vacuvita vacuum home storage system with sous vide cooks in mind

vacuvita vacuum home storage system with sous vide cooks in mind

Hey guys! I personally never heard of this appliance until the vacuvita guys contacted me to review it. Well, let’s be clear. This is not an appliance. It’s actually an integrated vacuum sealing solution that pretty much covers all of the home cook needs and will make your kitchen look like some sleek sci-fi future lab (like in a good way!). I’ve been testing it for quite some time and use it pretty much every day. Let’s break down this system into its main features and elaborate a bit on each, shall we? 

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stick blender mayo

stick blender mayo @ thatothercookingblog.com

Making mayo at home is one of those practices that have fallen out of fashion. The whole raw egg/salmonella thing can be intimidating but it’s pretty easy to find pasteurized eggs in groceries stores. If you can’t find them you could still pasteurize them at home but it will require sous vide gear. If you’re interested you should check out my article on sous vide egg pasteurization which also deals with mayo pasteurization which in a nutshell talks about listeria and salmonella safe log reduction levels by application of heat bellow egg setting temperature. But if you wanna skip all that hassle, try getting pasteurized eggs.

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FoReal Design Sous Vide Bags Kit Review

I haven’t reviewed many products on my blog but I’m always happy to do it, specially if they’re closely related to my cooking. Sous vide cooking can be daunting specially if you have never done it. It requires gear which isn’t necessarily cheap. Immersion circulators are becoming more affordable these days but still are in the $200 range. I remember when I started cooking sous vide a few years ago, these would easily go around $1000 which is why I decided to build my own from scratch for less than $100 but thats a story for another time.  

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DIY immersion circulator demise

And finally, I ruined my IC. In a stupid attempt at making cheese at home. The coils heated the milk to 70 degrees Celsius and the temperature around the coils was hot enough to burn the fat in the milk and create a crust that caused them to overheat and fry.