- Five Essential Tips for Feeding Your Dad on Father's Day
- 10 Super-Satisfying Gluten-Free Recipes to Make for Dinner
- 5 Gorgeous Foods to Make with Edible Flowers
- The Secrets Behind Tyler Florence's Ridiculously Good Fried Chicken
- 5 Killer Cupcakes to Make with Edible Cupcake Cases
- 10 Best Fast Recipes of 2014
- America's Best Pizza
- Jacques Pépin's Tips for No-Fail Soufflés
- Striking Spinach-and-Grape-Leaf Pie
- 10 Umami-Packed Foods You Should Be Eating Right Now
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.