New cooking methods ... sous vide

[mikeyis4dcats.]

Originally Posted by Fire Me Boy!

The sealer I linked in the other thread is by far the best sealer I've used. It pulls a tighter vacuum and since the sealer bar is slightly larger, it provides a better seal. Also, it has a pulse, which I really, really like - means you don't have to push it to full vacuum, which can sometimes squish food too much.

I've never had a issue with a tight vaccum on the V222, it pulls hard enough it deforms things. And if I want to be gentle I just hit the seal button before it's finished. Saves me $115