Vacuum Packer

Hi,

I'm about to purchase a chamber vacuum packer in the UK, the one I'm currently looking at is:

http://www.sousvidetools.com/vacuum-packing-machines/chamber-vacuum-packers/cucina-300-vacuum-packer

It doesn't have a soft air option, but I'm not sure how important this is? I've seen most fish and vegetables packed with a regular vacuum without any damage, what would the soft air option be useful for?

Also I was wondering if there is a good source on what vacuum percentages are best for different produce/on speeding up brining and marinades with vacuum packing?

Thanks

Theo

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Comments

Theo_9282

Ok further research seems to say that the soft air is not totally necessary, and you can wrap delicate fish before packing to preserve the shape.

I'm still a bit unsure of the benefits of vacuum packing on increasing the speed of marination or brining. Once food is packed into a bag with a marinade/brine, does the marinade/brine enter the meat more quickly?

I understand that pulling a vacuum repeatedly forces surrounding liquids into the produce, like when instant pickling, but is the pressure from the vacuuming process retained inside the bag once sealed?

Cheers

Brendan_Lee_56950

No, once sealed, the bag is no longer under any modified atmospheric pressure.

Brandon_34695

The rigid canisters connected to a vacuum pump via an accessory hose pull a constant or pulse a vacuum for purposes of marination.

Marinating in a whipping siphon with the addition of gas to pressurize maintains that pressure until you release it.

Hope this helps.

Theo_9282

Thanks very much! Definitely helps