Comments on: No need for a professional or powerful vacuum machine for sous vide at home http://www.sousvidecooking.org/no-need-for-a-professional-or-powerful-vacuum-machine-for-sous-vide-at-home/ A blog about cooking with low temperatures Thu, 02 Feb 2012 22:06:29 +0000 hourly 1 http://wordpress.org/?v=3.0.1 By: Frank http://www.sousvidecooking.org/no-need-for-a-professional-or-powerful-vacuum-machine-for-sous-vide-at-home/comment-page-1/#comment-115 Frank Thu, 16 Jul 2009 08:56:34 +0000 http://www.sousvidecooking.org/?p=829#comment-115 Einar, I have a Lava 100 which I use for sous-vide cooking, too. For the things I do (fish & beef mainly), this machine is totally sufficient. Although I have to admit that I never knowingly tried a sous-vide cooked dish which has been vacuumed with a professional machine. Einar, I have a Lava 100 which I use for sous-vide cooking, too. For the things I do (fish & beef mainly), this machine is totally sufficient. Although I have to admit that I never knowingly tried a sous-vide cooked dish which has been vacuumed with a professional machine.

]]> By: Einar http://www.sousvidecooking.org/no-need-for-a-professional-or-powerful-vacuum-machine-for-sous-vide-at-home/comment-page-1/#comment-114 Einar Thu, 16 Jul 2009 08:22:09 +0000 http://www.sousvidecooking.org/?p=829#comment-114 Being on the lookout for a vacuum machine to use for sous vide, this was indeed a very interesting read. However, the article only considers vacuums starting at 90%, which was interpreted as 10% of atmospheric pressure, or approximately 0.1 bar. The Lava 100 can vacuum to 80% (0.2 bar) only (http://www.lava-vacuum-packing.com/machines.htm). Since the article makes no mention of higher pressures than 0.1 bar, do you have any thoughts on whether it would be wise to spend the extra cash on the Lava 300 which can achieve 0.1 bar, or might the 80% vacuum actually be even better than the article's 90% vacuum? Being on the lookout for a vacuum machine to use for sous vide, this was indeed a very interesting read. However, the article only considers vacuums starting at 90%, which was interpreted as 10% of atmospheric pressure, or approximately 0.1 bar. The Lava 100 can vacuum to 80% (0.2 bar) only (http://www.lava-vacuum-packing.com/machines.htm). Since the article makes no mention of higher pressures than 0.1 bar, do you have any thoughts on whether it would be wise to spend the extra cash on the Lava 300 which can achieve 0.1 bar, or might the 80% vacuum actually be even better than the article’s 90% vacuum?

]]> By: James http://www.sousvidecooking.org/no-need-for-a-professional-or-powerful-vacuum-machine-for-sous-vide-at-home/comment-page-1/#comment-112 James Tue, 14 Jul 2009 06:39:10 +0000 http://www.sousvidecooking.org/?p=829#comment-112 You're right! Many restaurants use high vacuum pressure to specifically augment the textures in food. In Thomas Keller's new book, "Under Pressure: Cooking Sous Vide," he calls this compression. If you haven't yet, check out what he does with watermelon. You’re right! Many restaurants use high vacuum pressure to specifically augment the textures in food. In Thomas Keller’s new book, “Under Pressure: Cooking Sous Vide,” he calls this compression. If you haven’t yet, check out what he does with watermelon.

]]> By: jean-francois http://www.sousvidecooking.org/no-need-for-a-professional-or-powerful-vacuum-machine-for-sous-vide-at-home/comment-page-1/#comment-111 jean-francois Tue, 14 Jul 2009 05:25:09 +0000 http://www.sousvidecooking.org/?p=829#comment-111 Hi Hank! Did you have bubble problems with vegetables only or also with fish and meat? I have a Lava vacuum machine but I would like to experiment a Frisker vacuum machine which is less powerful and cheaper (less than 100 USD) Jean-François Hi Hank!

Did you have bubble problems with vegetables only or also with fish and meat?
I have a Lava vacuum machine but I would like to experiment a Frisker vacuum machine which is less powerful and cheaper (less than 100 USD)

Jean-François

]]> By: Hank http://www.sousvidecooking.org/no-need-for-a-professional-or-powerful-vacuum-machine-for-sous-vide-at-home/comment-page-1/#comment-109 Hank Mon, 13 Jul 2009 17:29:46 +0000 http://www.sousvidecooking.org/?p=829#comment-109 I agree you don't need a fancy one, but it is definitely on my wish list. It is annoying especially with vegetables when gas bubbles start to show up in the bag after sealing. And it's just fun to really hammer things in a Cryovack on a high setting and watch the marinade boil . . . I agree you don’t need a fancy one, but it is definitely on my wish list. It is annoying especially with vegetables when gas bubbles start to show up in the bag after sealing. And it’s just fun to really hammer things in a Cryovack on a high setting and watch the marinade boil . . .

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