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It assumes the proper humidity of the input. And the micron size, and footprint of the bags doesn't change. You can cook a filet and a ground filet at the same temp and with the same pressure on it and it'll turn out pretty similar if you do it at a low enough temperatureSorry Amigro, it's just the way I see it. It's like saying that pound for pound, a greasy hamburger will cook the same as a Filet Mignon at the same temp, and the same weight on top. It doesn't make sense.
But I respect your opinion as being what it is.
Morning @JP1It assumes the proper humidity of the input. And the micron size, and footprint of the bags doesn't change. You can cook a filet and a ground filet at the same temp and with the same pressure on it and it'll turn out pretty similar if you do it at a low enough temperature
How’s it going amigro?
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I Guessed between you an the Dude they wouldn't even be any meat juice left on the plate.....He'll be eating more to deal with the colder climate as well.......
True, but different varying strains can be apples to oranges. For instance, TM20's Ogreberry is super greasy and does not press the same as Ethos Purple Thai whatsoever. So it's hard to predict those critical factors. I'd say that app would be great for beginners. But people who are seasoned enough will know that no two cultivars are predictably the same in the press by any stretch.You can cook a filet and a ground filet at the same temp and with the same pressure on it and it'll turn out pretty similar if you do it at a low enough temperature
This is a true statement….. had to increase his food….he lost five pounds suddenly, and was hungry in the middle of the day. Seems the chilly weather has increased his metabolism a bit.
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