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Dropped $180 on a chamber vacuum sealer for my sous vide short ribs, and it changed how I prep
Got the VacMaster at Restaurant Depot in Houston 6 months back, and now I portion and freeze everything on Sunday instead of scrambling mid-service. The seal is way tighter than my old FoodSaver, so no more leaks during 48-hour cooks. Anyone else switch to chamber sealers, or do you just double bag with a cheaper one?
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sethc145d ago
Did your friend's FoodSaver leak too?
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