A Vacuum Packed World Cup Opener, cont…

So, the World Cup has come and gone, leaving behind some very sad Brazilians and some very happy Germans. We were at least very happy to be a part of it all. We enjoyed many good games and good food as we cheered on our favorite teams.

As for the opening event here at our offices, we had a very nice time and in the end our menu consisted of:

  • Crudité (little veggies and fruit with dipping sauces to pick at) and Greek salad
  • Grilled hot dogs and hamburgers (shaped as Texas?)
  • Sous Vide BBQ ribs, which came out beautifully and delicious, and were the star of the event (I cooked these, 😉 )
  • Birthday Cake (it was a birthday party, too!)
  • Heineken beer (World Cup Edition)

Vacuum packed ribs

sous vide ribs

 

 

 

 

 

 

sv ribs finishing on grill

 

 

 

photo 4

 

What have you cooked sous vide for this sort of event? Leave a comment, we’d love to hear from you.

 

 

 

 

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Henkelman Vacuum Systems at Interpack 2014 – Dusseldorf, DE

Hello Friends,

Just dropping a quick note about the trade show going on this week in Dusseldorf, Germany – Interpack 2014. This is one of the largest and most recognized packaging trade shows in the world.

Henkelman Vacuum Systems has come out in style with an amazing booth showing off their superior vacuum packaging machines – both single chamber vacuum packers in tabletop and floor models, as well as their impressive double chamber vacuum packaging machines.

At the booth you can see the following chamber vacuum sealers:

Below are some images of the booth as they were finishing placing the vacuum packers for the big show.

Henkelman Vacuum Systems

Henkelman Vacuum Systems

 

 

 

 

 

 

 

 

 

Henkelman Vacuum Systems

If  you happen to be in the neighborhood I recommend you stopping by and visiting what will surely be one of the most fun booths at the show.

Our Best Wishes to Henkelman. May they have a busy and successful show!

Vacuum-Packer.com

 

 

Henkelman Sighting! Nathan Myhrvold’s Cooking Lab

When I recently received my January/February 2014 issue of, Food Arts magazine, which I get regularly and love as a great resource on the current professional culinary world, I quickly noticed a particular article, Once and Future Kitchens.

The article is an interview with renowned kitchen designer, Mark Stech-Novak, where the interviewer and Mr. Stech-Novak talk about the future of kitchens. They speak of conceptual food equipment ideas and tools, what the trends are currently, and where they are going. It is an interesting read, I recommend it.

What I wanted to share with you was the prominent picture shown on the first page of the article. It is an image of Nathan Myhrvold’s Cooking Lab. He is the principal author of, “Modernist Cuisine: The Art and Science of Cooking”, which is a ground-breaking and notable five volume set of cook books on modern cuisine.

If you visit the, Modernist Cuisine, website you will see he lists some recommended equipment on his, “Gear Guide,” it is a list of the different types of equipment used in modern cuisine. Under the “Must-Have Tools for the Modernist Kitchen” he lists one tool as being a chamber vacuum sealer. While he notes several brands including, Henkelman (Yeah!), no particular brand is recommended over any other. However, the picture of his Cooking Lab from the Food Arts article, and shown on his website, seems to show his personal preference.

Nathan Myhrvold's Cooking Lab - Henkelman Marlin Vacuum Packer

Nathan Myhrvold’s Cooking Lab – Henkelman Marlin Vacuum Packer

You guessed it! Front and center (well, to the right a bit) is the only really identifiable machine [brand] prominently displayed, a Henkelman Marlin Vacuum Packer. I cannot tell which particular unit it is, but my money is on it being a the more popular model, Marlin 52.

This is certainly a larger unit than most kitchens need. Most use a Henkelman tabletop vacuum packer, like our the most popular model, Boxer 35, or the Jumbo 30 (both units are currently on sale at reduced prices!). Regardless of the size of the machine, all Henkelman vacuum packers are made with the same robust quality and attention to design. You simply cannot go wrong with a Henkelman vacuum packer.

Remember, you can always find the best sous vide equipment from Henkelman and Fusionchef at, Vacuum-Packer.com.

Financing Available At Vacuum-Packer.com!

Vacuum-Packer.com has teamed up with FinCap, LLC to offer our customers financing options to purchase Henkelman Vacuum Packers and sous vide equipment.

Over the years customers have requested financing options and payment plans to facilitate the purchase of sous vide equipment. Many customers took the time to email and ask the question; Vacuum-Packer.com took the time to find a solution.

Customers frequently express a strong desire to own a Henkelman vacuum packer or Fusionchef immersion circulator. They are either interested in cooking sous vide the right way, or simply extending the shelf life of their products through vacuum packaging in a professional, consistent manner.

We are confident that teaming up with FinCap, LLC, a customer service-centric financing company, will offer a welcome solution to help our clients get the equipment they need.

By clicking the “Apply Now” button, which is prominently displayed on applicable product pages throughout the site, you will be taken to an easy, single page application form. Once completed and submitted, you could be approved within hours! The process could not be simpler.

The fine print: The minimum amount is $1,000.00 and is primarily available to our commercial customers.

If you have any concerns, doubts or questions regarding this financing option, our products or the services we offer, please contact me at your convenience. My name is, Trey Rios, and I am delighted to speak with you about the process, the equipment, cooking sous vide, and all things vacuum packing.

Coming soon to a kitchen near you!

Trey Rios, Director
Vacuum-Packer.com by Absolute Source, LLC
t. 561.961.1559
f. 815.301.2672
e. trey.rios@absolutesource.net / info@vacuum-packer.com

Sous Vide – Chocolate Ganache at, Batch PDX

Not long ago I had the opportunity to speak with a good customer of ours, Jeremy Karp, an accomplished chocolatier in Portland, OR, who has been preparing ganache for truffles and bonbons sous vide.

I thought this was really interesting, and another great way to implement efficiencies in certain food preparation tasks utilizing the sous vide technique.

Using a Henkelman Jumbo 30, the chocolatier is able to pre-prepare, store and later use larger batches of infusion for his production of ganache. The beauty of sous vide is not simply the difference in the end product achieved, but the production planning possible when vacuum packing (i.e., extending the shelf life of your product without lose of quality), and heating or cooking your pBatch PDX logoroduct at very precise temperatures. Not to mention the consistency with which each and every batch, component or dish is prepared.

What do you sous vide?

Check out our favorite chocolatier’s delicious creations at: BATCH PDX

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.

Design
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, www.vacuum-packer.com, also offers the smaller version, Lynx 32 at a discounted price.)

Happy Vacuum Packing!

Behind The Vacuum – The Henkelman Story

This is the story of a manufacturer’s rise in an industry of food preservation and fine culinary tradition.

Founded in 1994 by Mr. Henkelman and Mr. Muskens, the company began a quick assent to become today’s leading manufacturer of chamber vacuum packaging machines. The two men, having roots in the industry and in the manufacture of chamber vacuum sealers, decided it was time for them to go on their own and do their best to elevate the products they knew so well. The two men were pioneers, up against the odds, motivated by their will to create a better vacuum packer.

The same year the company was born, Henkelman Vacuum Systems, successfully introduced newly designed chamber vacuum packaging models at the largest meat processing and butchery equipment trade show, Slavakto, in their home country, Utrecht, Netherlands.

The attitude that made their introduction a success – that good products can be better – permeates the Henkelman culture. Just as they proved nearly 20 years ago that they could do better, today’s team of engineers and market experts strive to better what already is considered among the best and most reliable chamber vacuum sealer. While not simple, they believe they can do this; and they have proven that they do. (See the Lynx Series of Chamber Vacuum Packaging Machines)

Through technological advances in design software and techniques from 2D to 3D, the experienced engineers at Henkelman have been able to create vacuum packing machines that provide optimal levels of functionality, hygienic design, and ease of maintenance and service, which are unparalleled by competitors.

While the quality of the chamber vacuum packaging machines produced by Henkelman B.V. is unquestioned, the level of service and manufacturing process is a source of pride and honor. A dedicated R&D department is constantly improving how machines are designed and produced. The thought they have given to how the machines are assembled at the plant in ‘s-Hertogenbosch, NL has optimized the assembly line in a way that ensures unbelievably quick lead times, and ever higher levels of efficiency and quality.

Henkelman B.V. currently employs 47 proud and dedicated professionals, sells their machines to over 100 countries across the globe, and extends the shelf life of food and non-food products everywhere they are found.

With the growing popularity of sous vide cooking in Europe, the Americas and elsewhere, chefs, both modernist and traditionalists, are turning to sous vide to solve and create. Like any tool in the kitchen, the chef must be able to rely on its perfect function day in and day out. Henkelman offers this solution to top chefs around the globe including 3-time winner of Best Restaurant in the World, NOMA, where you can find a proud, Boxer 42.
(Watch the Copenhagen episode of CNN series, Anthony Bourdain: Parts Unknown, and see if you notice the Henkelman double-sealed vacuum bags)

Henkelman Vacuum Systems continues to push the envelope with its enviable tradition of pragmatic, thoughtful design, while maintaining the highest levels of quality. While we, the many loyal customers, shall continue extending the life of our valuable products.

Please take a moment to take a look behind the scenes at the leading European manufacturer of chamber vacuum packaging machines, Henkelman B.V.

Henkelman Jumbo Plus – 18 Years!

I just had to drop a quick post about a Henkelman customer in Miami. These guys have a Jumbo Plus vacuum packer at their Spanish tapas restaurant where they serve the most delicious Jamón Ibérico de Bellota. This is a slow dry-cured ham from Spain that comes from black-footed pigs who fatten themselves on acorns (bellota). It is easy to compare it to Jamón Serrano or Prosciutto di Parma, however, genuine Jamon Iberico has no real equal.

The artisans that hand slice the jamón straight off the bone-in leg, take their craft very seriously. They will slice from different parts of the leg to highlight the different textures and Jamon Iberico flavors of meat and fat running through this veritable mine of pleasure. Then gently place it in a circular pattern on the plate. Or, if you would like to take some home they can place it in a vacuum bag, pack it in the 18-year old Jumbo Plus and send you off, giddy with your prize.

I know…I kind of speak about this stuff as I would a lover, but after the times I spent in Madrid, it has become something I cannot get enough of.

Ok, back to the point at hand, these guys have been using a Jumbo Plus Henkelman vacuum packer that they purchased in 1995. That is 18 years of faithful service!

Check out, www.Vacuum-Packer.com to see how you could benefit from 18 years of vacuum packaging delights

I Once Caught A Fish This Big…

Over the weekend my wife and I decided we were craving fish and decided to cook some up. Now, she and I have different preferences on most everything food-wise, but when it comes to fish we both love salmon.

We drove Sunday morning to the grocery store (Whole Foods) to get the best fish we could find, and found some good options. As you may have guessed we wanted to cook these ingredients sous vide, so we ended up getting salmon, sea bass, and cod.

We set the Pearl Immersion Circulator to 132ºF, and planned to cook all the fish for about 18 minutes. We were happy to see that this could be done in such little time compared to proteins like short ribs, which can take up to 48 hours, or more.

Sockeye’d
First up was the salmon. We vacuum packed the filet after slightly salting and peppering, and adding a sprig of thyme and some butter. We used the Henkelman chamber vacuum packer, Jumbo 30.

salmon

The results were extraordinary. The filet was perfectly cooked, completely moist, full flavored and delicious.

Salmon1

Coddled
The next fish we decided to do was the cod. We vacuum packed this filet with some shallots, white wine, basil, lemon zest, butter and thyme.

Cod Mis En Place

Cod Mis En Place

While the results with the cod were surprisingly good, my personal opinion is that it could have used a bit more time over the 18 minutes, or been cooked at a higher temperature. I think it can be a bit more soft and tender.

Cod 1

Patagonian Toothfish?
For the third and last filet we sous vide Chilean Sea Bass. I have to say, this was the best out of the three. We vacuum packed the bass in coconut milk, kafir lime leaves, lemon grass, shallots and garlic.

bass juice

Vacuum packed with a Henkelman Jumbo 30

Bass

…and cooked it the same way. 132ºF for 18 minutes with the Pearl Circulator.

You can see below the results. If pictures say a thousand words, then my taste buds are the strong silent type – I was speechless…

bass2

bass1

This was a great experience, which my wife and I enjoyed thoroughly. If you have never had the opportunity to eat sous vide cooked fish or meat, you must.