I was sous-viding some chicken thighs in some great seasonings at 138F... They had been in long enough to pasteurize and there was a bunch of liquid in the bag, per normal... I thought, "Humpf, I should let those thighs marinate in that fine liquid until tomorrow...
I was trying to think of how to seal the vac-bag, so the liquid didn't run out in the refer and AHA, my chamber vacuum sealer is perfect for the task..."...
Into the Costco LEM Max-Vac Pro chamber sealer, the bag, thighs and liquid went... I checked to make sure there wasn't too much liquid that it might run out of the bag.. Perfect... No chance...
Set up the bag and START it went... About 6 or 7 seconds into the run, there was a foamy liquid full of seasonings erupting all over the chamber and it's lid... Like a bubble machine had been turned on...
A myriad of ideas flashed through my brain as to what to do... I just watched, in disbelief, as it finished and sealed the bag... Perfect seal... Then I had to open the lid... I was holding it down with my left hand as my right hand was busy slapping my forehead... Up goes the lid, marinade all over the place...
In hindsight, I should have pushed the KILL-SWITCH on the front of the machine... Funny how clear thinking can happen when looking through one's sphincter...
During the clean-up, I remembered how the boiling point of water lowers as the pressure decreases... Too late, WAY TOO LATE... High school physics class lab experiment, at 74, in my kitchen... Hell, cold tap water will boil under vacuum... NOTE, I did really well in physics class...
Most of you probably know all of this... I thought a timely reminder might help forgo a messy cleanup for some of my friends at SMF..
Until my next F.U.
P.S. If this info was in the directions, I missed it...
I was trying to think of how to seal the vac-bag, so the liquid didn't run out in the refer and AHA, my chamber vacuum sealer is perfect for the task..."...
Into the Costco LEM Max-Vac Pro chamber sealer, the bag, thighs and liquid went... I checked to make sure there wasn't too much liquid that it might run out of the bag.. Perfect... No chance...
Set up the bag and START it went... About 6 or 7 seconds into the run, there was a foamy liquid full of seasonings erupting all over the chamber and it's lid... Like a bubble machine had been turned on...
A myriad of ideas flashed through my brain as to what to do... I just watched, in disbelief, as it finished and sealed the bag... Perfect seal... Then I had to open the lid... I was holding it down with my left hand as my right hand was busy slapping my forehead... Up goes the lid, marinade all over the place...
In hindsight, I should have pushed the KILL-SWITCH on the front of the machine... Funny how clear thinking can happen when looking through one's sphincter...
During the clean-up, I remembered how the boiling point of water lowers as the pressure decreases... Too late, WAY TOO LATE... High school physics class lab experiment, at 74, in my kitchen... Hell, cold tap water will boil under vacuum... NOTE, I did really well in physics class...
Most of you probably know all of this... I thought a timely reminder might help forgo a messy cleanup for some of my friends at SMF..
Until my next F.U.
P.S. If this info was in the directions, I missed it...