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P R O G R A M S
NOTE: The sealing bar is not used in Program modes.
INFUSE / EXTRACT
Infusion is about encouraging the cells in your food to open, allowing
the desired infusion liquid to fi ll those openings before pressure is
released, which locks in added fl avor. During this process, some of
the fl avor from your food escapes and adds fl avor to the surrounding
liquid. An initial long vacuum will be drawn at this time followed by a
number of pulses to cause variable pressure changes that further
encourages infusion.
COMPRESS / PICKLE
Compression of food is a popular technique used by chefs to change
the texture and appearance of food. When using the compression
technique, a strong vacuum is pulled and held for a period of time.
Once that vacuum is released and the pressure in the chamber
begins to normalize, the cells within the plant tissue collapse resulting
in a darker appearance and denser texture. This technique is ideal for
plant based foods, particularly porous fruits.
The same process can be used to quick pickle. To do this, you can
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