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Vacuum Sealer for Sous Vide

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I was recently gifted a Sous Vide Supreme and I need to buy a vacuum sealer. have read a ton of reviews and it seems like there aren't a lot of good options for less than $400. (I am willing to spend up to $150.) Any suggestions?

Thanks!

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  1. Buy a cheap foodsaver for $50 and just plan on burning through one a year. There really isnt much difference between a $50 foodsaver and a $200 one when it comes to durability. Its going to break on you eventually, its the nature of the beast.

    2 Replies
    1. re: twyst

      A lot of people on Amazon complained about sealing wet items, which seems like something that you would do a lot for cooking. Have you had problems with it?

      1. re: Patuney

        No edge sealer is really going to do a good job with it no matter how much you spend. To do a fantastic job with sealing liquids you have to spend over $1000 for a chamber sealer (which nobody does because of cost and space).

        There are workarounds though. A lot of people cook items that are cooked in liquid in ziplocks using a trick known as the water displacement method to seal them for sous vide at home (google it for video etc). I prefer to use my edge sealer for these items by hanging the bag off the edge of the counter, and as soon as I see liquid being sucked up towards the machine, I hit the manual seal button before the liquid gets to the machine.

    2. I use the their brand of sealer and use their brand of bags. Does the trick fine. The most important thing is the weight of plastic and quality of the seal, If your edge isn't clean and folded when you seal, it will leak. The more expensive bags have a channel for when you seal. It is worth the extra cost,. My sealer was about $125 from the sous vide folks, so I know it can be purchased in your price range.

      1. Another method for vac-sealing liquids is to freeze the item first then vac em. I have the Sous Vied mini and use it at least twice a week.
        I continue to be amazed at the versatility of sous vide. You can pasteurize eggs, make ice cream custard prior to churning and turn cheap cuts of meat into med rare tender cuts.
        Zip lock makes a sous vide bagging system too! It has a little hand pump that's used with a little valve on the zip bag. Have fun with it!!!