I thought this would be a good item for sous vide owners

[jjjonz]

I don't own a sous vide machine yet, but I seen this on HSN the other day and thought perfect for sous vide owners. Reusable bags would be great. I thought it might be a little pricey though.

see what you think...



$58.95....unit + 12 gallon and 12 quart bags....
http://www.amazon.com/Waring-PVS1000-Pistol-Professional-Vacuum/dp/B008LW73UY/ref=sr_1_1?ie=UTF8&qid=1424104498&sr=8-1&keywords=waring+pro+1000+hand+held+vacuum

[Las Vegan Cajun]

I've used another brand type like that one and it's useless, it doesn't seal as well as a FoodSaver and the bags don't hold the vacuum seal very long.

[drholly]

I am wondering how important the actual "vacuum" is. My Food Saver bit the dust shortly before the Anova arrived. I have been using ZipLock freezer bags and the water displacement method so far. I realize the bags are much more expensive, but before buying a new sealer, just curious about the need for a true vacuum.

Any thoughts?

Thanks!

[Pam Gould]

I am wondering how important the actual "vacuum" is. My Food Saver bit the dust shortly before the Anova arrived. I have been using ZipLock freezer bags and the water displacement method so far. I realize the bags are much more expensive, but before buying a new sealer, just curious about the need for a true vacuum.

Any thoughts?

Thanks!

David..ask Tee..he got one of them real cheap vacuum thingi's and tried it at the last gathering. If I remember right,,he liked it. I think it was make by Ziploc.  .☆´¯`•.¸¸. ི♥ྀ. 

[pmillen]

I am wondering how important the actual "vacuum" is.  ...just curious about the need for a true vacuum.

Any thoughts?

I think we need a fairly good vacuum for conductive heat transfer, David.  There's an insulating layer of air between the cooked item and the water if we don't have a vacuum.  Water will transfer heat to the bag and then to the cooked item better than air.

Put your hand in a 130° oven and it'll feel pretty warm but tolerable for a moment.  Put your hand into 130° water and you'll pull it out reflexively.

That's what I think.  I don't have data.  (When I was a Product Manager a VP said to me, "If you don't have data you're just another guy with an opinion.")

[Pappymn]

Well Sous vide translates to "under vacuum" so I think it must be important.  But I went to public school so I can't tell you why???

[GusRobin]

The year before ( or maybe 2) foodsaver had a sale on these:

http://www.walmart.com/ip/FoodSaver-FreshSaver-Handheld-Vacuum-System/15777783

At the time they were selling them for about $4 or something that low( I bought 5 and gave them to my kids and other relatives). It works good with the ziplock resealable bags.

[teesquare]

I am wondering how important the actual "vacuum" is. My Food Saver bit the dust shortly before the Anova arrived. I have been using ZipLock freezer bags and the water displacement method so far. I realize the bags are much more expensive, but before buying a new sealer, just curious about the need for a true vacuum.

Any thoughts?

Thanks!

David..ask Tee..he got one of them real cheap vacuum thingi's and tried it at the last gathering. If I remember right,,he liked it. I think it was make by Ziploc.  .☆´¯`•.¸¸. ི♥ྀ.

The one I picked up at a grocery store in Augusta GA - was a manual type. It worked o.k. but did not put a really good vacuum. Fine of a back up or emergency use.

I am surprised at the availability of parts for the "traditional style" Food Savers  such as this design  http://www.foodsaver.com/vacuum-sealers/foodsaver-fsfssl2461-026-manual-vacuum-sealer/FSFSSL2461-026.html#start=37&sz=12

It is one their oldest design - yet they still make it. because it works so well - and for so long. ( I just replaced the gaskets in mine, and it is 15 years old. Literally.)
You can find them used at garage sales, and Craigslist for 20-30 bucks...Just a thought.