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Here are my first SV attempts. I waited a couple of months to get a Henkelman sealer. The results were fantastic. I SV'd the shrimp with some olive oil and garlic for 1/2 hour at 138F and the strip at 132.8F for 2 hrs per Nathan's charts (2"). Eveything was terrific. I can't wait to do this again!

the Henkelman and I think the new Mini-pack models have temp sensors that will vacuum as much as possible until it boils then it automatically seals. It works really efficiently.

I splurged in January and bought a Henkelman Boxer 35 chamber machine. It was built in Holland and took about two months to get delivered to me in the US. It really is fantastic. It has a large pump, 14" seal bar, double seal. I had them add the boiling point h2o sensor. I didn't think that I would use it but it works great. I put hot items in and the machine stops automatically when the boiling point is reached. The only downside to this machine is that it is pretty big and heavy 106 lbs!

I ordered a Henkelman Chamber sealer in January. It's due to arrive next week. I'll post some feedback on how it works. Boxer 35 model

I ordered last month so I guess I'll be waiting a bit. I'm so excited for it. AMZN still has a March 9 estimate for my order but I won't get my hopes up.

I'm trying to decide between a vita prep 3 or the new pro 500. The 500 has a few food settings, pulse and a longer warranty. The prep has a bigger motor and is cheaper. Any opinions between the two? I'm using strictly for home use. Thanks

I ordered a Henkelman Boxer 35 last night. I know it's a bit overkill but I'm excited for it. It has sensor and timing vacuum settings. It also has a temperature boil sensor that stops the unit if you reach the boiling point. I was going for the minipack model but I really wanted to try the soft air function of the Henkelman. I'll post my impressions of it next month when it arrives.

Thanks for the response. The videos that I've seen show that soft air release may help however I haven't seen it in person. I think I'm going to try the minipack. I hear you good fish (and everything else) is expensive here in manhattan too. Regards

Doug, does the difference from 95 to 99.9% effect the texture of delicate items more or is it the air release in the chamber? I'm looking at a mvs-31 but wondered if a machine that has a "soft air release" as more ideal? I read in Keller's book that he specifies low/med/high vacuum pressure with his recipes. Do you know what the equivalent Vac % pressure would be for each? I just ordered your book do you do the same with vacuum settings? Thanks

I'm looking for a chamber machine too. I'm pretty sure I'm going with the MVS-31X. Looks like an awesome machine.

Edsel, I tried your soft boil eggs tonight from that link you provided on p.1 They came out great basically what you had in that photo. 7.5 minutes at 194F and then 5 minutes at 130F. Thanks!

My water circulator arrived but not my vacuum sealer so I decided to try some eggs last night. I put a dozen in at 154F for 2+ hours. The yolk was great but the white was not what I wanted. The eggs rolled around a lot in the tank does that matter? Thanks

I'm looking for an immersion circulator to start SV cooking. Has anyone compared the SWID model with the PS SV Pro model? Is the SWID coming to the US? Thanks!

I'm looking at a MiniPac MVS-20 sealer. Has anyone tried it? It is small so I think the biggest bag would be an 8X12. Do you think this is ok for home use? I'm trying to get started with sous vide cooking. I've read that these chamber vacs are better if you want to seal liquids. thanks!