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Vacuum Pressure

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Has anyone done any side by side comparisons of the effects of different Vacuum setting on food cooked Sous Vide? For example what would be the difference between a chicken breast cooked with a light Vacuum Seal, Medium, or strong. In have a Vacmaster so for me differences might be 10 second, 35 second and 60 second. Curious if it has an effect like a pressure cooker?

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