A question about vacuum sealing

having just invested in a chamber vacuum sealer, I was wondering what the rule was for the percentage of air ythat should be taken out of the bag.

I have been sealing meat to 95% and it works a treat. But I have noticed when I seal chicken thighs that they seem to stay quite solid, whereas I'd like them to slide off the bone and I wonder whether sthis has something to do with the amount of air I've sucked out.

Also, I did some soft cheese at 65% and it got obliterated and did a loaf of bread at 50% which got squashed!

Just wondering if there are any hard and fast rules and what the science is.

Any help gratefully received.

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Johan_Edstrom_5586

Some things are way better just in Ziplocks, tender things - add a flavor free oil, it'll help prevent the crushing and turning it into a solid brick. Cooking from frozen also helps a ton, you can't really over compress that. And some things shouldn't be vacuum sealed at all

Ben_walker_100578

Very helpful Johan, what would you recommend for chicken thighs that slide off the bone? What percentage of air should I expel?

Johan_Edstrom_5586

If you add oil, you can go close to full vacuum, the oil will prevent the crushing. Chicken that is defrosted I'd do that way or in a ziplock / very low vacuum and a weight in the bag to hold it down.

I have a VP215 so in all honesty, I just eyeball it going into green on the dial.

Ben_walker_100578

What would you say low vacuum is? 50%? 60? I'll deffo try your oil tip. Thanks for that.