STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
Do not get the demi. You will regret it as IMO the Supreme could use a little bigger bay. If you get creative with the Supreme, you can get five, maybe six duck legs in it. I think three would be hard to fit into the demi and you might only get two in it. Btw, still
I've been looking at that for a while. Looks like I need to finally buy a chamber vac.
That looks like a really good solution. I think the chambers are much better than the other kind. Night and day.
Damn, this is going to be an expensive hobby
Only reason I haven't purchased yet is that I'm going back and forth on this. I live alone and I'm not sure how much i'd use the extra capacity... I like the hose too. It seems like it would do one better than a vacuvin without quite going to extremes of nitrogen.
The ability to deal with liquids is really the big thing. You can actually do a lot of things with the vacuum once you get the hang of it. Great for french toast, too.
someone please explain what i am supposed to do with one of these things. do you sous vide french toast?
Plus all the obvious stuff like freezing stock, confit, etc.
not obvious to me
Hmm, if the vp112 solves that problem, which sous vide setup? Go with the all in one sous vide supreme or something like this?
Either will work well. The SVS will probably always be out so you need some counter space imo. Biggest advantage of a circulator is you can put it away more easily but you still need a big container to attach it to and you'll have to store the gay little balls somewhere too!
not obvious to me
I only nkow the theory. In practice, I haven't used them and I'm not sure if you get a really good vacuum you can maybe do without? Maybe matt can answer since he's got a chamber vac that would give him the %. Is 90% vacuum good enough to make a piece of meat sink or still too much air? 95%?Originally Posted by GQFreak