Links and Feeds


Suzette said...

Hi Arthur: We just discovered your site, thanks to our site, SVKitchen, being featured with yours in the latest SousVide Supreme newsletter. We've added you as a link from our home page, and I personally can't wait to try your Soy Sauce Chicken. Sounds easy and delicious (my favorite components of any recipe).

SiliconValleySousVide said...

Thanks Suzette! It is one of the yummiest meals I've made! I have your site as a link on my site as well!

Brian said...

Just discovered your site. Love it.

Quick question about the VP112 chamber sealer that I can't seem to get an answer to on egullet or elsewhere: how does it do for compressed/pickled fruits and veggies. It seems as though the vacuum, while significantly stronger than non-chamber sealers, is not as strong as the next level of chamber sealers (95% vs. 99.9% or so?).

What is your experience with pickling/compression?

SiliconValleySousVide said...

Hi Brian,
Thanks for the post and comment! I have not done any pickling with the vacmaster, but I can attest that the vacuum level can be very high. You can set it. When I did my soy sauce chicken, at a high vacuum setting, I actually started "boiling" the water because of the vacuum strength.

I did find an article on using the vacmaster to pickle:

Hope that helps!


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