[The Food Saver/Vacuum Sealer Topic: 2001-2010]

That's an interesting question. I definitely think that my little Kenmore workhorse is pretty good at creating a decent suck, but I wouldn't say it compresses particularly. What exactly are you looking for? Can you give some examples?

It's my sense that some machines have settings for stronger and weaker sucking but they're labeled in reln to specific tasks. Marlene's point above about "a kinder, gentler vacuum" for liquid sealing goes to this point.

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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!

[The Food Saver/Vacuum Sealer Topic: 2001-2010]

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.

[Food on a Stick Party - Menu Ideas?]

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

[Spherification on a molecular level]

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