Sous-Vide method of cooking

[Team Sergeant]

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.

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.