Quote:
Originally Posted by (1VB)compforce
Thanks, I've been going back and forth on getting a chamber sealer. I'll stick with ziploc for now.
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You might want to use a food saver as your vacuum sealer, a whole lot cheaper than a $600-3000 vacuum sealer.
And as Penn said Thomas Keller's book "Under Pressure", well worth the money if your doing sous vide. And if you're not a chef or have not taken a food safety class or food safety manager ensure you read Chef Keller's safety tips concerning sous vide.