[Chamber Vacuum Sealers]

Thanks for comments,

unfortunately the VP-112 is too small as I have lots of veggies and meat to vacuum during the year.

Cooking is just a small part.

I still would prefer an option to use pressure instead of time for fragile items.

Will be at a big catering exhibition in Toulouse next week and will report back on findings

[Chamber Vacuum Sealers]

Hi all,

I am also looking for a new chamber vacuum sealer.

I am wondering if there is one where I can control the vacuuming also by setting a specific pressure instead of length of time of vaccuming.

I am assuming the Polyscience Chef Series or the MultiVac 250 can do it, but unfortunately I can not find any proper description on how they actually work.

Anybody any ideas? Thanks

[[Modernist Cuisine] Best Bets for Cooking Tough Shellfish (6•83)]

I have a problem here with the cooking of the squid and cuttlefish.

somehow the timing doesn't seem right.

Could you please confirm that the numbers are correct

barley cooked50C 10 Min

Firm65C 5 Min

tender654 h 30 min

firm seems to be pretty short in cooking time

please also check the others like geoduck and snails

Robby

[[Modernist Cuisine] Risotto Milanese inspired by Gualtiero Marchesi 3•306]

I don't know where Mr. Marchesi comes from, but I don't think it's Milan.

For me, a risotto Milanese has to be made with bone marrow, otherwise it's just a risotto and NOT Milanese.

And as I can't see any bone marrow in his recipe, it is not a Milanese. Sorry.

Unless somebody proves me wrong.

Robby