Did anyone else watch the Top Chef reunion show last night? Or any of this season for that matter? You probably noticed Hung, the technical master who couldn’t be bothered with being friendly, constantly serving up his dishes with arrogant aplomb, most of which were prepared “sous-vide.” Sous-vide style is just french fancy-schmancy for “vacuum-sealed in a bag and then cooked in boiling water.” Which is why it’s so great: even the most kitchen-challenged can hardly screw this one up. Throw some meat and/or veggies in a bag, liberally douse with flavoring, then drop the whole sucker in a boiling pot and voila, you have yourself a gourmet meal without any burnt sides or dried out meat (plus it’s a good deal healthier than trying to work with pans slick with fattening oil). But before you get all excited about impressing your girlfriend with some Ziplock goodness, be warned — not all bags can handle the heat, and simply sucking out all the excess air with your mouth isn’t going to do the trick.
Enter Oliso’s Frisper Freshkeeper with it’s dummy-proof design that’s as countertop-display worthy as any other kitchen gadget out there. One click is all it takes: with hands-free operation, you can seal one bag while preparing another. And nevermind the cooking potential, think of all of the foodstuffs you’re constantly tossing out because they’ve gone moldy or stale; with a Frisper seal, you’re ready to extend the life of all of your perishables (stop eyeballing the dog, I meant food).
Oliso’s Vac-Snap bags are even more clever than most that permanently seal and require you to cut the packaging open with a knife; the mult-layered bags come with a zip top closure for easy opening and re-use so you’re not burning through bags everyday.
For $100, the Frisper comes ready to suck with 10 bags (5 1-quart and 1-gallon), and additional bags are available online for a little more — check out the Oliso site for more info!
