Under Pressure

In Thomas Keller's book "Under Pressure" he refers to using "low", "medium", and "high" pressure for packing. Does anyone know what the pressure percentage is for these settings?

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Johan_Edstrom_5586

I don't remember exactly but I think of them as follows -

Low == Ziplock

Medium == Fish with oil in the bag, no squish

High == Quite tight packaging, no gap whatsoever (I'd only use that with veggie and frozen proteins), might even be to the point where you compress and possibly alter texture.

Johan_Edstrom_5586

On a sidenote, if you have it - I'd reference those recipes with MC, some of them use slightly strange temps, it was a while since it was written and I think there has been a good bit of errata churn. I use the book mostly for inspiration and the gorgeous pictures.

Zac_17700

Thank you for your help. I only ask and wonder because I've run into recipes from Heston B that requires 100% vacuum. I understand that the amount of pressure is important for different ingredients, it was just strange that Under Pressure didn't have a more precise pressure percentage.

Johan_Edstrom_5586

I think we've all wondered

ttpoker

Not all vacuum chambers can measure the % of vacuum, therefore I assume that this was a topic that is intentionally left to to experience of the user rather than precise measures by the authors.