Jump to content
  • 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.

Why don't you have a chamber vac?


Recommended Posts

I've noticed that chamber vacs are starting to become more and more available. I've looked into the Avid Armor ones - which are $600, and not much more than a "normal" unit. I'm not buying one because they're heavy and loud. It seems like there are units that have much shorter vacuum pulls, so the loudness might be less bad, but I'm not sure I want to put an 80 lb appliance on my table.

  • Like 2
Link to post
Share on other sites

because the cheap ones with indeterminate lives are still $600 and aren't going to do much that i can't do with the cheap "regular" vacuum sealer i got on discount. literally the only reason. i personally don't care if they're big and loud; if i could get one that lasted for a bit for $100 and i'd already have one.

  • Like 1
Link to post
Share on other sites

I don't have one because they're huge. A vacuum machine doesn't offer enough advantages over ziploc bags for sous-vide.

 

There are many other things chamber vac is necessary for (vacuum infusion, instant pickling, etc.) but these aren't interesting enough to me to justify the size and expense.

 

If I move someplace with double the square feet, I'll rethink it. But my eye will probably be on more expensive ones that I can trust to not break.

  • Like 2

Notes from the underbelly

Link to post
Share on other sites
1 hour ago, Sargun said:

I've noticed that chamber vacs are starting to become more and more available. I've looked into the Avid Armor ones - which are $600, and not much more than a "normal" unit. I'm not buying one because they're heavy and loud. It seems like there are units that have much shorter vacuum pulls, so the loudness might be less bad, but I'm not sure I want to put an 80 lb appliance on my table.

 

Welcome Sargun.

 

I've got a large 'real' vac chamber and as Paul says I can use it for more than just sous vide bag sealing, that I bought mine for all those years ago (13 I think).

 

but when it goes, I will buy a small countertop model like you say, just for freezing as much as anything.

 

 

 

 

  • Like 2

“Do you not find that bacon, sausage, egg, chips, black pudding, beans, mushrooms, tomatoes, fried bread and a cup of tea; is a meal in itself really?” Hovis Presley.

Link to post
Share on other sites

Because  U will have a whole freezer of left over bags.

 

Unless u take good inventory/ stuff gets packed in all over the place.  I really dont use it for just left overs, but its damn handy

 

Btw--I love my VP210..I keep it in the spare bedroom,  works great

 

Cheers  B

  • Like 3

Its good to have Morels

Link to post
Share on other sites

Aside from the obvious prevention of freezer burn and long term storage I often take a 1 lb block of cheese that comes vacuum sealed and divide it into 3 and re-vac seal 2 pieces while I enjoy the 3rd

 

p

  • Like 1
Link to post
Share on other sites
2 minutes ago, palo said:

Aside from the obvious prevention of freezer burn and long term storage I often take a 1 lb block of cheese that comes vacuum sealed and divide it into 3 and re-vac seal 2 pieces while I enjoy the 3rd

 

p

 

@palo, when you vacuum seal your cheese, do you notice any oil or liquid coming to the surface of the cheese? I vacuum sealed (not on a chamber vac) some Kerrygold Dubliner cheese (cross between cheddar and Parmesan) and it seemed like some oil or moisture got sucked to the surface (of the cheese). (I compared the vacuum-sealed cheese to cheese wrapped by hand in plastic wrap. The hand-wrapped cheese did not have oil coming to the surface.)

 

Link to post
Share on other sites

I have some re-vaced cheese in the fridge atm - no sign of oil or moisture - this was just plain cheddar

 

p

  • Thanks 1
Link to post
Share on other sites

For me the issue is need and space. My Cabelas piston pump vac sealer sucks hard and can do quick pickles etc. I can store it in a drawer and pull it out as needed. Maybe cost $250

Link to post
Share on other sites
  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...