PerCentage of Vacuum Setting of Vacuum sealing Foods
Asked by on Monday, February 24
I am new to sous vide cooking. So I am looking for a listing of vacuum percentages to set my chamber vacuum sealer unit to when vacuuming the food packages. Can any one help me here?
1 Answer to This Question
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Well you have the best type of sealer! I use the crush factor, think about whats in the bag & keep notes on your settings, mushrooms = no much, salmon a bit more, beef chicken & pork = max
<br />Your chamber is fantastic for anything pickles & you dont have to wait, once you slice spice & Vac bag it the cell walls are crushed & you have pickles, Ed
Answered by Edward on Tuesday, April 01
You can also find a lot of sous vide information, as well as over 100 recipes, in our book Beginning Sous Vide
which you can get at Amazon.com or as a pdf download