vacuum MAchine

Michele_121397

HI, just a question, i was looking for a vacum machine.. Anyone could reccomed a good vacum machine?

Thank you.

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pd3ski_278514

Hey Michele, what are you looking at.. edge sealer or chamber vac?

Michele_121397

amm the best for cooking souvide

whenric

A chamber vac is the best. But is is huge, heavy, and costs >$1000.

whenric

Honestly, I own a cheapie and it has lasted me for a long time. And it works for everything I throw at it. Anova has one that looks smaller than the foodsaver ones, which is nice for kitchen space.

pd3ski_278514

Wes makes good points below. Sounds like maybe you are not in the US so I’m not sure what brands are available to you but definitely don’t invest a lot of money towards an edge sealer! I had a Foodsaver brand for years but a poor customer service incident caused me to pick up a cheap ARY Vacmaster $50~ish. After that I jumped to buy their model 215 chamber vac when it was on sale $550 ~ish, now they’re $900 so there’s that 🙄

That said, with the edge seal type you need to baby the vac process for anything that has liquids. You can freeze or soft freeze meats prior to vac to minimize the escape of liquids that will interfere with the seal. The chamber style vac gives you lots of flexibility as you can literally vac a bag of water by adjusting the vac duration. This makes it perfect for quick pickles of all types and my friend uses his to dry out french fries before frying! Yes, they are heavy 80lbs~ .. I keep mine on a small rolling tool chest for convenience

But here’s the deal, 99% of my sousvide cooking is done with an open bag clipped to the water holder of choice. I use the vac for saving food in the fridge/freezer or dry items for future use.

My reco would be.. if you don’t need to save food don’t buy one but get some chamber vac bags in different sizes to cook with. Why because they’re thinner and don’t have the alligator skin texture embossed on them but they don’t work with edge sealing machines. If you need to save food go with a cheap edge sealer for the win. If you want way more flexibility and have the available funds definitely go chamber for the big win. Hopefully helpful 🤷‍♂️

Edit.. cuz speelling and wrong dollar amount

whenric

or honestly, just do the water displacement method. works really well for most things, and you don't need to spend ANY money! doesn't work well for veg that wants to float, but I still use that method most of the time for meat, etc