Karlos1968

sorry for my tardy replies, I have not had access recently. Thanks for all the advice above, I have decided to do a course with Sous Vide Tools next week, so hopefully will get some hands on tips from it. I have started to tone down the vac timing as some things (scallops) were getting squished! I will definitely try the ice trick. A question over cost was asked, I bought it from a company is Essex through eBay, they brought it over from China but never used it. Thanks again, Karl

I am UK, was bought from China as a sample machine by a local company who make packing machines. It never got out of the box there. I got from them.

It's a DZ-260 / PD not sure what brand it is though Karl

Thanks that makes sense, so it would be 95% of the max vacuum (or should it be least vacuum) achieved? I mainly got the chamber sealer because I want to experiment with it, already used it on a purée which made it very smooth. Also want to get away from the embossed bags which leave marks on the food! Karl

Hi, I have just bought a chamber vacuum sealer for my kitchen. The thing is very programmable with vacuum adjustable to 99 seconds. My question is; often on recipes it says something like 'seal to 95% vacuum' etc. does this refer to 95% of the 99 seconds? As it seems to reach max vacuum by about 60 seconds in any case. Thanks Karl

This made me think of this Karl

I tried the vinegar soak in 10% distilled malt, but all I got was bleached eggs! They lost the outer brown skin so the shell would rub white, but the actual shell seemed to be about the same. Karl