Chamber Vacuum Sealers: Lynx 42 vs. Boxer 35

The battle of choice between two superb chamber vacuum packers can sometimes be a difficult one. Some would automatically assume that this equipment is used “in back of the house,” kept in some back corner of the kitchen. After all, Henkelman vacuum packers, while well designed, are work horses.

However, as kitchens become more open, and the audience or diners, in fine restaurants enjoy viewing the craft involved in creating their plates of food, aesthetics becomes ever more important.

This is a side-by-side look at two stars from the Henkelman line-up of tabletop chamber vacuum packaging machines:
Lynx SeriesBoxer Series

Tale of the Tape

(Being a big boxing fan, I thought this illustration might be an effective way to measure up the two vacuum packers side by side.)

You will notice that the Lynx 42 is more expensive, but offers a longer seal bar (16.5 inches) and a variety of features not offered on the standard Boxer 35 unit.

For example:

Advanced Control System:
This control system comes standard with the Control Sensor (Vacuum by %); 20 program memory, a USB port to program settings on your PC, and transfer the information with a thumb drive. In addition, a Henkelman thermal label printer can be connected to the unit to print self-adhesive labels for your vacuum-sealed packages.
(The Advanced Control Systems can be fitted to all units, except Jumbo models).

Thermal Label Printer
The label printer automatically creates a self-adhesive label to be placed on the vacuum packed bag. The label can have information pertaining to the level of vacuum created, name of the product, date product was packaged, etc.

The Lynx Series of vacuum packers is built to be shown off. It’s sleek design and flat work top are perfect for open kitchens. The Lynx 32 and Lynx 42 are unafraid of the lime light or heating lamps, but the real beauty of the Lynx models is that they fulfill both fashion and function, staying true to it the Henkelman tradition of uncompromising quality.

The Boxer 35, on the other hand, is the most popular model in the Henkelman line-up. This is because of the economic price it is offered at, the strong Busch vacuum pump for the size of the chamber, and because we offer this particular model standard with the Sensor Control (Vacuum by %) option (usually an additional cost with other models). The value to our customers make these models of machine a sound investment. In fact, this applies to all models manufactured by Henkelman.

Bottom line, both the Lynx 42 and the Boxer 35 are exceptional vacuum packers.

Which vacuum packer will you choose?

(If you like the Lynx units,, also offers the smaller version, Lynx 32 at a discounted price.)

Happy Vacuum Packing!


Sous Vide Short Ribs, My True Story…

In an effort to fully and completely document how to sous vide short ribs, I have created this blog entry, including pictures and videos, to describe in detail the steps and experiences one goes through throughout the process.

There are several blogs and sites that talk about this, and do a good job at it. They are what I based my first try on, but I found that little details were missing, questions came up that you don’t think to ask until you actually get your hands in the dough, and do it yourself.

I hope this serves as an informative document, but also an interesting read for those culinary aficionados, professionals and amateurs alike. This is a good time to mention that I am not a trained chef, nor would I say more of myself than that I enjoy great food and I love to experience different food.

The important thing to remember about sous vide is that it is simply another technique of cooking, the same way braising, frying, grilling, roasting or baking is. Sous vide is a technique which allows you to cook at a very low temperature. It permits you to cook at low temperatures for long periods of time. This is important, because this is how you are supposed to cook tougher cuts of meat, case in point, short ribs. The beauty however is that the sous vide technique is not limited to these tough meats, but all proteins, vegetables and even alcohol (see my comments and experiments on infusing alchohol); unlike other techniques, like braising, which are primarily used for cooking only certain ingredients.

As I mentioned, I am not a chef and I do not have a professional kitchen for my experiments. The following takes place in my humble home using the equipment available to me.

DISCLAIMER: I am the distributor of Henkelman chamber vacuum pack machines and Fusionchef thermal immersion circulators. This allows me access to the best, most reliable and industry proven equipment available. This is the equipment used at NOMA (voted best restaurant in the world three years in a row), and shown in the acclaimed culinary book, Modernist Cuisine. Of course, this spectacular selection of equipment is available to you through, and to make it an easier decision for those on the fence, I will cover your shipping costs!

Sales pitch behind us, we move on to the meat of our purpose, the short ribs…

Day One: Where do you get Short Ribs…?
Since I leave the heavy cooking to my beautiful chef wife, I’ve never really paid attention to the options in the meat section at the grocery store other than your typical steaks, ribeyes, filets, and skirt steaks for my “famous” carne asada. (To illustrate this I once bought beef chuck steaks, which I grilled and later chewed on for hours…).

I went to the first place that came to mind, my nearest grocery store. The closest thing I found, prepackaged, were “back ribs”. I don’t know what these are so I asked the person behind the meat counter for what I was looking for, short ribs, and put my confidence in their expertise. The person working the counter was a young girl trained to weigh pre-cooked shrimp and responded to my request with a blank stare. Since it is important to me to get this right I decided to look for a second opinion.

Since I am in the foodservice industry business, I have been able to get a membership to Restaurant Depot, which is like the Costco for restaurants. I made the trip to the closest location and walked around their huge cold storage area and found exactly what I was looking for, Beef Chuck Short Ribs. The problem is that it comes vacuum packed in very large portions.

Well, I do have a vacuum packaging machine and bags – I’ll portion it down, vacuum pack and freeze it for another day, and just use what I need for this purpose.
RD image

For those that do not have this kind of option I suggest going to your local grocery store, they do typically have this cut. If you have no luck there, you may want to try a local meat market or latin grocer (Carnicería) and ask for what you are looking for.

Happy with my purchase I drove home to prep, or “mis en place” (my wife is smiling at this…). I opened the vacuum packed short ribs, took out a slab and cut it into three pieces. I left each piece with a bone. I cut roughly in the middle of each bone. I then trimmed the fat off of one piece, just to see what this will mean to the end flavor.

Short Ribs

Short Ribs


After butchering the large slab of short ribs, I began to vacuum pack them with the Jumbo 30. I used 8″x10″ Boil-In Vacuum Bags.

As you can maybe see in the pictures, I simply salted and peppered the ribs prior to vacuum packing.

Once vacuum packed, I filled my water bin (a plastic cambro bin my wife brought home from work, however any large pot, or bucket or any container large enough will do). I attached the immersion circulator to the water bin and programmed the Pearl (the basic Fusionchef immersion circulator) to 135.0º F.

The Trio: Henkelman Jumbo 30, Water Bin, Fusionchef Pearl Immersion Circulator

The Trio: Henkelman Jumbo 30, Water Bin, Fusionchef Pearl Immersion Circulator

Back of Pearl Circulator. Clamp to attached to water container.

Back of Pearl Circulator. Clamp to attached to water container.

Pearl getting to set temperature, 135.0ºF

Pearl getting to set temperature, 135.0ºF

Heated to a perfect 130.0ºF

Heated to a perfect 130.0ºF

Putting aside the fact that I sell this stuff, it is super important to use a chamber vacuum packer. Using these units is the only way you can really get a full vacuum (external units, at most, provide a 60-70% vacuum – not optimal), and a perfect seal, which is key to the sous vide process. Obviously, the seal is important, the vacuum bag cannot leak. But, a full vacuum is so important because you cannot allow any air bubbles to form. Air bubbles, minute as they may be, create an insulated section, and may allow the vacuum pack to float disallowing full submersion. But more importantly, an insulated section in the vacuum bag allows for inconsistent temperature distribution. Full vacuum, perfect seal: priceless.

So, I vacuum packed the short ribs with the Jumbo 30, and the Pearl circulator is holding the bain marie at a perfect 135.0º F. The moment of cooking-truth has come. I drop the vacuum packaged short ribs into the water bath and watch…nothing happens. The fully vacuumed ribs just sink to the bottom, and settle into their resting place…R.I.P.

At temperature...ready to go.

At temperature…ready to go.

One Last Look....

One Last Look….

The Drop.

The Drop.

R.I.P. At least for the next 48 hours.

R.I.P. At least for the next 48 hours.

A few observactions…
With heated water you have evaporation. Since this is cooking for a long period of time, evaporation is a concern. Luckily, Fusionchef offers combination units with insulated stainless steel bins with lids for this reason. As you can see in the picture I have a plastic cambro bin with no lid. Companies sell several solutions for this problem; I simply covered the bin with plastic wrap, which seems to work just fine. CAUTION: It is detrimental to all immersion circulators to run when the water level is too low. Fusionchef circulators have a Low Water Alarm, which sounds and turns the unit off when the water level is too low to protect itself.

Simple plastic wrap cover to prevent evaporation.

Simple plastic wrap cover to prevent evaporation.

Ok, back to the meat.
I dropped the ribs in and watched them sit in the water. The temperature reading fluctuated slightly on the Pearl display, but only by 0.1 degrees. And, well, I watched. I reminded myself that this thing is going to sit there for 48 hours! I am so used to seeing, hearing and smelling my efforts immediately. Not here my friends…patience is a virtue, patience is a virtue…I found myself checking on the ribs frequently – nothing seemed to change.

1 Hour after the drop.

1 Hour after the drop.

The morning after the drop, about 11 hours in. Some juices are flowing...

The morning after the drop, about 11 hours in. Some juices are flowing…

Plastic wrap cover is working. Temperature maintained as set on the Pearl.

Plastic wrap cover is working. Temperature maintained as set on the Pearl.

Day Two: Uh, Now What?
Ok, so day two has come, and well there is not really much to say or report on. They just sit there…

Here is a picture at the 24 hour mark…

24 hours into the 48 hr. Sous Vide Process.

24 hours into the 48 hr. Sous Vide Process.

Day Three: …It’s What’s For Dinner!
Today is the day the 48 hour sous vide cooking process ends, and marks the completion of my first attempt at cooking short ribs.

I am a little nervous how this will turn out. Of the huge amount of short ribs I bought at Restaurant Depot, I portioned a few good pieces for my wife to take to one of her collegues. The idea is for him to cook them in the traditional manner, as a classic braise. This chef friend of ours is a non-believer of sous vide, so I promised to send him a sample of my sous vide short ribs for him to try. I have no doubt he will give me his honest opinion, especially if he doesn’t like it…argh, chefs!

Important to note is that once the 48 hours is up, the ribs are not quite ready to be plated. You must finish them on the grill or a hot pan to get that nice char flavor (the Maillard reaction). This is the only reason for this step, you are no longer “cooking” the ingredient, you are simpling flavoring the end product.

I also plan to use the juices that released from the ribs to make a little sauce to accompany this yummy protein.

Yes, I know. I am no saucier and I’m sure my method leaves a lot to be desired and is probably cringe worthy. Nevertheless, I plan to carmelize some onion, add a bit of chopped garlic and through them in the pan I used to finish the piece of short rib. I will then pour in the juice from the vacuum bag and add a bit of red wine (a Spanish Garnacha) to deglaze. I will let it simmer a bit until my limited experience tells me, STOP.

*I don’t know why Garnacha, it just sounded good.

Cheap Spanish Garnacha for for the sauce

Cheap Spanish Garnacha for for the sauce

Ok, so at the 48 hour mark I pulled the vacuum bag of short ribs from the bain marie. I cut open the vacuum bag and placed the sous vide short ribs on a cutting board, keeping the vacuum bag with short-rib juice left in it for the sauce.

Pulled from the bain marie

Pulled from the bain marie

Fresh out of the vacuum bag

Fresh out of the vacuum bag

After searing and finishing the slab of short ribs, I started the sauce. A little worse than what I expected, the sauce was completed using the juices from the vacuum bag and the red wine.

My attempt at sauce...

My attempt at sauce…

Once the sauce was completed I placed the short ribs on the plate, and poured the sauce over them. As you will see in the second picture below, the cooked temperature of the meat is heavenly. If you enjoy a medium rare, you will appreciate the end result here. The very beefy, meaty flavor that you get from short ribs with the soft toothy texture you get with perfectly cooked prime rib. Honestly, the flavor was exquisite.

My final plate of sous vide short ribs.

My final plate of sous vide short ribs.

The final cooked temperature of my sous vide short ribs.

The final cooked temperature of my sous vide short ribs.

Yeah, that bite, from the above picture, was yummy.

Final Thoughts…
This was a really fun experiment. I learned a lot, and will change some things the next time I sous vide short ribs.
I feel it is necessary to point out that while I was able to cook the short ribs to the perfect temperature and served with the perfect texture, I failed miserably at prepping the product (trimming, cutting, seasoning), making the sauce for the short ribs, and final plating. These are the things that should be done by the deft hand of a trained chef.

The sous vide technique allowed me to cook the ingredient itself as good as, if not better, than I’ve ever had it before. It allowed me to obtain this without the years of training and real cooking experience required to acheive this sort of result using more traditional methods of cooking.

For professional kitchens, sous vide allows for a level of consistency rarely obtainable. However, the art of gastronomy goes way beyond the precise application of heat to an ingredient. So beyond it, in my mind, it is difficult to put into words and explain – how do you define art?.

Science definitely has a place in the kitchen, but without the art food just becomes fuel, albeit well cooked fuel.

For next time:
1. Trim off the fat prior to vacuum packing – salt and pepper trimmed pieces.
2. Learn how to make a proper sauce
3. Invite guests to enjoy your food

For those that are interested, below are the images of the braise our chef friend did in his kitchen. As you can see, his skills are much more…how do you say, better.

The cooking hand in the images belongs to Adam Hervieux, Chef de Cuisine at restaurant 3800 Ocean on Singer Island, FL.

Professional Mis En Place.

Professional Mis En Place.

Drop it like its hot...

Drop it like its hot…

Mire Poix and wine for the braising liquid.

Mire Poix and wine for the braising liquid.

Browned and Oh soo good...

Browned and Oh soo good…

Ready for the oven...

Ready for the oven…

This is what I need to learn…the sauce.

This is the sauce...

This is the sauce…

Dinner is done...

Dinner is done…

I will be enjoying this for dinner real soon.

Happy cooking everybody!

Let’s Drink to Sous Vide!

I had the incredible opportunity to live many years in Mexico City, D.F. where I learned a great deal of things, one of which was drinking. Since my drinking years were formed while in Mexico my favorite spirit was Tequila, but since I have been back in the states, and my palate has changed, I have become a fan of Whiskey, or Bourbon, specifically.

One night while sipping on Maker’s Mark a taste of vanilla appeared for some reason and I thought the combination would be nice. I tried mixing in fresh vanilla bean and then a vanilla extract, but I was never able to achieve the flavor I had imagined. I figured I just didn’t know what I was talking about – me flavoring Whiskey, ha!.

When I heard about infusing alchohol with the sous vide technique, the idea reappeared. Since I have the equipment I figured I had to try again. So here it is, I will be attempting three different infussions.

1. Vanilla Whiskey
2. “Old Fashioned” Bourbon (my favorite whiskey cocktail)
3. Jalapeño Tequila and Oak Smoke…

Flavoring alchohol is nothing really new, nor very difficult to do. But it can be time consuming. For example, it is easy enough to flavor Vodka with strawberries or cucumbers (which is delicious, by the way), by simply cutting the fruit and letting it sit in the Vodka for several days.

The sous vide process accelerates the infusion with heat, which is low enough to avoid evaporation or burning off of the good stuff, the alchohol…

The equipment I will be using for the experiments are:

Boxer 35 with H2O Sensor (Chamber Vacuum Packer)
Pearl Immersion Circulator
Standard 3 Mil Vacuum Bags (8″ x 10″)

I will be posting recipes and results in separate entries. Please check back and leave your comments. We’ll be drinking soon enough.