NoelW

"watermelon jolly rancher" sour green apple competes with that.

that explains everything. i read in the manual that there is a setting for allowing a one way valve, the company must sell these devices separately. Myhrvold suggests that you "attach lids and rings, and close until just snug". the mason jar technique must be an alternative to the valve, i just havent succeeded yet. thanks again! I can only imagine the forum topics that will blossom as chefs around the world take stabs at Modernist recipes...

yes, when drawing a vacuum it starts at 1000 millibars and heads towards zero, while anything i put in there bubbles, rises, or both depending on the hydrocolloids present. even if i manually stop the process, the final step always results in all of the air being removed in one quick step, resulting in complete compression of whatever i have in there. I know we have a gas option, maybe there is another option that eludes the final step and leave things airy? Maybe i should consult the machines manual?

So i noticed a recipe for a 'sorbet' in modernist that involves putting it through vacuum in a sealed mason jar and freezing. My question is how does one do that and prevent the inevitable compression? We use a MVS45, i tried simply unplugging it after the mb went to zero or jar was full, but i couldnt get machine open without plugging it back in, which caused immediate compression. I wasnt ready to do any prying of sorts to see if you could even do that with it unplugged. Or do i simply have the wrong machine? Any help is always greatly appreciated. on a side note i also tried this with a marshmallow to see if it would stay unbelievably huge at high pressure but of course would compress when plugged in...