A couple months ago I put the whole kitchen onto my turkey crown. A small oven rack, a plate, and an oven rack with a pot on top. (Not all pictured). I kept adding to it as it became increasingly buoyant.
I’m thinking of what I can do to prevent this again. I have invested in a new vacuum sealer.
I’ve been looking at tips from this subreddit. Are magnets good? A big chainmail net maybe? Or maybe I’ve just not removed as much air from the bag as I should have?
by DanLikesFood
7 Comments
Vacuum seal some weights along with the food. I vacuum seal weights individually and then vacuum seal those with the food.
I see a grill at the bottom. If I am not mistaken, this normally goes on top of the meat. If you’ve put enough water, it should keep everything under control.
Otherwise, I just use cups.
vacuum seal with weights. They make SV weights, pie weights would work, as would a butter knife.
IKEA pot rack, the variera, can be turned upside down on top, pretty good for under $10
IF you can get a big enough chainmail for cleaning a cast iron or something, you can drape it over.
I’d avoid bowls as weights as it is hard to get the water inside to match the temp outside and could mess with cooking temp / times.
Make sure to get a better vacuum seal and get out all of the air.
I thought this was a loaf of bread at first
Binder clip to the side of the Cambro
I use strong magnets. One on the bag under the water and the other on the outside of the container.
If I have anything I need to keep submerged for long periods I will seal a couple butter knives into the ends of the bags.