The Sous Vide Vacuum Conundrum
SVS Zip Pouch My posts on SousVide Supreme Chamber Vacuum and on the Combi Oven nicely lead up to the subject of the value of the vacuum, and its role in low temperature cooking. For most home cooks exploring low temperature cooking, there are two primary reasons why you use vacuum sealed bags: heat transfer and eliminating buoyancy. Even though sous vide literally means under vacuum, you don't need to vacuum seal to achieve most of the desired affects of low temperature cooking. The truth is, you can use a ziplock bag, manually remove the air out of the bag, and pretty much achieve both of these goals. FoodSaver Clamp Vacuum 2240 That being said, using a vacuum sealer is considerably more convenient. Especially if you are cooking products that tend to float or you are going to be using like 50 bags. Most consumers are familiar with the food saver style vacuum sealer. The foodsaver is an example of an external clamp vacuum sealer. T...