Too much information for me. Put each roast in a big zip lock, submerge forcing the air out and seal it.

I'm sorry, but that looks gross.

Bought this unit after having multiple foodsaver versions, this machine is awesome. I have vac sealed about 135 lbs of burger and redone my elk back strap i did with my foodsaver. Changing oil is simple

Is the user manual available on the website?

Terrible video,.. they look disgusting

Did anyone find out how long you can store the purée?

Solid technique. Actually a really good meatloaf recipe.

Are you using Nitrous or Nitrogen? Not sure the expense of nitrous is justified in this application and the cylinder has a CGA-580 fitting.

Holy Fuck what a shit show of a video.

Water is entering pump, check valve or one way valve is probably bad.

Looks very tasty! 🙂

Where are the parts at ?

Is there any need to oil the compressor motor?

If they cannot properly spell protein in their ad, what else could be amiss?

OH MY WORD!!! i am dying here! Why the heck didn't I think of this??? thank you Chef! No more instant pot for me! Can you do yogurt??????

Freeze liquids 🤺💐

Good afternoon, I have a VACMASTER model SVP 20 vacuum machine which, when starting up, seems to be stuck and triggers the breakers. I think they may be the start or run capacitor, but I don't have the values ​​for these since they were painted and You can't see their values, I measured them with a capacitor and one measures 100Mf and the other 40Mf but I don't know if those are their real values. I thank you if you know the value of these capacitors, help me with that information, thank you in advance.

Measuring temperature of the meat in sous vide is beyond idiotic. If the bath is SET at 70F for 24 hours, the meat is going to be at 70F EXACTLY in about one hour for the entire time.

Love the videos on this channel. But, oh man, that temp will not keep it safe for storage. See USDA article: www.fsis.usda.gov/sites/default/files/media_file/2021-02/Clostridium_botulinum.pdf

Would have been nice if you showed the GAS feature too...

Bro why not straight up cook it in the mason jar 💀

144* is not cooked for chicken. Then you pour the under cooked chicken juice into the batter and taste it. Lucky you didn’t get sick.

It would be nice if you guys actually showed us the process rather than telling us as well as selling us how much oil will the 325 take.

What about adding salt or other seasoning?

🥰

Amazing happiness!

You brought me joy. I will have to try those grits

Bob seems angry

So how do you know how much time to set the vacuum and the sealing? Is there a chart for the size of the bag to follow? Mine is coming in this week .

Does this have a regular 110v 3 prong plug or is it the 30amp 3 prong 110v plug?

Does this have a regular 110v 3 prong plug or is it the 30amp 3 prong 110v plug?

My 540 vacmaster will come on, and go through all the cycles and for the first time maybe twice seal the bags then it will not seal the bags anymore. It will still go though the cycles, even the sealing indicater light comes on but don't seal. Any idea what the problem is ?

Are you bringing the sous vide up to temp first and then dropping the bag in it, or can you drop the bag at any point and bring it all up to temp together? Or does it even matter? 🤔🧐🤷

YOU are warped mentally my friend

I don't understand how to know which time to use? There's no recommendations anywhere?

Why are you excitedly yelling?

Hello, where I can buy the plastic ring for oil engine there are two different plastic ring to amsambly the engine , the engine new cost $325 my problem is only the rings nos cost more than $ 3 but I CAN FIXED THE MACHINE FOR THIS PROBLEM, can you help me where I can buy this. Thanks

Not to be a critique, BUT, I assume you were going for the easy look. OK, but there was no substance to this video. Starting off, the video is about cooking the beans but they were already cooked. Unfortunately, I am going to have to agree with ALL the other comments especially @tconsing. I wouldn't say lousy but definitey needed substance, just do another and add what you are missing.

Mine doesn't suck out the air after it's done. Real piece of junk and I payed $1.100 .00 for it.

Vac master please come out with a better user guide for the vp95. I just got mine but can't figure out how to change seal time like recommended. Min,s at 2 seconds and 2 seconds is recommended. The manual vacuum cycle button does nothing

dont' forget to separate the water from the oil at the end.

Sou vide steak for 8 hrs???? And that steak is NOT medium rare!!!!!

I been making this for about a few months now and Its amazing! and Sous Vide no smell!

Only used about 6 times so far but food turning out great. kzbin.infoUgkxK2YRU9uBOXzuIEV660Qo3sX7dJDJLg72 Nice tender roasts. You do want to get a lid to go over your stock pot to keep water from evaporating. I've used it for 6-48 hours with lots of luck. A lot is trial and error to figure out since thickness and cut help determine the best time. 135 always gives a perfect med (pink all the way through). I cooked frozen solid 3 1/2" roast for 48 hours ... it was so tender its almost falling apart. Nice to put it in and just forget about it, with silicone lid I didn't have to add water at all during 48 hours.

It took exactly 50 seconds to seal up and it has a double seal. I’m sold.

1- SHOW the oil change ? 2- what kind of oil? 3- oil filter where? Type? 4- How often ? 5- How much oil? So I have VP330 and still no clue how to maintain it, There is a filter kit as well I opened up back of unit I do not see an obvious place to change it.

What the hell happened afterwards???? Come on man!

Hey, how’s it going? I have a VP 320 it’s not quite two years old yet and the oil is always white milky. I’m thinking it supposed to be clear but I change the oil three times in a row and after I use the pump one time that oil immediately turns white and milky again. I not only change the oil but I tilt the machine sideways to make sure all the oil is out along with any residual oil and filled it back up to about halfway to 3/4 to the clear Site glass and as soon as I use the vacuum pump, oil turns white in front of my eyes like bubbly white. Clearly there’s something wrong because I’ve done this three times in a row on the same day, and when I take the top fill bolt off of the pump when you pour the oil in light white smoke comes out of it but not smoke more it’s like a white misty cloud, it seems to work fine I’m not having any problems with it. Everything is working great I just don’t understand what’s going on with oil turning from clear to straight white from the very first time I turn it on at the change the oil 3 times in a row. Has anyone else had this issue? Can you guys direct me? I definitely maintain the system and change the oil every three or so months even if I don’t use the machine. This is not a commercial setting. I use this at home just to vacuum, sealed my meat and frozen food for the most part so I might use it maybe two or three times a week at best. Any suggestions would be great thanks.

Would have been great if the "manual" that came with it had these directions included...

I want to know how to seal a bag when both ends are open