Cooking & Baking

Major Nikon

(36,827 posts)

12. It is something to be mindful about

Wed Jan 29, 2014, 01:56 PM

Jan 2014

For anything I don't plan on consuming within a week, I freeze and I keep a good reliable thermometer in my fridge at all times, but it is good to know that it will keep significantly longer especially if it has any significant level of salt or acidity. It's certainly a lot safer than putting cooked foods in a ziplock or plastic food storage tub, because other bacteria are what's far more likely to make you sick and these are virtually eliminated much in the same way canning does.

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13 replies

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Nomiku Sous Vide? Anyone see this one yet? [View all] The empressof all Jan 2014 OP

Looks like an interesting method. enough Jan 2014 #1

If you use food grade plastic like foodsaver it's safe. flamin lib Jan 2014 #4

I've been doing sous vide for years Major Nikon Jan 2014 #2

Sous Vide Supreme has a chamber unit for $650 sir pball Jan 2014 #6

I hadn't seen that one Major Nikon Jan 2014 #9

If you have a reliable, cold fridge at least.. sir pball Jan 2014 #11

It is something to be mindful about Major Nikon Jan 2014 #12

I have this product: flamin lib Jan 2014 #3

Oh WOW! Thanks that's a huge price difference The empressof all Jan 2014 #5

That's the great part about sous vide Major Nikon Jan 2014 #7

Not only that but the food doesn't oxidize so the flavor flamin lib Jan 2014 #8

One I would not recommend is flamin lib Jan 2014 #10

It's high time someone came out with this Warpy Jan 2014 #13