1

votes

Which vacuum sealer? (for sous-vide)

Answered on August 19, 2014
Created March 23, 2010 at 12:22 AM

Edit: I have asked this on a foodie/chef site


I am planning on buying the sous-vide supreme. This thread is about the safety of sous-vide. I also know that you can buy controllers to make less expensive sous-vide cookers.

One of my main concerns is the long-term durability of the vacuum sealer that they sell with it and the long-term cost of the bags you are supposed to buy for it.

Looking at reviews on Amazon and elsewhere, it seems that there are a lot of complaints about vacuum sealers not working after a while. So I am hesitant to get the normal consumer brands, or the relatively unknown one that comes with the sous vide.

I have found a couple alternative brands that seem to have a good reputation: the Food-Vac or Best-Vac and the Sinbo.

The Sinbo has the cheapest bags, but it seems that I can only buy them in quantities of 1000. The bags compatible with the Food Vac can be purchased relatively cheaply in quantities of 100.

On storage, the way to save money is to use vacuum jar lids on mason jars. So my other concern is compatibility with food saver (or some other available brand) vacuum jar lids.

So I am leaning towards the Food Vac, which is potentially the cheapest option in the long-term. Are there any other good options?


eGullet confirms my instincts so far, with some there recommending this commercial quality sealer. There is a great video of it in action. I have found a cheaper version for $350.

There is a vacuum sealer e-book I just found, but haven't looked at yet.

Eae21abfabb19c4617b2630386994fd9

on December 16, 2010
at 11:26 PM

Are common ziplock bag rated for high temperatures?. Unless it is made of food grade plastic (rated to be used at high temperature) there would be a risk of plastic leeching.

Eae21abfabb19c4617b2630386994fd9

on March 23, 2010
at 07:16 AM

maybe some suggestions for other (cooking) forums

93f44e8673d3ea2294cce085ebc96e13

(10502)

on March 23, 2010
at 06:43 AM

Great question. Hopefully, some PaleoHackers have some answers.

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6 Answers

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3
Cbf9ad6e645dc8d655259658fc972e58

on March 23, 2010
at 12:51 PM

There are a couple of threads on eGullet -- which is pretty much the definitive English-language food-geek forum, IMO -- about the Sous Vide Supreme and one very long and extremely informative thread about sous vide cooking in general. One needs to be a member to post, and one needs to apply for membership, but anyone can read and use the forum's (very good) search engine.

eGullet's members come from all over the world and are VERY into food and cooking. Many are pro chefs, cookbook authors, etc., and the advice given is nearly always top-notch.

2
78485f88a84af9fb96e593f448165c2b

on November 11, 2011
at 09:19 PM

Hi, I'm Roger Seher. I found this page going through my web stats on the Vacuum Sealer Guide website you linked on the first post. I am the author of that book, and the person who made the pro-2300 video you linked to on my SealerBags.com site.

I have been selling the pro 2300 vacuum sealer for many years. I was one of the original beta testers who pushed the company to use an electronic pressure sensor so the machine could be used at higher altitudes with out having to be calibrated, and helped them test that feature. I get contacted a lot from different people wanting me to carry their brand, but I have found nothing in the price range that the pro-2300 sells for can compete with it. If I did I'd be selling it. The pro-2300 vacuum sealer will work with the foodsaver wide-mouth jar sealer, a few years ago they stopped supplying the hose with the wide-mouth sealer accessory. So I created the accessory hose and sell quite a few of them.

I also enjoy sous vide cooking I have both the polyscience sousvide professional and the sousvide supreme I use them both and like them for different applications.

Vacuum sealers are great for sous vide but you don't have to use one. When cooking at lower temps you can use heavy duty zip lok bags. Just place your product in the bag and zip seal it 3/4 the way. Then slowly lower the bag into the water. as you submerge the bag, the water pressure will force the air out of the bag. lower it all the way to the 3/4 zip seal then finish sealing the bag.

The Low Temp Cooking site is mine as well, it also has some of my videos on it. I hope this tip helps with your sous vide, and I hope you will keep me in mind for your vacuum sealer bag needs.

Thanks,

Roger Seher www.AskRogerSeher.com

0
Ce41c230e8c2a4295db31aec3ef4b2ab

(32556)

on November 12, 2011
at 01:05 AM

You might try posting on ChowHound

0
D7ee2c67b3290a5d7f267052cbbd247d

on November 12, 2011
at 12:19 AM

I second the notion that you do not need a vacuum sealer to cook sous vide. I have been cooking sous vide for many years, starting with a simple setup of an induction burner and a thermometer to maintain a constant temp.

You can do almost anything sous vide with a zip loc bag as indicated above. Zip loc bags are safe for temps under 190F and I can't think of anything that you would cook in a sous vide machine above 190F.

For instance, a chuck roast. Cooked conventionally you want to achieve an internal temp of 190F to 200F to break down colegen. However, using sous vide technique, you can cook this same roast at 140F for 24 to 48 hours and end up with a piece of meat that is unbelievably tender but still pink, medium rare. Sous vide is remarkable for certain items.

0
C286f447292f86c86e3346624d2bd012

on August 19, 2011
at 07:58 PM

If you're looking for discounted sous vide/vacuum seal bags you should check out The Vak Shack. I have been using their bags in my sous vide machine for almost three years now. I ran into them in Chicago and the restaurant show and they have been my only supplier since. I have also used them in my Foodsaver and Black & Decker and both worked perfectly!

0
2fb5dd8b6debf5809e9fc8ce58928e73

on December 16, 2010
at 03:29 AM

i have been a profession chef for years now and my advise would be to only buy what you need. Sous vide is the term for vacuum sealing an item, while immersion circulating, or temperature controlled immersion poaching is cooking the item in a water bath. to cook an item in a water bath such as the sous vide supreme, you need not vacuum seal the item, simply placing it in an open ziplock bag, and then submerging it in the water will remove the air necessary to cook meats, veg, etc. the only reason you would need a vacuum sealer is for the storage of foods and to physically compress items, such as water mellon, eggplant, etc. but is not necessary for simply cooking foods.

Eae21abfabb19c4617b2630386994fd9

on December 16, 2010
at 11:26 PM

Are common ziplock bag rated for high temperatures?. Unless it is made of food grade plastic (rated to be used at high temperature) there would be a risk of plastic leeching.

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