Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
@pastrygirl, I have a quasi-professional Weston vacuum sealer which uses textured vacuum seal bags. When the machine is engaged to vacuum seal a bag, the air in the bag is vacuumed out. Anything soft might get crushed during that vacuuming. There is a Manual button which is supposed to stop the vacuum from sucking any more air out of the bag. It is, however, somewhat unreliable.
For a long time I've been looking for an inexpensive non-chamber vacuum sealer which seals when the user wants it to.
@pastrygirl, I have a quasi-professional Weston vacuum sealer which uses textured vacuum seal bags. When the machine is engaged to vacuum seal a bag, the air in the bag is vacuumed out. Anything soft might get crushed during that vacuuming. There is a Manual button which is supposed to stop the vacuum from sucking any more air out of the bag. It is, however, somewhat unreliable.
For a long time I've been looking for a vacuum sealer which seals when the user wants it to.
