A sous vide machine is used to cook foods in a water bath. Vacuuming can also concern household or industrial products. In the professional field, the vacuum is also regularly used for special cooking. There are several types of devices that are suitable for specific uses. With this article, you will have all the keys to choose your vacuum machine. Remember, different kinds of sous vide or vacuum packing machines can be suitable for different purposes. So if you would like to try and purchase one that offers the best bang for the buck, then you need to try and follow all of these tips when buying one. Remember to consider two main things when purchasing a sous vide machine:
You can choose to pack your products under vacuum in several containers. Indeed, there are specialized plastic bags or rolls of the sheath that can be smooth or embossed. They have the particularity of being heat-sealable, cuttable, resistant and hermetic to water as well as air. To choose a bag of the right size, here are some indications: width and height. You will need to consider the width and the height of the plastic seals that the sous vide machine uses. This will, of course, be dependent on the type of food that you want to vacuum seal.
Type of machine
There are external suction sous vide machines. These machines have a small engine that only handles small productions. They will not be suitable for bigger kinds of foods. They are for use with embossed vacuum bags. Machines with external suction cannot vacuum liquids; they can only be used with solid foods.
Chambered or basin sous vide machines are your other option. The chamber machines can vacuum both liquids and solids as well. They are designed to cope with large series of food packaging. Their engine is more powerful. They allow you to use all types of smooth vacuum bags. Their yield is usually 2 cycles per minute, but it depends mainly on the volume to be treated, the level of vacuum, etc. This, of course, will largely be dependent on the specific kind of machine or model that you end up buying.
Why vacuum seal foods anyway?
Now, you may be asking, you bother vacuum sealing food with a sous vide machine anyway? Well, here are several different reasons why it would be a good idea to vacuum pack foods.
Vacuum-packed foods have their shelf life multiplied by 3, or even by 5 for some, compared to conservation under normal conditions. More precisely, the vacuum locks the oxygen and the micro-organisms responsible for the fermentation process which deteriorates and contaminates the food. Thus, food is kept fresher for a longer period of time when compared to non-vacuum sealed foods.
Cooking food vacuum keeps all the taste, the smells and flavours of the food. Vacuum cooking is done at a low temperature and is very slow. The dishes are tastier, and there is less waste. Also, the slow cooking allows a better flexibility in the organization of the kitchens, there is no risk of overcooking. Many restaurants that achieve really rich taste in their dishes have done so because they are using sous vide machines to prepare their foods.
Vacuum sealed foods are more convenient to carry. Vacuuming protects them physically and chemically, it prevents the diffusion of odors and the blood flows for the pieces of meat. Packaging food under vacuum also prevents any risk of dirt or impact that could occur during transport. Many professional caterers actually vacuum seal their food quite thoroughly when they are transporting their food. Even if you do not need to transport your food, a sous vide machine can make it easier to store it in your home’s kitchen.