rotuts

as in all things : how much more is ' soft release ' going to cost you ? can you easily afford the difference ? I haven't had any problems w puncture but its rare what I vac has bones. its easy to double bag from time to time. I personally have not done ' delicate fish ' Id look at it that way.

I guess Im the odd man out i think it makes fine gravy , and sometimes a nice ' dip ' for sandwiches on the other hand , for fresh beef i almost always use 130 f for Corned Beef , 140 , and for chicken and turkey 142 not much liquid in the bag , and not a lot of solids. I think you get those solids at a higher temp.

I was more interested in autophagia and its possible health benefits from 14 hrs of fasting weight loss is a very different matter. its not complicated : eat more calories than you use , wt goes up etc.

@shelby what temp do you smoke at ?

Ive been interested in fasting for a while there are said to be some health benefits. an article in the WSJ this weekend renewed my interest : https://www.wsj.com/articles/the-fasting-cure-is-no-fad-11564676512?mod=searchresults&page=1&pos=1 google : tThe Fasting Cure Is No Fad this might get around the pay-wall in essence , for reviweq purposes : ""Fasting is one of the biggest weight-loss trends to arise in recent years. Endorsed by A-list celebrities and the subject of a spate of best-selling books, it was the eighth most-Googled diet in America in 2018.'' ""There are different ways to go about it, but I advise patients to omit either dinner or breakfast, so that they don’t ingest any food for at least 14 hours at a stretch. That makes lunch the most important meal of the day. It also reduces the time spent each day processing food and lengthens the period devoted to cleansing and restoring the body’s cells, both of which have positive health effects.'' ""Adopting this technique is not as difficult as it may seem. If you sleep from 11 p.m. to 7 a.m., you’ve already fasted for eight hours. Now you only need another six. It’s healthy to avoid eating late in the evening to let your body burn energy from food rather than store it, so if you eat dinner by 7 p.m., that’s another four hours. For breakfast, you can limit yourself to coffee or tea (maybe with a small piece of fruit) and make lunch your first proper meal. By that time, you’re clearly beyond the 14 hours and don’t need to restrain yourself: You can eat until you are full."" ""There is a logic to it. When we eat, our body releases insulin. That disrupts the process of autophagy (from the Greek, meaning “self-devouring”), by which cells deconstruct old, damaged components in order to release energy and build new molecules. Autophagy helps to counteract the aging of cells and builds immunity. Fasts stimulate autophagy and allow the full molecular process to take place, as a team led by Frank Madeo at the University of Graz in Austria found in 2017.'' ""asting also can contribute to brain health and happiness. The neurobiologist Mark Mattson, who retired this year from the National Institutes of Health, has demonstrated in experiments for two decades that nerve growth factors contribute significantly to brain health and positive mood. He also found that fasting, restricting calories and exercising spur distinct increases in the best-known nerve growth factor, BDNF.'' etc very Interesting I think. does anyone follow this method , which seems benign ?

from the Serious eat ref. The Food Lab's Complete Guide to Sous Vide Pork Chops

" Rare (130°F; 54°C): Your meat is still nearly raw "" nonsense just nonsense

I dont srtain out SV Jus. I might reduce it , might add some dry wine when reducing might take it off the heat at the end and add a pat or two of butter and swirl it around pretty tasty for me no Stars at my house. but Ive been known to sir of lick the plate. I do this in the kitchen w a fine edged flexible scrapper then i lick that. more sophisticated

@gfweb " Might even be tenderness issues at 130 " what's going on here ? have some Lost their SV minds ? SV Tenderness is Time , not Temp USDA trichinosis issues ? just pretend its Lamb.

I'd have mentioned that you are visitors from some distance and not mentioning fresh vs frozen just diminishes what they are trying to do and many will notice

Hot Hot Hot. just saying

@ElsieD thank you for not managing a picture. I am a bit sorry that on your plate there did not add Crispy Scapple. a tranche or two but it sounded pretty tasty to me !

@weinoo nice what you enjoy but rare pork no ' extra ' items involed is a Gift

@gfweb you are right for some things i.e.: remove the bone So you are an ""esthetically" eater ? i don't even know that that means dans the mouth ? so get some sort of blind ting-ey and understand Pork 130 'til tender is the best Mouth Full re: pork that's worth understanting in the Mouth

@Kim Shook nice ! for me SV always trumps ( not The Donald , BTW ) iP for meat. I like meat at 130.1 , until very tender. SV doesnt do everyitng , i.e. the Crust but the meat at 130 retains flavor and moisture . now I must confess : very early in in the iPot thread @Anna N did some baby Back ribs I had two of them in the freezer and tried those iPoted w a high temp broil in the CSO as described by @Anna N stucked them Right Off The Bone ! so Id SV all the chops in bags for one or two at 130 until tender then torch after patting dry or just enjoy that way/ if those chops have decent fat around them or in them then maybe 2 for the SV and 2 for the iPot i can't wall you the times for the iPot maybe other might its going to be Delicious eating either way pleas report back

@EsaK I think both Vac's you are looking at are durable high end machines. Look at your total costs machine + bags. bags that have been mentioned here not a bunch of smaller bags etc Im guessing that the Henkelman's is going to cost you a bit more. I don't think you are stopping up that much for the Henkelman im my personal Voyage re: hardware : mostly computers , but hard-stuff is what you plan to keep for more than a while. always looked at the the Mac's , decided if I found it that much more useful than the one I had , and if so looked at the minimal , back then they always and three the minimal would have suited me fine , but after thinking about how long I expected to have this version I bought the middle one, not the top of the line which didn't really add anting significant and an interesting price hike so : look at your total cost , delivered to you and then Id say , you really like the Henkelman a bit more if you can affor the total difference : there is a Henkeman w your name on it ! and you would greatly enjoy it Id say

BTW when I mentioned cutting bag to smaller sizes it was not for the savings but to eliminate the clutter of so many bag sizes. my two : 8 x 10 , and 10 x 13 do all that I want them to do and cutting the 10 x 13 just give me a smaller ' tall ' bag for certain things like bagging fresh ground herbs , and then freezing them and using them right out of the freezer , and then re-sealing that same bag. an example for me would be Bells' seasoning , its freshest just before Thanksgiving ( 2 weeks before ) and on sale. I get a years worth every year. I love this on turkey and chicken why ? that's how i grew up.

Im pleased they have free shipping on smaller quantities of bags it used to be only on 1,000. Ill look into a re-supply on Monday. thanks for the tips.

thank you for the heads up I found the video worked for me from @curls the initial vid did not work for me I a very big fan of VH. she has worked incredibly hard , and done well. as far as I can tell from an occasional article , she has shared her success w various member of her staff that eventually wanted to branch out on their own I don't know the details , but that's unusual in the second video ( ref @curls ) she says a few things that I find very insightful : please forgive me if I don't get the quotes exactly right : " Breaking Bread and sharing a meal can really create a comfortable place to have meaningful and memorabvle conversations " true now , and true since the beginning of time. too bad the Hogs that serve themselves First , and Second , in or out of a Beltway dont understand this. but they wouldnt and also she says this : " I have a platform and Id like to share it " good for her. I think she really means this good for those she personally knows. and those she travels around to meet. Id love to be near enough to her three restaurants to go there from time to time Id even save up . Im very much looking forward to this show, and I hope her second cookbook.

@EsaK find out exactly what bags the Henkelman rep is throwing in for your final price. find out what they cost if you were getting them yourself. and BTW and assortment of smaller bags seems nice such as this : https://vacuumsealersunlimited.com/shop/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/300-chamber-bag-combo-pack/ seem attractive to try , but for the home user , unless you do 1000 little bags a day get the two sizes I recommend and cut the larger bag to smaller. much cheaper that way. add up the final true price for each machine , + a healthy supply of bags 500 of each of the two sizes is Healthy , 1000 is better. ' a life time supply ' and no more added shipping charges , which are significant for 500 bags , also for a LifeTime. then if the difference is small , or it doesnt matte to you for the long run , get the one w better service which you might not need, hopefully either one you will love. 200 EU's should be 4 lifetimes of bags

P.E. uses the orange w green tops

to my eye , the video on soft seal , the scallops look the same with each method. its been Buzz'd around various decent food sites , that high vacuum i.e. the almost max you can get w the VP-215 , w the dial indicator between the last mark and the second to the last mark on the dial , might damage delicate foods , i.e. soft fish , maybe scallops can say myself , but some feel a bit less vacuum might benefit items like these @horseflesh makes some interesting points on bags vs jars BTW @EsaK why do you want to use jars ? and I think the Vacuum-Jar thing might only work w jars that have two part lids : ie canning jars. you same the screw on part year to year , and use a fresh flat contact lid each time you ' Can '

@EsaK Im not sure what ' soft air release ' is can you elaborate ? and what do you hope that to do for you ?

a P.S. on the jars ; the bottom of the chamber in the VP-215 is sloped. so unless you make something for the jars to sit on so they are perfectly vertical the jar will be sloped a little. I took a pic w the 5.25 " jar : its hard to see the slope but its not as pronounced as I though. make sure you know exactly what bags come with the Henkelman. 100 EU's is signifinact and how many thou get and what they cost viz the ones that you might get for the VP-215 they probably are the same bags. 3 MIL are fine. Ive never tried a 4 MIL bag

Im extremely happy with my VP215. it has an oil pump , which is important to get viz water vapor damaging non-oil pumps I had nopt thought of jars. I took out the one ploy board I use all the time in the VP it decreases volume in the machine , thus makes Vac-ing a little faster. the jar I used that cleared the top closed ( I didn't have the machine plugged in for obvious reasons ) was 5.25 inches = 13.335 cm. something a tiny bit taller might have worked , but I didn't have anything incremental at hand to check. bags are o course far less expensive for chamber vacs than the textured kind for regular vac's I get mine at https://vacuumsealersunlimited.com/product-category/commercial-chamber-vacuum-sealer-bags-pouches/3-mil-chamber-bags/ I have 8" x 10 " and 10 " x 13 " I sometimes cut the larger bag in 2 , to make narrower bags for ground herbs which I then freeze I open the narrow long bag , take out what i need and reseal that same bag and pop it back in the freezer keeps everything ' fresh ' in terms of sealing w/o a vac , there may be an official way to do this but you might just be able to push the ' stop ' button as soon as you start , which creates a seal I have 30 seconds set as my seal time , but I watch the pump and seal just after the second to the last ' tick ' on the pressure gauge. I have no issues w the time it takes to seal my bags , re: pump ' pull ' if I really wanted something faster mine seal in about 20 seconds , depending on size , I could put a piece of wood or something in the chanmber to take up ' dead space ' but I don't ming 20 second seals. if I had to seal 100 bags in a session , one at a time , that might be different. I can't say how much bags are gong to cost you , or how many bags you might use in a year shipping on bags is relatively expensive as they are heavy 500 and 1000 bags are the optionns ive used. so look into where you can get bags for your VP-215 before you buy, I don't know anything about the Henkelman Mini Jumbo I assume it has an oil pump. look into actual bag costs , for both machines , size , number / box etc Id also look into guarantee's and servicing . Iva had no problems a the VP-215 so far. good luck and please report back when you get the machine of your choice.