The day has finally arrived, my kitchen finally has a
chamber vacuum packer! This immediately means that I can sous vide items which contain marinades, or confit them in olive oil. My first thought was a piece of salmon, though today I have watermelon compressed with pink salt and basil oil in my fridge, and the Sunday beef sitting in my
Grant waterbath! In a moment I will be sealing the soused raw vegetables I made to accompany the salmon, which will mean they remain fresh until next weekend - what a difference this machine is going to make to my kitchen. Having said that - it's flipping enormous! I was assured this new machine had been specifically designed for the home cook, but given the size and weight of it. I'm going to have to find a permanent home for it in my back kitchen...
