"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Appliances
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 03-07-2012, 07:08 AM   #1
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,288
Hold on to your socks! My newest toy!

WOOT! After researching and taking notes for six months I finally pulled the trigger on a new vacuum sealer. And NOOOOOO, it ain't no foodsaver! As you all probably know I'm a chef by trade and an all-around kitchen geek. Clamp style sealers are very inexpensive and do a good job on many things but don't work so well to seal liquids. And since I do a lot of sous vide cooking I like to be able to cook in a liquid. This requires a chamber vacuum sealer.

Enter the VacMaster VP215! It's a chamber vac with a rotary oil pump. It pulls almost 30" of vacuum! Here's a few pics!





Here's one of the main reasons I bought it over other similar machines: The ability to seal retort pouches!





You may think you don't know what a "retort pouch" is, but you may have on in your pantry right now. They're the pouches you buy your tuna in. They were developed for the military for MREs.

With this machine I can now easily seal liquids like chili, marinara sauce, gravy, soup, etc. And the retort pouches will let me can stuff in "flexible cans" that are just like a Ball Jar but not breakable.

Very cool!

__________________

__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-07-2012, 07:28 AM   #2
Head Chef
 
tinlizzie's Avatar
 
Join Date: Nov 2009
Location: SW Florida
Posts: 2,007
Thank you for explaining about the pouches. Up to that point in your post a huge "HUH?" was forming in my mind. What a dandy new toy for you! And I learned a new meaning for some old words. Plus yesterday I learned what a poolish is. Wonders never cease.
__________________

__________________
No matter how simple it seems, it's complicated.
tinlizzie is offline   Reply With Quote
Old 03-07-2012, 07:33 AM   #3
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,288
Hahaha! I bet you thought my pouches were adept at making witty comments! :-) I get what you're saying- there's a lot of jargon that can be hard to follow.

One cool factoid- water will boil in this thing at room temp! As you probably know from reading recipes, elevation affects cooking. This is basically because as the pressure of the blanket of atmosphere decreases water boils at a lower temp. Interestingly, when you apply 29.5" of vacuum the boiling point of water lowers drastically!

Pretty cool to see water boiling at 70 F!
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-07-2012, 07:38 AM   #4
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,977
Quote:
Originally Posted by Rob Babcock View Post
Hahaha! I bet you thought my pouches were adept at making witty comments! :-) I get what you're saying- there's a lot of jargon that can be hard to follow.

One cool factoid- water will boil in this thing at room temp! As you probably know from reading recipes, elevation affects cooking. This is basically because as the pressure of the blanket of atmosphere decreases water boils at a lower temp. Interestingly, when you apply 29.5" of vacuum the boiling point of water lowers drastically!

Pretty cool to see water boiling at 70 F!
Now that is cool! Thanks for the factoid!
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-07-2012, 09:23 AM   #5
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,979
So you could impress your friends by plunging your hand into a vat of boiling water!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-07-2012, 09:25 AM   #6
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by Rob Babcock View Post
One cool factoid- water will boil in this thing at room temp!
I have noticed something similar with my Foodsaver, although not quite room temp. When I package up soup to put in the fridge I will put it in a Foodsaver canister and seal it. I left the soup cool a while before packaging it, but if there is still enough heat (but well below 212) as soon as I start vacuuming the air out the boil starts again. The first time it happened it freaked me out a bit because it lasted a good 20 minutes or so. After I realized what was happening I calmed down a bit.

So I am scared to ask, because your shopping trips somehow always seem to affect MY wallet, but how much does this thing go for?
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-07-2012, 09:40 AM   #7
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,717
We did the boiling water at room temperature in high school with a vacuum jar.

The boiling point of water is 212F (100C) at 1 ATM (29.9in-Hg) of pressure.

Neat unit, likely more than I would need, but twould be a cool thing to add to the kitchen.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-07-2012, 09:46 AM   #8
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,313
Rob, if the man with the most toys win, you are going to be head chef in heaven.
Bigjim68 is offline   Reply With Quote
Old 03-07-2012, 09:59 AM   #9
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,288
Quote:
Originally Posted by GB View Post

So I am scared to ask, because your shopping trips somehow always seem to affect MY wallet, but how much does this thing go for?
You shouldn't ask when you don't wanna know! A tad shy of a grand, but well worth it for what I need it to do.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-07-2012, 10:00 AM   #10
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
If used right, you can end up saving that money in the long run with use of this machine. Yeah I don't think that argument will fly with my wife
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-07-2012, 10:04 AM   #11
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,979
Quote:
Originally Posted by Rob Babcock View Post
...They're the pouches you buy your tuna in. They were developed for the military for MREs.

With this machine I can now easily seal liquids like chili, marinara sauce, gravy, soup, etc. And the retort pouches will let me can stuff in "flexible cans" that are just like a Ball Jar but not breakable.

Very cool!
Does this mean your chili, marinara sauce, gravy, soup, etc. can be stored at room temperature?
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-07-2012, 10:21 AM   #12
Certified Cake Maniac
 
LPBeier's Avatar
 
Join Date: Feb 2007
Location: The Great "Wet" North
Posts: 20,248
Quote:
Originally Posted by Andy M. View Post
Does this mean your chili, marinara sauce, gravy, soup, etc. can be stored at room temperature?
I was going to ask the same question but Andy always gets his hand up first!

I was also going to ask, can you show some pictures of a filled pouch? I am interested to see if it is flat and how it the inside of the machine looks/functions. I am a kitchen geek too!
__________________
Living gluten/dairy/sugar/fat/caffeine-free and loving it!
LPBeier is offline   Reply With Quote
Old 03-07-2012, 10:29 AM   #13
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
I am guessing it does not Andy and Laurie. This really is no different than the Foodsaver in that respect. You would need to do additional processing to make foods that are not normally safe at room temp safe.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-07-2012, 10:40 AM   #14
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,979
That's what I suspected, GB. Just wanted to understand since Rob mentioned tuna pouches and MREs.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-07-2012, 10:44 AM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
The pouches are the same, but the process is different.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 03-07-2012, 07:25 PM   #16
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 37,977
I wonder if I could convince Shrek it's something I need that pertains to nursing....
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 03-07-2012, 08:07 PM   #17
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Quote:
Originally Posted by Rob Babcock View Post
You may think you don't know what a "retort pouch" is, but you may have on in your pantry right now. They're the pouches you buy your tuna in. They were developed for the military for MREs.
The picture in your OP shows 4 oz. pouches. Are the pouches available in larger sizes, and if so what is the maximum size your machine is capable of sealing?

I'm just curious because I think it would be handy to be able to seal a meal sized portion, and 4 oz. is a bit smallish for that.
Greg Who Cooks is offline   Reply With Quote
Old 03-08-2012, 01:14 AM   #18
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,288
You can get them in 2, 4, 8 & 16 oz sizes. I know my machine can fit an 8 oz (the size of most MRE entrees), but I'll have to look it up to see if the 16 oz ones will fit. To make use them to make shelf-stable meals they must be processed in a pressure canner, just as you would a Kerr or Ball jar.

One nice thing about chamber vac sealers is that the bags are super cheap, between $.01 and $.07 each. I've been paying $.25-.$35 each for the Foodsaver-type bags.

I think it will seal mylar bags, too. I'll have to do some reading...
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-08-2012, 07:49 AM   #19
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: USA
Posts: 1,288
Looks like the 16 oz are a bit too big unless I cut 'em down. Not advisable for retorts...
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 03-08-2012, 12:51 PM   #20
Sous Chef
 
PolishedTopaz's Avatar
 
Join Date: Aug 2004
Location: East End of Long Island
Posts: 915
Quote:
Originally Posted by Rob Babcock View Post
Looks like the 16 oz are a bit too big unless I cut 'em down. Not advisable for retorts...
Gotta say that toy looks like the vac-seal on ICA Should we be calling you

"IRON CHEF.........BABCOCK"!!
__________________

__________________
Just because someone tells you that you can't do something doesn't mean you have to listen.
PolishedTopaz is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:26 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×