Hi,
So i just got myself a chamber vac, a komet gourmet saver, and while i generally like it very much, i have a small problem. The MC Books state that for most foods 20-50mbar is the optimal pressure, so i wanted to set that as default, but unfortunately the unit has no pressure gauge. So here's what i was thinking. According to the book, at 42mbar water boils at 30C. So my idea was this: if i put water at 30C in the chamber vac in a bag and adjust the vac-time so that it just begins to boil, i should have about 42mbar of pressure right?. could this work or am i missing something?
