BDAABAT
is one Smokin' Farker
After messing around again with my cheap vacuum sealer, I'm heavily leaning toward getting a chamber sealer.
There have been a number of questions posted over the years to this forum about chamber sealers. I'm re-asking the question since there are some new brands and new models from existing brands on the market. Would appreciate folks experiences/recommendations.
NOTE: primary use is for portioning servings; marinading proteins; sous vide cooking. While this isn't for commercial use, I do tend to cook in quantity. Would expect regular use (e.g., sealing at least 3 items at least 3 times a week).
Thanks in advance!
Bruce
There have been a number of questions posted over the years to this forum about chamber sealers. I'm re-asking the question since there are some new brands and new models from existing brands on the market. Would appreciate folks experiences/recommendations.
NOTE: primary use is for portioning servings; marinading proteins; sous vide cooking. While this isn't for commercial use, I do tend to cook in quantity. Would expect regular use (e.g., sealing at least 3 items at least 3 times a week).
Thanks in advance!
Bruce