(s) before, chill it and keep it waiting in the fridge for your diner. Reheat quickly in water bath and sear it, done. And if you go into the long-cook territory, a whole new level! From things as simple as spareribs, pork butt, brisket, .... cook it days before. And on party day, take it out of the fridge, get all the juices from the bag for a glazing or sauce, and smoke it for few hours until it reaches the desired t°; that way you have the taste of perfect bbq without having to babysit a fire for 14 hours... just 1-2h is enough. I've prepared new years eve diner 1 month before... whenever i had the time on the weekends before the diner, i would prepare one item. Put everything in the freezer in sous-vide bags (sauce, crushed potatoes, meat, ravioli filling, ...) defrost it in the fridge the day before, and be able to reheat everything in the water bath (if needed) on the go and spend around 10 min in the kitchen just to finish everything. Easiest diner of 20 people i've ever done. To put the price in perspective, when you buy a prime piece of meat around 50+£/100+£ and beyond... (I don't eat meat often, but when I do, I go for high-end cut and bread). Just need to mess that up one time to justify the investment... A temperature probe and (oven) reverse sear can do the trick to, but you have to be quite on point timing-wise and you'd still have a temperature gradient in the cooked item. One advantage of a sous-vide machine compared to zip-lock is for me the custom size (try to put a pork butt in a ziplock... or even a rack of spareribs), the possibility to (if needed) double seal / double bag and be confident that it will keep it's integrity for the 24-48h cook.
By the way, I think it’s something you should include in your recipes : what can be prepared in advance, how to store it, how to reheat it properly, how to finish it off before eating. Not for everyday « quick » meals, but for recipes that are a potential party diner. In short, bring the technical chef knowledge in the game on how a professional kitchen should operate for efficiency ;-)
With that pan, consider a half decent aluminium, non-stick pan with a teflon coating. Maybe £20/25 a pop and might last 5 years of decent use before the coating has been scratched, the base has been dinged a bit. If you had the money to hand at the time, I'd say it's a great purchase
My friend uses her vacuum sealer to create boil in bag meals for her camping trips. I have one and you can get devices to keep liquids in check. It didn’t make much difference with the Apple sauce we were sealing to be honest but perhaps with marinades. It does help with portioning large bulk packs of meat into smaller meal portions and freezing them into flatter frozen food. Jamie would probably get good use and money saving from owning one. It probably would pay for its self in the first year of owning it.
According to there website, the pods are designed around the amount of water the machine gives, so each of the different plants have different soil composition perfect the amount of "rain" they get So instead of adjusting the water to the plants they adjust the plants to the water. Still havent actually see anyone grow other things though so who knows
You can absolutely cut the bags to be smaller so you're not using so much plastic. And yes they come smaller because mine first $20 and it works amazing
Did you ever find a nut butter stirring gadget? Can you please review one of those? Stirring nut butter and pure peanut butter with a spoon always turns into a mess.
I'm just surprised that when they did the vacuum sealer they didn't talk about like all the rest of food storage options stuff like that but just like completely focused on sous vide which I think is an niche application of vacuum packing.
Love the videos guys!! Your channel has been one the real positives of the last few months!! I would suggest trying out Meater+ (it's a bluetooth cooking thermometer and available on Amazon).
The skillet is beautiful - but you pay BP 40 for style. Items one and two are useful, when you grow one specific herb - but for that herb, the first item is too small to justify the second, and you can find better at any given growshop. ;-)
You guys should do some sort of kitchen gadget battle. You guys could compete by like assigning you all a certain budget and see who can buys the best kitchen gadget, or something to that effect.
You can achieve the same thing as the vacuum sealer with a ziplock bag and a drinking straw. Then clean and reuse the bag in most cases. I DO like that pan, though.
I bought a sous vide and i can tell you putting some meat on the grill after 45 min in the sous vide with some butter and garlic. theres SOO much flavour its insane! Nothing like it
Sous Vide has changed my life. you can cook full meals in there on the side while you do other stuff, no need to stir, no need to constantly check and if you do meat all you need to do after it gets out of the bag is sear it real quick :D And the result is always... perfect. Whoever had the idea is brilliant :P
With the vacuum sealed bags, you can be opening them up at the top and then washing them and reusing them..... Yes there is still plastic waste, but not an entire bag each time.
1. Waaaay too expensive when a hyrdoponic window box and uv lamp costs about $20US 2. Double-ribbed for your (dining) pleasure, a bit pricey but essential for the self sufficiency crowd that grows our own meat and veg at home and store for future food security. 3. For that kind of apparent quality I could see that being sold for $170US easily. #2 wins for me. My family is canning, preserving, raising animals, growing food as much as possible, and this is an indispensable tool to help with preservation. I'll be ordering one tomorrow as soon as my check is in the bank. Does Sorted have an Amazon Affiliate link? I'll look for one for future food purchases.
Like the skillet but I aspire to having a stand mixer. They are about $200 at the store :( However I got a stand mixer as a Christmas present (it was apparently an off brand for $30) I was quite happy.
The skillet for the win. Buying cheap pans, wastes energy, your time and increases your frustration. If you pay more at the beginning it cost less over time and not as much time as you think. Buying quality saves money over time.
I’d like Jamie to look up Alex the French Guy’s version of sous vide steak... it may make him want to take this vacuum gadget home! He also makes a very cheap sous vide set up.
Here me out on why a vacuum sealer is essential. It is much cheaper to buy meat in large quantities, and being able to vacuum pack it before freezing allows you to keep your meat fresh longer, way less chance of freezer burn
Can't lie, that carbon steel pan is sexy af. As someone who owns a few 'cheap' japanese carbon steel knives a nice carbon steel skillet would be next on the list if I didn't already own a cast iron skillet.
Sorry guys. A cast iron pan, say 12 inch diameter comes in at about 50 buck Canadian. Say 30ish pounds. I've got some that are antique which I use as every day beaters that are among my favorite tools besides my knives. They are all jet black and glossy from years of use and simple care. Do wood smokers! 😃 👍
Maybe its very american of me but I would love to see a review of outdoor cooking gear. Charcoal vs gas grill gear. Or maybe Dutch ovens. - The outdoor kind. This is the direction I want to 'up my game'.
I know this wasn't the point of this video, but I own a vacuum sealer and a sous vide machine. I use my vacuum sealer for preserving food. I use reusable silicone bags for my sous vide to solve the problem of the waste. The two do not need to be linked. Idea: Have you guys reviewed reusable silicone bags? They are not all created equal.
Instead of watering herbs from the top and risking over watering, the pot they are in should have holes in the bottom so you can put the pot in a dish with water. Then the plant will suck up the exact amount of water it needs and there's no risk of over watering.
My basil did *not* grow well inside unfortunately But I think that was mostly due to overcrowding and such I'll probably try again when I'm more able to focus on caring for a plant I do not need a gadget for that lol
The $$saving point of the vacuum sealer is bulk buying ...being able to afford larger volume better priced then sealed in portions , i can buy better quality meats , package in recipe weight (no waste) pre season or not Useful, money saving device
Come on guys. 1) there are numerous options for vacuum sealers that are much cheaper than that one. They all do the same thing to that one does so the model you guys chose is expensive for no real reason. 2) your entire discussion about the vacuum sealer was as though it's a sous vide accessory. We use ours constantly for freezing back and saving a lot of space doing so, as well as for marinades and sous vide. So it easily pays for itself over time.
You boys seem to look over the fact that a vacuum sealer is not just for sous vide. I use mine all the time for simply freezing. Buy meat in bulk and portion it all out.
You should do a video where the chefs make high quality dishes with nothing but useless gadgets
😂 that would be a funny video.
@@SortedFood Ben must be restricted to only using that flippity-floppity sausage pincer thing that he so loves....
Dedj Deraladin and the aioli maker 😂
Another twist to this would be Normal vs Chef where the Normal use the high quality chef equipment whereas the chef use the useless gadgets and make it James vs Barry
@@SortedFood you should really do it, thatd be such a nice video
I absolutely love having a vacuum sealer, it has saved me so much money over the years. The bags can actually be reused, if you clean them properly, and can be bought by the roll so you can make whatever size bag you need, but if you cut them to the same length as the pre-cut bags you end up with almost 4 times as much storage for the same price. I live in a 6 person household and do the majority of the cooking, but since I also have 3 jobs and 2 of those people are my kids being able to cook several large meals in advance and store them flat in the freezer is wonderul. The best part is this can be scaled to work for any size family, even if that family is just you.
Also the vacuum sealer I got comes with all the attachments for sealing jars, bottles, and reusable containers.
And you don't cut them NEXT to the food but just below the seal
It's great how excited James got when Jamie was eating the salmon
He cooked that Salmon to perfection! 🙌
He was just too cute☺
As if jamie eating meat (or a bear eating salmon 😉) is out of the ordinary
Absolutely adorable!
I came to the comments to find this. I have literally paused the video. He was just so enthusiastic and adorable 😉
James: I don't know when he finds the time to learn all these facts
Ben: *embarrassed, boyish grin* I read the same thing you did!
Marry me, Ben. You're too damn adorable.
I didn’t know I’d be impressed by “the power of editing”. 😂
LOLLLL
We use a vacuum sealer to preserve fruits and vegetables we grow in our garden during the summer. Since I live in Canada where most of the year is freezing weather, we're still able to enjoy eating fresh food during the winter when we vacuum seal them
"Hero" ingredient battle with the chefs. But they choose each other's hero ingredients.
That'd be amazing!
Would love to see what James would do with polenta!
From experience, the vacuum sealer is amazing for camping trips. My most memorable vacuum sealed meal was having apple crumble 2 days into a back-country canoe trip. Just cut off the corner of the back and squeezed it out pretty much. A very nice treat. Just, don't do carrots. Apparently, when they're not chilled they release some gases and create an unexpected organic explosion!
I've had a vacuum sealer for over a year now. Other than sous vide prep, I think the primary use for the vacuum sealer is preventing freezer burn and consequent food waste. I now buy meat at Costco (for a lot less per kilo than the supermarket), and then divide the large packets up into single meal servings for me and my wife. Meat lasts for months in my freezer when vacuum sealed, and freshness and flavour aren't affected. I bought the Foodsaver brand; the bags come on a roll that you cut to the exact size you need for each portion, reducing waste. Roll bags are also much cheaper than individual bags, especially from Amazon. Highly recommended.
If you owned that pan for 10 years, that would be only 0.79 pounds per month. That's a perfect example of the boot sole economic theory in action.
And just from looking at it, that pan should last way longer than 10 years given even sporadic cleaning and care. That's the kind of thing you'd hand down to your kids and them to their kids.
I love, love, love, love my FoodSaver vacuum sealer! It's great for sealing up portions of food like meats and vegetables that I buy in bulk to freeze. It keeps things fresh for so long!
I wouldn't be without my vacuum sealer, which I've had for about 5 years now. Good for sous vide but also excellent for packaging food for freezing. Meat vacuum sealed doesn't get freezer burn. BTW vac seal and sous vide is the easiest way to make confit duck legs.
I use the vacuum sealer all the time for freezing , boil in the bag or just for longer life in the fridge it’s fabulous
We're glad you like it!
That pan looks amazing.
Camping session is here. Could you guys maybe do some camping style items and themes like cooking on pocket rockets challenges or dehydrating food gagdets or cooking meals with it.
Love the show and thanks.
I bought a sous vide circulator and a vacuum sealer about 4 years ago and I love it.. I have friends constantly asking when I invite them over for steak again (which with Covid hasn't happened as much as I would have loved to), but as mentioned in the video, there are other great purposes for it as well.
Suggestion: review the worst rated gadgets on amazon
I like the Food Saver line of vacuum sealers. They have ones at around the same price that have gentle and wet options for delicate and wet foods. The other nice thing about vacuum sealed sous vide is that it stores quite well, keeping out oxygen. Freezer burn doesn't set in nearly as quickly or as bad.
Things that would be nice to try out? Augering juicer, meat grinder/sausage stuffer, high end set of sharpening stones (chefs only on that one)
Looks like the comments have covered many of the good things about a vacuum sealer. One other use that I haven't seen, is freezing all those garden herbs and veggies that you grow but can't eat fast enough. You can also use just the sealer function on chip bags. Then there are the non-food items that you can seal up. Like insurance documents, bag them up and pop them in the freezer, where they have a good chance of surviving a fire. The first aid kit when camping or boating - keeps it watertight & clean. I've even been known to vacuum seal a roll of TP and toss it in my trunk in case of emergency on a long road trip. The list is quite long when you get to thinking of things you want kept clean and dry in extreme situtations. Spare winter gear, matches & candles, etc.
The skillet looks beautiful. But is it really functional with that kind of handles for a skillet that's - I'm guessing - on the heavier side? I have problems with my wrists and can really see myself struggle using it on a daily basis. :/
An great option though is a lightweight cast iron-pan. Not as heavy as a great cast iron-pan, not that expensive, no weird coatings and doesn't kill swollen or over-worked wrists. Maybe something to try out in the next video?
The skillet is actually really lightweight to use, much lighter than a cast iron skillet, it's base is the same thickness as the sides so it's actually less than 1.4kg (I love mine)
I use a vacuum sealer to both preserve food, and prep it for sous vide at the same time. I tend to buy meat in bulk from local butcher shop, which usually includes rib eye steaks (1.25 inch thick there about), few racks of baby back ribs, and may throw in few other items. I season steaks with salt and pepper and add some coffee rub, and ribs with some dry rub. Vacuum seal them, and let them sit in the fridge for about 24 hours for the meat to soak in the seasonings, and then toss it in the freezer. Once thawed out, steaks go straight into sous vide followed by cast iron skillet or grill, and ribs usually end up in a slow cooker. it's like long term meal prep.
It should be pointed out, that the main purpose for vacuum sealer is food storage. A vacuum bag will prevent food from going stale or develop freezer-burn (unless you forgot about it for years).
And for sous vide, vegetables require higher temperatures. Ziplocks don't hold up well at those temps.
*side note: you can get dry-ageing bags for the sealer too.
Good episode, Love the pan. Here, vacuum sealers are used more for storage, freezing meat etc: You can use freezer bags as well as the ones that come with the machine.
I get generic rolls of the bags from Amazon. Much cheaper.
@@MilwaukeeWoman same
Also, you can trim up the bags at the seal line, and clean them out really well and you can use it for as many times as you can reseal
I have a vacuum sealer and I have to say it is worth the investment if you get a good one. We reseal Chips(crisps) in its original bag as well as tortilla chips. We freeze fruits and veggies. We seal cheese and it can keep up to a year. We have butter poached chicken and herbs in the bags. I want the plant grower and the skillet.
I use a popular US brand vacuum sealer to freeze meat - I buy in bulk to save money, and it enables me to extend the freezer time.
Sous vide cooking is great - so easy, controlled on your phone...set it and forget it. I got a vacuum sealer and never used it - ziploc bags were fine. One great application is when you go camping. Marinate and sous vide a steak or something at home, throw the ziploc or sealed bag in the cooler, and then warm and sear that item over the camp fire. You know it is already cooked to your liking, and so you just need to add the warmth and taste of the natural campfire for a bit of char and colour stumbling around in the dark.
Home vacuum sealers are more or less the same, we can get a decent branded one that works perfectly here around 10 quids, and vacuum bags around 5p each, less if they were smaller bags. We freeze roasted coffee beans in small portions to keep them fresh!
Oh Jamie, my sous vide circulator is a frequent and indispensable appliance in my kitchen. Not just for steaks, but pork and fish and veg and fruits and tofu marinating. It’s completely foolproof no fuss perfect results every time. Try it and I swear you’ll never go back. Also vacuum sealing is the best way to freeze preserve stuff. Say goodbye to freezer burn.
Please plant some "difficult to grow" plants and let us know how it went! I would love to have that gadget if it can help me grow superhot peppers.
The version I've used was called an Aerogarden and I used it to grow a special, hard to grow special "tomato" plants and it worked relatively well. Your biggest challenge is the light "footprint" versus the canopy of the plants you're trying to grow.
Go online to the Aerogarden website. There’s a lot more information there. I keep mine in the kitchen and it is way more convenient than heading out to the garden 😊 🪴🪴🪴
Hot chillis can grow pretty big, that tiny little pot is only going to last during the very early stages of the plant's life. Plus chilli plants don't like being overwatered and gadgets like that generally work by putting the pot into a little reservoir of water. Fine for things like mint, rubbish for chilli or "hot climate" plants.
I have an Aero Garden, which is an indoor hydroponic herb/vegetable garden. It works well, & there are less expensive ways to re-use the pods other than buying new ones
Would love to see update videos on pans and such. Perhaps use them during testing. Like Jamie mentioned, the first use is always nice, but later that can change.
With carbon steel pans they only become better with use, as it builds up a thicker layer of seasoning each time you cook. Buy it for life, no toxic chemicals harmful for you or the environment and it's what people used before non-stick teflon pans became widespread.
You can skip the sealer and buy reusable silicone sousvide zip bags. It does not devoid fully of air, so not used for marinade absorption, etc, but fine for sousvide cooking. Saves on the plastic.
I saw my notification at like 8:30 AM just as I was starting to fall asleep but I decided to try something different and instead of staying up, I saved the video as "a special treat" for when I woke up lol. But it encouraged me to make myself a steak with bernaise sauce for lunch cause I was feeling a little fancy!!! This channel really is the best :)
My son's fish and hunt and use a vac pac sealer to package their meat for freezing, it has been a game changer for them preserving the quality of the food.
Starting the day great with a new video :D
But then it ends. But I will watch it again. Happy day!
Souvide is such a limit for the vacuum sealer. Buy your food in bulk, portion it out and freeze it for 1+ years. Buy fruit in season, freeze it in our portions. Also, if you don't do halibut, the bags are reusable after washing.
Ben says the the pan is seasoned and oil is added. and polymerized Jamie then says the pan has the non stick built in. the seasoning will wear off over time if you do not cook with it enough or scrape it off. Also some cleaning agents like BKF will remove it.
There’s another herb grower called Aero Garden (I think) that we have. We’ve used it to grow dill, basil, and thyme and it’s done wonderfully. It is slightly more complicated than what you showed, but worked wonders.
Vaccuum sealer: [exists]
Ben: "Double ribbed"
I have that herb garden- I bought it for $50 from Barnes & Noble (it was on clearance at a book store lol) a year ago, and I f*cking love it. It’s absolutely worth the $$. It’s about $100 here in the US, and I still would’ve bought it at full price.
Vacuum sealers are also good for buying in bulk to save money and keeping the food fresh.
I think it’s sweet that Ebbers thinks that I might not have the space, time or ability to grow plants but he thinks I’d have enough money for that gadget. 😂
Yeah, right?! 🤦🏽♀️🤣
Here are for me the most important aspects of sous-vide (and the reasons why i use it) when having to feed large party at home. (aside from having perfectly cooked items), it's way easier for the mise en place. Cook the meat day(s) before, chill it and keep it waiting in the fridge for your diner. Reheat quickly in water bath and sear it, done. And if you go into the long-cook territory, a whole new level! From things as simple as spareribs, pork butt, brisket, .... cook it days before. And on party day, take it out of the fridge, get all the juices from the bag for a glazing or sauce, and smoke it for few hours until it reaches the desired t°; that way you have the taste of perfect bbq without having to babysit a fire for 14 hours... just 1-2h is enough.
I've prepared new years eve diner 1 month before... whenever i had the time on the weekends before the diner, i would prepare one item. Put everything in the freezer in sous-vide bags (sauce, crushed potatoes, meat, ravioli filling, ...) defrost it in the fridge the day before, and be able to reheat everything in the water bath (if needed) on the go and spend around 10 min in the kitchen just to finish everything. Easiest diner of 20 people i've ever done.
To put the price in perspective, when you buy a prime piece of meat around 50+£/100+£ and beyond... (I don't eat meat often, but when I do, I go for high-end cut and bread). Just need to mess that up one time to justify the investment... A temperature probe and (oven) reverse sear can do the trick to, but you have to be quite on point timing-wise and you'd still have a temperature gradient in the cooked item.
One advantage of a sous-vide machine compared to zip-lock is for me the custom size (try to put a pork butt in a ziplock... or even a rack of spareribs), the possibility to (if needed) double seal / double bag and be confident that it will keep it's integrity for the 24-48h cook.
By the way, I think it’s something you should include in your recipes : what can be prepared in advance, how to store it, how to reheat it properly, how to finish it off before eating. Not for everyday « quick » meals, but for recipes that are a potential party diner. In short, bring the technical chef knowledge in the game on how a professional kitchen should operate for efficiency ;-)
A chef’s knife review would be awesome, or some more London’s Best!
With that pan, consider a half decent aluminium, non-stick pan with a teflon coating. Maybe £20/25 a pop and might last 5 years of decent use before the coating has been scratched, the base has been dinged a bit.
If you had the money to hand at the time, I'd say it's a great purchase
The pan looks great, that's the thing I would spend money on.
I would pick the pan as well
My friend uses her vacuum sealer to create boil in bag meals for her camping trips. I have one and you can get devices to keep liquids in check. It didn’t make much difference with the Apple sauce we were sealing to be honest but perhaps with marinades. It does help with portioning large bulk packs of meat into smaller meal portions and freezing them into flatter frozen food. Jamie would probably get good use and money saving from owning one. It probably would pay for its self in the first year of owning it.
The vacuum sealer is great if you buy bulk hunt or forage
According to there website, the pods are designed around the amount of water the machine gives, so each of the different plants have different soil composition perfect the amount of "rain" they get
So instead of adjusting the water to the plants they adjust the plants to the water.
Still havent actually see anyone grow other things though so who knows
A vacuum sealer is also useful for when you are shipping "herbs" or so I've been told
You can absolutely cut the bags to be smaller so you're not using so much plastic. And yes they come smaller because mine first $20 and it works amazing
I do use my vacuum sealer for sous vide but I also use it to be able to buy meat in bulk and store it longer
Did you ever find a nut butter stirring gadget? Can you please review one of those? Stirring nut butter and pure peanut butter with a spoon always turns into a mess.
On the Smart Garden, I assume there is a chip or readable code in the capsule that tells Garden which Capsule it is.
I'm just surprised that when they did the vacuum sealer they didn't talk about like all the rest of food storage options stuff like that but just like completely focused on sous vide which I think is an niche application of vacuum packing.
Love the videos guys!! Your channel has been one the real positives of the last few months!! I would suggest trying out Meater+ (it's a bluetooth cooking thermometer and available on Amazon).
The skillet is beautiful - but you pay BP 40 for style.
Items one and two are useful, when you grow one specific herb - but for that herb, the first item is too small to justify the second, and you can find better at any given growshop.
;-)
You guys should do some sort of kitchen gadget battle. You guys could compete by like assigning you all a certain budget and see who can buys the best kitchen gadget, or something to that effect.
Content BANGING as Always!
Why thank you!
Do a video with the vacuum sealer and see how much better the food stays refrigerator and freezer VS ziploc bags and Tupperware.
Also see if it works with standard ziploc bags instead of the special bags
You can achieve the same thing as the vacuum sealer with a ziplock bag and a drinking straw. Then clean and reuse the bag in most cases.
I DO like that pan, though.
I bought a sous vide and i can tell you putting some meat on the grill after 45 min in the sous vide with some butter and garlic. theres SOO much flavour its insane! Nothing like it
Sous Vide has changed my life. you can cook full meals in there on the side while you do other stuff, no need to stir, no need to constantly check and if you do meat all you need to do after it gets out of the bag is sear it real quick :D And the result is always... perfect. Whoever had the idea is brilliant :P
3:36 at least they could have placed mechanical drip controls. As well as lighting angling features.
Could you do a kitchen gadgets test on ' different knife sharpeners"? Sharp knifes are essential, but how do you keep them this way?
Would anyone else be interested in long term reviews of gadgets etc? Like reviewing the skillet and the garden in 6-12 on this time?
Funnily enough another RUclips channel I watch (Brad Hall, the number one sneaker channel) posted a video today using that exact vacuum sealer.
< stumbles in early >
hey cuties scrolling through the comments 😉😘🥰
no you ☺️❤️
With the vacuum sealed bags, you can be opening them up at the top and then washing them and reusing them..... Yes there is still plastic waste, but not an entire bag each time.
1. Waaaay too expensive when a hyrdoponic window box and uv lamp costs about $20US
2. Double-ribbed for your (dining) pleasure, a bit pricey but essential for the self sufficiency crowd that grows our own meat and veg at home and store for future food security.
3. For that kind of apparent quality I could see that being sold for $170US easily.
#2 wins for me. My family is canning, preserving, raising animals, growing food as much as possible, and this is an indispensable tool to help with preservation. I'll be ordering one tomorrow as soon as my check is in the bank. Does Sorted have an Amazon Affiliate link? I'll look for one for future food purchases.
Like the skillet but I aspire to having a stand mixer. They are about $200 at the store :(
However I got a stand mixer as a Christmas present (it was apparently an off brand for $30) I was quite happy.
The skillet for the win. Buying cheap pans, wastes energy, your time and increases your frustration. If you pay more at the beginning it cost less over time and not as much time as you think. Buying quality saves money over time.
I always wonder who gets the tools afterwards? Do you have to return them, leave it at work, or is it a fight to who gets to take it home?
I’d like Jamie to look up Alex the French Guy’s version of sous vide steak... it may make him want to take this vacuum gadget home! He also makes a very cheap sous vide set up.
Here me out on why a vacuum sealer is essential. It is much cheaper to buy meat in large quantities, and being able to vacuum pack it before freezing allows you to keep your meat fresh longer, way less chance of freezer burn
Ahh cool I’ve met and blacksmithed with Alex. He’s a really awesome and skilled dude
for re-growth of one growth, I'm looking forward of the growth of this and others
Vacuum sealed food lasts longer in fridge and freezer meaning less waste as well
Can you do a behind the scenes video? How you shoot, write the scripts and so on.. :) cheers x
Guys you talked about a vacuum sealer without mentioning portioning and freezing meat/ veg. You can even sorta freeze dry.
Can't lie, that carbon steel pan is sexy af. As someone who owns a few 'cheap' japanese carbon steel knives a nice carbon steel skillet would be next on the list if I didn't already own a cast iron skillet.
Sorry guys. A cast iron pan, say 12 inch diameter comes in at about 50 buck Canadian. Say 30ish pounds. I've got some that are antique which I use as every day beaters that are among my favorite tools besides my knives. They are all jet black and glossy from years of use and simple care. Do wood smokers! 😃 👍
Maybe its very american of me but I would love to see a review of outdoor cooking gear. Charcoal vs gas grill gear. Or maybe Dutch ovens. - The outdoor kind. This is the direction I want to 'up my game'.
Can you do a video that explains why certain spices work well with specific meats?
I didn’t pay £80 for my vacuum sealer, it works, the case isn’t great, a little flimsy, but for £15, I’m not complaining
lovely choice of items
I know this wasn't the point of this video, but I own a vacuum sealer and a sous vide machine. I use my vacuum sealer for preserving food. I use reusable silicone bags for my sous vide to solve the problem of the waste. The two do not need to be linked.
Idea: Have you guys reviewed reusable silicone bags? They are not all created equal.
Instead of watering herbs from the top and risking over watering, the pot they are in should have holes in the bottom so you can put the pot in a dish with water. Then the plant will suck up the exact amount of water it needs and there's no risk of over watering.
My basil did *not* grow well inside unfortunately
But I think that was mostly due to overcrowding and such
I'll probably try again when I'm more able to focus on caring for a plant
I do not need a gadget for that lol
The $$saving point of the vacuum sealer is bulk buying ...being able to afford larger volume better priced then sealed in portions , i can buy better quality meats , package in recipe weight (no waste) pre season or not
Useful, money saving device
My sister reuses the bags by cutting right along the seal, really sanitize/ clean the bags well for next time, you lose about 1" with each use
Come on guys.
1) there are numerous options for vacuum sealers that are much cheaper than that one. They all do the same thing to that one does so the model you guys chose is expensive for no real reason.
2) your entire discussion about the vacuum sealer was as though it's a sous vide accessory. We use ours constantly for freezing back and saving a lot of space doing so, as well as for marinades and sous vide. So it easily pays for itself over time.
That skillet is amazing, I really want one
It would be amazing to see reviews on things. Ie different pans, mixers, etc. One episode with 4-5 different brands of the same product
Sous vide the chops and sear them in that skillet. Guaranteed next level meat experience! I love sous vide
Was impressed enough by the skillet to look it up - gorgeous!
We need some ultimate planting guide! Really want to grow edible flowerrrrs
You boys seem to look over the fact that a vacuum sealer is not just for sous vide. I use mine all the time for simply freezing. Buy meat in bulk and portion it all out.
You should have normals cook sous vide and/or cooking the same dishes sous vide & traditional methods and compare them.
That skillet is just wonderful