Vacuum Sealer

Marale_Garabetian_205311

Anyone owns or can really recommend one of these vacuum sealers?

1. Jorestech--http://www.vacuumsealerssale.com/review-jorestech-wet-or-dry-vacuum-sealer-systemwe-a/

GOURMIA

2. http://www.gourmia.com/item.asp?item=10134

3. http://www.gourmia.com/item.asp?item=10133

4. Chulux--http://www.kitchenwaresforcooking.com/chulux-2-in-1-vacuum-sealer-food-sealing-system-with-starter/

5. FoodSaver--http://www.bestbuy.com/site/foodsaver-v2244-vacuum-sealer-black/1572074.p?skuId=1572074

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Comments

torridice_498271

I've got a foodsaver FM2000. I like it so far. I've only had it about 2 months though.

Marale_Garabetian_205311

What kind of bags do you use? Do you seal them or vacuum seal them for sous vide?

wolfiegirl

https://foodvacbags.com/ good source for quality bags and rolls (also available on Amazon)

As for a vac sealer.....http://www.sousvidesupreme.com/en-us/SousVide-Vacuum-Sealer-VS3000/Product.aspx Seems they are out of stock at the moment but I've had mine for about three years and so far so good! I also have the Vacmaster VP112 that is awesome! http://www.webstaurantstore.com/ary-vacmaster-vp112s-chamber-vacuum-sealer/120VMASVP112.html

Marale_Garabetian_205311

I bought Weston 11-by-16-Inch Vacuum-Sealer Food Bags, 100 Count on Amazon but they seem to be too big and I don't know if they will work with any vacuum sealer.

The VS3000 is available on Amazon but for some reason has poor reviews. The Vacmaster is huge! I need something under $100 that does not take up too much space. I may just get the Foodsaver FM2000. Too many choices.

torridice_498271

If I'm cooking above 160 or so I vacuum seal. If less then that most times I'll just use the water displacement method and a zip lock bag. As for vac bags I got the FoodVacBags brand through Amazon. No problems so far. Even water contact (meaning no air in the bag) is ideal so if you don't vacuum it's nice to do the water displacement technique for the zip lock. Just google that and you'll see it. The water basically pushes out the air before you snap the seal shut.

Marale_Garabetian_205311

Thanks!

wolfiegirl

Yeah, the VacMaster should be called VacMonster! It is pretty big (and very heavy as well!). You can see that my Monster takes up about 1/3 of the counter in this space. So having one can be a real issue if you are trying to spare as much counter top real estate as possible!

I'm thinking most vac sealers (not chamber vacs) are going to be sort of close on operation and quality. Reading the reviews is a great way to pick out the right one for you! As for the bags you bought, you could cut down the size of the bags (cut down one side) and then reseal making them a more perfect fit for your needs. That's the reason I buy the rolls instead of bags. Sometimes it's a pain in the beeeehind because I can't just grab a bag and go. But in sacrificing the instant grab 'n go feature, I get the perfect size bag for whatever I need to seal, be it for the freezer or the sous vide so you have to figure out what would work best for you. Plus buying the rolls saves $$.

Have fun!

Marale_Garabetian_205311

Wow! Yeah, I don't have the counter space for that. I'll shop around!

danminor0

I have used the essentially identical foodsaver model for years, worn couple of them out actually. The primary problem with them is that after ten or twenty bags in a row it overheats and you just have to stop for a while. This can be a large pain if you are trying to get ten or twenty pounds of sausage into the freezer in 4 to 6 oz servings. If you don't plan on mass bagging much they work fine. I mean if you can afford a restaurant grade chamber vac that is a lot better, but it is literally fifteen times the price.