Anonymous Modernist 13366

I've been doing my sous vide cooking with Ziploc bags, and after borrowing MC from the local library I was all set to buy a VacMaster chamber sealer for home. Sounded like it was a big step up in terms of safely storing cooked food in the fridge for more than a couple days. Then I received MC@H for Christmas. Reading MC@H presents no urgency at all for acquiring a chamber sealer. I'd guess it was because it's an expensive piece of equipment for home, but they do still have a one-page spread on the pacojet. My best guess so far is that home refrigerators and freezers aren't cold enough and/or stable enough to reap the storage benefits that a chamber sealed pouch would bring over edge-sealed or Ziploc. Can anyone shed additional light on this for me?

I've been doing my sous vide cooking with Ziploc bags, and after borrowing MC from the local library I was all set to buy a VacMaster chamber sealer for home. Sounded like it was a big step up in terms of safely storing cooked food in the fridge for more than a couple days. Then I received MC@H for Christmas. Reading MC@H presents no urgency at all for acquiring a chamber sealer. I'd guess it was because it's an expensive piece of equipment for home, but they do still have a one-page spread on the pacojet. My best guess so far is that home refrigerators and freezers aren't cold enough and/or stable enough to reap the storage benefits that a chamber sealed pouch would bring over edge-sealed or Ziploc. Can anyone shed additional light on this for me?