Ike Epley

Help, I am having a dinner party on Thursday night which is difficult for me as I work all day everyday. I am making lie flottante, I am going to do the creme anglais sous vide on Wed. I want to make the meringues early, but don't know how long they will keep. I also have a chamber vacuum sealer and am having trouble keeping the liquid in the bags upon sealing. All help is greatly appreciated. Ike

i am not having trouble with the solids, just the liquids. I am trying to find the dimensions of the slanted tray to hopefully be able to buy one and put it in the VP215. Thanks for the help.

Hello All, I recently purchased the VP215c and think that I am going to love it. I am having no trouble sealing solids, however I am having trouble sealing liquids. I am also having trouble learning what the correct settings for various uses. The manual does not give any help as to time to vacuum, etc. I have read the Modernist and tried to determine myself, but it has been spotty at best. My first question is regarding the sealing of liquids. Can someone be specific as to the settings to seal a bag for Creme Anglaise and other liquids? Is there a reference manual or book that can tell me the settings for other foods? Many thanks. Ike

Awesome, many thanks. My next tackle is going to be liquid nitrogen!

Hello all, I am looking for a little help determining the correct type of bag to use for sous vide using a Vac Master 215c. I am buying one today and would like to know exactly what types of bag to buy. Many thanks. Ike