One of the great things about the internet is that when you throw ideas out there, people will run with them, and then toss them back. We were so excited about compression clarification that we posted about it as soon as we had finished with the experiment. Things have been kind of crazy around here, the life of a freelance artist is all or nothing, and we haven’t had time to summarize our notes and do a full write-up. It’s coming, we promise. What we love about vacuum compression is that it’s relatively fast and uses equipment commonly found in a restaurant kitchen. We always like to find ways to maximize functionality. Alex is going to demonstrate the technique for the Vacuum Sealing class at Le Sanctuaire this weekend, so we’ll definitely have it up by Monday. In the meantime, check out the write-up at Cooking Issues where Dave ran with the technique.
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