You don't need a vacuum sealer, but it certainly helps. You can just use ziplocks and force the air out by dipping the bag in water and then sealing the ziplock.
We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
I have it, this fine though cooked porked in it yesterday and pork looked awfully raw. Never have that issue in my ANOVA which I've been using for 5 years weekly. Turns out the temperature is off 5 degrees and I was already cooking at a low temp.
You can get by without a vacuum sealer, but it definitely helps. The vacuum sealer makes everything neater/cleaner. I imagine that a better seal also helps the water 'touch' whatever you're cooking. If you're cooking meat, some of the juices will come out, the meat will shrink, and you'll have a pocket of air/water where the meat used to be. This is somewhat minimized with a vacuum sealer.
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
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I have this. It's been great. Adjusting the temperature takes a bit longer than models which have a wheel, but that's not a huge deal. For this price it's a steal.
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08-19-2022 at 02:19 PM.
Quote
from xemods
:
New to this. Do I need a vacuum sealer? Can I get by with ziplocks and air displacement?
You don't need a vacuum sealer, but it certainly helps. You can just use ziplocks and force the air out by dipping the bag in water and then sealing the ziplock.
We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
I just ordered this and it will be my first sous vide device. Are there any recommended containers with lids that people recommend?
I use mine all the time and I just use big stock pots. You can buy dedicated containers, but you don't really need them, and you also don't need a lid.
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08-19-2022 at 02:29 PM.
I have it, this fine though cooked porked in it yesterday and pork looked awfully raw. Never have that issue in my ANOVA which I've been using for 5 years weekly. Turns out the temperature is off 5 degrees and I was already cooking at a low temp.
Our community has rated this post as helpful. If you agree, why not thank WarCow
08-19-2022 at 02:32 PM.
Quote
from xemods
:
New to this. Do I need a vacuum sealer? Can I get by with ziplocks and air displacement?
You can get by without a vacuum sealer, but it definitely helps. The vacuum sealer makes everything neater/cleaner. I imagine that a better seal also helps the water 'touch' whatever you're cooking. If you're cooking meat, some of the juices will come out, the meat will shrink, and you'll have a pocket of air/water where the meat used to be. This is somewhat minimized with a vacuum sealer.
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
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We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.
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Our community has rated this post as helpful. If you agree, why not thank ferkmeh
We'll bulk buy meats at costco, season them at home, vacuum seal, and then freeze. Whatever the cook time is for your meat you add a hour and you get super easy dinners.
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Yes you can
Our community has rated this post as helpful. If you agree, why not thank tadcrazio
Our community has rated this post as helpful. If you agree, why not thank WarCow
What I would recommend is a container with a lid and cutout for the immersion cooker to go into.