+
Cookware

Vacuum Sealer (inexpensive / starter) - Help requested

saregama | Dec 1, 201710:07 AM     9

I've been thinking about getting a vacuum sealer for a while. Main uses would be freezing raw meats / fish in individual portions, marinating food, and freezing leftovers. With my holiday gift to myself - a sous vide stick - the case becomes more compelling!

Considerations - footprint (small kitchen, not much spare storage space), cost of device, and follow-up cost for specialty bags.

I see that there are smaller devices with magnets on the back that claim you can stick them to your fridge, and also use any freezer-quality bags as opposed to specialty bags. There also seems to be a different but smaller device that sucks air out of a hole, but appears to only use specialty bags with the necessary one-way hole (ok that sounded weird).

Any thoughts / suggestions / useful hacks (other than skipping the sealer and use the water displacement method)?

Thank you!

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.