So for those using a food saver style vac sealer as opposed to a chamber vac your longer cook times need to be adjusted. When reading books like under pressure, or other books from a pro point of view, a major difference occurs with the negative pressure in the bag. A professional chamber vac will reduce the internal atmospheric pressure way more then a house hold sealer, and in effect changing the boiling temp of liquid. This will greatly effect the time it takes something like a pork belly to cook. Keller gives his belly 12h at 180, a home user will need more like 18h to get the same effect. Just thought I toss that out there for all yall. Happy sous videing