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.

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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

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!

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.

Cheers!