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Degree of vacuum of water seal method

tonybatty_36486

Chris/others, I've seen a couple of references eg burger, to using the water seal method rather than vac seal. Since most chamber sealers have a vacuum gauge, what would be your estimate of vacuum using the water sealing method? Also, along the same lines, do you vary the vacuum pressure for different proteins and if so what's your guide?

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Brendan_Lee_56950

No problem. It's delicious!

Jack_Mayer_85396

Got it, much appreciated!

Brendan_Lee_56950

I cut about a 1/4 inch slice right out of the iceberg head and make a mix of water and liquid smoke. Taste it to make sure it's to your smokey likeness and then I put them in an open container like a wide bowl or rimmed dish of some sort, add a bit of the water and pull a full vacuum to infuse (don't add too much water since the container is open it can boil over the side and make a mess) and repeat if it's not smokey enough for you.

Jack_Mayer_85396

@Brendan, any tips to share on the compressed lettuce? sounds like it would be great on a SV hamburger!

Allen_Johnson_67197

I agree with @Jack as it would be great to get an explanation on vacuum strengths. I tend to use my best judgement when sealing. Tender meats like fish hardly need a pull, you dont want to damage the flesh. Where as a steak I will have a strong 40 sec pull.

I even use that strong when I slice large pieces of meat thats going in the freezer.

Brendan_Lee_56950

compressed rings of iceberg with liquid smoke is amazing

seijoed

Vacuum chambers are the bomb.

Everything but the lettuce is pickled or infused.

On the right, pickles from the course.

Tomato and leeks compressed and "pickled" with black sesame oil, coriander, salt, pepper, rice vinegar.

Jack_Mayer_85396

@tonybatty terrific question! I think a separate module in the class on using various sealers, especially chamber sealers, would be very worthwhile. Quick pickling, fruit compression, the effect of differing vacuum pulls on final texture, using canning jars in the chamber, etc ...

seijoed

I only do long pulls for frozen and pickles.

For tender cuts you don't want to turn it into a brick, on my gauge that means I cut off right before vacuum, seafoods, be careful and chickun like @Brendan says can get a really odd texture.

Brendan_Lee_56950

I haven't looked at the pressure gauge too closely but I will say that I have sealed lightly at about 15seconds of pull time on my VP112 and probably could have went lower to 10seconds. I've found it a waste of bags to do burgers in the chamber vac though since ziplock bags are a lot easier to work with in this case specifically.

Also, I usually go lighter on chicken or poultry in general on the vacuum, typically around 20seconds. I've gone the opposite and pulled a strong vacuum on chicken before and found it to be a bit rubbery and spongy.