I bought the 900 watt Black Friday deal (thanks Dan). Haven't used it yet though.
Just wondering for those that use it....did you buy a vacuum sealer or do you simply use a ziploc bag and squeeze air out?
same. Thanks Dan. We use ziplocs. seal 90%of the ziploc, leaving 1/2 inch open -- then, when the meat is in the bag and you gradually immerse it into the water, squeeze out all the air, and then close the last inch of the Ziploc. Some use a straw for that final amount. For further explanation:
Link:
https://www.mytoque.com/blogs/chefs-blog/a-chef-named-sous-all-about-sous-videDO I NEED TO USE A VACUUM SEALER WITH SOUS VIDE?
Not really. Most of the time you can use a food safe freezer ziplock bag. Seal it using the displacement method: place food in the bag, seal the closure about ¾ of the way, and then slowly lower the bag into the water. As you do, the water will help push the air out of the bag. When the top of the bag gets close to the water, seal it the rest of the way.)