New Chamber Sealer

The Cen-Tex Smoker

Steve-

So does this thing provide an anaerobic seal? If so, (I'm sure you know) but you have to be super careful to follow the rapid cooling technique when SV cooking. Botulinum toxin only grows in anaerobic environments. That is what everyone was freaking out about when SV cooking became popular in restaurants here in the US.

I'm not that strict about it with the food saver since it's not anaerobic but I would be vigilant if it was.

Little Steven

Austin Egghead said:

Very impressive toy.  Do you have a link?

Joan,

This is a video of the next model down. It had a plastic cover and I didn't like the way it was hinged.

http://www.youtube.com/watch?v=tQlGYQ9y0sU

Steve

Little Steven

The Cen-Tex Smoker said:

Steve-

So does this thing provide an anaerobic seal? If so, (I'm sure you know) but you have to be super careful to follow the rapid cooling technique when SV cooking. Botulinum toxin only grows in anaerobic environments. That is what everyone was freaking out about when SV cooking became popular in restaurants here in the US.

I'm not that strict about it with the food saver since it's not anaerobic but I would be vigilant if it was.

I believe it does. Nothing is sucked out of the bag, the chamber is de-pressurized and the seal occurs after depressurization.

The Cen-Tex Smoker

Little Steven said:

The Cen-Tex Smoker said:

Steve-

So does this thing provide an anaerobic seal? If so, (I'm sure you know) but you have to be super careful to follow the rapid cooling technique when SV cooking. Botulinum toxin only grows in anaerobic environments. That is what everyone was freaking out about when SV cooking became popular in restaurants here in the US.

I'm not that strict about it with the food saver since it's not anaerobic but I would be vigilant if it was.

I believe it does. Nothing is sucked out of the bag, the chamber is de-pressurized and the seal occurs after depressurization.

careful there.......that's where the stuff that can actually kill you grow. Odorless and tasteless. No sign of contamination whatsoever.

SV to ice bath if you aren't eating right away.

You probably just cost me $900. i hate you

Merry Christmas,

Centex

Little Steven

I misunderstood your question. I understand the rapid cooling. For $900 US you can get the 215 which has an oil cooled pump and ball bearings. You probably won't pay 13% in tax either. It's me that should hate you. This is one purchase I have no buyer's remorse about. One feature to look for is an angled tray in the chamber. This one has a flat tray and uses a clip to prevent spillage. I would have preferred the angle tray.

Z_Eggineer

How many counters do you have in your place??

Little Steven

Not enough!

Little Steven

Canugghead said:

Sweet and wicked man. Is that VP115?  Can you use regular Foodsaver bags/rolls in it?

This place seems to have the best prices on the interweb.  Being in canuckistan, I won't be surprised if VP115 costs more than VP215 from this site:

http://myvacmaster.com/cgi/ary.wsc/category.htm?l=Chamber-Vacuum-Packaging-Machines

Yes you can but you need the foodsaver to make the bags. This is limited to an 11 x 14" bag I think so I'll still need the foodsaver for doing whole fish, flap, hanger and skirt steaks.

Shwiezzee

LS, way too cool. Very nice purchase. How the heck are you? Hope all is well. 

Little Steven

Good man where have you been?

Shwiezzee

Crazy busy. I do manage to get one cook in a week though. The last time I was on the forum I saw your lobster bisque. Jesus man! Where are you hiding that game? I think Marco was taking some notes. 

^:)^

The Cen-Tex Smoker

Little Steven said:

I misunderstood your question. I understand the rapid cooling. For $900 US you can get the 215 which has an oil cooled pump and ball bearings. You probably won't pay 13% in tax either. It's me that should hate you. This is one purchase I have no buyer's remorse about. One feature to look for is an angled tray in the chamber. This one has a flat tray and uses a clip to prevent spillage. I would have preferred the angle tray.

I was just talking it up to Janell in the car. I just bought a slicer today and thought she might give me the skunk eye........she said "that sounds awesome"!

She is good woman.

Little Steven

I didn't mention, these bad boys are heavy. Nothing you are going to move into a cupboard easily. Personally, if I were you, I would buy a stand alone pro unit and put it in the work kitchen your household staff uses at the Casa di CT

Austin Egghead

The Cen-Tex Smoker said:

Little Steven said:

I misunderstood your question. I understand the rapid cooling. For $900 US you can get the 215 which has an oil cooled pump and ball bearings. You probably won't pay 13% in tax either. It's me that should hate you. This is one purchase I have no buyer's remorse about. One feature to look for is an angled tray in the chamber. This one has a flat tray and uses a clip to prevent spillage. I would have preferred the angle tray.

I was just talking it up to Janell in the car. I just bought a slicer today and thought she might give me the skunk eye........she said "that sounds awesome"!

She is good woman.

Which brand slicer did you buy?  Show LS toy to Lloyd and he didn't bat an eye at the price....We married good didn't we.  If the sun comes out may come over for the lump...right now i am not moving from in front of the fireplace.  

Eggcelsior

I hate all of you. I explained my SV idea to SWMBO and she was all "you know I carry a gun, right?"

caliking

@Eggcelsior - but you know how to sneak a bowel prep into her sangria...

Eggcelsior

caliking said:

@Eggcelsior - but you know how to sneak a bowel prep into her sangria...

Movi-prep FTW

Little Steven

The Cen-Tex Smoker said:

Little Steven said:

I misunderstood your question. I understand the rapid cooling. For $900 US you can get the 215 which has an oil cooled pump and ball bearings. You probably won't pay 13% in tax either. It's me that should hate you. This is one purchase I have no buyer's remorse about. One feature to look for is an angled tray in the chamber. This one has a flat tray and uses a clip to prevent spillage. I would have preferred the angle tray.

I was just talking it up to Janell in the car. I just bought a slicer today and thought she might give me the skunk eye........she said "that sounds awesome"!

She is good woman.

If I can figure out how to make a video and post it I'll do it tomorrow. The last part is kind of a blast.

The Cen-Tex Smoker

Austin Egghead said:

The Cen-Tex Smoker said:

Little Steven said:

I misunderstood your question. I understand the rapid cooling. For $900 US you can get the 215 which has an oil cooled pump and ball bearings. You probably won't pay 13% in tax either. It's me that should hate you. This is one purchase I have no buyer's remorse about. One feature to look for is an angled tray in the chamber. This one has a flat tray and uses a clip to prevent spillage. I would have preferred the angle tray.

I was just talking it up to Janell in the car. I just bought a slicer today and thought she might give me the skunk eye........she said "that sounds awesome"!

She is good woman.

Which brand slicer did you buy?  Show LS toy to Lloyd and he didn't bat an eye at the price....We married good didn't we.  If the sun comes out may come over for the lump...right now i am not moving from in front of the fireplace.  

I bought this little Globe Chef Mate 9". The guy bought it and put a new blade, new belt, and new sharpening stones on it then never used it. I paid $175 for it. They are $700 new and this one is perfect and basically rebuilt. Perfect size for home use. That other one I bought was twice this size and 75 lbs. I wish it had a little longer food chute for bacon but I can make it work.

I can meet you out for the lump if you want. I'll be over in bee cave and sunset valley tomorrow. Going to CM some time tomorrow mid morning too.

Mr Holloway

Dude!!!

 You have all the toys ^:)^

 Gonna have to take me shopping again

 I will even buy lunch

B-)

Little Steven

Hey Buddy! I'll buy but haven't found another place that compares with Sassik's. Couple that are close but not the real deal. Gimme a shout anytime!

paqman

Congrats! You will like it.

Austin Egghead

@C-Tex Just googled the C9...you got a sweet deal.  We will be home (in and out) call on the iPhone and we will meet somewhere in the hood.

Eggcelsior

Austin Egghead said:

@C-Tex Just googled the C9...you got a sweet deal.  We will be home (in and out) call on the iPhone and we will meet somewhere in the hood.

The hood? Cen-Tex be rollin' on 20`s so just listen for the bass drop.

The Cen-Tex Smoker

Austin Egghead said:

@C-Tex Just googled the C9...you got a sweet deal.  We will be home (in and out) call on the iPhone and we will meet somewhere in the hood.

I thought so. Seems to be in great shape so i'm happy. Bought it from a great dude too. Nice older gent that was really proud of what he put in to it. I'll give you a shout when I get mobile tomorrow.

The Cen-Tex Smoker

Eggcelsior said:

@C-Tex Just googled the C9...you got a sweet deal.  We will be home (in and out) call on the iPhone and we will meet somewhere in the hood.

The hood? Cen-Tex be rollin' on 20`s so just listen for the bass drop.

Centex only rolls with the double deuce (22's) so don't be sellin me short beeeyatch

Eggcelsior

I'm so sorry. I forgot about the south and there size differences. We're not in the LBC anymore.

4Runner

The Cen-Tex Smoker said:

Steve-

So does this thing provide an anaerobic seal? If so, (I'm sure you know) but you have to be super careful to follow the rapid cooling technique when SV cooking. Botulinum toxin only grows in anaerobic environments. That is what everyone was freaking out about when SV cooking became popular in restaurants here in the US.

I'm not that strict about it with the food saver since it's not anaerobic but I would be vigilant if it was.

Don't all vacuum sealers do this. Vacuum packaging removes a high percentage of air (which is 21% oxygen). This slows the growth of most living microorganisms, which degrade food, such as aerobic bacteria and molds. However, some forms of bacteria, such as clostridium botulinum (responsible for botulism), are anaerobic and grow in the absence of oxygen. Found that in the vp manual so I just assumed all vacuum sealers remove oxygen and therefore have the same risk if food isn't handled properly. Thoughts?

4Runner

Little Steven said:

This thing is wicked. Sealed a bunch of chicken breasts, half a ham, four packs of veal wieners and some Andouille. I sealed water and olive oil just to make sure I could.

How large of roast do you think you can seal. It appears to be a very shallow chamber is why I ask so wasn't sure about a nice standing rib roast. Looks very nice. Does it feel 58# heavy? That think must be built like a tank.

The Cen-Tex Smoker

4Runner said:

The Cen-Tex Smoker said:

Steve-

So does this thing provide an anaerobic seal? If so, (I'm sure you know) but you have to be super careful to follow the rapid cooling technique when SV cooking. Botulinum toxin only grows in anaerobic environments. That is what everyone was freaking out about when SV cooking became popular in restaurants here in the US.

I'm not that strict about it with the food saver since it's not anaerobic but I would be vigilant if it was.

Don't all vacuum sealers do this. Vacuum packaging removes a high percentage of air (which is 21% oxygen). This slows the growth of most living microorganisms, which degrade food, such as aerobic bacteria and molds. However, some forms of bacteria, such as clostridium botulinum (responsible for botulism), are anaerobic and grow in the absence of oxygen. Found that in the vp manual so I just assumed all vacuum sealers remove oxygen and therefore have the same risk if food isn't handled properly. Thoughts?

No- Foodsavers actually have atmospheric levels of oxygen left in the bag, just less of it. You are not at risk of botulism with food savers. With cryo vac seals and canning you actually remove all oxygen from the container and that's when botulinum toxin flourishes if not handled properly. It's the real bad one because it's odorless and tasteless. most other spoilage comes with a red flag in the form of foul smell and taste.

I don't know that chamber vacs provide that type of seal- i was asking. I think they might but I'll look it up later today.