- NYC Loves Chilaquiles
- Fresh Fish, Broken Back
- 5 Lemon Cocktails to Make When Life Takes Your Limes
- 9 Killer Recipes From Chefs Who Will Cook at Expo Milano
- Early Summer Fish Stew with Sancerre
- Forager-Friendly Chicken Salad
- Pass the Talking Peas, Please
- 8 Ways to Use Shell Beans
- A Vegan Take on Caprese Salad
- 10 Ways to Use Radishes
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.