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

Please vote for your favorite answer by using the up and down arrows next to it.
Vote Up Link 0 Vote Down Link
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 or as a pdf download.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy