由于真空烹饪是在时间,温度和压力下,考虑这个。我有一个用来干燥肉类的脱水器。它能在真空烹饪范围内很好地设定温度。它还能够连续数小时保持该温度。如果你把肉真空密封起来,然后把它放在脱水机中,设定一个理想的温度,这不就和水浴一样吗?这都是为了保持温度,不是吗?在我看来,真空密封在水中和空气中是一样的。简单的食品脱水机比真空烹调机便宜得多。这不是一个真正的理论,因为我已经做过两次。我在130度下做了8小时的伦敦烤肉和12小时的长条牛排。 As you can imagine the meat came out rare to medium rare. I knew that going in so that was acceptable. The meat had a slight metallic taste but was otherwise cooked. I then seared the meat to give it a crust. I could not tell that anythig was any tenderer but I guess there are limitations to the ability to tenderize a tough cut. So, any thoughts on this? thanx