Chamber Vac - How much PreChill before sealing

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mobiledynamics

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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
 

btbyrd

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There isn't a color change with this sort of thing, and definitely no browning. The difference is purely textural if it's there at all. And I find that it's only there on really delicate stuff like fish and sometimes chicken if I've had it out for a while. Pork loin should be just fine, especially if it's coming straight from the fridge into bags and then into the chamber.
 
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Off topic, remember to have liquids you are sealing very cold. I will move them from the fridge to the freezer about 30 min before sealing.
 
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