Unboxing my new Anova Precision Chamber Vacuum Sealer - Helping Me Eat Healthier & Save Money

Hey, fellow foodies!
A little something different this week. I got a new kitchen toy and wanted to share that with you. I recently picked up an Anova Precision™ Chamber Vacuum Sealer - a little game-changer that's elevating kitchen experiences to a whole new level. And I am amazed that I can get a quality chamber vacuum for under $500 ($Can, 2023), when before I was in hunter and professional territory with a massive Sammic unit that cost over $4,000 about 15 years ago!
FYI, if you are just getting into vacuum sealing, buy a quality edge sealer. You don’t need this unit. Save your money.
I/We use our vacuum sealers extensively for food preparation and preservation - from sous viding meat and vegetables to freezer storage for meats and stocks - and our takeout foods and dinners depend heavily on them. Thus, precision is important to me. Furthermore, if you are trying to save some money, we have all seen the infomercials, vacuum sealers are great for bulk buying (and doing it with other family members or friends), storage of prepared meals (stock up on soups, stews, meats and casseroles), and keeping items fresh in your pantry.
While I do remain uncomfortable with their plastic use, I have found on aggregate that this largely becomes my main plastic use and I have reduced its usage greatly on other fronts. Also, with the techniques available, many items can be simply used in resealable containers (e.g.; for infusions and quick pickles). Further, new vacuum storage options are emerging. And most importantly, vacuum sealers have contributed to me greatly reducing my food waste.
Preserving Flavor
The Anova Precision™ Chamber Vacuum Sealer isn't just a kitchen gadget. Unlike edge vacuum sealers, this powerhouse immerses your ingredients in a vacuum-sealed haven, preventing air from sneaking in and building and retaining vibrant flavors. From marinating meats to sealing the freshness of delicate herbs, the chamber sealer transforms while maintaining the integrity of the flavour, shape, and nutrients of your food.
Maximum Seal Assurance
One of the standout benefits of the Anova Precision™ is its ability to handle liquids and sauces with grace. No more messy spills or compromised seals! The chamber design allows for precise control over pressure, making it the go-to choice for sealing soups, stews, and saucy creations as per professional kitchens (without the use of the sometimes messy gravity method required by edge sealers).
Pros and Cons of Chamber vs. Edge Vacuum Sealers
Pros:
1. Versatility: Chamber sealers can handle a wide range of items, from liquids to solids, without any fuss.
2. Sealing Power: The chamber design provides a superior vacuum, ensuring airtight seals for ultimate freshness.
3. Bulk Sealing: Ideal for batch cooking and preserving larger quantities of food.
Cons:
1. Size and Cost: Chamber sealers are generally larger and pricier compared to edge sealers, making them a better fit for dedicated cooking spaces.
2. Learning Curve: While intuitive, mastering the chamber sealer may take a bit of practice for first-timers.
In the culinary journey, where precision meets passion (we know who we are), the Anova Precision™ Chamber Vacuum Sealer emerges as a trusty sidekick. It's not just about sealing food; it's about locking in the essence of your culinary creations.
Do you have a vacuum sealer? If so, how do you use yours? Let us know in the comments below. #tastetheworld. ✌🏽🥂
Thanks again for watching! We appreciate the views and feedback. It’s motivating to keep putting out these vids. I hope you enjoy, please give it a like, occasionally participate in a discussion or leave a comment. And I do hope you subscribe and join me on this fun little journey.
Instagram: / brians.table
Facebook: / brianscommunity.table
Website: brianstable.com/ (Launching late 2023)
#AnovaPrecision #SealTheFlavor #CulinaryExcellence
Where I bought my unit:
Anova Precision™ Chamber Vacuum Sealer: anovaculinary.com/products/an...
Anova Culinary - Anova Precision™ Chamber Vacuum Sealing Tutorial: • Anova Precision™ Chamb...
Other resources:
Lythaniel Thee Reviewer - Anova Chamber Vacuum Sealer Review: • Anova Chamber Vacuum S... (Lythaniel puts the Anova unit through its paces)
America’s Test Kitchen - Equipment Expert's Guide to Vacuum Sealers: • Equipment Expert's Gui... (And you can get some tips on getting an entry level unit).
The Barbecue Lab - The Best Vacuum Sealer - Throwdown! | The Best Chamber and Best External Sealers Go Head To Head: • The Best Vacuum Sealer... (If you want to do a deep dive into a comparison of chamber and edge sealers)
#FoodTip #AnovaCulinary #ChamberVacuumSealer #AnovaVacuumSealer #SupportsHealthierEating #DietGoals #Timeandmoneysaver #InflationBuster

[@JaydelCorro]

I had a Polyscience “water oven” which was basically the tank and circulator all in one. We had three units to make the pork belly for the bao. When it wasn’t making pork belly, it was holding ramen broth during service. It was an expensive bit of kit that eventually broke down. I have 2 Anova immersion circulators that are still going strong.

[@brianscommunitytable]

Cool. I can't do any meal service without one, and plan on following your example of having a couple. But I will hold on to my tank for a bit as I use it similar to how you used yours for broth - I like steaming wings in it prior to grilling. You going to give one of the precision ovens a try yourself?

[@brianscommunitytable]

I am getting a Precision Oven - a used one and a wonderful gift from a good friend!

[@1920s]

Thanks for sharing. I’m researching sous vide and the various tools that are used. I plan on getting a sous vide system and a vacuum sealer in a few months. I saw this sealer was recommended so I did a search for it, and found your channel. I’ve subscribed, and I hope you’ll make some content showing how that vacuum sealer works, and maybe some recipe walkthroughs. Cheers!

[@brianscommunitytable]

Cool. Thanks. I have a duck confit recipe coming out in a month or so. I do have a bit about using my sous vide in my meal prep video where I cook potatoes and beets. If you are getting a vacuum sealer for the first time and want to play around with it, you may want to consider an edge sealer. It’s substantially less expensive. On the recipe front, I will take your suggestion and make a few sous vide vids. There’s a lot of good content related to the method, but I like to delve into how I can hack various cooking processes (eg duck confit) so stay tuned for that content.