(Part 2) Best specialty kitchen appliances according to redditors
We found 2,801 Reddit comments discussing the best specialty kitchen appliances. We ranked the 701 resulting products by number of redditors who mentioned them. Here are the products ranked 21-40. You can also go back to the previous section.
You could get a wide-mouth thermos. Preheat the thermos by pouring hot water from kettle in it for a few minutes. If you heat your soup, chili, pasta, or stew at home in the morning and add it to a preheated thermos, the food will still be hot at lunch time. Another option is a portable crockpot. Assuming you have access to an electrical outlet, you plug it in and set it up when you get to work, and your lunch is hot by noon.
I don't like a plain tossed vegetable salad for lunch either. I like raw veggies as a snack, and I can eat a lovely big cobb salad for supper, but not for lunch. I want/need a substantial lunch, and in the winter I want it to be hot. I'm not big on sandwiches either, not even in the summer, after a lifetime of eating them. If I do go for a salad, it will be a pasta salad or a chicken salad, a bean salad, something with some calories, fat, and protein in it. Some of my other go-to options (in the summer) are cottage cheese with fruit (packs a big protein punch), or yogurt with fruit and a granola topping, a couple of hard boiled eggs or piece of cheese, kefir (drinkable yogurt), additional fruit -- in whatever combination to get me to the right calorie-protein count.
Save $5 if you get it at Amazon
Edit: only if you have prime, otherwise shipping is $8
http://www.amazon.com/iTouchless-BR001U-Bag-Re-Sealer-2-Packs/dp/B000N5YBKC
It's a tortilla press. Here's a new one for comparison
I've considered getting this
It's this egg cooker https://www.amazon.com/gp/product/B00DDXYC6O/ref=od_aui_detailpages00?ie=UTF8&psc=1
I have a microwave at my office space rental, but I'm on the road a lot with my job, so I've looked into many different solutions. There are a variety of options available.
Non-electronic storage:
They make a squattier version of the Thermos you have from RTIC, which is what I sometimes use:
https://www.amazon.com/gp/product/B07DRP86T1
Spoon for size comparison:
https://i.imgur.com/AR4itKB.jpg
It's not so deep that I can't get a spoon in. It'd be nice if it were a little wider, but it does the job. A bit smaller than your Thermos at 17 ounces. Pinnacle Thermoware sells insulated a pretty nice insulated bowl set, if you specifically want a bowl shape:
https://www.amazon.com/Pinnacle-Serving-Salad-Soup-Dish/dp/B07RT1X47C/
If you need more food than just one bowl can hold, Ailijin makes a 2-bowl, single-tote insulated solution: (kind of a round bento-style)
https://www.amazon.com/AILIJIN-Leakproof-Insulated-Stainless-Portable/dp/B07QQ9JYG3/
If you need to heat up a soup before you go to put into an insulated storage container, I use one of these vented microwave mugs, so it doesn't explode all over the inside of my microwave when heating up:
https://www.amazon.com/gp/product/B01F5IC478/
Electronic storage:
Beyond that, there are 3 common electronic options, depending on what power you have available: (12V in a car or an A/C wall plug)
The Crockpot unit is basically like your Thermos, except you plug it in to heat it, and it has a pretty nice wide bowl size. My buddy has one & it's pretty dang handy! My brother has the RoadPro, as he's on the road all day long, and it's super nice because it does a pretty decent job (heats up to 300F, basically like a mini oven), so you can heat up burritos, melt cheesy stuff like lasagna, etc.
The HotLogic is nice because instead of just being a mini portable crockpot, it's also a mini oven, and can be used from a wall plug, a newer-vehicle 2-prong car plug, or with a 75-watt (minimum) inverter. There's a good Facebook group available as well! It heats up to 218F & then holds the food at 180F, so it's more for reheating food than cooking food, like the RoadPro can do (HotLogic says you can cook chicken breast in it in about 2 hours, but ehhh...), but it's also a bit more versatile as you can plug it directly into the wall an hour before lunch & have your food ready to go without needing a microwave or toaster oven.
Homemade soup:
If you're into soup & haven't heard of Souper Cubes, it's basically a silicone ice cube tray with 1/2-cup & 1-cup markings (4 per tray) & lids, plus a wire frame around the top to hold it together, which makes portioning out bulk soup cooks super easy:
https://www.soupercubes.com/
I mean, just look at this insanity:
https://www.instagram.com/p/B0cU_UFBSQp/
Also, if you're into making soups at home, the Instant Pot (electric pressure cooker) is my BFF...it makes cooking soup a lot faster & more automated (aka easier overall!). Poaching from another one of my posts, here are some soup ideas: (I use the IP for soups, stews, bisques, broths, stocks, etc.)
Some ideas for soup toppings & easy no-knead breads:
Also if you're trying to get more veggies in your diet, check out this master guide on making blended soups in the Instant Pot, definitely worth a read:
https://allthenourishingthings.com/make-blended-soup-instant-pot/
I tend to make soup about once a week in my Instant Pot at home, then freeze it in my Souper Cube containers, and keep a stash of different varieties in my freezer so I can just grab one & go. When you have a solid storage system setup (electronic or non-electronic), it makes the whole process pretty dang easy:
For me, it's really about nailing down a solid process & taking care of all of the little annoying details. Like you said, the tall insulated mugs are too small to get a spoon into & eat out of, so you have to find something better that meets the needs of your individual situation better. Then, setting up a system to support convenience means you can always have a variety of soups to grab before you leave the house, whether it's a can that you heat up in a vented mug & store in a food thermos or a frozen Souper Cube that you toss in a Crockpot Lunch Crock & plug in before lunch!
It's totally worth it to buy a tortilla press if you are going to make this a regular thing. https://www.amazon.com/Victoria-Tortilla-Pataconera-Original-Colombia/dp/B00HWEIKZO/ref=sr_1_2?ie=UTF8&qid=1521070789&sr=8-2&keywords=cast+iron+tortilla+press&dpID=411GS7Ak-kL&preST=_SY300_QL70_&dpSrc=srch
EDIT: If you get REALLY into it you might want a serving dish to keep them warm. something like this: https://www.amazon.com/Norpro-1065-Tortilla-Keeper/dp/B000PB30BU/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1521121309&sr=1-8&keywords=tortilla+warmer&dpID=41p0Vk4hZBL&preST=_SY300_QL70_&dpSrc=srch
You can use mason jars that are freezer safe and use the FoodSaver Vacuum Sealer Wide-Mouth Jar Kit found on Amazon do that you minimize plastic and also for certain foods you don’t crush it.
I buy weston bags from Amazon. Oddly they're cheaper than buying rolls and making your own.
http://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I was thinking about this one. Reviews are pretty solid but I will probably want to get the smooth blade also since it comes with a serrated blade. Chef's Choice 615 Premium Electric Food Slicer
That would depend on the wattage, and it doesn't look like it has enough to actually cook meat, though I did read about someone "cooking" cut up apples with some spices acceptably soft. Meat is much denser though.
This unit is only for rewarming, or warming up, already cooked foods, or foods that dont need full cooking for texture or safety. And it will take a couple of hours to do that once plugged in.
I'd check out the customer Reviews and customer Questions for this unit at amazon or maybe even at walmart.com to get much more info and more ideas.
http://www.amazon.com/gp/product/B006H5V8RG/ref=ask_ql_qh_dp_hza
The brand called Crock Pot used to make, and maybe still does, a small 1.5 quart model called Crockette that will cook meat and act like a regular but small slow cooker though. I cook a flank steak in my old one in the usual time. It will barely fit but works great. (If you had only 4 hrs, you would be able to cook chicken or fish but probably not the red meats unless they were very thin. The connective tissue in many meats also just requires a certain length of time at a low but hot enough temp, to break that down and tenderize those cuts.
This Lunch Crock is about 20 oz and presumably lighter weight, but the Crockette's crock and lid can also be removed to take home, and returned to the plugin unit if you want to make it more "portable."
And if you do get a small slow cooker that's small enough for you (Crock Pot or any other brand), you might want to check out some of the recipes and info about them from my previous answer here:
https://answers.yahoo.com/question/index;_ylt=AvEpfc8T4FyPLBCzkmBhT7Xsy6IX;_ylv=3?qid=20120323115314AAr62lQ
Looks like Proctor Silex makes a 1.5 qt one though, but taller and less wide than the Crockette:
http://www.amazon.com/Proctor-Silex-33015Y-2-Quart-Cooker/dp/B0002CA3C6/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1451079747&sr=1-3&keywords=crockette
P.S. If you want an electric unit that can cook practically anything, or just warm up, in a very short time, you might be interested in an electric pressure cooker many of which are multi-function these days. My newest and favorite toy these days is the Instant Pot DUO60 7-in-1 I got a few months ago. It may be larger than what you want although it does come in a smaller 5 qt version, but could be made to work by just bringing the meat/etc with you and keeping in a frig till time to cook, then afterwards washing the inner pot and leaving everything at work.
I have one of THESE, that's basically a small crock pot, and works very nicely for reheating things. You can also find rectangular versions of the same kind of thing.
If you get something like one of those, maybe you could leave it at work, and just bring a small cooler back and forth with you? At the very least, that would give you a way of reheating food at work.
Honestly, you do. I don't like any of the pre made meals I've bought. But I bought a dehydrator on Amazon for 40 bucks and have been making killer dehydrated meals.
edit: http://www.amazon.com/Nesco-FD-37A-American-Dehydrator-400-watt/dp/B00CS5ZI6G/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1415844767&sr=1-5&keywords=food+dehydrator
it's only $34 bucks now, but make sure you get some of those fruit roll trays for making, well, fruit rolls, but also for dehydrating wet things like beef stroganoff! and chicken coconut curry!
I use one of these babies.
There's a way to do it in an oven, but I nearly burned down the damn house so yeah, fuck dat.
With dehydrator:
...my darling husband started a batch one night when I wasn't allowed to eat due to medical procedure and furthermore had to stay awake all night. Harsh words were spoken.
You (and OP) might benefit from a device that slowly warms up your food and keeps it warm all day. I like this Mini Crockpot Lunch Warmer for soups and stews ~$18-$24 (depending on color choice) and the Hot Logic Mini Portable Oven ~$40 ($30 during lightning sale or Prime day) for (frozen) raw or cooked chicken or fish, cooked beef, turkey meatballs, meatloaf, pasta and sauce, cooked rice, anything you want heated up without drying it out. Not great for crispy things like pizza, fried chicken or certain vegetables like broccoli that can't be slow cooked for hours without becoming pale and bitter. If you want to cook your food at lunch, the Dash Mini Griddle ~$10 can make grilled cheese sandwiches, quesadillas, toasted wraps, eggs, pancakes, and also has a grill version and waffle maker, all very small (cook one burger at a time).
Depends on how much vacuum you want. You can suck a significant amount of air out of a bottle with your mouth by sealing your lips over the mouth.
With a small handheld vacuum pump you can create even more.
With a home food sealing machine, you can create about the best vacuum you're going to get without a much more expensive pump. Interestingly enough, the "vacuum" these machines produce is very near the atmospheric pressure on Mars.
Vacuum is dangerous if you put anything living into it, or if you try to draw a vacuum on some container that doesn't have the structural integrity to hold it, it will implode.
You can also just use a tortilla press.
Put the ball of dough or atta between 2 plastic sheets in the press, and press down using the lever. You have a perfectly round roti in less than 5 seconds. It doed not take much strength either.
This sounds like it'd be perfect for you! As long as you have an outlet nearby? (Sorry for the ugly link)
http://smile.amazon.com/Crock-Pot-SCCPLC200-R-20-Ounce-Lunch-Warmer/dp/B006H5V8US/ref=sr_1_19?s=kitchen&ie=UTF8&qid=1409593533&sr=1-19&keywords=slow+cooker
My best friend sent me this and despite having a microwave, I'm really considering buying it.
Breakfast sammich maker!!
Guess I can get rid of my Rollie.
https://www.amazon.com/Rollie-Hands-Free-Automatic-Electric-Vertical/dp/B00C77LNR8
For those who don't know about the Rollie.
it's a rollie egg master
For a fraction of the cost of buying all those trays/mats or dropping $250 on some mega dehydrator, one can buy an awesome $60 Nesco dehydrator. I've used the hell out of mine, and it keeps on ticking. My go-to trail foods are pasta bark, dried pears, dried mangos, fruit leather, and dehydrated canned tuna. Dehydrating tuna smells awful, but it saves an incredibly large amount of space/weight.
Otherwise, set the sliced fruits in your oven on its lowest setting and check every couple hours. Fruits can take 6-8hr, depending on your oven. Meats longer, depending on how fatty they are. (Fat is your enemy when dehydrating cuz it never fully dehydrates, which means food turns rancid more quickly.) Oven dehydration is a forgiving process. Just check every couple hours and flip the food occasionally if it's not on a wire rack.
For an added boost to the color/freshness of your fruit, dunk the fruit in diluted lemon juice before dehydrating.
I think the better question to ask is, why doesn't this video play in Safari?
I do have Flash installed.
This is the link to that page. BTW: http://www.amazon.com/iTouchless-BR001U-Bag-Re-Sealer-2-Packs/dp/B000N5YBKC/ref=sr_1_1?ie=UTF8&qid=1452359981&sr=8-1&keywords=itouchless+bag+re-sealer
The foodsaver he was was using is currently on sale with amazon for 5$:
http://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA
I have already bought mine, just to try out to see if it works. I will update if people are interested
This has to be my favorite. It creates phallic eggs.
https://www.amazon.com/Rollie-Hands-Free-Automatic-Electric-Vertical/dp/B00C77LNR8
I bought this for $35 and cut the insides out of each layer. Fits 2 spools typically (unless theyre the wide spools). Works great with variable and reliable temp
https://www.amazon.com/Rosewill-Countertop-Dehydrator-Adjustable-RHFD-15001/dp/B018UR4XJI/ref=mp_s_a_1_13?keywords=food%2Bdehydrator&qid=1562872208&s=gateway&sr=8-13&th=1&psc=1
Use that money and get a Nessco dehydrator! http://www.amazon.com/Nesco-FD-60-Snackmaster-Express-Dehydrator/dp/B000LNVUJQ/ref=sr_1_9?ie=UTF8&qid=1462385768&sr=8-9&keywords=nesco+dehydrator
Its fun and easy to make it yourself and a hell of a lot more cost effective! Usually much tastier too!
This is the amazon link and price history for the one I have.
https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXYC6O
https://camelcamelcamel.com/Dash-Rapid-Egg-Cooker-Scrambled/product/B00DDXYC6O
I put two eggs each in my partners and my lunch salads, plus occasional snacks, so I’d say it’s worth it at $40 honestly. $20 is a good price for it, but you might want to wait til it drops to $15 again.
Interesting. I have the Dash Egg Cooker. It's worked great for me. For the instructions, it says to use a small needle (included with the device) to prick a small hole at the bottom - I think on the fat end. Then set them upright on a little plastic plate where it basically steam cooks for hard boiled eggs. Eggs don't seem to get soggy.
Forgot to talk about my idea for the stolen shredded cheese. Note that this one is also not poisoning.
I don't know what kind of cheese you like, but depending upon cheddar, mozarella, or a mix of white and yellow cheese (Mexican), we can do this.
Buy your bag of shredded cheese and carefully cut open the top, empty cheese into some other container. Take those crayons, carefully unwrap the paper on each crayon. Take 4 or 5 of the crayons and secure them in a row, side by side as they would arrive in the box, and grate some 'cheese'. Add new 'cheese' to original cheese bag, then heat seal the top of the bag.
Leave that in the fridge on Friday.
Ingestion of crayons is fairly safe: https://www.crayola.com/faq/safetymsds/are-crayola-and-silly-putty-products-nontoxic-even-if-ingested/
I just bought this and this.
They're for storage at home to help manage the odor. The thing is... Because you're drawing all the air up through the vacuum sealer; it smells of weed after the first use.
Costco pork belly cut into ~2 pound sections. Cured using Meathead's Maple Bacon recipe for 6 days. Smoked on GMG Jim Bowie for 1 hour at 180 degrees and then at 225 degrees, until internal temp was 150 degrees (about another hour). Let cool until firm enough to slice. Sliced on a Chef's Choice 615 electric slicer (replaced the default serrated blade with a non-serrated blade). This morning, we baked a few slices at 400 degrees on parchment paper-lined cookie sheet for 15-20 minutes until done. Family loved it. I'm really happy with how it turned out.
I sound like your girlfriend, as I made basically the same things for myself and my boyfriend :)
Best of all, however, I've made our own beef jerky, which is absurdly delicious and cheaper than store bought. I would buy an eye round roast at Costco, slightly freeze it so it's easier to slice, and then slice, marinate, and dehydrate the slices of meat. It takes a bit of time, but it's worth it for gourmet jerky.
I bought Presto 06301 Dehydro Digital Electric Food Dehydrator https://www.amazon.com/dp/B008H2OEKK/ and it has worked fantastically. It's less than the cost of one weekend of mountain house meals for two and is well worth the money.
Behold, the pinnacle of man's achievement. I for one believe we've been on the downward slope of progress ever since the creation of the slanket.
I have a cute little egg-cooker I got for Christmas.
It lets you make scrambled eggs and omelettes, but I only use it to boil eggs.
It only holds six eggs at a time, but it cooks and times them perfectly and the eggs are the easiest eggs I've ever peeled.
http://www.amazon.com/Dash-Go-Rapid-Egg-Cooker/dp/B00DDXYC6O
http://www.amazon.com/Nesco-FD-75PR-700-Watt-Food-Dehydrator/dp/B000FFVJ3C/ref=sr_1_1?ie=UTF8&qid=1320859625&sr=8-1
This is the one I have. It was more than $20. I think I got it on sale for about 40 a couple of years ago. There are other cheaper ones on amazon right now too. I'm sure they're all pretty similar.
This is what we use. It's fairly quiet, but if it bothers you it can be operated on a back porch or other covered area such as a a garage.
Do you remember the brand name of this? I found this one on Amazon, but the one in your pic looks cooler
This seems like a solid choice without breaking the bank. If its approved by Asians making hot pot foods, its gotta be pretty legit. Thst shit is taken seriously.
I picked up this Chef's Choice, on sale IIRC, but am really happy with it. I've done down to 1mm for jerky (too thin tbh) but haven't tried charcuterie yet, as I'm still learning.
https://smile.amazon.com/gp/product/B0058VCYWS/
Breakfast: Coffee with 3tbsp of Sugar Free creamer (1sp) with 2/3 of a fiber one bar (3sp/4 for the whole thing, but I wasn't that hungry)
Lunch: Brought my work crockpot filled with buffalo chicken breast (5 oz chicken breast, ranch powder, franks red hot) (0sp) To make a wrap with an Ole! tortilla (1sp) and some avocado (3sp) and a side salad (0sp)
Snack: Greek yogurt with 2 tbsp of chocolate sugar free Jello pudding (0sp) and strawberries
Dinner is more chicken in the home crock pot (bourbon chicken for 3 sp, with rice for 6sp and whatever veggie I dig out of the fridge)
Found it on amazon.
My favorite exert from that top review:
>My first experiment with the Rollie was just plain eggs, what the device was originally made for. Just as promised, my egg phallus rose proudly erect from the depths of the Rollie chamber, still-liquid yolk glistening on its tip. That is, until it was spent from the effort and drooped over, the yolk dripping from its head onto the counter below, as if to say "I'm finished, you can wrap your lips around me now."
You can
https://smile.amazon.com/Nesco-FD-37A-American-Dehydrator-400-watt/dp/B00CS5ZI6G/ref=sr_1_2_sspa?crid=2O9KX2CILDAVW&keywords=food+dehydrator&qid=1559134244&s=gateway&sprefix=food+deh%2Caps%2C139&sr=8-2-spons&psc=1
It's called the go dash egg cooker!
https://www.amazon.com/Dash-Rapid-Egg-Cooker-White/dp/B00DDXYC6O
Spend $60 once on a good quality Dehydrator and there after make your own jerky an many flavors at about 1/4 the price or less...
For example:
Ingredients
2 pounds beef round steak, cut into thin strips
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Directions
Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness.
Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
I have a nesco 700 watt which is really nice as it has a thermostat on it which some of the cheaper ones don't-- I love dehydrating stuff--
http://www.amazon.com/Nesco-FD-75PR-700-Watt-Food-Dehydrator/dp/B000FFVJ3C
I make my own dehydrated boil in bag meals. I use THIS SITE as a template and just modify things as needed. I use a lot of powdered heavy cream, powdered eggs, powdered coconut milk, powdered cheese (all purchasable off amazon), instead of rice I dehdyrate cauliflower rice in my dehydrator.
It requires a bit of experimentation on your part since they don't translate 100% but I've made some good meals, bag tacos, butter chicken, fajitas, pizza casserole, buffalo chicken casserole, breakfast scrambles, cheeseburger casserole, etc. I've been playing around with the idea of trying to make a few keto cobblers.
Portion them out into quart freezer bags with smaller bags for spices/seasonings, when time comes to eat boil a bit of water, dump it in the bag and seal it up, let it sit for 10 minutes or so wrapped in a handkerchief or something then enjoy.
If you are dehydrating yourself you want to use LOW FAT meats. I know that's counter-intuitive for keto but high fat content foods won't dehydrate right, so use lean cuts, then add fat later (heavy cream powder, etc)
here's the DEHYDRATOR I use
Here is the HEAVY CREAM POWDER
COCONUT MILK POWDER
CHEESE POWDER
EGG POWDER
I've priced everything out and for a day's worth of meals I'm around 10 bucks or so, vs Mountain House which are 5-8 bucks a meal and the Next Mile meals keto offerings which can be 15 bucks PER meal
EDIT:
You can also bring mayo packets with you and I like bringing Individual Justin's Peanut Butter Packs also, great way to up the fat and to eat "quickly" between meals.
I dehydrate my own jerky as a snack, also you can hit Walmart and get single serve individual foil packs of tuna and spam, they work good as a quick meal without having to boil water.
I use this dehydrator and I use these sheets I pour one 17 ounce bottle of Sriracha per layer.
It's this one right here. I use the same one. Fantastic piece of equipment. Actually may not be exactly the same one, but looks very similar. Anyways, I have the one I linked and it's worked great. Bought used and have had no problems.
This guy works great for me:
http://www.amazon.com/gp/aw/d/B000LNVUJQ
It has variable temps and a fan. You can add trays to it for more capacity, too.
Sure is, check this shit out.
There are tea bags you can heat seal with an iron. They seem small but they might work for you.
https://www.amazon.com/Press-N-Brew-White-Paper-Fusible-Bags/dp/B00A5DHLEK
Also, most of the larger tea bags can be heat sealed with an impulse sealer. Most of us don't have an impulse sealer, but if you have a foodsaver, or other vacuum sealer, you can use the seal only option to close tea bags with the machines sealer. I hope I explained that well.
You can buy a vacuum sealer pretty cheaply these days if you don't already have one. It might be an option to buy one just for your tea bags. Here is a cheaply that just seals for 15 bucks!
https://www.amazon.com/iTouchless-Handheld-Airtight-Storage-Aluminum/dp/B000N5YBKC/ref=sr_1_cc_4?s=aps&ie=UTF8&qid=1524400935&sr=1-4-catcorr&keywords=Food+sealer
Here is an example of a heat sellable tea bag that would need higher heat than an iron, and they are a good size too.
https://www.amazon.com/Tea-Disposable-Drawstring-Unbleached-Material/dp/B075NSNP38/ref=sr_1_2_sspa?s=home-garden&ie=UTF8&qid=1524401087&sr=1-2-spons&keywords=Heat+sealable+tea+bags&psc=1
Hope that helps!
I've seen devices for resealing the bags, looks like a stapler that you zip across the opening and it heat seals it.
found it
I dont' see the point of going to that much trouble.
Neat!
Perhaps a food sealer would be an affordable option? Something like this but higher quality: http://www.amazon.com/dp/B000N5YBKC/ref=cm_sw_r_an_am_ap_am_us?ie=UTF8
(I'm on mobile so just grabbed the first example I found)
EDIT: to address your actual question, I've never heard of someone DIYing an inflatable at all, much less with an iron. The question did remind me of a bag resealer my mom had a while back though. Seems reasonable.
Link: http://www.amazon.com/gp/product/B000N5YBKC/
> For instance, I want a good vacuum sealer for food, but it's something I need to ask people about here
A few months ago I got a Weston. It's a commercial sealer, and quite a bit larger than the FoodSaver ones. I didn't like the fact that on Amazon, some of the FoodSaver models had almost half of the people saying it fell apart in a few months. The Weston has a metal chassis, comes with a free spare sealing strip, and you can order replacement parts for it. I don't use it all the time, but so far it's worked great. Not cheap, but if it lasts me for several years it will be worth it.
This is the one I'm saving up for.
Weston 65-0201 Pro-2300 Vacuum Sealer $365 Here's is a video demonstration.
I've read good things about this Cabela's Commerical Sealer at $425 as well.
Frozen and vacuum packed you shouldn't need to purge with CO2 or N2, but it wouldn't hurt.
If you're just using this occasionally go for something off the shelf residential and foodsaver bags, super easy to use. If you need something more heavy duty for daily use I've been using this guy for years: https://www.amazon.com/gp/product/B001GP81R2. I still recommend the foodsaver bags to get a good vacuum and all the air pulled out.
I personally wouldn't risk it with a FoodSaver (plus it's just going to break, they suck). Get a Weston Pro 2300 instead: http://www.amazon.com/gp/aw/d/B001GP81R2
If you really want to vacuum seal them, try going with something more standardized.
Food Saver makes a battery powered hand pump that works with mason jar lid attachments. Using a food saver vac will allow you to use standard mason jars instead of those clasp jars with a specialization.
Regardless of how you package them, be sure to add desiccant in an airtight container and keep them in a cold dark place.
I was coming here to say exactly this. A small vacuum sealer isn't expensive and the bags are resealable (around $20USD for the hand sealer). That's the route I'd recommend and sealing quantities you can use over the course of a few days once they're pulled from the freezer.
Sous Vide! Example: http://www.amazon.com/gp/aw/d/B003AYZIB4?pc_redir=1404530400&robot_redir=1
Found this on Amazon for $123 and has decent enough reviews.
Edit: This also seems pretty good for home use and is $100.
My mom is like you, in that she won't eat cold chicken or other cooled meat in a salad. It triggers her eosinophilic esophagitis gagging/vomiting.
She usually makes a big crock pot recipe with proteins and grains, eats it for dinner, then uses the leftovers for her lunch the next day. She has a small portable electric thermos that she uses. It's exactly like this one: https://www.amazon.com/Crock-Pot-SCCPLC200-BL-20-Ounce-Lunch-Warmer/dp/B006H5V8RG
Just a tip, but on amazon, you can buy a crockpot for reheating lunches that is inconspicous ( https://www.amazon.com/Crock-Pot-SCCPLC200-BL-20-Ounce-Lunch-Warmer/dp/B006H5V8RG ). No need to skimp on the hut lunches.
My brother has this mini crock pot he takes to work instead of a thermos. He loves the thing
http://www.amazon.com/gp/aw/d/B006H5V8US/ref=mp_s_a_1_1?qid=1463316778&sr=8-1&pi=SY200_QL40&keywords=mini+crock+pot&dpPl=1&dpID=41C9qZrJIwL&ref=plSrch
Every night I have a base of either quinoa or rice, prepared in my rice cooker with various vegetables and spices. If rice, I'll roll it up with nori for homemade veggie rolls.
With dinner I have a 12 ounce glass of water with two tablespoons of flax and one tablespoon of chia.
I buy my pinto beans and black beans loose in bulk at the local grocery store when picking up my vegetables, usually around 5 or 6 pounds of each at a time.
Cumin, garlic powder, tahini, and dry garbanzo beans go for a good homemade hummus in a food processor. Needs a fresh lemon or two squeezed into the tahini. Original recipe had olive oil and salt, I leave out the oil entirely and either cut the salt down to a dash or none at all.
I keep oats and almond meal on hand to make pdb cookies with the same food processor, just add a banana or two, cinnamon, nutmeg, almond butter, and raisins if you like. The original recipe called for dates and I said eat me I'm doing raisins.
I got peppermint in bulk to make tea with, both by itself as well as mixing with chamomile, mugwort, etc.
I keep almost all of the above in these convenient cereal containers to both extend shelf life, shelf space, and remove any branding or advertising. Mason jars are also awesome!
Don't forget you can dehydrate your own food as well!
Edit: I don't work for Amazon, I just live no-car and order like this to survive!
http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO/ref=sr_1_1?ie=UTF8&qid=1376600131&sr=8-1&keywords=hamilton+breakfast
Best purchase I've made in a while.
This device. You need this device. http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=Y2SWN39WZU7C&coliid=ILF7OZEJ50BX6
> Even better if you've got those silicone muffin cup things.
https://www.amazon.com/Rollie-Hands-Free-Automatic-Electric-Vertical/dp/B00C77LNR8
I use a Rollie when I want eggs.
https://smile.amazon.com/Nesco-FD-37A-American-Dehydrator-400-watt/dp/B00CS5ZI6G?ref_=Oct_TopRatedC_1090752_2&pf_rd_r=Y9XC2H4EB918K110JVDG&pf_rd_p=0b026b0e-3beb-5143-97b9-b927266da20d&pf_rd_s=merchandised-search-10&pf_rd_t=101&pf_rd_i=1090752&pf_rd_m=ATVPDKIKX0DER
I bought the cheapest dehydrator that had good ratings on amazon. It was about 30$... I can't imagine what a better dehydrator would do that this one doesn't. Its expandable, dries quickly and evenly, and has other trays available for drying liquids.
Edit: Link to dehydrator
I had to find it... https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXYC6O
Of all things, MSG? Could be worse I suppose. I had a couple in me last night and now have this shipping to my house. Good luck.
YES!!! Make sure to get the 62% packs and not 72% which is used for cigars. I use cheap refrigerator magnets to hold the packet to the bottom of the lid.
For added freshness, vacuum seal the jars if you have a foodsaver. https://www.amazon.com/FoodSaver-FCARWJAH-000-Wide-Mouth-Regular-Accessory/dp/B016OL1AB6/ref=sr_1_3?ie=UTF8&qid=1511884230&sr=8-3&keywords=mason+jar+vacuum+sealer
Honey is hyrgoscopic. That means it will absorb humidity from the air. Keep it sealed and it will not mold or spoil. So all you need is a lid that seals with a gasket, you don't need a vacuum under it.
I buy squeezable honey bears that come with a foil seal that is coated with wax. Simply tightening the lid makes the air tight seal.
If you are adamant about it then most vacuum food sealers have a mason jar attachment (example) that will vacuum out a mason jar and then let you seal the lid.
If you have a good saver with the accessory port,
https://www.amazon.com/dp/B016OL1AB6/ref=cm_sw_r_other_apa_1PnRzbR9QX9RV
This is what I use. Have to get some Mason jars, but can reseal after measuring. Quart size jars hold a pound perfectly well.
You can buy a food dehydrator on amazon for like 30 something bucks and then you just cut out the tray part from each stacking ring and there you go! Took me like 10 minutes and it is perfect for drying PLA and PETG.
Rosewill Countertop Portable Electric Food Fruit Dehydrator Machine with Adjustable Thermostat, BPA-Free 5-Tray RHFD-15001 https://www.amazon.com/dp/B018UR4XJI
Similar (prob identical) models can be had from Ali express for cheaper if you don’t mind the long shipping time.
Also if you want to print from the dehydrator you can put a lazy Susan in there and make a little hole to feed filament through. This is exactly what the filament dryer and feeder they sell for 100 bucks is constructed of.
The Rosewill Model RFHD-15001 is exactly the same dehydrator as the PrintDry model on Matterhackers. with the exception of the badging and top components. You’ll have to cut out the tray floors yourself to get the filament to fit.
this is the one i have. Cheaper and has multi heating levels
https://www.amazon.com/gp/product/B018UR4XJI/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1
buy this one instead for 1/3 the price.
https://www.amazon.com/gp/product/B018UR4XJI/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
Sure, I'll try my best. My dehydrator is the Excalibur Deluxe.
And it's been a few years so I'm not sure if this is the exact model, but this looks like my FoodSaver.
This is the mason jar attachment for the FoodSaver.
I think that's it, besides for a regular 'ol stock pot.
https://smile.amazon.com/FoodSaver-FM2000-FFP-Vacuum-Sealing-Starter/dp/B01D5TMBE0/
Sous Vide - $100
Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).
It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.
I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.
Vacuum Sealer $70
Vacuum Sealer Bag Rolls $18
This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.
A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.
A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.
Digital Thermometer ~$10
An electric smoker is another good option if you're into that.
This dehydrator from Nesco is the one I've had my eye on for a while. I think it's the one Angelo Coppola showed in his post with his wife's awesome jerky recipe here.
You need one of these. It's really easy. You just cut the fruit into slices (usually thin ones) and put it in the machine to dry for a while. IMO it works best with bananas and pears.
I have this model dehydrator, which is about $50. Works fine, I've made jerky, dehydrated fruits and veggies, powdered eggs, even entire dehydrated meals (spaghetti, chili, stews, etc.) with it.
Use a food dehydrator. https://www.amazon.com/gp/product/B000FFVJ3C/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
is what I have used for years now.
How much did you plan on paying for a dehydrator? I would HIGHLY recommend you purchase a dehydrator and avoid freezing your product. This is the dehydrator I got. I bought this one used for 36 dollars off of amazon, and it has been absolutely fantastic.
I would definitely recommend picking that bad boy up and picking up a pack of good desiccants like the ones I bought here. Some people say you can use cat litter, I tried and didn't really see it working well. You'll notice very quickly that even when they are cracker dry, if you store them in a plastic bag for a day or two they absorb moisture and start becoming soft.
Don't skimp out on this stage of the process.
Invest in a Kitchen scale and a food dehydrator to portion out your food and make beef jerky and all kinds of veggie chips!
Food dehydrators that would fit your budget:
Kitchen Scales
I have the Nesco 60 which works pretty darn good for me. I wouldn't mind a timer, but you can always add them on the power cord.
i guess the excaliber is nicer...since you can remove the trays for doing dough proofing.
I have this. Nesco FD 60
Made 20+ batches without any problems. I have a total of 6 trays and I can make about 4-5lbs depending on thickness in one go. It heats to 165* as well. I think I got mine on sale for ~$40 or so. Great way to get started.
I feel like one can't have enough bags. These work well sealed or not sealed. $20 on Amazon.
Weston 8-by-12-Inch Vacuum-Sealer Food Bags, 100 Count https://www.amazon.com/dp/B001GP81OK/ref=cm_sw_r_cp_tai_AbitybD1ZTN4T
This is similar to what I do. I generally do two separate seals and I put each seal through the sealer (the element that actually melts the plastic together) on the "liquid" setting three times.
In general, I use the cheapest bags and rolls from Amazon and I've never had one fail.
These are the bags that I have purchased most recently:
https://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B01CDY8SOK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
These are the ones I've order in 12" and 6", I've had no problem with them so far with my Cuisinart.
https://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1
I found a lightly used FoodSaver V3840 for a fraction of retail price. There are a lot of them available on Craigslist.
If you need something commercial grade, there are professional vacuum sealers available.
Weston Pro-2300
Built like a tank, and like you, I wanted one I didn't have to replace. I already had two foodsavers that I had to replace. They're junk compared to this thing. Be warned, though, it takes up a lot of counter space.
you can use something like this as well
http://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/ref=sr_1_4?ie=UTF8&qid=1412548887&sr=8-4&keywords=mason+jar+sealer
and
http://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H/ref=sr_1_1?ie=UTF8&qid=1412548887&sr=8-1&keywords=mason+jar+sealer
You use the regular lids. Seals them pretty good, but the important part is getting all the air out.
I bought one of these but don't remember paying $35 for it.
http://www.amazon.com/gp/aw/d/B002FWIVCA/ref=mp_s_a_1_5?qid=1421944018&sr=8-5&pi=AC_SX110_SY165_QL70&dpPl=1&dpID=31ho5XmCDHL&ref=plSrch
I use it on a mason jar sealer like this.
http://www.amazon.com/gp/aw/d/B00005TN7H/ref=pd_aw_sims_6?pi=SS115&simLd=1
It says you need the tube but the soft rubber on the vacuum makes a good seal on top of the sealer, the only issue I have with this setup is that you open all the hops to the air every time you weigh some out, a proper vacuum sealer is definitely going to be purchased in the future.
This Sous Vide is the most expensive item on my list. It's a pipe dream; I just put it on there for funsies, and maybe someday I'll buy it! My parents have one and gave my sister one and we've made some amazing stuff in there; honey-roasted carrots, ice cream, and I've heard them rave about the meat from there. I desperately want to try it! And I would totally be okay with never having it, lol. I don't want it anytime soon, either, I don't have the space for it.
This contest isn't for the most expensive item, is it? Because if it is, I'll put an expensive item that's actually reasonable haha.
Lucy in the Sky with Diamonds <3
that's what I do to reheat ribs. You can actually cook things that way but the machines are quite expensive. I'm waiting for the price to come down.
http://www.amazon.com/Sous-Vide-Supreme-SVK-00001-Water/dp/B003AYZIB4
I have this one: https://www.amazon.com/ChefsChoice-6150000-Slicer-Discontinued-Manufacturer/dp/B0058VCYWS/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1543505412&sr=1-6&keywords=meat+slicer
This is the slicer I purchased: Chef's Choice 615
I've used it for pastrami, bacon, roast beef and deli meats. I'm happy with it overall, but there are a few things to consider...
It's relatively small for an electric slicer. Certainly smaller than any sort of commercial slicer, but it's been decent for what I've used it for. The only issue I have with the size, is that with something long like bacon, the piece of meat sometimes catches the far end of the blade guard when pushing it through the cut. It's not a huge issue and you quickly learn how to slow the cut and slightly reposition the piece as you push it through, but it's a minor annoyance.
The physical footprint is about the size of two, four-slice toasters side by side. It's smaller than the cutting board I typically use in that spot on my countertop so I've never had an issue with the space.
The cuts are clean, require little effort and the thickness adjustment has been well within the range I typically cut things. For paper thin slices, you might have to play with it a little to get it right, but I haven't had to freeze anything to get that thin.
It can be a pain in the butt to clean, but it disassembles pretty easily and if you have a sink full of soapy water to drop things in as you take it apart, the wash up is pretty painless. I have a Kevlar cut glove that I use when taking the blade off and while holding it to clean. I'd recommend something similar as the blade is pretty sharp. The one area on the slicer that typically needs some work is the hub where the blade fits into the motor. There's a really thin groove that catches a lot of juices and gunk. I've settled on using a stiff bristled toothbrush to get in there and it does a good job.
After cleaning it, I give it a wipe down with a bleach solution and hit a few spots on the carriage with some sewing machine lubricant and some Vaseline. All this is explained in the manual and it's pretty painless.
The only pain in the ass thing to clean is... PASTRAMI! The cracked pepper pieces and starts flying when it hits the blade and goes everywhere. I spend twice as long cleaning that food up as anything else I cut. But, I usually make a big batch of pastrami, slice it all up and cryovac it in portions. It freezes really well and makes for only having to go through the cleaning process once in a while.
I highly recommend this particular slicer or anything similar for cutting meats at home. I've worked in big commercial kitchens and have always had access to Hobart or Bizerba slicers that cost thousands of dollars. This isn't in the same class, but it makes your life so much easier if you're doing any regular slicing at home.
Must have been on sale, it's $150 now. Still an awesome tool for that price: http://www.amazon.com/gp/product/B0058VCYWS
The next model down is $130 but I think it has less metal components: http://www.amazon.com/EdgeCraft-610-Choice-Premium-Electric/dp/B0002AKCOC
I recently bought this mini-crockpot warmer for my husband because he hates using the microwave at work. He just plugs it in when he gets to work and it's nice and warm by the time he eats lunch. I batch cook up our meals on sunday and portion them out. This week, it will be ground beef with some cheese, and sour cream and salsa on the side to mix in right when ready to eat.
How does soup work then? Would it not smell when you are eating it?
The reviews on this guy says that it contains the smell so that your work area does not smell like food all day.
Have you seen those personal size slow cookers to plug in and warm food?
https://www.amazon.com/dp/B006H5V8US/ref=cm_sw_r_sms_awdo_t1_2fC1BbMD80J19
There's actually these mini crockpot things that you can buy on Amazon to plug in and keep your food warm
Crock-Pot SCCPLC200-R 20-Ounce Lunch Crock Food Warmer, Red https://www.amazon.com/dp/B006H5V8US/ref=cm_sw_r_cp_api_biKoybJW9VDNQ
That’s cute. Low heat.
Something like this could work too: Crock-Pot Lunch Crock Food Warmer, Red https://www.amazon.com/dp/B006H5V8US/
You're welcome! Here's the link to the one my spouse bought me. We've had it for a 3 years and it's been working fantastic so far!
(Whoops, it may have been a bit more expensive than I thought it was -- it's around $65).
http://www.amazon.com/Presto-06301-Dehydro-Electric-Dehydrator/dp/B008H2OEKK?ie=UTF8&amp;psc=1&amp;redirect=true&amp;ref_=oh_aui_search_detailpage
The trick is that there is “drying time” as in dry to the touch, then there is “curing time” which can be a little....or a LOT... longer (as in weeks). I’ve noticed reds of most paints seem to take longer (along with some metallics).
I finally gave up, bought a food dehydrator (with thermostat and timer) and use that to accelerate drying times especially as I live in the humid South so during warm weather my paints take freakin’ forever to cure out.
Example of the dehydrator I have (if you get one, make sure it has a thermostat, not a fixed temperature as the cheaper ones have)
Presto 06301 Dehydro Digital Electric Food Dehydrator https://www.amazon.com/dp/B008H2OEKK/ref=cm_sw_r_cp_tai_8UyzCbPHXW8NH
I use a food dehydrator. 2.5-3 hours at 125-135. My wife and I love it and it has so many uses. Fresh herbs are generally better, but we don't use them fast enough.
Presto 06301 Dehydro Digital Electric Food Dehydrator https://www.amazon.com/dp/B008H2OEKK/ref=cm_sw_r_cp_apip_vkLVufxZJKAtT
Thank you. It's difficult right now because I know from when I was still on my Dad's insurance that there are certain meds that really help me, and since I have to go to free clinics they won't prescribe them because they're habit forming. Really ticks me off that I have to go without because they think I'm a junky. I just want to be able to sleep at night without hearing voices or waking up in a full blown panic attack. I hope your s/o's appeal goes well!
To confuse future archaeologists I would put in a Rollie egg cooker. I don't even know what to make of it now.
I know this is a couple months old but if you haven't seen this you should.
20 bucks, but at what cost?
http://www.amazon.com/Rollie-Hands-Free-Automatic-Electric-Vertical/dp/B00C77LNR8
A simple Nesco should work fine. http://www.amazon.com/Nesco-FD-37A-American-Dehydrator-400-watt/dp/B00CS5ZI6G
Also, /r/dehydrating
This is the one I've had for a couple years. Nothing too fancy but I couldn't find a better one for the price. I use it for herbs, berries, bananas, apples, etc.
http://www.amazon.com/Nesco-FD-37A-American-Dehydrator-400-watt/dp/B00CS5ZI6G?ie=UTF8&amp;keywords=dehydrator&amp;qid=1464549202&amp;ref_=sr_1_4&amp;s=kitchen&amp;sr=1-4
I make my own beef jerky. this is the dehydrator I use. I buy london broil when it's on sale for under $3 a lb. Toss it in the freezer for about 30/45 mins so that way it is firm enough to cut into thin slices. I use a slicer (work in a restaurant so I go there to do all this and have a drink while I wait. Depending on the thickness I tend to go a little bit on the thinner side, it takes about 3.5/4 hours. but you will be able to tell when it is done, feel free to sample when you think it is done (seriously don't eat it after like an hour in there) because nothing is better then fresh made beef jerky. this is the seasoning i almost always use. Have fun Jerkin it in the kitchen!
Common? Probably not (I have no idea, really), but they are super cheap. I have this one from amazon - https://www.amazon.com/dp/B00CS5ZI6G/ref=cm_sw_r_cp_api_i_TZozCbAMMT746
It is loud as fuck and super annoying, and makes your house smell like drying meat, so we generally put it in the laundry room, open the nearby window, and close the door to the room to sequester the noise and smell. It does get the job done no problem though!
I think the other option is you put it on the racks of your oven at ~150-175 degrees (F), but this can take up to 2-3 times as long as the dehydrator for the same results.
Sure! It's pretty simple really.
When I catch yellow onions on sale, I grab about 10 pounds.
Cut them into quarters and peel off the outer skin.
I use a Nesco dehydrator. Similar to this one:
http://www.amazon.com/gp/aw/d/B00CS5ZI6G/ref=mp_s_a_1_6?qid=1459046011&amp;sr=8-6&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=dehydrator&amp;dpPl=1&amp;dpID=41cKDDdOxGL&amp;ref=plSrch
Take apart the onion quarters by layer and place them in dehydrator trays.
Dehydrate completely. Anywhere from 10 to 24 hours. Onion pieces should be hard & devoid of moisture.
Then just send them through a spice grinder & put in suitable container. I use cleaned out parmesan cheese containers. :)
I also just started making corn tortillas, and was using a pan like that up until about a week ago when I ordered this one. It's a bit more expensive than the aluminum ones because it's cast iron, and also can't stay wet for that reason, but it's really sturdy and good quality (plus the weight makes pressing the tortillas out easier/more consistent). Also I've started using cut-out sections of plastic grocery bags instead of wax paper to line the press and it's way easier to peel them off after.
https://www.amazon.com/Victoria-Tortilla-Pataconera-Original-Colombia/dp/B00HWEIKZO/ref=sr_1_1?s=kitchen&amp;ie=UTF8&amp;qid=1497567917&amp;sr=1-1&amp;keywords=tortilla+press
Bestseller on Amazon, 4.5 stars, 1000+ reviews, hard to go wrong.
Don't overthink it. Cast iron will outlast aluminum but unless you're running a taco stand, I doubt you'll wear it out in the first 20 years.
Dude, a nice cast iron press is $25
My vacuum sealer has a port for attaching a hose assembly and I use this:
https://smile.amazon.com/FoodSaver-FCARWJAH-000-Wide-Mouth-Regular-Accessory/dp/B016OL1AB6/ref=sr_1_3?keywords=vacuum+sealer+jar+kit&amp;qid=1563477941&amp;s=gateway&amp;sr=8-3
the 2 adapters are also available separately.
Fruit/vegetable dehydrator with a thermostat.
https://www.amazon.com/Rosewill-Countertop-Dehydrator-Adjustable-RHFD-15001/dp/B018UR4XJI
Put it in the bathroom or bedroom if Kitteh won't leave it alone while it's processing.
Rosewill Countertop Portable Electric Food Fruit Dehydrator Machine with Adjustable Thermostat, BPA-Free 5-Tray RHFD-15001 https://www.amazon.com/dp/B018UR4XJI/ref=cm_sw_r_cp_apa_i_DPbuDbZDK6DDM
Easily modified, fits a spool easily
Snapping during a print is usually an indication of moisture absorption, get a food dehydrator and try drying the roll before you give up on it. Rosewill has a rebranded one which is basically the same OEM as the $125 Printdry system.
My budget go to is still Inland from Microcenter, their PETG and PLA+ is supposed to be Esun, regular PLA is Polymaker. Another vote for Atomic filament here, I only used their PETG but diameter and color are super consistent and some colors even have Pantone code (I've had a few of the darker colors of Inland vary shade during long prints or between consecutive smaller prints). Veracity from Filastruder is also super consistent for color and diameter from the PETG and HTPLA (listed as ProPLA) I've used and comes in MasterSpool compatible coils.
Is this the same one? https://www.amazon.com/dp/B018UR4XJI/ref=cm_sw_r_other_apa_i_diQ7CbCZWKT3G
What modifications were required?
I wonder how hacking together one of these and a plastic storage bin would work to dry multiple spools at once...
If you haven't looked into it, a regular $30 food dehydrator will work. this is what I got, works great. Use the temps listed Here and it will be fantastic.
Bonus points if you add a lazy susan bearing to the bottom, and add a bowden connector to feed filament through as it stays dry during a print. Works fantastic for the hygroscopic Nylon and PETG filaments. I've run PLA through as well and it does print better even though it doesn't absorb as much water.
I like the FoodSaver brand. I had one for 7+ years and only replaced it because they came out with a "Game Saver" model that does more consecutive seals without having to rest the machine. The base model FM2000 is like $80. The base model Game Saver GM2050 is $76 right now.
Neither has the thingie to cut a bag from a roll or store the roll which wouldn't matter if you don't use it a lot. Just cut with scissors. I sprung the extra and got the GM710-000-GameSaver.
I have used other brands and they were ok. My "seal a meal" was good but not wasn't durable enough for me and the off brand I had was inconsistent at sealing.
I have used all different brands of bags and not noticed a difference so I get whatever 11x50 inch rolls are a good price. Right now I have these.
Had this for over a year. I use it a lot for sous vide but also vacuum seal all kinds of other things as well as a lot of things sealed in mason jars. Still going strong.
https://www.amazon.com/FoodSaver-FM2000-FFP-Vacuum-Sealing-Starter/dp/B01D5TMBE0/ref=sr_1_4?s=kitchen&amp;ie=UTF8&amp;qid=1511794725&amp;sr=1-4&amp;keywords=foodsaver
I use this for all my sous vide work: https://smile.amazon.com/FoodSaver-FM2000-Vacuum-Sealer-Starter/dp/B01D5TMBE0/ref=sr_1_8?s=kitchen&amp;ie=UTF8&amp;qid=1537195332&amp;sr=1-8&amp;keywords=food+saver
Might have to use two large cut bags for each pair, but it should work just fine.
I bought this one around Christmas time for about fifty bucks. Definitely a cheaper one but I use it all the time with no issues so far. It's very handy for sous vide, but I also use it a ton just for storing stuff longer, especially freezing meat. A vacuum sealer is overall a good investment in my opinion.
The FoodSaver FSFRSH0051 works with bags that aren't ideal for sous vide because there's hole for the air to come out. I'm pretty sure there was extra water in the bags I used. I got my FoodSaver from woot. It was refurbished but at $39 it was half price. Amazon
Nice, so something like this?
https://www.amazon.com/FoodSaver-FM2000-Machine-Starter-Certified/dp/B01D5TMBE0/ref=sr_1_3?keywords=foodsaver&amp;qid=1571978140&amp;sr=8-3
I think for that price I'd get: https://www.amazon.com/gp/product/B01D5TMBE0/ref=s9u_simh_gw_i2?ie=UTF8&amp;fpl=fresh&amp;pd_rd_i=B01D5TMBE0&amp;pd_rd_r=9AKSMRY46NNDKKA2DAK0&amp;pd_rd_w=89F4Q&amp;pd_rd_wg=CU0Hi&amp;pf_rd_m=ATVPDKIKX0DER&amp;pf_rd_s=&amp;pf_rd_r=EH0VTSX5T231D3M67X62&amp;pf_rd_t=36701&amp;pf_rd_p=781f4767-b4d4-466b-8c26-2639359664eb&amp;pf_rd_i=desktop
If you have $75 then I would just buy one, it will quickly become one of your most often used kitchen appliances. This is the one that we have had for the last 2-3 years and we use it all the time.
hmmm i'm a low tier beast at Sous Vide I started out with Anova but making the switch to Joule.
Joule is gonna be all app based to start and stop with it no buttons on the device itself. So that may be annoying to some.
Anova is a great company as is Joule
https://www.amazon.com/ChefSteps-Joule-Watts-White-Stainless/dp/B01M8MMLBI
Joule has a crazy deal for Prime day I would say go with them as they are top tier and that's such a sick price.
You can't go wrong with Anova though and even with no deal its a bit cheaper at the moment than the Joule and has buttons on it for stop and start which some may prefer.
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B00UKPBXM4
https://www.amazon.com/Anova-Culinary-Precision-Bluetooth-Included/dp/B07C7PW3PC
End of the day you are just heating up water in a container also make sure you grab a container and a lid
Let me know if you need links to that as well.
Let me know if you need anything else. Like I said though you can't go wrong with Anova or Joule two top tier companies.
it's great for delicate cuts of meat. Choice or higher grade cuts of beef, and fish fillets. You can also make some awesome custard deserts, like pot de creme, flan, or cheesecake. It's similar to cooking with a crock pot, you cook low and slow and the water circulates all around the contents within your bag giving you nice, even, repeatable results. Also since the bath water doesn't come into contact with your food you can get very concentrated flavors without washing away of your seasonings like you would if you were to boil or braise. I've made some very delicious meals and would recommend it. It's convenient if you plan your cooks ahead.
Anova just announced their new precision cooker, and it's on a pre-order sale for 35% off MSRP if you're interested.
Joule is also VERY popular and I think they have a better app, but I don't know if it's worth the price.
Sous vide, dollars to donuts. If you want to try it without dropping $100 to $200 on a rig, 4 hours is totally doable in a good quality beer cooler, if you have, as I suspect you do, a good instant read thermometer so you can add hot water as needed.
Lots to discuss here.
Knives: those knives look nice, but I recommend you go to a kitchen store and actually try knives before you decide. Handles are really important, and what works for one person might not work for another. You can go to WS or SLT and try knives to your heart's content.
Don't know anything about that particular cookware, but I notice there's no skillet in the set: perhaps you want to buy a skillet separately? Which is a smart move, IMO. The skillet will likely get the most use and the hardest use, so spend some money on a good one. Cuisinart MC Pro and Tramontina are almost as good as All-Clad for less money, or if you want to go top of the line get a Demeyere Proline skillet. You won't regret the investment if you want the good stuff, I promise!
Nonstick: love Vollrath, but hate the silocone handle on that skillet. A T-fal is going to last just as long for a little less money, or you can get a set of 2 All Clad cast aluminum pans for less than $60 (a great deal!).
sous vide: I have the Anova but if I had to do it over I would get the Joule all the way. Head and shoulders a better product! All the accessories? Eh. I use a big stockpot and it's worked for pretty much everything. Not sure you need a dedicated sous vide tub, and think of the storage space you'll need for it.
Coffee: my coffee maker broke 15 years ago and I've been making French press ever since. It's way better, and no coffee maker out on the counter. I have this guy after breaking a few glass ones. It's lasted for about 5 years now and going strong. Almost as good as espresso at a fraction of the work!
Immersion blender: You have to be really careful here. The cheaper ones have plastic gears and won't last. Even some of the higher-priced ones are questionable (Breville? All-Clad?). I recently bought a Bamix, the original immersion blender, Swiss made, built like a tank. Read the reviews, you'll see what I mean.
Also would get a good blender: I have a Blendtec, never regretted it.
Electric pressure cooker: TBH I would get a stovetop. They're better quality (Kuhn Rikon or Fissler all they way) and so much more pleasurable to use.
I love that you want the good quality stuff! Good tools make all the difference in the kitchen. You don't have to go top of the line on everything but what I've mentioned here I've found have made my life so much easier. Have you considered a vacuum sealer? It's the dark horse kitchen appliance that I never would have thought I needed, but I got it when I got the sous vide and it has saved hundreds if not thousands in less wasted food.
Have fun stocking your new kitchen!
I don't have one, but at just $51, it might be a good option to look into. Thanks!
I bought this dehydrator after reading through several "which dehydrator should I buy" threads on reddit. I'm in Australia so I had to get a step down transformer (that's 2000w, you only need 800w to run the dehydrator).
The first thing I watched was Good Eats season 9, episode 03 - youtube linkie here. The recipe he uses can be modified pretty easily. I sort of cheat a little bit for my 'boutique' marinades; I use Nandos Peri-Peri marinade to make peri-peri jerky (just left it for 2 days in the fridge) and this weird terayki sauce I found in a korean store :P
For the super spicy one I used Alton's recipe and just added a bugger-ton of chilli. Really helps with keto, on nibble and you feel like drinking 600ml of water!
My buddy and I bought the Nesco FD-75PR 700-watt specifically for dehydrating meals for backpacking. We are currently prepping for 6 days on the Pictured Rocks National Lakeshore. Anyways, definitely get a dehydrator and definitely experiment with seasoning because it will be a lot different than you are use to. From our first chili experiment with the dehydrator we found it was best to season when reconstituting the chili. Someone told me that most spices are fat soluble (could be completely wrong on this) so while we are reconstituting the chili we threw a pad of butter in. Get a dehydrator, you will love it and soon start dehydrating everything. If you go to the link posted above look into the freezerbag cooking. I have not used it but it seems nifty.
I'm looking to buy a dehydrator. It appears you have the Nesco FD-75PR 700-Watt Food Dehydrator. Do you like it? What do other people have or like?
The Nesco 75PR
http://www.amazon.com/Nesco-FD-75PR-700-Watt-Food-Dehydrator/dp/B000FFVJ3C
If you plan on doing more than a couple pounds at a time I recommend getting some extra trays. They are fairly inexpesnive.
$52, free shipping: Nesco FD-75PR 700-Watt Food Dehydrator
I have this dehydrator and it is awesome, in fact, its actually drying some stuff as I write this lol.
Here is the one I have.... 2 trays is enough to hold a spool. so, you still have 2 for making jerkey :)
I didn't realize it was that expensive.... probably better off getting it on black friday sale at walmart or something... I've had mine for at least a decade... im positive I didnt pay full price.....
Alternatively,
https://www.amazon.com/Nesco-FD-60-Snackmaster-Express-Dehydrator/dp/B000LNVUJQ
https://images-na.ssl-images-amazon.com/images/I/41wq1%2Be2WlL.jpg
Punch the center out of a couple of your trays, and you can pre-heat or recondition your PLA spools before loading them up.
I've got a Nesco fd60 that I've been using for a few years with frequent use with no problems. I use it mostly for drying my peppers for powders/flakes, but it works great for jerky as well.
Agreed. Invest in a real dehydrator, such as this one: http://www.amazon.com/Nesco-FD-60-Snackmaster-Express-Dehydrator/dp/B000LNVUJQ/ref=sr_1_3?s=home-garden&amp;ie=UTF8&amp;qid=1415368704&amp;sr=1-3&amp;keywords=dehydrator
It has a 155F temp setting that is absolutely perfect for jerky. You can even buy additional trays beyond the 4 it comes with.
This one. I guess it's $50, not $40. Still a good buy, though!
You're going to get a lot of Nesco suggestions, for good reason. I have this one and love it. I make jerky like once a week. This one has adjustable temp and element on top and plenty of power to do jerky in a just few hours. That's all you really need.
This is iTouchless' Bag Re-Sealer which is available in Amazon for $15.45
This one is 16.99
Go vote, kid
So, voting results get sealed right? Like the Oscars have envelopes, the elections have election results in special folders...This ReSealer can remelt the ends of chips bags and voting bags too! Because chips and votes should stay fresh.
http://www.amazon.com/Weston-30-0101-W--12-Inch-Vacuum-Sealer-Count/dp/B001GP81OK/ref=sr_1_3?ie=UTF8&amp;qid=1457686994&amp;sr=8-3&amp;keywords=food+packaging+bag
These bags are inexpensive and get good reviews:
http://www.amazon.com/dp/B001GP81OK/ref=wl_it_dp_o_pd_nS_ttl?_encoding=UTF8&amp;colid=384DXTWIBRKSY&amp;coliid=I2N9GAPY9WUPDL&amp;psc=1
I prefer to use the Weston bags you can get from Amazon. http://www.amazon.com/Weston-30-0101-W-12-Inch-Vacuum-Sealer-Count/dp/B001GP81OK/
Two things that I use all the time that I don't see mentioned:
Stovetop Smoker. With all the meat I cook, being able to smoke it gives it a whole new depth of flavors without adding any carbs and makes even simple dishes special. Very inexpensive too once you buy the initial smoker. I bough a bunch of different types of wood chips and they've lasted me about half a year now. Even in my small apartment there's hardly any smoke leak (although I do crimp foil around the edges to help keep it in) and I've never set off the smoke detector with it. If you do have an big outdoor smoker this one is nice for doing smaller portions or if the weather's not great outside. Highly recommend it if you like smoked foods.
Vacuum sealer is the other item I use all the time. I like buying certain staples from Costco in bulk (chicken/beef/pork/etc) and being able to portion it out and freeze it has helped cut down on the cost of keto a lot. It's also useful as a good timesaver or to keep food fresh for longer even if you don't freeze it. For example, I often only use about a quarter of an onion in a lot of recipes, but I'll chop the whole thing and seal the rest so it stays fresh for the next few days. I'll then take however much onion I need out the next day and re-seal the bag.
I don't have a brand I recommend over another, I personally have a Rival that I got for Christmas. A lot of people really like Foodsavers and I see them at Costco all the time. They can be inexpensive (~$40) for a basic one or more costly if you want extra features like canning or automatic sealing or different speeds. I do recommend not using whatever brand of bags they tell you to use however. What I do is buy cheap bulk bags such as these and use them instead. Zero problems with them and much cheaper than the brand name ones. I do keep a roll of 'cut your own' around in case I need something bigger, but I find for about 90% of what I do the smaller bulk bags work fine.
If you keep an eye out on meat sales and buy in bulk or buy a lot of meat that's about to expire for cheap, I think the vacuum sealer will pretty quickly pay for itself.
And tossing it out there, one item that's not necessary but in the 'nice to have' category is the immersion blender. Great for thickening soups since we don't add cornstarch or other traditional thickeners, and it's nice for other things like making your own mayonnaise. I also use it for making my own marinara sauce - mine has zucchini and cheese blended in. Again, not necessary and you can probably use a regular blender for this, but the immersion blender is really nice and convenient.
http://www.amazon.com/gp/aw/d/B001GP81OK
I use these and these. They work fine.
Last round I bought these, mostly for sous vide: https://www.amazon.com/gp/product/B01CDY8SOK/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
I've also purchased these in the past, but were too small for larger sous vide items: https://www.amazon.com/gp/product/B001GP81OK/ref=oh_aui_search_detailpage?ie=UTF8&amp;psc=1
I like this one:
http://www.amazon.com/Weston-65-0201-Pro-2300-Vacuum-Sealer/dp/B001GP81R2/ref=sr_1_1?s=home-garden&amp;ie=UTF8&amp;qid=1395110696&amp;sr=1-1&amp;keywords=weston+vacuum+sealer
Had to cut the pac-man face. And used this sealer to pack those up. Works well.
It really depends on your budget. You can get a nice home sealer for anywhere from $50-100 (plus extra for extra bags), here is the one I have. It gives me just about 12" of sealing/vacuum space and they make bags that are 11" wide so if you could get the butt in that space then you'd be good. Anything larger than that you'd need a commercial grade sealer and then you're talking anywhere from a couple hundred bucks on up. Here's an example of a 15" sealer.
I have found I can seal just about anything with mine and depending on the shape of the butt you could probably get it done.
Good luck.
I have a Weston 2300 that's pretty badass. I would highly recommend it.
Edit: Here's the Amazon link.
I've got one of these and I've been pretty happy with it: http://www.amazon.com/Weston-65-0201-Pro-2300-Vacuum-Sealer/dp/B001GP81R2
It's sealed around 1000 bags and I've had to replace the heating element once. You can do 25 in a row before having to let it cool down for a while. If you don't, you'll be replacing the element (which isn't very expensive). My only complaint is the vacuum sensor that tells the machine it's 'done' has died and I have to press the 'manual seal' when I think it's done.
This thing's 15" wide so you can do 2 quart or pint bags at once which is nice, and the seal is 2 or 3x as wide as the foodsaver seals. I think that's the big difference. I think mine's about 10 years old.
Thank you, we'll try this.
Maybe foodsaver vacuum sealer will be better?
https://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/
Yes. I buy meats & fish at Costco, divide them into meals-for-two sizes, then vacuum seal them. I also use the vacuum sealer for sous vide.
These rolls of bags have been working great. I'll cut a salmon side into 3 pieces, plastic wrap them, then seal all 3 in one bag. Cut open, take out 1 piece, reseal. The bag only loses 1" at most. And they are washable and reusable.
I initially had one of the little handheld sealers but I found the vacuum "port" on the bags failed often, they would fall off and of course the vacuum-ability was lost forever and you'd have to throw the bag away (or use it for a non-vacuum purpose).
It works very well; I use
https://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/ref=sr_1_3?ie=UTF8&amp;qid=1509830584&amp;sr=8-3&amp;keywords=foodsaver+freshsaver
and
https://www.amazon.com/FoodSaver-T03-0023-01-Wide-Mouth-Jar-Sealer/dp/B00005TN7H/ref=sr_1_4?s=home-garden&amp;ie=UTF8&amp;qid=1509830683&amp;sr=1-4&amp;keywords=foodsaver+wide+mouth+canning+jar+sealers&amp;dpID=51b0i952XTL&amp;preST=_SY300_QL70_&amp;dpSrc=srch
and
https://www.amazon.com/FoodSaver-FAX12-000-Accessory-Hose-Clear/dp/B00T699C14/ref=pd_sim_79_4?_encoding=UTF8&amp;pd_rd_i=B00T699C14&amp;pd_rd_r=G1EK7WAZPVPAM4CBX621&amp;pd_rd_w=LlqaD&amp;pd_rd_wg=GDCFk&amp;psc=1&amp;refRID=G1EK7WAZPVPAM4CBX621
Sous vide ribs are amazing, especially beef. I use an electronic temperature controller, an electric roaster oven, a circulating pump, and foodsaver bags.
For beef, divide the ribs so that they fit in gallon bags. Slap a heavy dry rub on them. Vacuum seal them. Put them in the water at 140F for the first 4 hours. This is to ensure nothing nasty grows (I've cooked at lower temps to start, because rare and medium rare are my favorite, but occasionally a bag goes bad and blows up like a balloon) Lower the temp to 130F and cook for an additional 44-68 hours.
When they're done, let them rest a bit, so that you don't overcook them when searing, then take the juices from the bag and use it to make BBQ sauce.
Turn your grill up to max, and give the ribs a quick sear. If you want, brush with sauce, and sear a bit more. You'll end up with some amazingly tender ribs. Other methods can also produce fall off the bone ribs, but IMO, those methods overcook the meat and sacrifice flavor. Here the meat is still medium and pink, so it tastes like a juicy steak.
Pork ribs are similar, except I cook them at 145F for 18-24 hours.
Pro-tip get one of these:
FoodSaver Handheld vacuum sealer
https://www.amazon.com/FoodSaver-FSFRSH0051-000-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/ref=sr_1_3?ie=UTF8&qid=1550079984&sr=8-3&keywords=foodsaver+vacuum+seal+hand
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And some of these:
FoodSaver 1-Quart Vacuum Zipper Bags
https://www.amazon.com/FoodSaver-1-Quart-BPA-Free-Multilayer-Construction/dp/B002TMRMHG/ref=pd_sim_79_1/133-6478261-6268318?_encoding=UTF8&pd_rd_i=B002TMRMHG&pd_rd_r=6174dd68-2fb7-11e9-b92e-ff5acd9f9bb2&pd_rd_w=QjaU7&pd_rd_wg=jxpkR&pf_rd_p=90485860-83e9-4fd9-b838-b28a9b7fda30&pf_rd_r=WQ11E7KC38JX12X0PKJQ&psc=1&refRID=WQ11E7KC38JX12X0PKJQ
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It works just like normal ziplock bags but you're able to seal and suck all the air out in seconds. You will never have molded cheese ever again! It's a life changer!!
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I have the handheld FoodSaver model similar to the hand pump one. I didn't want another appliance on my counter, but I wanted a vacuum sealer for sous vide cooking. It works great for me. I got mine at Target but here's the Amazon link: https://www.amazon.com/dp/B002FWIVCA/ref=cm_sw_r_cp_api_ObTBzbB7Z2114
I use this handheld vacuum sealer to degas and it works amazingly well.
I use something similar to this called the fresh saver. It works fantastic. You have to buy special bags but, they are resealable so you can use them over and over. At the time it was only 6 bucks on Amazon now it's 22.
http://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA
Does anyone have experience with handheld vacuum sealers for hop storage?
Something like this:
https://www.amazon.com/gp/aw/d/B002FWIVCA/ref=mp_s_a_1_11?ie=UTF8&amp;qid=1473524106&amp;sr=1-11&amp;pi=AC_SX236_SY340_QL65&amp;keywords=vacuum+sealer
Sous Vide cooker
http://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_5?ie=UTF8&amp;qid=1411589907&amp;sr=8-5&amp;keywords=sous+vide
These guys supposedly go up to 210F, unsure of how big they actually are though.
Sous Vide Supreme $299
Sous Vide Supreme 10 Liter $399
I've done some soldering but not much. I have been eyeing up this - http://www.amazon.com/SousVide-Supreme-SVS-10LS-Water-10-L/dp/B003AYZIB4
I've only used mine a handful of times so far, but it's fantastic. I really like the way chicken and salmon comes out. I haven't done red meat in it yet.
Sous Vide Supreme Water Oven, SVS10LS
I also use a sous vide.
https://www.amazon.com/Sous-Vide-Supreme-Water-SVS10LS/dp/B003AYZIB4/ref=sr_1_15?s=kitchen&amp;ie=UTF8&amp;qid=1498400205&amp;sr=1-15&amp;keywords=sous+vide
I use this one because I can put the milk right in it with no water bath needed. Works absolutely perfect.
https://www.amazon.com/Firebird-Thermoelectric-Operation-Chiller-Refrigerator/dp/B013CTHQV6/ref=sr_1_13?s=home-garden&amp;ie=UTF8&amp;qid=1498400267&amp;sr=1-13&amp;keywords=wine+cooler
I also use a wine cooler like this to keep my cheeses. I can fit 4-5 cheeses on 1 shelf. I try to keep the grouped with with similar cheese so they don't cross contaminate any lingering molds or flavors.
Ok, that's a start, thanks. Accoring to amazon Link! the dimensions of the bath are (WxDxH) 9.9x12.6x6.8 inches
25x32x17 centimeters.
So that would mean about 9" wide? 5" high? what about approximate depth?
Have you thought about a deli slicer? You can get a home use grade one to test it out.
This has good reviews: http://www.amazon.com/Chefs-Choice-Premium-Electric-Slicer/dp/B0058VCYWS/ref=sr_1_2?ie=UTF8&amp;qid=1407790745&amp;sr=8-2&amp;keywords=deli+slicer
My friend has the same one. We use it for hot pots. It gets raw meat very very thin. Haven't tried cook meats yet.
[Here it is on Amazon] (Chef's Choice 615 Premium Electric Food Slicer https://www.amazon.com/dp/B0058VCYWS/ref=cm_sw_r_cp_apa_qUIsxbEJ05FB2)
I've been looking for a meat slicer myself. I'm looking for something that can cut a semi-frozen steak into deli thin slices for cheese steak sandwiches. Using a knife just doesn't do justice. I've been looking at this one on Amazon
It seems a lot of people are content with it. It's a bit on the pricey side for a home slicer. They have slicer that cost less than 50 on amazon and apparently it's a piece of shit.
they have 3 models. 615, 610 and 609.
Both 609 and 615 come with stainless steel blade, while 610 comes with stainless steel serrated blade. I've been told serrated blades aren't as good at slicing deli thin. I'm not sure. But they do sell the blades separately. The main difference seems to be the size. It's too bad they don't give the power output of the motor.
Thanks for that. For some reason the link was all funky with a tiny product image. This is another amazon link to it.
Anyway, it appears that people won't shut up about how great it is so it's great to finally find a home slicer that actually works. Thanks again.
Can you bring something like this?
https://www.amazon.com/Crock-Pot-SCCPLC200-BL-20-Ounce-Lunch-Warmer/dp/B006H5V8RG
Never used it but I've seen it recommended here before.
What about saving half of your dinner for the next day's lunch and then supplementing your lunch with snacks? Protein bars and shakes are great snacks.
To solve the no kitchen problem--You can heat up your lunch at home and carry hot items in a Thermos and cold items you can carry in an insulated bag with ice packs. They also make CrockPot Food Warmers, so you could bring all of your food in with cold packs and then heat it up in your office (or you could heat up things like canned soup!). As others have suggested, you can make things like sandwiches, salads, fruit, cold noodle salads, etc. that don't need to be heated.
This with a 50watt or larger power inverter. These were Christmas gifts for our family last year. I dont think we paid this much but these are awesome.
Crock-Pot Lunch Crock Food Warmer, Blue https://smile.amazon.com/dp/B006H5V8RG/ref=cm_sw_r_cp_apa_i_XIFZDbRGKNRPM
Can I add a 20-oz Slow Cooker to the list? It's a food warmer (it won't cook) but I love having it at my desk at work. It heats leftovers to a lovely temp, and if I freeze leftovers they are hot and yummy at lunch. Cans of Progresso soup work wonderfully. It's on Amazon here.
There's also this: Crock-Pot lunch warmer
It's a real thing
Someone at my work uses one of these
http://www.amazon.com/Crock-Pot-SCCPLC200-PK-20-Ounce-Lunch-Warmer/dp/B006H5V8US?th=1&amp;psc=1
Haven't had a chance to try it out myself but maybe you could use something like that and then bam food options are expanded!
Is it a desk job? Do you hate the microwave like I do? If so, here's my recommendation:
You can either hook up the mini 'slow cooker' at your desk or in the breakroom. But either way, it's easy to throw in some precooked meat and some precooked rice when you get in and let it slowly reheat. By dinner time, it should be nice and hot. I've found myself storing some tortillas at my desk, and then hitting the meat'n'rice with some fajita seasoning. Or dumping some bbq sauce on it. Or some bottled asian sauces (szechuan, General Tso's, etc) to make a stir fry. Or tossing in some curry paste. Lots of different possibilities! Also keep some frozen veggies at work to throw in, as well.
In the end, you're paying about $2.50-3/day for rice and 1lb of meat. That's easily 100g of protein at lunch, and depending upon the meat, can be between 650 (chicken breast + rice) and 1500 calories (75% lean beef + rice).
I use this crock pot on construction sites daily. It heats up a can of soup in about an hour, longer for cold stuff.
CrockPot
This is my primary, and I absolutely love it:
Presto 06301 Dehydro Digital Electric Food Dehydrator https://www.amazon.com/dp/B008H2OEKK/ref=cm_sw_r_cp_tai_zYroDbAWZ3PS1
I have 12 tiers on it and have it running 24/7. I hate running appliances long term, 24/7, but it’s taking it like a champ so far. I also have a nesco that I keep as a backup (got it as a gift).
I’m going to stop drying peppers soon. I’ve got over a kilo of dried superhots. I’m going to switch to freezing them now.
I have the same wet tumbler you do. I use this media separator to spin around the cases to remove any pins I missed from shaking out the tumbler into a big bucket. Works very well. I fill it with water and do one run through water and then another run in open air.
Also, GET THE MAGNET those little bastard pins get everywhere and your life will be 100 times easier with the magnet to pick them up quickly.
As for drying them after, I got THIS food dehydrator. works like a charm. It's got a good price point and it has temp and timer controls so you can set it and forget it. I usually run it for 1.5 hours at 130 degrees to dry out my brass. I'd also recommend additional mesh nets as smaller cases like 9mm want to fall through the outer spokes. The nets prevent this and also let you put more on there completely horizontal to get any remaining water to drip out.
No Amazon or ebay? I have something like this. Works great, gets em cracker dry. I can't get that level of dryness from a fan alone.
I've got this one and it's pretty good. I'd recommend buying a few extra solid trays (I think they call them fruit-roll-up trays) Presto 06301 Dehydro Digital Electric Food Dehydrator https://www.amazon.com/dp/B008H2OEKK/ref=cm_sw_r_cp_awd_IJVQwbM5ZV98K
https://www.amazon.com/Presto-06301-Dehydro-Electric-Dehydrator/dp/B008H2OEKK/ref=sr_1_7?s=kitchen&amp;ie=UTF8&amp;qid=1504790413&amp;sr=1-7&amp;keywords=dehydrator
Thoughts on using this to dry homegrown hops?
I have a Presto 06301 Dehydro, My sister just got it for me for my birthday in July, I like it so far but I haven't had to much time to play with it yet.
This one. I like it in part because it has the digit thermostat and because you can set it for a time and it will turn off when done. I find I like to periodically check on the jerky after a few hours. With chicken I have found you want it to turn a light brown, become firm and dry, but not let it get to the very crispy dark brown stage.
I'm a little late for this comment (by 5 months) but this one has been working great for me. It's only 60 bucks and if you're only planning on doing meat you can get the cheaper version that doesn't have adjustable heat. You likely have a grocery store around that has a butcher that can cut the meat into slices for you for little to no extra charge.
https://smile.amazon.com/gp/product/B008H2OEKK/ref=oh_aui_detailpage_o09_s00?ie=UTF8&amp;psc=1
That is what I bought earlier this summer for making jerky, and I have loved it so far. It is a little annoying to clean it, but not that bad. At your price range, I think you could get to the lower end of the price range on the Excalibur ones with the back mounted fans which are supposed to be better and more even than the ones like I got which have a bottom mounted fan. I still love mine, though. Good luck with your jerky making.
The BEST appliance
http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO
This kept me eating healthier than normal
and if I win a giftcard woudl be sweet.
Would you like a falafel with that?
Here's an affordable option that gets good reviews: http://www.amazon.com/West-Bend-TEM500W-Muffin-Toaster/dp/B008YNFB3Q/ref=sr_1_5?ie=UTF8&amp;qid=1372318727&amp;sr=8-5&amp;keywords=breakfast+maker
A more specialized version to make breakfast sandwiches: http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO/ref=sr_1_1?ie=UTF8&amp;qid=1372318727&amp;sr=8-1&amp;keywords=breakfast+maker
http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO
Was it this one? Cause I've been debating buying it for a while
This thing looks really intriguing. I just can't bring myself to drop $24 on a one-use device. My go-to is usually instant grits.
Microwaved egg? No thanks, that sounds completely awful. Just get yourself one of these. It does a pretty good job actually.
I have two things:
http://www.amazon.ca/Leatherman-Style-Tools-Stainless-Steel/dp/B003J37BMK/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&amp;colid=29RHQOGYASIMN&amp;coliid=I2POCDEY3YTO1P
Personally I'd like the leatherman CS
It's this :)
Breakfast Sammich Maker
this is so cool!
I PM'ed you my answers.
Very fun contest!
This as ridiculous as it seems, will be life changing for me because I never have time for a healthy breakfast. This will allow me to eat in the morning while still have it be from scratch and not bad for me.
Not as good as this:
https://www.amazon.com/Rollie-Hands-Free-Automatic-Electric-Vertical/dp/B00C77LNR8/ref=sr_1_1?ie=UTF8&amp;qid=1485205198&amp;sr=8-1&amp;keywords=egg+tube+cooker
Flacid egg tube maker. Only takes like 18 minutes.
Just what I've always wanted, an electric device that makes flaccid egg dicks.
I seriously thought the pancakes were eggs cooked in the Rollie . I beg of you...please watch the video!!
Follow!
https://www.amazon.com/gp/aw/d/B00C77LNR8/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1517454852&amp;sr=8-1&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=rollie+eggmaster&amp;dpPl=1&amp;dpID=41pTleThyrL&amp;ref=plSrch
SpaceX is looking to reduce the cost of space travel by orders of magnitude. If you look at what goes into the cost of a rocket today, only around 2% is fuel and another 2% raw materials. The bulk of it is putting it together (and then letting it crash into the ocean). With that sort of cost reduction colonising Mars changes from prohibitively expensive to expensive, but very doable.
The ISS is currently 420 tons. Imagine if it was 42000 tons instead. You basically go from interesting science project to massive space station with hundreds of crew. Also remember that once you're in orbit you're halfway to anywhere in the solar system.
And that's just SpaceX in the short term. Imagine if you were living 100 years ago, the idea that you could spend an hour's wage to buy this monstrosity which poops out eggs (or that people would even make such a thing in the first place) would be ridiculous. Yet today with modern automation we can make shit for dirt cheap prices. It doesn't take much of a stretch to imagine a world where you took humans completely out of the manufacturing loop. You wouldn't even need especially smart artificial intelligence or anything, just an incremental improvement in everything.
The moment you can go from raw ore to finished product without human hands involved suddenly space isn't that big a deal. Also suddenly you can have a factory which can build itself. And with that, the ability to take advantage of exponential growth and do things like take apart planets in a matter of decades. All this without going anywhere near physical limits nor plausible sci fi things like general AI or nanobots.
https://www.amazon.com/NESCO-FD-37A-Dehydrator-Speckled-Marbled/dp/B00CS5ZI6G/ref=mp_s_a_1_7?keywords=nesco+american+harvest+dehydrator&amp;qid=1566343352&amp;s=gateway&amp;sprefix=Nesco+a&amp;sr=8-7
Hmmm, not a good deal. You can get this same dehydrator on Amazon (with or without Prime) for $35.71
MidwayUSA is selling it for $38.50 after the cheapest shipping options are applied.
You can get a Nesco FD-37A on Amazon for a penny more, which is a much more reputable brand.
Use a dehydrator or if you have a box fan you can use the Alton Brown method http://www.foodnetwork.com/recipes/alton-brown/beef-jerky-recipe.html
If you don't have a box fan already I'd just buy a dehydrator - they're not expensive at all http://www.amazon.com/Nesco-FD-37A-American-Dehydrator-400-watt/dp/B00CS5ZI6G
Do it outside or you home will stink
Partially freeze your meat so it is more solid, this will allow you to get really even thin slices.
Trim off every last scrap of fat and sinew you can as these part will not dry nicely and will be chewy.
Remember that any seasoning you apply will concentrate as the water is removed
This is what I was working with
This is what I have now
The Nesco one worked just fine. I didn't get a chance to try fruit on it before I freaked out and bought the big mamma jamma.
I bought one of these a few months ago and it has been great. Super easy, no clean-up, and once you get the method down it's easy to repeat every time.
I know the idea of a hard boiled egg cooker might seem dumb, but if you love them as much as me, one is so worth it. You steam them with a hole in the top of the shell, so an air bubble forms and the shell falls off so easily.
1.) You need protein also. If you eat eggs, try a Dash brand egg cooker! You can make hard boiled eggs, omelets, etc. It is perfect for small spaces.
https://www.amazon.com/Dash-Rapid-Egg-Cooker-Scrambled/dp/B00DDXYC6O
2.) Innovasian makes a microwaveable type of sticky white rice that if let cool makes great sushi and if fried with butter and soy sauce/teriyaki sauce makes a great hibachi style rice!
https://www.innovasiancuisine.com/sticky-white-rice/
If you want to try cooking eggs, look for a egg cooker. I found mine at TJ Maxx for $10 + tax. You're able to boil eggs (hard, medium, or soft), poach eggs, or scramble them as well. You add some water to the hot plate and how it's cooked depends on how much water you add. It did take some experimenting for me to figure out how much water to add since the measurements provided didn't work out exactly. It's small enough that you can hide if room inspections look for them.
I too had problems with getting hard boiled eggs right and then I bought a Dash Go Rapid Egg Cooker and I could not recommend it more. I have used it every morning for the past month and the eggs are consistent every time. The poached and personal omelettes have been great as well. Absolutely the best $20 I have spent in a while.
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Thanks for sharing!
I'm buying my wife one of these since she loves eggs so much but seems to always be in a hurry in the mornings http://www.amazon.com/gp/product/B00DDXYC6O?psc=1&amp;redirect=true&amp;ref_=oh_aui_detailpage_o04_s00
This will change your life
egg cooker
Currently waiting for my tortilla press
My dad has made them and just rolls them out by hand, but he asked me yesterday to order one from amazon for him, so I ordered this one. It should be here by Wednesday.
https://www.amazon.com/Victoria-TOR-003-FBA_TOR-003-Tortilla-Press/dp/B00HWEIKZO
Most tortilla producers use rollers rather than presses to make tortillas simply because they can vary the width. Thinner tortillas are used for chips as well as flautas.
You can use a FoodSaver with an attachment to vacuum seal the mason jars. It definitely helps keep salads fresher for longer.
https://www.amazon.com/dp/B016OL1AB6/ref=cm_sw_r_cp_api_i_Gxl4Ab0HYFWQC
I haven't used any those devices, but i love my foodsaver vacuum. there is two great reasons, easy to make your own bags and i can use mason jars
https://www.amazon.com/gp/product/B001E42R8O/ref=s9_acsd_al_bw_c_x_5_r
https://www.amazon.com/gp/product/B0025N2MKG/ref=s9_acsd_al_bw_c_x_1_r
https://www.amazon.com/FoodSaver-FCARWJAH-000-Wide-Mouth-Regular-Accessory/dp/B016OL1AB6/ref=sr_1_2?ie=UTF8&amp;qid=1478231232&amp;sr=8-2&amp;keywords=mason+jar+vacuum+sealer
We are talking about changing the inner atmosphere though...
Devices like this are used.
Hop storage... but without the plastic bag waste. I use a handheld vacuum sealer and one of these attachments: https://www.amazon.com/FoodSaver-FCARWJAH-000-Wide-Mouth-Regular-Accessory/dp/B016OL1AB6/ which works with the accessory port on some tabletop vacuum sealers. I stick my homegrown and bulk purchased hops in wide-mouthed mason jars and seal 'em up.
https://www.amazon.com/gp/aw/d/B016OL1AB6/ref=mp_s_a_1_1?ie=UTF8&amp;qid=1498924756&amp;sr=8-1&amp;pi=AC_SX236_SY340_FMwebp_QL65&amp;keywords=foodsaver+mason+jar+sealer&amp;dpPl=1&amp;dpID=31JgVG8mhxL&amp;ref=plSrch
This doesn't replace pressure canning, but is great for very quickly pickling stuff you'll keep in the fridge for up to a couple months.
It also works great for long term storing things like grains, nuts, etc. I bought some of the giant mason jars for that.
How dry is your PETG? It needs to be seriously dry.
Get a $35 food dehydrator (desiccant packs won't dry filament, they'll only keep it dry) and dry your PETG for 6 hrs at 65deg C/149deg F.
I dry my PETG after every print before bagging it back up too, just leaving it out while printing will let it soak up enough moisture to affect print quality.
Dry your filament this is what I use works well Rosewill Countertop Portable Electric Food Fruit Dehydrator Machine with Adjustable Thermostat, BPA-Free 5-Tray RHFD-15001 https://www.amazon.com/dp/B018UR4XJI/ref=cm_sw_r_cp_api_i_q-T5Cb8M4WNG1
Don't buy the filadry one. It is the exact same as this:
www.amazon.com/Rosewill-Countertop-Dehydrator-Adjustable-RHFD-15001/dp/B018UR4XJI/
There are spool holders for it on thingiverse. I am sure there are others but this one is super cheap and I have it so I can vouch for it's effectiveness.
As I said to another redditor below, I only chose this because it was within my allotted budget, was rectangular instead of round (fits into spaces more effectively) and something I didn’t add was that it also had decent reviews. I suspect even the cheapest dehydrator would get the job done, and I’ve seen many posts of people who swear by their cheapo dehydrators, so really it’s a matter of preference and budget.
This dehydrator seems like a decent one, based on price and rating, but the rating is only based off of 180 reviews. There was another with higher ratings but the size of the dehydrator itself seems significant smaller.
Thanks everyone for the info and insight. I'm definitely leaning more towards one. I thought it would improve the flavor but having a proper seal seems pretty critical. I was looking at this model on Amazon, https://www.amazon.com/dp/B01D5TMBE0/ref=cm_sw_r_cp_apa_hiMEybM3SWGVY
I would like to stay under $100 if possible. If anyone has any recommendations, they would be greatly appreciated.
Umai Dry bags and a vaccum sealer is a great place to start.
Vaccum Sealer: https://www.amazon.com/dp/B01D5TMBE0/ref=cm_sw_r_cp_apa_i_IJbvDbPANG2SB
Umai Dry: https://www.amazon.com/dp/B00HUS4J4S/ref=cm_sw_r_cp_apa_i_wKbvDbVW1HXJQ
For dry aging I suggest the biggest whole loin you can buy.
I've found 20-35 days works best for most cuts but every cut is different so do your research. (35 for ribloin works great). Also don't throw away the trimmings. Grind the trimmings up and mix them with hamburger meat. You'll love it trust me
I use this one and have had it for several years, use it all the time: https://www.amazon.com/FoodSaver-FM2000-Machine-Starter-Certified/dp/B01D5TMBE0/ref=sr_1_7?crid=2MF3E05L7VRYT&amp;keywords=vacuum+sealer&amp;qid=1569332014&amp;sprefix=vacuum+se%2Caps%2C157&amp;sr=8-7
This one: https://www.amazon.com/gp/product/B01D5TMBE0/ref=oh_aui_detailpage_o04_s00?ie=UTF8&amp;psc=1
Amazon is down to $150 for white.
https://smile.amazon.com/dp/B01M8MMLBI/?tag=slickdeals&amp;ascsubtag=a83b5d4ed12911e79ffa7276c69fe3700INT
the 2 most popular are Anova and Joules they are kinda pricey but once you get one, youll never have meat cooked off temp. some models even have bluetooth wifi so you can start the cooking while your at work. i used to SUUUUUCK at cooking chicken breast but with a suos vide machine it comes out almost as good as thigh meat.
A lot of people seem to prefer the Joule. Which, by comparison, is better in almost every way (particularly size and power)... I personally think leaving off physical controls was a serious mistake, but that's apparently a pretty unpopular opinion.
I also have an Anova, and it's my first sous vide appliance too. It's definitely far from perfect, but I'm really happy with it.
The Joule is on sale on Amazon if anyone is interested in sous vide.
https://www.amazon.com/ChefSteps-CS10001-Joule-White-Stainless/dp/B01M8MMLBI
I kinda like being asked if I like making pastrami from my house.
"Have you ever wanted to make pastrami at home? Introducing Joule Sous Vide!"
http://reviewmeta.com/amazon/B01M8MMLBI?utm_source=extension&amp;utm_content=chrome_v2.2
http://fakespot.com/product/chefsteps-cs10001-joule-sous-vide-white-stainless
I prefer regular iodized salt, whatever goes on sale (occasionally) usually the Morton's I think? Has a girl in a raincoat on it. I don't store my salt in buckets. I decided compromising that quantity for usage was a no go for me. I use 1/2 gallon mason jars and I vacuum seal them and it has worked awesome. I initially tried bags but that makes the salt into bricks IF you can get a good seal. 5 gallons of salt gets exposed all at once and starts picking up humidity. 10 half gallon jars is the same amount but doesn't.
I agree, the people downvoting must be the idiots who buy specialty items like this.