heirloom

One thing off my head would be compressed terrines, say of tomatoes or beets. I would like the suction to be strong enough to "bind" the layers. I was recommended the minivac c100 but thats like 2500. I think im going w/ the tilia pro II. some1 in an earlier topic said that it has manual suction so i could go beyond the basic suction power. Thanks for the help everyone!

I am planning on buying a vacuum sealer and would like some feedback on which to get. I plan using it to cook sous vide along with other techniques. my worries, however, stem around vacuum pressure. I plan on relying on a sealer to compress different items and was worried that some sealers would not give enough pressure for compressing these items. i would appreciate any feedback on ones experiences. I am almost set on the foodsaver advanced model but am unsure. Thank You.

you shouldve made lobster corn dogs. i make em with lobster and scallops...funny you made this thread cause today in class i made them

hello, i have a great interest in molecular gastronomy and have performed numerous experiements, similar to a lot posted on here. regarding sferification i was wondering if anyone knew exactly how the reactions work on a molecular level. i have done a great deal of research but am still yet to find molecularly how sferification works. thank you for your help and once i get a camera i will start posting pics