mobiledynamics
Well-Known Member
- Joined
- Oct 9, 2013
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Took 3 pieces of Pork Loin....
1st time using my Vacmaster Chamber Vac.
It was from fridge *cold* to bags to the vac
I believe it's something along the vac pressure - atmospheric pressure/water boil can occur right ?
Anyhow, noticed upon finishing of the vac, all 3 pieces - unless it's placebo has a bit of slightly browner effect to them as if it got a smidge cooked from the atmospheric pressure/water boil.
Haven't yet to tinker with brining meat, fish, etc but based on this one observerance, do I need to put it in the ice box for 10-15 minutes before using the chamber vac with proteins
1st time using my Vacmaster Chamber Vac.
It was from fridge *cold* to bags to the vac
I believe it's something along the vac pressure - atmospheric pressure/water boil can occur right ?
Anyhow, noticed upon finishing of the vac, all 3 pieces - unless it's placebo has a bit of slightly browner effect to them as if it got a smidge cooked from the atmospheric pressure/water boil.
Haven't yet to tinker with brining meat, fish, etc but based on this one observerance, do I need to put it in the ice box for 10-15 minutes before using the chamber vac with proteins