“completely air-free bag”
uh, no.
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Ok, I might be wrong about this! I guess I’ll try and see. Thanks!
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Good idea. Let’s use the homeopathic version so as to maximize profits effectiveness and awesomeness.
(Edited for accuracy.)
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I literally use the mouth method all the time. I’ve never gotten anything yucky in my mouth. Also, I can then put a DRY bag right into the freezer, which won’t get stuck to everything it touches.
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It looks like it still has air in it, at 0:40ish and thereafter. But certainly not much!
I still don’t feel any desire for sous vide. I don’t want to eat things cooked in plastic (regardless of what they taste like, to be honest) and it seems a lot easier to just boil up a nice stew.
Cheesecake, pumpkin pie, or other custards work exceptionally well when cooked in glass jars.
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Another tip: if you don’t have a large enough water container in the kitchen, there is another (small) room in your house that is full of water and ready for sealing food 24/7.
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Yes, this is the method I employ. But sometimes I need to add weight to completely submerge a bag. I add stainless flatware to make them heavier.
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How is blockchain involved?
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Does it have self-lubricating blockchains?
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