Reddit mentions: The best commercial food storage products

We found 28 Reddit comments discussing the best commercial food storage products. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 16 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

6. 8 Pack Red Family Chef Mini Storage Box Containers for Food Crafts Beads Nut Bolts & More

8 Pack Red Family Chef Mini Storage Box Containers for Food Crafts Beads Nut Bolts & More
Specs:
ColorRed
Height2.5 Inches
Length10 Inches
Weight0.15 Pounds
Width5.5 Inches
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🎓 Reddit experts on commercial food storage products

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where commercial food storage products are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
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Top Reddit comments about Commercial Food Storage:

u/jak80 · 5 pointsr/steak

Nice. You are going to love it. If you are only ever doing 1 or 2 steaks a bigger pot should work out fine for your sous vide. I needed to cook up to 6 steaks at once and opted for a [cambro-like container] (http://www.amazon.com/Rubbermaid-Commercial-FG631200CLR-Space-Saving-Container/dp/B000R8JOUC?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00) and [lid] (http://www.amazon.com/Rubbermaid-Commercial-FG652300WHT-Lid-SSC/dp/B000VAUFD6?ie=UTF8&psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00)

That helps whenever I want/need to use my Anova. Some people use a cooler and I understand that line of thinking, especially if you are using it for long periods of time as it is more energy efficient. I just could not find a cooler that I would have been able to attach the Anova to so I went the route that I did.

u/jkxs · 1 pointr/sousvide

Haha yeah, I bought a huge Rubbermaid container on Amazon along with it's accompanying lid.. I found a cardboard box that fit the container perfectly, put a trivet in it, then double-wrapped another cardboard box around the first box to insulate it. Ofc I cut out a little hole for the Anova WiFi and use a towel to cover up the other space. Pics attached :)

#1 and #2

u/Second3mpire · 1 pointr/Homebrewing

> GET A DECENT SCOOP if you haven't already, we used the dog food ones that came in the vittle vaults for a while. Super tedious.

Just ordered this the other day to see if I like it. If it works out I'll get two more.

Thanks for the feedback!

u/tesfox · 2 pointsr/Breadit

I've been meaning to get over to the restaurant supply shop and pick up something like this bad boy, but I haven't gotten over there yet, since they keep more business friendly hours (i.e. 9-5 monday to friday and 8-noon saturday). I've got some bigger totes that I could use, but I'm personally worried about the food safety of them, since they're not designed for it (just the clear rubbermaid storage totes).

u/sleight42 · 1 pointr/sousvide

Someone suggested that I share a photo of my rig.

I have a Sansaire. While it performs well, the hourglass shape is inconvenient.

I purchase a polycarbonate container and lid from Amazon on the advice of another member of this subreddit. The rough home, for the circulator, was made slowly using a soldering iron.

So far, I've cooked several top round steaks with this rig. Most recently, I made a brisket in the style of a beef bourguignon to much success.

My only complaint is the gap in the lid around the immersion circulator. I cover it with plastic wrap to maintain relative water seal.

These parts were far far cheaper than the Sansaire-specific solutions offered by Amazon—even with a $20 soldering iron!

Links (unaffiliated) to parts:

Rubbermaid Clear Plastic 5-Gallon Food Box https://www.amazon.com/dp/B000VARWQ4/ref=cm_sw_r_cp_api_r1Lpyb61GQYAD

Rubbermaid Commercial FG331000CLR Lid for Food/Tote Box https://www.amazon.com/dp/B00063L0WS/ref=cm_sw_r_cp_api_P1LpybSQ7WNFR

u/NocturnalFish · 2 pointsr/mead

It's for this reason that I, and most others here, will recommend the use of buckets for the primary fermentation. Especially when fruit is involved. This allows you easy access to stir, manage the fruit cap, and add nutrients. Additionally, your mead needs oxygen during the initial stages of fermentation which makes a bucket ideal. For my 1 gallon batches I use 2 gallon buckets. This way I have enough volume post-primary to minimize headspace in my secondary.

u/fourme · 3 pointsr/sousvide

Another user here of the 3 gallon/ (12 quart) rubbermaid container and lid. I cut a very small hole in the lid for my anova to fit into and it hardly loses any water even on >24 hr cooks. Plus the lid is flexible enough to just lift one or two corners and position bags. you can also use it to keep a zip top bag in place instead of clips or vacuum bags.

http://smile.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00

http://smile.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o03_s00


I also use this ikea pot lid organizer to help separate bags or weigh down food that just keeps wanting to float. It is pretty nice because you can turn it around and remove pegs to customize the shape for what you are cooking.

http://smile.amazon.com/gp/product/B00TJTWR04?psc=1&redirect=true&ref_=oh_aui_detailpage_o05_s00

Something else that is nice to use is a pair of tongs with silicone tips so that they don't rip your bags but still grip your food for removal or changing the placement of food, because you don't want to stick your hands in hot water!

http://smile.amazon.com/Vivree-Kitchen-Tongs-Set-Stainless/dp/B00XGXGP3Y/ref=pd_sim_79_3?ie=UTF8&dpID=41nuul3KFhL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0TK46SWSYA8WEN7S6YPR

u/Kemugino · 1 pointr/boardgames

I bought them at a Family Dollar, you should be able to find them in most dollar stores or maybe even some super centers like walmart / target.

Check the kitchen isle, the brand I have is Family Chef.

I paid $1 per pack so the amazon price seems very high.

http://www.amazon.com/Family-Chef-Storage-Containers-Crafts/dp/B00I0H3ZIY

u/rolltide247 · 3 pointsr/Coffee

https://www.amazon.com/gp/product/B000KIE6ZM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 fill to 4 qt line with water, add entire bag of coffee (10-12 oz) to https://www.amazon.com/gp/product/B00158U8DU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 and soak. I do 12 hours for pre ground, 18-20 if I grind whole beans ( I grind more coarse than pre ground). Remove bag, pour in gallon container, top off with fresh water to gallon mark of storage container. Will be one gallon of cold brew.

u/ChefBS · 2 pointsr/smoking

First, kudos to OP.... definitely NYC looking Pastrami. I steam mine by using a 6 inch full hotel steam table insert pan (https://www.amazon.com/Update-International-NJP-1004-Stainless-14-5-Quart/dp/B0036C67U6/ref=sr_1_6?ie=UTF8&qid=1549419563&sr=8-6&keywords=full+size+6+inch+deep+stainless+steel+steam+table+pan) filled with about 2 inches of water and putting over 2 burners on my stove. Then insert a 4 inch perforated hotel pan ( https://www.amazon.com/Perforated-Stainless-Anti-Jam-Standard-Weight/dp/B07GRHXSZ9/ref=sr_1_3?ie=UTF8&qid=1549419769&sr=8-3&keywords=perforated+steam+table+pans) and lay the pastrami in it and cover with foil. Bring the water to a boil then reduce heat and literally let it steam on low for hours, until 205 degrees or fork tender. Top off your water level every 30 or 45 minutes.

u/sqrlmasta · 1 pointr/bourbon

We usually use a metal 5(?) gallon pot, but we also have a restaurant style plastic container with lid for cooking bigger items like ribs that have long cook times. Many people will use a cooler with a cutout as well, especially for long cooks, but this is what we already had.

u/edstewbob · 1 pointr/sousvide

For my Anova PC I use the Rubbermaid 3 gallon space saver: http://www.amazon.com/gp/product/B000R8JOUC?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 and the lid which is soft enough to cut with a knife: http://www.amazon.com/gp/product/B000VAUFD6?psc=1&redirect=true&ref_=oh_aui_detailpage_o07_s00 I may eventually get a larger unit but for now this is what I have. I also ordered the Sousvide Supreme rack but have not received it yet.

u/MarrusAstarte · 3 pointsr/sousvide

Nice job!

I accomplished something similar with this Rubbermaid container and lid.

The Rubbermaid lid is just plastic so I was able to cut a notch out using sharp scissors. This thread has a picture of my setup.

u/PleaseBeSerious · 2 pointsr/kansascity

Unfortunately "just get the permits" is pretty complicated. The food must be prepared in a kitchen designated for distribution (not used for any other purpose). The food must then be transported in temperature control (both hot and cold). The temperature must be maintained at the service location as well.

Kitchen space can be rented

http://olathe.k-state.edu/research/centers-institutes/food-programs/food-innovation-accelerator.html

http://thecitymarket.org/farm-to-table-kitchen/overview

Transportation equipment would need to be bought and stored or rented.

https://www.amazon.com/Carlisle-PC300N03-Cateraide-End-Loading-Insulated/dp/B00SYFR6L4

​

u/antisyncline · 1 pointr/HelpMeFind

What about something like one of these?

one

two

three

four

u/3blitz3 · 1 pointr/Breadit

I use this Rubbermaid and it's perfect. This is the lid.

The 12qt Cambros are a pain to get ahold of.

u/Gracksploitation · 2 pointsr/soylent

I don't mix my own but here's what I'd do:

  • I'd buy the biggest food-grade buckets I can find.
  • Mix the ingredients directly in the buckets, leaving enough room to mix them vigorously.
  • Every time I run out of bags: open up a bucket, fill each bag over a scale with a nice shovel.
  • Consider an airtight lid because moisture is your enemy.

    That's more or less how Joeylent (now JimmyJoy) started.
u/infamousdx · 1 pointr/sousvide

This is the lid I bought for that exact container.

https://www.amazon.com/gp/product/B000VAUFD6/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I find it stupid to pay for the pre-made lid as it literally took me 60 seconds to trace the Anova mount onto the lid and then cut said lid with pocket knife. But hey it ain't my money.