# Precision Chamber Sealer Applications **URL:** \ **Category:** General\ **Created:** [May 19, 2022, 5:18pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690 "2022-05-19T17:18:24Z")\ **Posts on this page:** 17\ **Page:** 1
**Author:** ![DebbieD](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@DebbieD](https://community.anovaculinary.com/u/DebbieD)\ **Post date:** [May 19, 2022, 5:18pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/1 "2022-05-19T17:18:25Z")
Okay it’s new - and while the possibilities are many, there are only a handful of tried-and-tested recipes available so far. So, before I experiment on my own, I’ll ask here. Here’s the first possible application that I’d love to see work: Drying fresh herbs There’s a drying cycle that Anova advertises as good for bread fresh from the oven. Has anyone tried it for drying fresh herbs after washing them and removing excess water (for example via a salad spinner and/or dry towels)? Chopping fresh herbs - especially in a food processor - is so much easier when they are nice and dry. I am imagining that sturdy herbs, such as parsley leaves or rosemary sprigs, could be good candidates for the drying cycle but haven’t tried yet. On the other hand, more delicate herbs, such as cilantro or basil, might be damaged by the vacuum cycle (or require a gentler vacuum cycle). Has anyone tried this? Please share your experience! TIA ---
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [May 20, 2022, 11:35am UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/2 "2022-05-20T11:35:37Z")
Hi ya @DebbieD I believe that Coriander leaves a.k.a Cilantro is a ‘parsley’, both are Apiaceae or Umbelliferae of type genus _Apium_. I am carefully avoiding the deep woods of **Molecular Gastronomy** , that might describe the fragility of the molecules of interest. I use fresh herbs where I can and chop them by hand. Years ago I had a learning experience with blending carrots to excess and releasing cell contents. Blech! ---
**Author:** ![DebbieD](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@DebbieD](https://community.anovaculinary.com/u/DebbieD)\ **Post date:** [May 20, 2022, 1:46pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/3 "2022-05-20T13:46:45Z")
Hi Douglas, Thanks for responding. However, while vacuum may cause cells to burst (the crux of the matter here), vacuum will not affect molecular bonds. The issue I am wondering about is somewhat akin to what happens when you freeze different kinds of food. Some are practically intact when thawed, others change in texture and/or release liquid because when water freezes it expands, causing cells to burst. Even though they may be related, cilantro leaves and stems certainly are more tender than parsley leaves and stems, hence my thought that they may react differently when subjected to vacuum. Apropos chopping herbs, while chopping by hand makes perfect sense in many cases, using a food processor can be a far better alternative when large quantities must be prepared. I recently made a batch of Khoresh Gormeh Sabzi (from Naz Deravian’s Bottom of the Pot). It called for finely chopping 4 bunches of parsley, 2 bunches of cilantro, 2 bunches of scallions, and 1/2 bunch of fresh fenugreek. The author specifically comments that one should seek out large bunches, such as those that are common in Persian markets (as opposed to American supermarkets). Even chopping by hand, starting with dry herbs makes it much easier to get an even result, no matter the quantity. So yeah, if the chamber sealer can quickly remove any remaining excess moisture from herbs that I have just washed and spun mostly dry without affecting their texture, that would be a very nice convenience! ---
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [May 20, 2022, 3:42pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/4 "2022-05-20T15:42:51Z")
The deleterious effects of freezing are correlated with the speed at which the temperature falls, hence the need for _blast freezers_. Living tissue can be frozen and thawed still living. I have a neighbor that sells frozen champion bull-seed with guaranteed take. I once made a slaw for 350 servings - in a plastic drum liner in a 55 gallon barrel. ---
**Author:** ![DebbieD](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@DebbieD](https://community.anovaculinary.com/u/DebbieD)\ **Post date:** [May 20, 2022, 4:41pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/5 "2022-05-20T16:41:42Z")
Indeed, if you could peek inside my freezer, you would find some frozen sourdough culture. Yeasts, which are single-cell organisms, have notoriously sturdy cell walls. I still remember a research project that I contributed to as an undergrad, oh, about 50 years ago. As part of the work it was necessary to extract the genetic material from the yeast. That involved a serious amount of agitation with glass beads. However and alas, as interesting as this foray into the effects of freezing may be, it doesn’t help with my current question about whether the chamber sealer’s drying cycle might be successfully used to dry at least some kinds of herbs. ---
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [May 20, 2022, 4:51pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/6 "2022-05-20T16:51:04Z")
Enzyme _cellulase_ might be used to lyse cell walls, rather than mechanically. Here is a link to how I read Herve This’ _Molecular Gastronomy_ I’m reading Molecular Gastronomy: Exploring the Science of… on Scribd. Check it out: [Molecular Gastronomy by Hervé This - Ebook | Scribd](https://www.scribd.com/book/470810685). ---
**Author:** ![DebbieD](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@DebbieD](https://community.anovaculinary.com/u/DebbieD)\ **Post date:** [May 20, 2022, 5:21pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/7 "2022-05-20T17:21:25Z")
Alas, right now I am wondering about using the Anova Chamber Sealer to dry fresh herbs. The research project that I mentioned happened about 50 years ago and is a closed book as far as I am concerned. How to lyse cells using any enzyme is pretty much OT when it comes to my current interest in whether using vacuum to dry herbs would work WITHOUT damaging their cell structure. 🙂 ---
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [May 20, 2022, 7:25pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/8 "2022-05-20T19:25:00Z")
Plant cell turgor pressure is several atmospheres. The highest differential pressure that can be created with a vacuum is one atmosphere ~ 15 PSI. Turgor pressure is how they stand up, blades of grass or giant Redwoods. > **[Freeze-drying](https://en.wikipedia.org/wiki/Freeze-drying)** > > Freeze drying, also known as lyophilization or cryodesiccation, is a low temperature dehydration process that involves freezing the product and lowering pressure, removing the ice by sublimation. This is in contrast to dehydration by most conventional methods that evaporate water using heat. > Because of the low temperature used in processing, the rehydrated product retains much of its original qualities. When solid objects like strawberries are freeze dried the original shape of the product is ma... > **[Freeze-dried vs. Air-dried: 7 Differentiators](https://www.vandrunenfarms.com/blog/freeze-dried-vs-air-dried/)** > > Freeze-drying and air-drying differ in both process and several characteristics of the finished product. Learn what makes the difference. Because cell structure remains intact throughout the freeze-drying process, those cells remain ready to take on water again. ---
**Author:** ![DebbieD](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@DebbieD](https://community.anovaculinary.com/u/DebbieD)\ **Post date:** [May 20, 2022, 11:18pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/9 "2022-05-20T23:18:36Z")
Douglas, Unfortunately, I am not investigating using my Anova Precision Chamber Sealer to freeze-dry herbs. I am hoping that someone who has actually tried to use the Chamber Sealer to remove any remaining moisture from the surface of herbs that have been washed and spun dry could share their experience. ---
**Author:** ![carolmelancon](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/carolmelancon/32/7600_2.png) [@carolmelancon](https://community.anovaculinary.com/u/carolmelancon)\ **Post date:** [May 24, 2022, 10:42am UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/10 "2022-05-24T10:42:44Z")
It’s looking like you will need to experiment for yourself. Maybe some inexpensive lettuce could work as a test subject instead of expensive herbs. ---
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [May 24, 2022, 11:27am UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/11 "2022-05-24T11:27:12Z")
Hi ya @carolmelancon On point, which ‘lettuce’, Romaine or Iceberg? Good suggestion, empirical information. ---
**Author:** ![carolmelancon](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/carolmelancon/32/7600_2.png) [@carolmelancon](https://community.anovaculinary.com/u/carolmelancon)\ **Post date:** [May 24, 2022, 1:30pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/12 "2022-05-24T13:30:33Z")
Perhaps mixed baby greens for a variety of textures. ---
**Author:** ![DebbieD](https://avatars.discourse-cdn.com/v4/letter/d/e36b37/32.png) [@DebbieD](https://community.anovaculinary.com/u/DebbieD)\ **Post date:** [May 24, 2022, 2:53pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/13 "2022-05-24T14:53:41Z")
I seriously doubt that one could successfully generalize from the results of any specific leafy green - whether lettuce or herb - to another. Just because one might not turn mushy doesn’t mean that a different choice also wouldn’t. And vice versa. For example, I would expect sage leaves to be much more likely to survive the chamber sealer’s drying cycle intact than any variety of lettuce or most other herbs. Once again, I am looking for specific experiences that people have already had. My goal is to avoid wasting time and materials experimenting if someone else already knows what works. ---
**Author:** ![kiboko](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/kiboko/32/5785_2.png) [@kiboko](https://community.anovaculinary.com/u/kiboko)\ **Post date:** [May 29, 2022, 8:56pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/14 "2022-05-29T20:56:18Z")
A citizen science project is calling your name. I feel you have a scratch that needs tending. Give it a go and share the results. Help us learn something. ---
**Author:** ![uskeliye46](https://avatars.discourse-cdn.com/v4/letter/u/6f9a4e/32.png) [@uskeliye46](https://community.anovaculinary.com/u/uskeliye46)\ **Post date:** [June 29, 2022, 3:06pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/15 "2022-06-29T15:06:23Z")
I’m reading Molecular Gastronomy: Exploring the Science of… on Scribd. ---
**Author:** ![hazekumar0](https://avatars.discourse-cdn.com/v4/letter/h/aca169/32.png) [@hazekumar0](https://community.anovaculinary.com/u/hazekumar0)\ **Post date:** [July 1, 2022, 3:05pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/16 "2022-07-01T15:05:31Z")
I believe that Coriander leaves a.k.a Cilantro is a ‘parsley’, both are Apiaceae or Umbelliferae of type genus Apium. ---
**Author:** ![ty4reading](https://avatars.discourse-cdn.com/v4/letter/t/779978/32.png) [@ty4reading](https://community.anovaculinary.com/u/ty4reading)\ **Post date:** [June 23, 2023, 4:53pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer-applications/30690/19 "2023-06-23T16:53:44Z")
Out of curiosity, has anyone experimented with this? @DebbieD I’m curious if you were able to try it out? I’m going to be getting a chamber vacuum soon and was wondering the same as you, but I will try and post my experience if nobody else has tried it out.