Vacuum Sealers, built in or portable, Miele, Irinox Zero or what?
waverly6
5 years ago
Featured Answer
Sort by:Oldest
Comments (24)
digdirt2
5 years agoRelated Discussions
New Noisy Sub-Zero
Comments (28)Hi what was your resolution? We also just got a brand new 18” Column freezer and it runs almost constantly and so very noisy. We’ve had technician out three times. They replaced the control board but nothing changed. We’re really hose to have spent $9K on a freezer that never shuts off. We can even hear it downstairs....See Morefloor models -Miele or Gagg?
Comments (9)I'm less familiar with the Miele ovens, but do know about cooking for mobs. I'm impressed with your use of the single 24" oven. I could only manage meat for a couple of dozen with my old oven, with simple veg on the stove, and a lot of cold sides, or borrowed a portable oven from my mother. Because of the small size of the cavity in the Gaggenau combi-steam, I also got an Advantium, which holds a lot, (instead of a portable). It's fantastic having the three ovens. I don't use a microwave for mobs, at least not at time of service. If you have room for the oven, speed oven and steam oven, and if you can use the steam oven for some of your time of service cooking (e.g., a fish course, dumplings, or veg), then having the three spaces would be great. If you don't have that use for the Miele steam, and/or if you use a microwave when you're entertaining, then you might as well get the Gaggenaus that you were dreaming of, and use the combi- as a second oven. For me, the roast(s) go in the big oven, the secondary main goes in the combi- and the sides go in the speed oven on convection oven setting. The warming drawer is great for stovetop dishes that are finished before company comes. When I've gotten better with the speed oven settings, I might use that for the secondary and swap things around. Also, if I'm having a smaller group and baking potatoes I'll do them in the speed oven. I have to admit that when it gets to be more than 50, I'm all for calling the caterer, at which point they'll bring whatever additional equipment they need. In your situation, I'd look back on the last few menus, plus look at the things that I'd wanted to make for company but couldn't manage before, and figure out the capacity and timing on each of the suites. That should give you a good idea of which works best for you....See MoreWent appliance shopping--didn't see much new! Sous Vide Oven?
Comments (14)So, from Pedro's graphs, it appears that the steam oven has a wobble of about 3-4 degrees, which is about what I'd expect from the discussion. Plenty good for making dinner, but not precise enough for when that's the difference between different levels of doneness. I think this is where the immersion circulator is revolutionary and wipes out a lot of the assumptions in the existing texts. Given the assumption that they really are as accurate as they're supposed to be (I tested once with my instant read, because I was using a big roasting pan and wasn't sure about the large volume, and it was fine, but that was nowhere near a scientific test), and have had tremendous results, but haven't had a fail to investigate. When looking at the old style commercial circulators with tanks and commercial or the original high end only CSOs, many thousands of dollars for either, for a specialty piece of equipment, it's a debate worth having. With an inexpensive immersion circulator and a $10 pot or bucket or cooler, easily gotten for free, as well, it just throws those arguments out. The immersion circulator can be classed with the torch, infrared thermometer, and grill press, as a kitchen gadget that's slightly pricey for a limited use item, but is just another tool in the kitchen. It's the price of sous vide grade vacuum bag rolls that's the kicker, nowadays, when a circulator costs about the same as any other countertop oven. I reuse the water for the washing up. :) Well, that paragraph is a mess. What I meant was that a lot of the discussions are from before the immersion circulator (and from a professional perspective) and I think it really changes things, especially for home cooks who already have a vacuum sealer. I didn't find what you were referring to in Cooking Issues, but it was very interesting. I did find the discussion of the pickling in vacuum interesting, but I don't know enough to know if the vacuum chamber is necessary or just what they had? Perhaps it builds a truer vacuum, and the pickler was talking about the pressure and pressure release boiling, so maybe that is different with a chamber than just sucking out the air. If so, that would be a reason for the small vacuum drawers, as well. I've been looking at sous vide turkey breasts. I did the roulades last year, and they were great. I found a lot of recommendations for on the bone, but they still remove the ribs. I don't want to fiddle around with that, though I could probably get the butcher to do it. Some of those drawers don't look like they'd hold a whole turkey breast on the bone, though I'm pretty sure it would fit in my bag material. Chanop, many thanks, again, for the great discussion and for providing so many interesting sources of input. It's a real treat!...See MoreMiele vacuum drawer, IrinoxZero or other vacuum sealer recommendations
Comments (9)Hard for me to see spending $3K and giving up permanent installation space for a vacuum sealer, though if neither $$ nor space are limiting factors, then go for it. Given the frequency of use, I'd look more at a freestanding chamber sealer like This--commercial grade, chamber, not vacuum so much more versatile. I've always wanted one but justify that price--but it's still about half of the Miele....See Morewaverly6
5 years agowaverly6
5 years agowaverly6
5 years agowaverly6
5 years agowaverly6
5 years agosleevendog (5a NY 6aNYC NL CA)
5 years agowaverly6
5 years agolast modified: 5 years agowaverly6
5 years agonraizman
4 years agowaverly6
3 years agowaverly6
3 years agoA Mnook
3 years agoR F
3 years agojohnsw471
last yearJeff Nolan
3 months ago
Related Stories
KITCHEN DESIGN11 Must-Haves in a Designer’s Dream Kitchen
Custom cabinets, a slab backsplash, drawer dishwashers — what’s on your wish list?
Full StoryBATHROOM DESIGNA Designer Shares Her Master-Bathroom Wish List
She's planning her own renovation and daydreaming about what to include. What amenities are must-haves in your remodel or new build?
Full StoryKITCHEN DESIGNStandouts From the 2014 Kitchen & Bath Industry Show
Check out the latest and greatest in sinks, ovens, countertop materials and more
Full StoryPETSDealing With Pet Messes: An Animal Lover's Story
Cat and dog hair, tracked-in mud, scratched floors ... see how one pet guardian learned to cope and to focus on the love
Full StoryHOUSEKEEPINGDishwasher vs. Hand-Washing Debate Finally Solved — Sort Of
Readers in 8 countries weigh in on whether an appliance saves time, water and sanity or if washing by hand is the only saving grace
Full StoryINSIDE HOUZZA New Houzz Survey Reveals What You Really Want in Your Kitchen
Discover what Houzzers are planning for their new kitchens and which features are falling off the design radar
Full StoryKITCHEN DESIGNHave Your Open Kitchen and Close It Off Too
Get the best of both worlds with a kitchen that can hide or be in plain sight, thanks to doors, curtains and savvy design
Full StoryMOST POPULAR11 Things to Expect With Your Remodel
Prepare yourself. Knowing what lies ahead during renovations can save your nerves and smooth the process
Full StorySMALL KITCHENS12 Ways to Make Your Kitchen Look and Feel Bigger
Try these clever design moves to get more storage and create a roomier feel
Full StoryGREAT HOME PROJECTSHow to Make Your Garage a Storage Powerhouse
New project for a new year: Add shelving and containers to get your stuff off the garage floor — and still have room for the car
Full Story
Jeff Nolan