Go to the Article: How to Get the Air Out
WHy not just use a mild vacuum?
That what the vacuum chamber sealer option is doing. It works great if you have the tools. The other options work well if you don't have the equipment for pulling a vacuum.
Presumably if you've a water aspiration vacuum setup, plus a sealable container, this would also work, no?
Sorry, I hope you are still around. You should use the strangest vacuum pressure that you can. It will get the job done faster and pull out tinier bubbles in thicker liquids.
- originally posted by Grant Lee Crilly
could you turn a meringue back into egg whites with the vacuum chamber?
I've been making lemon curd with the Chefsteps recipe for a while now. I just got a Vacmaster VP215 vacuum chamber sealer. The lemon curd is great with the recipe. But removing the air in the vacuum sealer makes it even more amazing. The curd is so dense and smooth without the air. It does take quite a few cycles with the sealing function turned off but it is really worth the time. You have to watch it closely during every cycle and turn off when it bubbles near the top of the container. But when you hit the cycle where the entire mass inflates and deflates on its own, you are near the end. I get excited every time I use the vacuum sealer for this activity.
I'd find it really cool if you guys found a way to convert a pressure cooker, a Fagor one?, to a vacuum sealer. That would be amazing!
I just bought a chamber sealer, and this is a serious piece of equipment so I'm a bit nervous as I get used to it. I've been using it to compress and seal for sous vide and would now like to try for getting the air out (for the CS chicken liver pate recipe, FYI). My question is, I just pour the liver mix into a pan and do a medium compress? And it won't splatter all over the chamber? Promise? Can I use any material for the pan- plastic, glass, metal?
Total success!
Seeing this recipe online got me to buy the Joule. Tried it first on a prime ribeye: excellent.
Then I did the shrimp and served it at aparty for 80+ ...it disappeared.
Finally, I tried the chicken liver pate... liked it very much. Served it to picky critics: "this could pass for foie gras mousse" (which was my own impression), "beautiful color", "smooth as silk"...
Superb recipe.
I am a convert. Thank you!!!
May I ask if i can keep the solution together with the sphere for at 12hours
