There are three things this book is not shy off: black truffles, fluid gels, and vacuum packing. This requires in the same order: lots of money, Gellan F and again lots of money or a friendly neighborhood butcher. I managed to avoid truffles for now (with one exception), have tracked down Gellan F, and went to my butcher when I needed something in a bag with all the air sucked out. However, the prospect of visiting my butcher for all my vacuum packing needs, especially with recipes that require this process multiple times, did not really fill my heart with joy. I’m sure my butcher would have happily obliged to my requests, but I still wouldn’t feel comfortable, especially if I scored meat from some place else.
The first option to the world of vacuum is a FoodSaver type of machine, but they have a few disadvantages. They can’t really handle fluids, they do not vacuum under pressure and the bags are far more expensive than the ones you can use for a vacuum chamber. So a few weeks back I started looking for second hand vacuum machines, hoping I could make a good deal somewhere.
Buying a professional is of course a step away from the home aspect of cooking the recipes, since, I assume, it isn’t something tons of home cooks consider purchasing. The difference with, for example, a water bath, is that there are no alternatives to a professional machine, so using one from somebody else is the only solution if you don’t have one. I could have carried on with visits to the butcher, but a week ago I came across a second hand machine in excellent condition and couldn’t resist. I must admit I had help, money wise, from a dear family member, who decided he would help me out. Thanks man!
So without further ado, here is the new family member, a Henkelman Jumbo Plus. Did I go too far?