nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

Chamber Vacuum-Centered Class

David_Henley_36942

Would anyone else be interested in a class dealing with chamber vacuums and compression/infusion/marinating?

I know there are a few videos but I would love to see more on what all you can do with the chamber.

Find more posts tagged with

Equipment

Comments

jason.r.whitworth

I need to save up the money to buy one first....

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Jason, we may save faster after we see what they can do

ejf12009

Definitely, I feel like I'm just scratching the surface with mine.

Samuel_68313

Not really, well...yes and no. I mean I'd definitely buy the class and enjoy it, but I don't see much of a need for it. Plus I feel like it is better for chefsteps to be more inclusive of the wider cooking community, not less.

Brendan_Lee_56950

I guess I'm in the opposite camp. I'd like to see them get back to being more exclusive and modern. I'd rather see the focus be more advanced with the odd fun accessible recipe here and there than the other way around.

com-chefsteps

I'm seeing both sides of these answers. While I hope with @Brendan_Lee_56950 that CS can stay haute - and bring us all along the way - I'm open to CS for the people.

Brandon_Byrd_40557

I'm sort of in the middle on this. I don't really know what one can do with a chamber vac beyond the standard compression/infusion/pickling, aeration of chocolate, getting air out of liquids, and a few marginal techniques like squeezing moisture out of fresh mozzarella. But maybe there's a bunch of stuff you can do that I just haven't imagined. If so, I'd be glad to find out.

Samuel_68313

Yeah but it needs to be a sustainable business first and foremost. And I just feel like classes on vacuum chambers, a peice of equipment that few home cooks have (and those that do have one almost certainly have an excellent idea of how to use it) is not worthwhile.

But like I said, I'm sure I'd still love it if they did one.

jason.r.whitworth

From a selfish perspective i agree completely. I also understand the need for a broader appeal. Hopefully we get decent amounts of both.

Brendan_Lee_56950

Can't really speak to their business model but if it's relying on selling these $10-15 classes to survive I'd be worried. I'd look at the classes as a loss-leader to something bigger, what that may be, I'm not sure but that's how I would frame my business model if I were in a unique market space like the CS team is. There are no other sites providing modern thought/technique/content at this level from verified and trusted sources. That's really why I feel that way about the less modern/advanced courses because I can head over to food & wine or any number of sources to talk basic technique.

David_Henley_36942

See, that's what I'm talking about. I didn't know you could do half that.

Peter_102560

Count me in.

Matt_187561

This is exactly the sort of thing I've been searching for in the forums. Brandon Byrd, care to elaborate in here on some of the techniques you listed? I'm curious about using a chamber without bags if anyone has experience there.