I’ve been cooking sous vide
I’ve been cooking sous vide for some years now and have been frustrated with every vacuum sealer that I’ve owned. They just haven’t sealed well in general and if there was any liquid involved it would just be sucked out. The only successful way I’ve done this in the past is to freeze the whole thing and then seal it.
This is a game changer, the chamber sealer is a far superior system and not much more expensive.