- 11 Super-Melty-Cheesy Dishes for a Snow Day
- Five Essential Tips for Feeding Your Dad on Father's Day
- 4 Brilliant Ways to Use Turkey
- Alexandra Guarnaschelli's First Cookbook
- The Science of Food Pairings
- Three Days of Buttermilk
- The Most Amazing Lemon Bundt Cake
- 10 New Ways to Eat Edamame
- Dinner Chez Grace, Merci Melissa
- Make Kate Hudson's Fig & Burrata Flatbread in Your Kitchen, Then Recreate It On Your Phone
In our July issue we shared some simple sous vide recipes to try out with new countertop sous vide machines, and a few readers wrote in asking where to get vacuum sealers to try the technique at home. We can recommend two options:
1. The makers of the SousVide Supreme have come out with a terrific countertop vacuum sealer that's sturdy and easy to use, as well as certified food-grade bags (certified to be free of Bisphenol-A, lead and any phthalates). It's great not only for cooking sous vide but for keeping foods fresh in the refrigerator. $130; surlatable.com.
2. Resealable freezer bags also work, if a little less elegantly. At a recent class at the French Culinary Institute, food science whiz Dave Arnold demonstrated the following ingenious method: insert the item to be cooked into the bag and close all but 1/4-inch of the seal. Submerge all but the unsealed corner of the bag in a large, deep bowl of water and let the water press out all of the air. Close the seal and transfer the bag to the prepared water bath.