(Part 2) Reddit mentions: The best specialty kitchen appliances

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!

First, if you want to be healthy, then you need to feed your body properly. Learn about macros here:

• https://www.reddit.com/r/bodyweightfitness/comments/d0rxv6/muscle_growth/ezebxg9/?context=3
  
  Second, what's your daily eating scheduling like? Ex. just breakfast, lunch, and dinner, or with mid-morning & mid-afternoon snacks, or with dessert, and so on? I'd recommend picking one category & then working on building up a week's worth of recipes for that meal or snack eating period, so that you can add some rotation & variety into your diet. Then move on to the next category, do the same thing, and repeat until finished. That gives you a really solid foundation of recipes with a variety of flavors to choose from on a week to week basis. You can build up to more than just a week's worth of recipes as you find new recipes that you want to keep in your collection!
  
  Slowly adopting a dietary change like this also allows your gut bacteria to catch up at a normal pace; a lot of people just dive right into it & have a rough first few weeks because their GI tract isn't used to all of the fiber & other stuff flowing into it. It's like when you eat bean chili after not eating it for a long time...it can cause havoc on your system, not because it's bad for you, but simply because you don't have the right gut flora built up so that the good bacteria in your system can properly manage your new standard diet.
  
  Third, I would recommend investing in some high-quality tools. Note that you don't have to buy any of these, and if you do want them, you don't have to buy them all at once - totally okay to piecemeal it & save up for them! Here are what I'd consider the "essentials":
  
  
• A high-quality blender, such as a Vitamix or Blendtec, that will last you a really long time & actually puree ingredients, not just blend them into smaller chunks like cheaper blenders do. This is an essential tool for smoothies & soups.
  
• A food processor. A decent one runs about $40 on Amazon.
  
• A really, really good knife. If I only had to choose a single knife for my kitchen, it would be my 9.5" Dalstrong Chef's knife. This is a $130 knife that performs at a $500 level. Really expensive for just a single knife, but also really good. If you're going to do raw vegan, having an amazing, incredible knife makes kitchen work fun vs. a being a chore.
  
• Carbon-steel Y-peelers. These don't last forever, but they're cheap (3-pack for $10) & do an AMAZING job of peeling everything from fruit butternut squash.
  
• A vacuum-sealer setup. Decent vac-sealers go for about $50 on Amazon. You can buy pre-cut bags or rolls that you can to size (use titanium scissors to cut the plastic bags).
  
  If you have the budget available or are willing to save up, here are a few extra tools that are really good:
  
  
• A juicer. There are two good options: masticating & slow auger. Good ones are not cheap, but will last a long time & give you the most juice possible. Champion makes really amazing masticating juicers, and their new model has an auger for greens as well. I have an older unit & really like it for both juicing & for making banana ice cream (throw some nuts & hemp seeds on top & it makes for a great breakfast!). As far as the other design goes, the Tribest slow juicer is one of the best-rated cold-press juicers out there.
  
• Citrus juicer. This is basically a manual reamer mounted to a motor. You simply cut your citrus fruit in half, then press down, which activates the motor. If you do a lot of oranges, lemons, grapefruits, etc., this is worth having.
  
• Salad Shooter Pro. This is kind of like a portable food processor, although it's way more convenient for shredding things. The fine-shred cone is sold separately & is the one that I use all the time.
  
• If you have a large budget available, residential freezer-dryers are available for a few thousand dollars. They can be a bit finicky to operate (a lot of people spring for an oil-free pump), but if you plan on doing this long-term, you may want to start a savings program that runs for a few years to save up for one, as it has multiple benefits: it can store food for really long periods of time, and it helps reduce waste because you can freezer-dry anything that is about to go bad, instead of throwing it away or composting it.
  
  part 1/2

Kitchen Equipment used.

I used a lot of foodsaver bags for the sole reason I was spending a lot of time and money and didn’t want to risk freezer burn because I was prepping so far in advanced. Food storage first – not including things like Ziploc freezer bags, foil, parchment… and then kitchen equipment:

Foodsaver V4400 2-in-1 Vacuum Sealer Machine with Automatic Bag Detection and Starter Kit | Safety Certified | Black & Silver : Mine is like 9 years old… I don’t know if I would recommend this one exactly had I bought again. I works good.. but the auto bag detection can be finicky… YMMV

https://www.amazon.com/FoodSaver-V4440-Automatic-Detection-Certified/dp/B00DI342B4/ref=sxin_3_osp64-9923e9b1_cov?ascsubtag=9923e9b1-6183-477e-aa56-8a4dfc4129ac&creativeASIN=B00DI342B4&cv_ct_id=amzn1.osp.9923e9b1-6183-477e-aa56-8a4dfc4129ac&cv_ct_pg=search&cv_ct_wn=osp-search&keywords=food+saver&linkCode=oas&pd_rd_i=B00DI342B4&pd_rd_r=88594738-3101-4d09-bd53-96278ca4d2e7&pd_rd_w=UhZe4&pd_rd_wg=ac2zF&pf_rd_p=a23a388c-add5-49df-b293-a31ade89c6bf&pf_rd_r=3YDACSK6QW44JXQA1GTP&qid=1573057908&tag=fsmag_os-20

FoodSaver B005SIQKR6 Special Value Vacuum Seal Combo Pack 1-8" 4-11" Rolls 36 Pre-Cut Bags, 1Pack, Clear : 1st : I bought at Costco when there was $10 off savings. I know the meal prep community can recommend off brand ones. The premade bags are a time saver so I in the future I would only by those in bulk and keep the rolls for random sized things. I know I know, one time use… but I do wash the bags if I can get a second use out of them / depends what I stored in there / do not use for sous vide

https://www.amazon.com/FoodSaver-B005SIQKR6-Special-Vacuum-Pre-Cut/dp/B005SIQKR6/ref=sr_1_7?keywords=food+saver+bags&qid=1573057990&s=home-garden&sr=1-7

Plastic Deli Food Storage Containers with Airtight Lids (12 oz. - 48 Sets) :

https://www.amazon.com/gp/product/B075CSH8Q7/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

55 Pack - 2.25 LB Aluminum Pan/Containers with Lids/To Go Containers/Aluminum Pans with Lids/Take Out Containers/Aluminum Foil Food Containers From Spare - 2.25Lb Capacity 8.5" x 6" x 1.5" :

https://www.amazon.com/gp/product/B071CLMVRD/ref=ppx_yo_dt_b_asin_title_o08_s00?ie=UTF8&psc=1

Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel – Silver : I think mine is only the 11 cup size…I have had it mine for.. oh 15 years? Maybe longer? and FYI: NOTE: Cuisinart has announced a recall of the older riveted S-blade of our winning food processor, which was included in models sold from 1996 through December 2015. Cuisinart will replace the blade free of charge, and the new blade will fit old machines. Anyone with this older blade should contact Cuisinart at https://recall.cuisinart.com (or call 1-877-339-2534).

https://www.amazon.com/dp/B01AXM4WV2/?tag=ccoequippilot-20

KitchenAid KSM75SL Classic Plus 4.5-Qt. Tilt-Head Stand Mixer, Silver : I won’t get into the long story.. but I’m using my OLD (I got for my 16th birthday, so this bad boy has lasted over 16 years!!) Kitchen Aid 4.5 qt tilt head mixer….

https://www.amazon.com/KitchenAid-KSM75SL-Classic-4-5-Qt-Tilt-Head/dp/B00BU27HYO/ref=sr_1_3?keywords=kitchenaid+stand+mixer+4.5&qid=1573058334&sr=8-3

but if you love to bake and have been on Santa’s good girl list like me.. I’m hoping I get this one for Christmas this year!

KitchenAid KSM7586PSR 7-Quart Pro Line Stand Mixer Sugar Pearl Silver :

https://www.amazon.com/dp/B008XF7926/?tag=ccoequippilot-20

Le Creuset Signature Enameled Cast-Iron 7-1/4-Quart Round French (Dutch) Oven, Caribbean : If you live near a Le Creuset outlet.. check there… I got this model (in like an eggplant color) for $180 and there were 0 flaws… It made me wonder why I waited 15 years to get one!

https://www.amazon.com/dp/B0076NOHTO/ref=twister_B007BA034A?_encoding=UTF8&th=1

Cuisinart WAF-F20 Double Belgian Waffle Maker, Stainless Steel : https://www.amazon.com/dp/B01IA3HJGG/?tag=ccoequippilot-20

Cuisinart GR-300WS Griddler, Elite, Stainless Steel : https://www.amazon.com/b?node=14552177011&pd_rd_w=Z09x2&pf_rd_p=d3e725e5-9820-431a-824a-b2cb56851b67&pf_rd_r=MV3GQEMZFAYM1344C9M3&pd_rd_r=03f94bd5-9e41-4d7c-a7b7-0de5e8ee0295&pd_rd_wg=d2h15

Zojirushi NS-TSC10 5-1/2-Cup (Uncooked) Micom Rice Cooker and Warmer, 1.0-Liter : Mine is 10 years old—so it doesn’t look exactly like this. I won’t be prepping any rice because this is so easy to make:

https://www.amazon.com/Zojirushi-NS-TSC10-Uncooked-Cooker-1-0-Liter/dp/B0074CDG6C/ref=sr_1_3?crid=3GWEIFTDW8TUQ&keywords=zuroshi+rice+cooker&qid=1573064673&sprefix=zuroshi%2Caps%2C162&sr=8-3

The rest of the equipment is either old, I don’t like it, or I am preparing to replace with much higher quality. I’m also planning to add an instant pot come black Friday/ Cyber Monday.

I’m not a Flight Attendant yet, but research shows ice bags in the crew cooler, because it can be replenished on the plane and in the hotel.

Eat cold food on the plane and hot food at the hotel. I think good cold foods to eat on the plane would be things like: Chicken, tuna or ham salads. Cous cous, toubuli, quinoa salad, egg salad, broccoli slaw, stuffed grape leaves (sorry, I love Mediterranean food!), cottage cheese, hummus and applesauce.

For hot food, I think hearty soups, stews and chili would freeze well (flat in ziplock bags!) and act like ice packs (for the first day, at least).

To warm the food up at the hotel room, there are two items popular with flight attendants. This Mini Crockpot (about $20 at Target) will heat up food in about 45 minutes, but I usually leave it plugged in for a few hours. Not for crispy foods.

The Hot Logic Mini portable oven (usually about $40 but I bought mine for $30 on a lightning deal) warms food slowly, like the mini crockpot, but you put your own containers (or frozen dinners) in it. This means you can heat larger items like fish or chicken. I bought one for my current job and cooked a frozen boneless chicken breast in two hours! The containers you use must have a flat bottom to heat the food, though, and I think glass works best.

Edit: I don’t know why the links are in Spanish and I don’t know how to fix them. I’m sorry!

I have a few ideas for you. I love this thing it's great for slicing and shredding almost anything. and cleanup is a breeze it goes right into the dishwasher

https://www.amazon.com/Presto-Professional-SaladShooter-Electric-Shredder/dp/B0000Z6JJG/ref=sr_1_1?

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I Love this thing I have had it for about 5 years now and it purees better than my large Ninja blender. this is the one I have

https://www.amazon.com/Cuisinart-CSB-75BC-Blender-Brushed-Chrome/dp/B00ARQVM5O/ref=sr_1_5?

One with more accessories is not much more

https://www.amazon.com/Cuisinart-CSB-79-Smart-Blender-Stainless/dp/B00AN9UJ68/ref=sr_1_4?

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Sorry can't help with the baking or bread. but I am sure someone else will help with that part! Good Luck! I hope you find some great stuff!

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.

There is not much to say about the dehydrator. I just bought it at a big box store a few years ago without doing much research.

It is a Nesco American Harvest 700 watt model FD80

I also bought extra drying trays and some rollup sheets to dehydrate liquids

I'm pretty happy with the setup, it seems to work quite well.

I've tried dehydrating ground beef and chicken with mixed results. I mainly use it now for dried fruit and vegetables: apples, pears, kiwi, bananas, peaches, strawberries, raspberries, tomato, broccoli, have all been smash successes.

I did try quite a bit at making chili and pasta sauces, and it did work well, but I prefer the mountain house actually. I didn't find the home made dehydrated sauces to be any better than mountain house meals, and they took quite a bit of work (cooking the sauce, dehydrating, blending).

So we have migrated to only using the dehydrator for fruits and vegetables now.

Oh, we also use it to dehydrate fresh herbs from the garden quite a bit as well, but this is not necessarily for camping, though, we have taken some fresh commomile tea from the garden.. very nice!

anyway, I hope that helps.

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.

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.

Best choice is to get a meat grinder. You can get them pretty cheap, or pretty expensive, but the main differences between the prices are if it is electric/manual, the quality of the build (metal hand grinders will almost always beat cheap electric grinders), and amount of meat you can grind at a time.

By the way, the one I marked as expensive is by no means the upper limit of grinders. I use a grinder that came out of the meat section in a grocery store and it would have cost me $700+. But I grind a lot of meat during deer season and it can take anything I throw at it.

You can grind meat by hand or using a food processor/blender, but I haven't tried it so I can't recommend it.
Here's an article on how to do it by hand: http://www.steakeat.com/grind-beef.html

Edit: What's the recipe? I love offal and am always interested in new ways to make it.

Another foodsaver container I like is this 4-piece set of vacuum Containers

It has a rubber button on top to let you know that it's holding a vacuum and so far I haven't had any leaks (Though if the seals get dirty I've heard a good fix is to use a q-tip to lube them with canola/olive oil to clean/grease them.)

The 4 sizes make it easy to store a variety of things (The tall one can pretty much hold an entire sliced up canteloupe or pineapple) and they're easy to wash. As with all plastic containers, don't hold tomato sauce in it because lycopene breaks down the plastic. I haven't had that issue with these containers, but I play it safe.

Full disclosure, I didn't pay full price for it. I had it in my amazon wishlist for a while and it went on sale in January. I managed to get the set for $41.68. Totally worth it.

Also, another good deal on the plastic is this. They're only 8 inches wide as opposed to 11 inches, but you get two 50' rolls for $20

Edit: better deal on the 11" rolls. Two 11"x50' rolls for $17.07

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.

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.

I have used a brown lunch bag method in the microwave. Pour some kernels in, sprinkle some oil on them, fold twice and staple twice (they won't do any harm in the microwave). Microwave them until you don't hear a couple seconds between pops. Turns out good.

My favorite way is using the best gift we got for our wedding (almost 7 years ago)..popcorn maker

It works awesome, except for the butter melter thing on top, that blows.

This is great, thanks. I own the Anova v1 and I've backed the Nomiku v2 because of the smaller vessel size, I'd love to be able to just use a kitchen pot for little things.

My big question is around vacuum sealers. Right now I use the Waring (http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/) gun sealer and I really like it but I can't seal anything that has a lot of liquids. I think all the consumer grade vacuum sealers have this issue.

I think I need to buy a chamber sealer (http://www.amazon.com/s/ref=nb_sb_noss_1?url=node%3D1090768&field-keywords=chamber) but these things are HUGE and not cheap.

Suggestions anybody?

P.S. Make these - http://www.seriouseats.com/recipes/2010/06/sous-vide-glazed-carrots-recipe.html. OMG SO GOOD!

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 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&qid=1478231232&sr=8-2&keywords=mason+jar+vacuum+sealer

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.

Hey hey congrats! You should totally get a Sandwich Maker! They open up the sandwich possibilities x10! And they're super easy to use/clean up.

Good luck on your own!

you're a big girl now!

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.

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.

I'm a sucker for the type I grew up with - grilled cheese India style. Don't want to get into any kind of contest here, but I'll post the formula since I doubt most readers will be familiar:

1. Use shredded cheese (not sliced) on any kind of sandwich bread
   
2. Mix cheese with finely diced coriander (cilantro) and green chili pepper according to taste.
   
3. Prepare in an equity maker with butter. This cooks the sandwich in tight triangles that are super crunchy on the edges and gooey deliciousness on the inside.
   
4. If you want to go all-out, dip the sandwich (the equity triangles are perfect for dipping) in a spicy ketchup, such as Maggi Sweet n' Hot.

> 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.

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/

The crust on my photo is still there but I used a smaller sized toast. When you use larger sized toasts, you can easily pull the crusts off because of the sealing aspect of the machine.

The one I have seems to be discontinued, but I'm sure you can find more modern ones in the disney store or google.

edit:
---

This also looks pretty promising. similar to mine but not disney

https://www.amazon.com/gp/aw/d/B016OL1AB6/ref=mp_s_a_1_1?ie=UTF8&qid=1498924756&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=foodsaver+mason+jar+sealer&dpPl=1&dpID=31JgVG8mhxL&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.

I use an electric egg cooker with 7 eggs at a time. I fill the measuring cup to 1.5mm below the 7 egg soft boil line. While the eggs are cooking I prepare an ice and water (50:50) bath in a large bowl and the moment the timer goes off I transfer the eggs to be fully submerged under the ice.

Here’s a similar model to what I have at home - at $16 it’s not a bad investment:
https://www.amazon.com/gp/aw/d/B00F0RDRFS

Since I eat up to 6 eggs a day I have food budget to get the best eggs available in my region - that’s why the yolks here are so deep in color. Quality and suppliers will vary per region. I went to the farmers market and local grocery stores to try all the available eggs until I found a winner. Sampling was fun, and the effort is long lasting because I can’t get enough of the taste of these eggs!! My day is not complete without them.

I bought the STX turbo force and love it! Great quality and wonderful customer service. We used it last week to grind about 60 lb of meat and it didn't skip a beat...wonderful consistent grind. http://www.amazon.com/gp/aw/d/B0012KJBR0/ref=mp_s_a_1_2?qid=1371999994&sr=8-2&pi=SL75

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.

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.
 
Thanks for sharing!

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

Thanks for the advice about the temperature! I couldn't find that anywhere.

But lol I guess I misunderstood about the model. I know the model of the food dehydrator, but I thought you said I could look up the temperature of that dehydrator on the shroomery.org

But in any case I've decided to buy one from Amazon instead. This one is decently priced, has a temperature setting, pretty quiet, and has good reviews. http://www.amazon.com/gp/aw/d/B0090WOCM6/ref=ox_sc_act_image_2?ie=UTF8&psc=1&smid=ATVPDKIKX0DER What do you think?

How are you popping your popcorn? The only reason I've ever seen popcorn burn is because there wasn't enough oil in the pan, or it was a bag of microwave popcorn with a susceptor.

If you are buying popcorn in a microwave bag, you are doing it wrong. Get something for use with (good), or without (better), a microwave. (I haven't used either of those specific products, but I use ones like them, and the principal is the same, so it is hard to go wrong.) They will pay for themselves in no time, because bulk popcorn and oil is really cheap, and making popcorn properly takes hardly any more time than microwaving a bag.

Stay away from air poppers, unless you want really dry popcorn. If you want to be healthy, cook it with a flavorful oil (e.g cocoanut or olive) and don't add butter. If the oil is flavorful, you won't need the butter to make it taste good.

For the best traditional popcorn though, cook it in cocoanut oil, add clarified butter, and salt it with finely ground salt, often referred to as flour salt.

I bought this container with this lid, really glad I did. Perfect size, fits the Anova perfectly, and keeps the water/heat in.

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.

I bought these and they work great and last me a while (sounds like you may use them a little more though):

https://www.amazon.com/dp/B00CQ8IXIK/ref=cm_sw_r_cp_awdb_KijWzbQB5FBWF

The nice part with the rolls is you can use as much or as little as you want. Good deal, especially if you have prime.

Another thought - if you can afford to spend a bit more on the sealer, definitely go for one that can handle liquid. I definitely regret not spending a little bit more on my first. Even just for foods/meats with some extra juices or a marinade it's a huge bonus. There are ways to work around it, but it can be a pain.

Regarding the sous vide - you can definitely use a normal pot. The poly carbonate containers are nice, but I didn't buy one until I had been using SV for a few months.

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 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

I bought a 12 qt Rubbermaid and an everie corner lid link, and have been happy. But I used a large stock pot for s while and add perfectly fine with that.

Get the Anova then see how it works for you before buying extras.

Oh!

THROWBACK TO FRESHMAN YEAARRR, HOLLAH!

Okay, seriously, I vouch for getting her a sandwich maker.
They're inexpensive and will provide a hot meal whenever she's hungry and the cafeteria is closed (or she overslept, heh). They're generally accepted in the dorms, all they have is a plug. Bear in mind hot plates/crock pots are often off limits and can be confiscated upon room inspections.

Have a big stash of food/snacks in a container under her bed. It'll allow her to have control over her food without luring in any sneak roommates. I mean, better safe than sorry, y'know?

Oh, and water bottles. Definitely water bottles.

forgot about eggs, eggs and more eggs.
This will be your new best friend, love medium boiled if eating right away, otherwise hard boiled for travel: https://www.amazon.com/gp/product/B00F0RDRFS/ref=s9_acsd_top_hd_bw_b4Zko_c_x_1_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=WN5PE35M1JWYFXM741NP&pf_rd_t=101&pf_rd_p=e39ee576-ada3-5765-a14e-a74cf26d8bcf&pf_rd_i=1090754

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.

Jerky is kinda time-consuming, but ridiculously easy.

I use a meat slicer and a fairly expensive dehydrator, but a sharp knife and warm oven will do the job, too.
(The oven is a bit of a hassle, though, so I would recommend a reasonably-priced dehydrator. The square-shaped models are more useful than round.)

I used Alton Brown's box fan & furnace filter method for a while, but it just takes sooo long. Even in my hot garage, it could take four or five days of drying, and I simply do not have that kind of patience where jerky is concerned.

I got [this] (https://www.amazon.com/gp/aw/d/B00F0RDRFS/)from a friend 2 months ago and am in love with it. Perfectly boiled eggs in no time every time.

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.

I have a FoodSaver pretty similar to this one that I got in a starter kit from Costco for under $200. I got extra generic bags off Amazon.

I love the FoodSaver. It's got the extra wand thing that works really well at sealing wine bottles (it came with one and I bought two extra vacuum corks), and it holds a roll of the bag material in the top. I use it just about every day and so far haven't had any problems with it.

You could also get a cheaper one and just buy the generic rolls of material on Amazon. As long as it seals, and you can easily tell if it does, you're good.

Also, not sure it's even necessary but I always double-seal my bags. I put the regular seal then put the bag back in and pull it back about a quarter inch and seal it again just to be safe. I'd rather spend the extra minute it takes than risk boiling $100 of filet mignon or prime ribeye.

The kitchenaid is generally regarded pretty poorly. It will bog down and get clogged pretty easily. I've never used a hand crank, so no thoughts there. But if you're looking for something that's relatively cheap and functional, I'd recommend the TurboForce STX-3000 which I've had for several years and hasn't failed me yet. I put about 100 lbs through it a year.

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.

I have two things:

1. Letterman. This badass is durable (25 year warranty), compact(fits on your keychain) and is host to 6 or more tools (there are two variants in that range which i could show you, but my personal preference is the CS) and you can get it past the TSA to boot. Reccomended by /r/buyitforlife
   http://www.amazon.ca/Leatherman-Style-Tools-Stainless-Steel/dp/B003J37BMK/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=29RHQOGYASIMN&coliid=I2POCDEY3YTO1P
   
   
2. Hamilton Beach 25475 Breakfast Sandwich Maker, Gray. One look at this and you'll know exactly why it's on my wishlist. Make a perfect Mcmuffin yourself, at home. For $20.http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO
   
   Personally I'd like the leatherman CS

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

This kept me eating healthier than normal
and if I win a giftcard woudl be sweet.
Would you like a falafel with that?

What about the Presto salad shooter? It gets good reviews on amazon.

https://www.amazon.com/Presto-Professional-SaladShooter-Electric-Shredder/dp/B0000Z6JJG

Dicing capabilities are only available on the larger food processors or as a stand mixer attachment. I really wish that cuisinart would make a dicing kit for their smaller food processors but they don't.

Kitchenaid makes a "mini" stand mixer but it is still somewhat large. If it would work for you, they also have a food processor attachment that fits it. The food processor attachment has a shreder, slicer, and dicer blade if you get the one with the dicing kit.

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

I have a Weston 2300 that's pretty badass. I would highly recommend it.

Edit: Here's the Amazon link.

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.

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.

I've got one of those and it's awesome! A quick google search says you can get a similar one via Amazon.

Enjoy!

http://www.amazon.com/West-Bend-6-Quart-Electric-Popcorn/dp/B00004RC6R/ref=sr_1_3?ie=UTF8&qid=1303139391&sr=8-3

Bought this for the gf for valentine's day. Works like a charm and it's really cool to watch as well.

Like most members here, I started out with a KA grinder and sausage stuffer. The sausage stuffer was the first to go. One batch, and I saw how absolutely terrible this was. I got a LEM 5lb stuffer and have never been happier. Trust me, it's worth every cent.

In terms of grinder, the KA worked fine...it got the job done, didn't take too long, and was reliable. The problem for me was that I felt like I was burning out the KA motor. It always sounded really stressed when I sent the meat through, and it's my girlfriend's KA, so I didn't want to burn the motor out. So, after much research, I got this: http://www.amazon.com/STX-TURBOFORCE-3000-SERIES-ATTACHEMENT/dp/B0012KJBR0

Awful, cheap sounding name? Yes. Amazing grinder? Absolutely. This thing tears through 5lb of meat in about 2 minutes. I'm sure that the LEM grinder is better, but it's twice the price, and I really don't think it's twice the value. I have had this grinder for about 6 months, and I have had no problems. Even with almost completely thawed meat, it grinds it right up. It also has metal parts instead of plastic, so cleanup is MUCH easier and more satisfying than the KA.

I use this Foodsaver brand sealer, but I don't recall it costing as much as shown on Amazon (bought at Costco). https://www.amazon.com/FoodSaver-V4440-Automatic-Detection-Certified/dp/B00DI342B4/ref=sr_1_8?crid=2LWXNGPHBSJQW&keywords=foodsaver+system&qid=1556562192&s=gateway&sprefix=foodsaver+sy%2Caps%2C135&sr=8-8. It's great for meat and, of course, hops. I break down a pound of hops into 1 oz and 2 oz packages. My only gripe is that I cut down larger bags into fourths and then painstakingly seal up the sides and bottoms to make smaller bags. Time consuming, but I haven't found very small bags to use. Of course, I haven't really looked.

Edit; Okay, I just looked. There's a shit-ton of small bags available. Boy do I feel dumb...

I season popcorn in all kinds of ways. From cajun to curry to bacon to sweet and hot. Anything that chips would taste good flavored as popcorn will also. My normal popcorn is made in a self stiring popper and seasoned with olive oil, cumin, curry, cinnamon and adobo (adobo is a seasoning salt with garlic and all kinds of good stuff in it).

I used to take a small flour tortilla, put in some pizza sauce, mozzarella, and turkey pepperoni. Then I'd put it in my sandwich maker. Filling, delicious, and solved pizza cravings for less than 300 calories. :)

I made ChefSteps brisket and used these bags to seal a 15Lb Brisket. It was tight and I double sealed the ends to be safe but it held perfectly.

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.

I just ordered this one, it's pretty well-reviewed, hopefully it will make bacon day a lot easier.

My husband loves popcorn. possibly more than he loves me

We have this one. It's countertop and just uses a little bit of oil for popping.

You need to buy one of these, my friend. It make popcorn that's better than movie theater popcorn and you can play around with using different oils to give your popcorn different flavors.

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.

Great idea! Like this? https://www.amazon.ca/gp/aw/d/B071L6PRY8/ref=pd_aw_sim_328_2?ie=UTF8&psc=1&refRID=QPDFSMXVVG4NSSB2GD36&dpPl=1&dpID=51Nr3JO0SxL

ah gotcha , thanks for the link I'll look into these vs the ones I'm using: https://www.amazon.com/gp/product/B00CQ8IXIK/ref=ppx_yo_dt_b_asin_title_o01_s01?ie=UTF8&psc=1

Good to know that I won't need the marinade mode either. I guess when the liquid reaches the top, 90%+ of the air is out anyways.

I bought one www.amazon.com/Hamilton-Beach-25408-Proctor-Sandwich/dp/B001YI459O/ these at a garage sale for five bucks, good grilled cheese and perfectly sliced.

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&ie=UTF8&qid=1511794725&sr=1-4&keywords=foodsaver

$40 = Professional SaladShooter

These won't take a lot of abuse, but a well cared for SaladShooter is the best damn tool for shredding potatoes or cheese.

http://www.amazon.com/Presto-02970-Professional-SaladShooter-Electric/dp/B0000Z6JJG

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.

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.

Getting a dedicated stuffer makes a world of difference in the quality of your product, and the ease of making the product.

This meat grinder is on sale right now, and while it runs a bit loud, it is a quality product.

Lem 5lb stuffer is a little on sale as well.

Get both, and you're sitting around the 300$ budget mark!

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)

I use this as container:

www.amazon.com/gp/aw/d/B000R8JOUC/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

And this as lid:

www.amazon.com/gp/aw/d/B071L6PRY8/ref=ya_aw_oh_bia_dp?ie=UTF8&psc=1

They work fine for me, and the price is good. I guess the lid could be a little thicker if I had to pick something but really I'm satisfied with my setup.

I lock the zipper part of my bag under the edge of the lid so I don't have to fish it out of the water.

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.

Found this on Amazon for $123 and has decent enough reviews.


Edit: This also seems pretty good for home use and is $100.

I bought this one and it works great. I just leave the hops in the bag they came in (opened) put them in one of the resealable bags that come with this vac and seal it up. Easy to open, grab the amount i need and reseal the same bag.

Quality of these have been amazing, better than OE bags

FoodVacBags 2-pack 11X50 Rolls Vacuum Sealer Bags 4 mil Embossed Commercial Grade for Sous Vide and Foodsaver https://www.amazon.com/dp/B00CQ8IXIK/ref=cm_sw_r_cp_tai_mwfEybKY6TMXA

I gave up on sous vide hard boiled eggs after purchasing one of these:

https://www.amazon.com/Elite-Cuisine-EGC-007-Maxi-Matic-Capacity/dp/B00F0RDRFS

perfectly cooked and easy to peel eggs every batch.

The even make a double decker model:

https://www.amazon.com/Dash-DEC012BK-Deluxe-Egg-Cooker/dp/B00ZGCKLE2

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.

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

Sounds like the Waring Pro Pistol Vac is in your wheelhouse if you're already familiar with zip bags.

Works great for me and many others in this sub.

Nesco American Harvest FTW. But get the square version not the round one; you'll thank me later!

http://www.amazon.com/Nesco-FD-80A-Square-Shaped-Dehydrator-Frustration-Free/dp/B0090WOCM6/ref=sr_1_13?ie=UTF8&qid=1454187233&sr=8-13&keywords=nesco

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

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&qid=1407790745&sr=8-2&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.

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/

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.

i like these bags

http://www.amazon.com/gp/product/B009O9VMCI/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

they are very high quality, and hold a vacuum during freezing and heating. you could just use the water displacement method like with zip lock bags, or you get a small battery powered pump

this one works ok on that waring seal port http://www.amazon.com/gp/product/B000XY8PDW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

and the official pump http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1418096775&sr=1-5&keywords=waring+pro

I've used the FoodSaver 4440 for a couple years now (bought it from Costco since it was cheaper than even Amazon was offering)

https://smile.amazon.com/dp/B00DI342B4/ref=cm_sw_r_cp_awdb_tAAyybAFQ39BM

What I like most is that you can very quickly custom make your own bags depending on how big the products are and it is also very easy to clean

(Edited for wrong model)

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.

I use mine nearly every night, enjoy! I recommend this too: food sealer

The BEST appliance

http://www.amazon.com/Hamilton-Beach-25475-Breakfast-Sandwich/dp/B00BTIUYOO

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

This is a good option for not very much money.

I've been drying all my filament now that I've had success with the PETG and it's awesome. TPU prints so much better when it's dry, same with PLA. You may need some occasional re-drying with PETG if it's out for very long prints, but other than that you just dry once then store properly.

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.

I use a this gun. It works great. Takes up far less space than most sealers and I can reuse the bags a few times before they're no longer good.

I use my dehydrator for backpacking. Actually, this summer, my dad has been hiking the AT, so my mom has been using it extensively to ship him meals. I have this model. I bought it about four years ago off Amazon while it was on sale. It's great for fruits, veggies, making jerky, and even fruit rollups.

Get this: https://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10?ie=UTF8&qid=1378260313&ref_=sr_1_1&sr=8-1


and this: https://www.amazon.com/Amish-Country-Rainbow-Blend-Popcorn/dp/B00017LEZC?ie=UTF8&qid=1378260344&ref_=sr_1_2&sr=8-2


and this: https://www.amazon.com/West-Bend-82306-6-Quart-Electric/dp/B00004RC6R?ie=UTF8&qid=1378260208&ref_=sr_1_1&sr=8-1


For the best popcorn you have ever tried in your life.

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.

My sealer has an accessory attachment that vacuums air from small seal on the front of resealable bags. That’s what I use. FoodSaver V4440 2-in-1 Automatic Vacuum Sealing System with Bonus Built-in Retractable Handheld Sealer & Starter Kit, Black Finish https://www.amazon.com/dp/B00DI342B4/ref=cm_sw_r_cp_api_i_hsycBb1THHNQD

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.

Nice, thank you! I was looking at this one:


EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_gGvRCbTNRZQ8H

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.

FoodVacBags 2-pack 11X50 Rolls Vacuum Sealer Bags - $19.89 with Free Shipping

Save money by buying hops in bulk. Keep them fresh with a vacuum sealer and these bags.

^1/9/2017 ^4:12pm ^EST

Thank you, we'll try this.

Maybe foodsaver vacuum sealer will be better?
https://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/

I've had success with FoodVacBags off Amazon: http://smile.amazon.com/gp/product/B00CQ8IXIK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

I got this one and it is great!

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount)

https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_i_lOUQDbP7ZKZEX

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.

If you're a bit more into it, you can buy big blocks and shred it with something like this http://www.amazon.com/Presto-02970-Professional-SaladShooter-Electric/dp/B0000Z6JJG/ref=sr_1_1?ie=UTF8&qid=1344312277&sr=8-1&keywords=salad+shooter and it has a much better taste IMO. Far less preservatives as well.

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 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.

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.

I'm not the person you're replying to, but I usually buy my generic bags on Amazon—something like these or these. They've always worked fine for me; the only hitch is that the rolls are much larger than the Foodsaver brand rolls (because they're 50 feet long by 11 inches wide, as opposed to 16' x 11"), and the lid of the roll compartment won't close if I put a whole roll there. The first few times, I unspooled about a third of the new roll and wrapped it around the cardboard tube from an old roll of Foodsaver bags. That worked, but now I'm lazy and just let the lid stay open with the huge roll sort of perched in there.

this is so cool!

I PM'ed you my answers.

Very fun contest!

I bought these; they've been working great.

https://smile.amazon.com/gp/product/B00CQ8IXIK/

I have one of these. It's so easy to cook eggs either beforehand or when you want them. They come out warm and easy to peel in only a few minutes. It has a permanent spot next to my coffee pot.

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!"

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

I stand by this guy. http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_1?ie=UTF8&qid=1453203719&sr=8-1&keywords=waring+pistol

Bags are dishwasher safe as well.

I agree, the people downvoting must be the idiots who buy specialty items like this.

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.

Can't think of any thing like that but I purchased an egg cooker/steamer about 6-7 months ago and once you get the peeling started, sometimes it comes off like a clementine orange peel.

Microwaved egg? No thanks, that sounds completely awful. Just get yourself one of these. It does a pretty good job actually.

Stop with the amature shit. Get a Stir Crazy, get some quality popcorn and some good oil. Then after you pop it but some real butter on it.

You'll find that good popcorn has almost no hulls and you almost never get popcorn stuck in your teeth.

You'll also find microwave popcorn and popcorn from movie theaters almost inedible in comparison once you become accustomed to the good stuff.

An amazing machine

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 have this one (Nesco FD-80A Square Shaped Dehydrator) for $75 and I like it. I swear I paid less for it several years ago though, I thought it was like 55 or so when I bought it.

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

We usually buy 2 things of bottom round (about 4lbs each at buy one get one free) We get it cut at 2.25 millimeters thick (about)

We usually fill 2 one gallon bags. The meat shrinks about 20% of its thickness.

We've been happy with this model of dryer. It normally comes with 4 trays but you can expand it a few more trays.

https://www.amazon.com/Nesco-FD-80A-Square-Shaped-Dehydrator/dp/B0090WOCM6/ref=sr_1_3?ie=UTF8&qid=1504896681&sr=8-3&keywords=nesco%2Bair%2Bdryer&th=1

I think these are fine: https://www.amazon.com/gp/product/B00CQ8IXIK To me they feel better than the FoodSaver brand

you can use something like this as well

A square Nesco for the greater surface area, and then I ended up buying a couple more trays and the "fruit roll" screens (which would also work well for nuts).

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.

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

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.

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

https://www.amazon.com/dp/B00F0RDRFS/ref=cm_sw_r_cp_api_i_2T3vDb124TEC0

Not sure why the link above wasn’t working for you, hopefully that works! It’s the Maxi Matic on Amazon. It’s $15.19, I believe.

Vacuum sealer is Amazon territory. They'll probably have this model on sale for the same price it is today but higher MSRP. Just be sure you check Honey or camelcamelcamel that it is a real deal.

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

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&qid=1372318727&sr=8-5&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&qid=1372318727&sr=8-1&keywords=breakfast+maker

The Stir Crazy pops some pretty tasty corn.

Save $5 if you get it at Amazon

Edit: only if you have prime, otherwise shipping is $8

I actually read that article earlier and it’s why I was confused. They make custom made covers for the bins that seem like an obvious improvement. But I don’t know what I don’t know.

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_api_7TbXBbB6C9BJ5

Nice, so something like this?

https://www.amazon.com/FoodSaver-FM2000-Machine-Starter-Certified/dp/B01D5TMBE0/ref=sr_1_3?keywords=foodsaver&qid=1571978140&sr=8-3

I got a 12qt Rubbermaid and a fitted lid for just under $30! (19.99 + 9.99, free prime shipping)

Edit: I wasn't sure about 12 vs 18 and I opted for smaller and couldn't be happier. I can cook tons of stuff in it without worry.

It's this :)

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

KOIOS Vacuum Sealer Machine,... https://www.amazon.com/dp/B07FM3J6JF?ref=ppx_pop_mob_ap_share

This is the one I bought, I also picked up
FoodVacBags 2-pack 11X50 Rolls... https://www.amazon.com/dp/B00CQ8IXIK?ref=ppx_pop_mob_ap_share

It set me back about 80 with tax including the extra rolls, comes with some prepare bags and the vacuum line for containers as well. It doesn’t hold a roll, but I haven’t been bothered by that at all to date. It has wet/dry, vacuum+seal, and seal buttons on it and I love it. Mind you this is AFTER I listened to people saying to use ziplock bags and water displacement, and used 2 bags per item because I had my first bag pop open. No leaks in 100+ sous vide packages with this sealer+bag combo.

I loooove this thing. You do have to stop it when it's done or it eventually burns (after 30 seconds or a minute), but because you can SEE THE POPCORN POPPING that's not a big deal.


Seriously, it's like a UFO that makes popcorn for you.

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.

It works very well; I use

https://www.amazon.com/FoodSaver-FSFRSH0051-FreshSaver-Handheld-Sealing/dp/B002FWIVCA/ref=sr_1_3?ie=UTF8&qid=1509830584&sr=8-3&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&ie=UTF8&qid=1509830683&sr=1-4&keywords=foodsaver+wide+mouth+canning+jar+sealers&dpID=51b0i952XTL&preST=_SY300_QL70_&dpSrc=srch

and

https://www.amazon.com/FoodSaver-FAX12-000-Accessory-Hose-Clear/dp/B00T699C14/ref=pd_sim_79_4?_encoding=UTF8&pd_rd_i=B00T699C14&pd_rd_r=G1EK7WAZPVPAM4CBX621&pd_rd_w=LlqaD&pd_rd_wg=GDCFk&psc=1&refRID=G1EK7WAZPVPAM4CBX621

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.

I got one of these Vacuum sealers recently. Real easy to use, bags are very heavy duty so they will likely last a while, and it only takes about 10 seconds to seal.

http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/

EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_su04CbZ7NHM2A

I use that lid, no need for refilling the water. I invested in that a few months ago along with the container and it has made my life so much easier for sous vide. When I'm not using it as a water bath it also doubles as a great brining/marinating vessel.

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&qid=1473524106&sr=1-11&pi=AC_SX236_SY340_QL65&keywords=vacuum+sealer

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

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.

It looks like you want model 82306... I've started seeing more of model 82505 which is NOT the correct one.

Rubbermaid 12 Qt Container

EVERIE Collapsible Hinged Sous Vide Container Lid

Anova Wifi/Bluetooth Sous Vide

This is the lazy man's best friend

you can use it to make grilled cheese pockets with butter crust or without. you can use it to make pizza pockets with some spaghetti sauce, onion, and shredded mozzarella. hot pb and j. i used to live off of one of these. lunch in 5 minutes.

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.

A little late to the discussion, but if you're starting out and making jerky, you'll want the larger Nesco than the one previously recommended. Less than 10 bucks more gets you a lot more room for drying jerky (essential) and a square form-factor.. both features essential for jerky production.

http://www.amazon.com/gp/product/B0090WOCM6/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

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.

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 like this one:

http://www.amazon.com/Weston-65-0201-Pro-2300-Vacuum-Sealer/dp/B001GP81R2/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1395110696&sr=1-1&keywords=weston+vacuum+sealer

You can try one of the cheapo brands like FoodVacBags.

We are talking about changing the inner atmosphere though...

Devices like this are used.

12 quart rubbermaid with a lid like this
EVERIE Collapsible Hinged Sous Vide Container Lid Compatible with Anova Culinary Precision Cooker and 12,18,22 Quart Rubbermaid Container (Corner Mount) https://www.amazon.com/dp/B071L6PRY8/ref=cm_sw_r_cp_apa_i_CczrDb26H558C

Not OP, but we just got an egg machine, clears the guesswork right up. I'm not a huge fan of unitaskers, but if you want to up your boiled egg making game... well, this is a solid way to do it.

I use this handheld vacuum sealer to degas and it works amazingly well.

I buy them on Amazon at: https://www.amazon.com/gp/product/B00CQ8IXIK/ref=ppx_yo_dt_b_asin_title_o01_s00?ie=UTF8&psc=1

​

150 feet (sorry I stated yards in the original post, but it's feet) for $21.99

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&redirect=true&ref_=oh_aui_detailpage_o04_s00

This mofo has never steered me wrong, and is great for both grinding and stuffing.

http://www.amazon.com/STX-INTERNATIONAL-STX-3000-TF-Turboforce-Attachment/dp/B0012KJBR0

Yeah, I don't use the microwave stuff at home either, I use a Stir Crazy, it drips a little butter on gradually through out the process so no popcorn is sitting in a pool of goo.

The "theater style" microwave popcorn is just a regular bag of corn with 500% more butter-flavored oil added.