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    Calgary, Alberta

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  1. Smaller pots might overshoot. Happens to my tiny 1 quart. Might happen to thinner pots too. My 7ply barely overshoot, even on high.
  2. Coincidence. I did the same thing this weekend following Serious Eats recommendations. 160 for 2 hours. 3 minutes in 400 degree oil. No batter. Fall off the bone tenderness. I added some Kansas City BBQ sauce that I made last month, vacuum sealed in my chamber, and froze.
  3. I think the only feature that was updated on mine is that it won’t clear existing recipes if I copy recipes from one unit to another via USB. Instead it will just add to whatever was peexisting on the unit
  4. I do it at 230f. I got that temp for garlic off another chart. Will try 300f next time. See which one to include on the chart here: https://sizzleandsear.com/precisioncooking/
  5. No trouble. I run it on a 20 amp circuit though. I only ever had issues when I brought it to a friends house who had aluminum wires. Plugged it into the outlet connected to the stove solved that problem.
  6. But so far it’s only the gauge that’s causing me worries. Without it, I’d think the machine was working mighty fine. Here is is a package of bacon I reseated after taking a few pieces.
  7. Okay. I think I’m good! Found this: As a general “Rule of Thumb”, for every 1000 feet above sea level, the maximum possible vacuum is reduced by approximately one in-Hg (0.491 psi). By using this rule one can quickly determine the maximum possible vacuum for the area. https://vacmaster.zendesk.com/hc/en-us/article_attachments/202402637/Effects_of_Altitude_on_Vacuum_Systems.pdf According to Vacmaster the maximum vacuum that can be achieved in Los Angeles at sea level is 29.92 in-Hg. Using the rule of thumb, I subtracted 3.5 (round altitude to 3500ft) and got 26.42. Punched that into a google conversion calculator and got 0.089468389 MPa, which is pretty much what my gauge reads. Now I don’t fully understand everything that I did , so if anyone with a better grasp of the science could confirm (or not confirm) my calculations, that would be great. Just want to make sure I’m getting maximum function out of my machine.
  8. Found this: 1. Perfect Vacuum: is the absence of all air. A perfect vacuum, if such thing even exists, is the absence of air, or any molecules. There is nothing, only space. 4. Absolute Pressure: is the pressure referenced to perfect vacuum. Elevation vs Absolute Pressure As the altitude increases, the absolute pressure decreases. The fact is that the absolute pressure is always the same given the same altitude regardless where on earth (excluding pressure changes due to Temperature). This is why an absolute pressure gauge can be used to measure altitude. https://www.sanatron.com/articles/high-altitude-package-testing-utilizing-an-acrylic-vac-chamber.php I get to just under 0.09 MPa where the gauge seems to max out at 0.1
  9. Nope. Looked up the replacement part and it is just a straight piece rather than a complete circle. So that little bit seems to make sense. Unless it’s suppose to be tighter? I’m not really a science person, but maybe it could have something to do with my altitude? I’m in Calgary at 1045 metres /3428 ft (according to Alexa)
  10. Actually upon closer inspection, I noticed this near the Center part of the backside. I’m assuming the gasket is supposed to be all one piece.
  11. Oil is about 3/4 full (more towards the max limit than the min). No issues with the gasket that I can see
  12. It arrives just curious how far on the gauge you can get the needle? I can get about half way through the green zone. 99 second vacuum with filler plates. It kind of maxes out after about 30 seconds. Is this normal?
  13. You get use to precise control. I own two Control Freaks. Yes there’s a wide a range of temps that work but there’s a noticeable difference in quality even at the higher temps. This morning I’m making breakfast sausage. I use 300 to caramelize the sugars while cooking the protein. Big difference in flavour than when I use to eyeball it. You kind of get a feel for temps after a while. And for newbies Breville automatically label temperature ranges as your dialing in (very low, low, simmer, medium, medium high, high, seas —- if I recall correctly)
  14. So is the worry about botulism toxins overhyped? I'm iffy about vacuum packing anything left at room temperature for this reason. Even in the fridge, I was reading that it's beeen recorded that some botulism spores can muliply (albeit very slowly); so I'm worried about cheese. Freeezer is a safe bet.
  15. Anyone have any good resources for vacuum sealing shelf stable ingredients? I’m worried about botulism. I think fron what I’ve read, flour, white sugar, baking soda/powder, rice, etc are fine. But I should avoid brown sugar because of its moisture. I’m also wondering about at-home dehydrated fruit.
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