@@sharonolsen6579I think this channel is very clearly focused on a fine dining foodie/ restaurant industry audience. Recipes people can use at their workplaces not necessarily at home
the goal here is to obtain the clearest liquid possible. blending would create particles that could pass through the sieve and negate the crystal clear product.
@@pieter-matthijsbolt6375 ive been able to vacuum seal liquids before. I have a polysci 300 and it has some elevation at the sealto prevent the liquid from getting out. Really what i am asking is will it get rid of the cloudiness of the gel.
@johnmarkvanzee if the liquid is clear before blendering, a good 30 seconds of a strong vacuum will remove the cloudiness that is created by "whisking" air in during blendering. Why not try both methods out. Your machine looks capable enough to do it both ways :p