Sous Vide, who's doing it?

[killramos]

I’m a big fan of my vacuum sealer, Costco sells a decent one along with more bags than you will use in years.

Switching to vac seal versus ziplock really upped my Anova game.

[cyra1ax]

IIRC the $150 Foodsaver is going on sale for $100 at Costco next month(can't remember if it's an executive member exclusive or not).

[Brent.ff]

where you see that?

[ercchry]

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I’m a big fan of my vacuum sealer, Costco sells a decent one along with more bags than you will use in years.

Switching to vac seal versus ziplock really upped my Anova game.

It was a noticeable difference for sure... I probably go through one of those Costco foodsaver variety packs of bags once/year or so? Maybe more haha.

The expanding bags are a PITA to get a good seal on but do accept very large portions... like briskets, which is good for smoked meat curing

[Buster]

Vacmaster chamber sealer.

[killramos]

Yea plus I like using my food saver for general meat storage. Whether it’s bulk raw cuts, or even cooked meat that I freeze and have on hand for sandwiches etc ( cook up a bunch of chicken and then portion out a weeks worth of chicken for club sandwiches that week). Recently vac sealed 5 bags of sliced ham which I’ve been using for sandwiches.

My food saver is ancient compared to the new models too. I’m sure there are better models out there (I think Anova makes a branded one if that’s your schtick).

Overall, my vac sealer is one of the better and more used appliances in my kitchen.

[sabad66]

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IIRC the $150 Foodsaver is going on sale for $100 at Costco next month(can't remember if it's an executive member exclusive or not).

thx for heads up, foodsaver has been on my list for a while now. Will watch out for the sale.

[dirtsniffer]

interested as well. Being doing the ziploc storage for long enough and it isn't great.

[ercchry]

Sous vide reheat + vacuum sealed individual leftover bbq portions are the shit! About 90% of what it was fresh when you find them 6 months later in the bottom of the deep freeze

Makes it way easier to justify smoking a shoulder or brisket in covid lockdown

[killramos]

Reheating vac sealed food is definitely one of the more overlooked SV upsides.

[Strider]

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Vacmaster chamber sealer.

I've wanted one for years, but where do you even put one of these? It's definitely not a countertop appliance (maybe if it had red knobs) and would need a power source to hide it in a cabinet or pantry.

[Buster]

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I've wanted one for years, but where do you even put one of these? It's definitely not a countertop appliance (maybe if it had red knobs) and would need a power source to hide it in a cabinet or pantry.

Mine sits in the garage on a workbench. It weighs 100 lbs or something

[killramos]

Seems like overkill. Does it really do a better job?

[bjstare]

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Seems like overkill. Does it really do a better job?

Go away.

[Strider]

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Seems like overkill. Does it really do a better job?

Infinitely better if you're sealing something with any moisture in it.

[ercchry]

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Infinitely better if you're sealing something with any moisture in it.

That’s for sure... pro tip for the (besides the obvious manual stop to vacuum) foodsaver: dangle the bag off the counter... removes way more air before the liquid starts creeping up

[ExtraSlow]

I run the Cabellas "commercial grade" vac sealer and it's much better than the cheapie one I had previously. They go on sale once a year, I think in the fall around hunting season. I am fully happy with it, and I think it make any sous vide adventures slightly less hassle.
However, for sure you can use zipper bags and many do without incident.

[Buster]

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Seems like overkill. Does it really do a better job?

Of course it's overkill. And over course it does a better job.

You need to change its oil!

[killramos]

[Brent.ff]

I don’t think the sous vide shines quite as bright as pork tenderloin. It’s like eating meat-butter