Chonkski
Member
Good! I've been waiting since 3/6/'13 for some triangulated feedback on the calculated boiling points under vacuum. G.O. Joe's been on my case about it for at least six months...
But, even if the boiling points are way off, I still feel -29.5" Hg is a good depth to limit your vacuum to avoid excessive loss of goodies.
For the conversations sake, I have retained just as much discernible taste/smell/effect by experimenting with -29.9"@100° as I have when purging a shorter amount of time -29.5"@115°.
Although I am one who leans towards 29.5 whilst using something to act as a gas ballast.
It is amusing to be able to see the reaction difference, even though I do know that just because we may not be seeing a lot of action, the surface of the patty will be a microscopic disco of evaporation(I actually have some pretty rad time lapses). But if I can be honest for a second, I am just now beginning my education in organic chem etc. so I have no "official" background to help make my guesses a little more educated. Which is why I pay full attention to those of you who are willing to share some of your heart earned fruits. If ya know whadymean