tompoland On the subject of vacuum sealing @DavecUK is enlightened in terms of the pressure to use. I made the mistake of using a machine that was too powerful.
Interesting. My Anova Precision vacuum sealer is minus 0.5 BAR, with an extraction rate of 4 litres per minute. As of late, I have been concerned that I was not removing enough air, so I have been using the automatic vacuum and seal function, which runs fairly long and sucks out just about all of the air.
Prior to that I had been concerned about over vacuuming and had been using the manual pulse function, to remove air to a visually intermediate point.
Given the above specs, tompoland @DavecUK does my machine have the right power? Should I shorten/reduce the amount of air extraction? What’s the right approach?
Hmmm. So now you just use tubes. Is the absence of a vacuum seal a concern?
Just curious about the design of the tubes: glass or plastic? diameter and height; screw on or rubber or cork stopper?; how airtight, to keep out freezer food smells?; how many grams do they hold and are the tubes quite full (no air gap) when filled?. I’ve placed a couple of tube orders from and returns to Amazon, because the design was not right.
If I go the tube route, I’d like them to fill to 18g (ideally quite full, with stopper room only) and be well sealed (airtight) to keep out freezer food odors. Ideally with a flat bottom. Preferably glass. Preferably reasonable cost.
