vaccum chamber sealer and immersion circulator.

Hi I am looking to invest in good quality equipment to further my culinary knowledge and improve as a chef. I was thinking of buying a chamber vaccuum sealer, are they essential? Can I do without? I want to seal liquids and other non solid food products, which is why I dont think a normal vaccuum sealer would do it. I was looking at the poly science 300 series as it seems to be the best bang for your buck. Which one do you guys use?

For the circulator I was thinking of saving a bit of money and going for one of the stick ones. The Anova One seems to be the best, what do you think?

Please let me know, Thank you for your time!!

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Patrik_Racz_19800

if you want a circulator, i would wait for this one: http://www.seriouseats.com/2014/05/new-anova-precision-cooker-best-cheapest-sous-vide-circulator-on-the-market.html

i think its out in november. as for vacuum chamber, you can use the water displacement method:
http://www.chefsteps.com/activities/simple-sous-vide-packaging

reck.harm

I was asking my self the same question in regards to the chamber vac a couple weeks ago. i bought one (komet gourmet saver) and never looked back. For just sous vide cooking though i wouldn't say they are essential. You can get great results with zip-loc bags. If you wanna do vaccum-compression or flashpickling it is a different story. Also they are pretty damn convenient.

The PS 300 looks good and was on my short list too, i eventually chose the komet over it since it was made in germany and therefore easier to get here and also it has a busch pump as opposed to the dry-rocker in the ps 300.

JVB_82199

OK thanks guys! Yes i definitely want a vaccum chamber sealer to insta pickle and marinate, but also to use it with purées, gels, and other liquids. I also want to use it to remove the air from certain products! How much is that KOMET FOODSAVER? did you use it with, liquids, gels, purées, or to remove air? I was looking at these

http://www.sousvidesupreme.com/Shop_Online/Vacuum_Sealers/SousVide_Supreme_Chamber_Vacuum_Sealer/Product.aspx?ProductID=54&DeptID=36

http://www.amazon.com/gp/product/B001Q3LSW4/ref=pd_lpo_sbs_dp_ss_3?pf_rd_p=1535523702&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B003YE8FG0&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=02P33RW92ZWCAG45KWS8

https://www.polyscienceculinary.com/chamber-vacuum-sealer-300.php

But they are all pretty expensive. does anyone have anymore suggestions? GRANT LEE CRILLY? what do you guys use? Any suggestions? should I invest in one?

As for the circulator, I decided to go with the new Anova.

Thanks everyone!

reck.harm

The Komet Gourmet Saver goes for about 1000€ here in Germany, not sure if it's even sold in the U.S. It seals liquids, no problem. I also used it to remove air. It works, but you should use the biggest bowl you can possibly fit in the chamber. Especially with thickend things like purees since those airbubbles can expand a lot before they burst.