Hey everyone,
So I'm in the market to get a Vacuum Sealer. My older smaller one has died. I will be moving into Sou Vide soon. Also have no problems buying meat and processing it down. I would also like the sealer to be able to handle liquids such as marinade. Hopefully y'all can steer me in the right direction and help avoid anything unnecessary. You have been super helpful so far!
The only type of sealer that can handle liquids without tricks is a chamber vacuum sealer. I have one and I love it, but they are spendy, heavy and take up a significant amount of space. This is the one I have: http://www.webstaurantstore.com/ary-...VMASVP112.html
When you have a chamber sealer, you can do liquids and other fun things like compressing fruits and veggies, infusing them with other flavorings and booze and flash pickling. You can go from fresh cukes to pickles in 2 minutes. It also pulls a much higher vacuum than your clamp type sealer, so food stays fresher longer. The bags are also much cheaper.
I have also had good luck with the higher end FoodSavers, but the cheap ones don't last. They don't do liquids unless you pre-freeze the liquid.
There are workarounds. The easiest is to freeze the liquid, then seal it. You can do that by filling the bag, freeze standing up, then sealing when solid. Or you can put it in a flexible plastic container and freeze, then pop it out, bag & freeze.
Thanks for all the suggestions guys!! Especially the freezing first work around! I cleaned my older Sealer's tubes and nozzle and it seems to be doing the trick now, gonna stick with that for awhile and save some loot....and by that I mean buy my Sou Vide!!
Don't forget that your gaskets will need replacing over time as the foam hardens. You can tell it's time when lightly wetting the gasket takes it from never activating the seal to working. Good quick fix till the new gaskets arrive.
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