Just ordered the new sous vide immersion cookers as gifts. Will this seal foods for immersion cooking?
1324156
Hi Michelle- YES! a problem with sous vide is the meat floating in the water bath-using the foodsaver will virtully get ALL air out of the sealed bag. You might want to double seal the ends just for safety, also a small wire baking rack could help keep the meat submerged if neesed. Good Luck!
269492
Yes, and I've done so frequently and successfully. I have a Weston sealer and Anova circulator. As noted by J.Richburg, these bags are described as able to "...be boiled in water...". Sous Vide ("under vacuum") circulating water baths are usually between 131ºF and 185ºF and therefore well under boiling temperatures.
2007980
These vacuum sealers will seal almost anything. I regularly use cheap quart zip lock type freezer bags from the dollar store. I cut the zipper part off with scissors put a serving of food in, fold a pleat in the opening and vacuum and seal perfectly.
185705
I would imagine so if you have the special attachment lids for the jars. HOWEVER, as an avid canner myself, I would NOT recommend sealing jars of food in this fashion. The hot water bath and/or pressure canning systems do more than merely seal the jars. They kill microbes that would otherwise destroy the food and/or make people ill. This is a good unit for saving leftovers, splitting up frozen foods into smaller quantities, and preserving dried foods. I, personally, would not use it for long-term storage of fresh or wet foods.
1492585
Hi Cynthia I would suggest making sure that the seal looks exactly like the one you are replacing . I had a bad experience when ordering the seal was different and the cooker now leaks a whole lott and doesn't retain pressure as well.
283329
I have used them numerous times for Sous Vide with out issue. Though sealing the bags can be a bit tricky with the Vac Master due to the shape of food. So I double seal sometimes especially for long sous vide times. I thought they were FDA BPA free but would recommend contacting VacMaster directly. Not worth washing.
1380654
You really need to analyze your work flow. While I could see cycling a few items in and out overlapping their preparation, it's not ideal. You are going to have swings in temp, especially if you are putting frozen items in. I've used sous vides for years in a restaurant environment and one of the best things about them is how they mostly remove time as a cooking factor. If you were going to make steaks for a group and had a few people arriving at 6 and a couple of people that couldn't make it until 8, you could put all the meat in at the same time and there would be almost no difference in the outcome. Extended cooking times break down and soften meats but a small variance of a few hours won't do much. I love my SVS because it sits on my countertop and I use it four or five times a week. That being said, the Polyscience circulating units are much more powerful, precise and better suited for cycling items in and out of the bath because they actively circulate the water. They are very compact and portable and allow you to use a vessel of your choosing. On the downside, they cost a lot more, require setup and most people don't have them insulated as well as a SVS. (Ping pong balls are the best trick in the world if you go with a Polyscienc type unit, if you cover the top of the water with them, you bath will be well insulated and it's effortless to get things in and out.) Sorry for yammering on... Seriously though, get a sousvide and it will open up a whole new world of culinary possibilities. Just don't get on the "everything is better out of a sousvide bandwagon, it's just not true."
1404677
You only get the machine. The other questions depend on what you buy to use in the vacuum sealer you purchase. "Foodsaver" bags can be used for cooking in a sous vide machine, but not in a regular oven.
1255140
I don't know if the seal-a-meal will work. I use a vacuum sealer but I remember reading that other bags can be used but make sure and get out as much air as possible.
1019987
I do not know about a rival seal a meal. I know it works well with the food saver. I use mine all the time.
269493
Yes, and I've done so frequently and successfully. I have a Weston sealer and Anova circulator. As noted by J.Richburg, these bags are described as able to "...be boiled in water...". Sous Vide ("under vacuum") circulating water baths are usually between 131F and 185F and therefore well under boiling temperatures.
412276
For meats and game, I freeze on a tray lined with wax paper first, then when the meat is frozen I remove from the wax paper and seal the in the bag (I use Foodsaver). No leaking juices and no sealing problems. No notable differences between the bag-then-freeze and the freeze-then-bag meats.
1720487
Yes. That is your canister seal. It makes the canister air tight and keeps your food fresh and bugs out.
1695174
yes. it seals fairly well. it doesnt seal airtight but then again you dont want to seal them airtight. the lenght of time will vary with the recipe used and the environmental factors like temp and humidity or how long they are out of the container for.
1460743
The rolls needed to be sealed with a vacuum sealer and is mean to be used once only. The advantage of roll is it can be cut into any length you desire. There are reusable pouches available by the Sous Vide.
432349
You can seal soups, but freezing them in a ziploc bag first at least until somewhat firm has worked the best for me. I don't know about the seals, but I am sure if you check their website they would list replacement parts
841397
I use my vacuum sealer to seal chopped chicken meat I purchase large amounts and it is great to put them in portion sizes and freeze... been doing this since I purchased the unit and have had no problem whatsoever! Great machine.