Hi guys,
We're new proud owners of a water bath in our restaurant (UK) and a bit confused with all of the different sizes and specifications of bags, where to get them from and how much to pay. I think we might be paying too much.
I couldn't find a thread on this, I don't really wanna get it wrong and i thought this could be a good reference thread not just here in the UK but for other countries too.
What do you guys look for in bags?
90MU or 70MU? 3 or 3.5mil? Are both of these boilable?
What sizes do you guys most frequently use?
For protein portions; steak,fish?
For full braises pork belly etc?
For fish fillets/tuna loins?
Stocks?
Misc?
How many sizes do you keep?
What 5 sizes might you put your hand on most frequently?
Brands, suppliers:
Who makes the best product?
Which supplier do you use?
How much are you paying?
Cheers, hopefully everyone learns a bit from this thread
