quick question- i'm about to take the plunge and buy a VP215 but after reading a bit about it i'm a little concerned about the vacuum it will pull. i read a blog (can't find it anywhere now but it was reputable) about the amount of vacuum applied to different proteins and how it affect the cooking process. they tested proteins at 90%, 98%, 99% and 99% plus 15 seconds. what i'm a little worried about is they came to the conclusion that a 90% vacuum was ideal for chicken and fish since anything above that made the texture either too soft/mushy or too dry (well they said it was initially wet but when chewing it became very dry). with beef it didn't really matter at 90% or 99% since they were both fairly similar but i think they decided that 90% was still the ideal pull. with the VP series, or any chamber that doesn't allow setting a certain % how do you all go about ensuring you're only pulling what is required and not pulling too much of a vacuum? is it all trial and error with setting the seconds? of course this can all be ignored if the gauge on the front of the machine does actually tell you the % you're pulling but i'm unsure~? i read the manual and i'm sure it has been covered in detail but my google-fu is lacking.
