Mine is this one but I got it for about £100 in Costco a couple of years ago.
https://www.amazon.co.uk/Foodsaver-Automated-Vacuum-Sealing-System/dp/B007RYOS5K/ref=sr_1_13?ie=UTF8&qid=1535974344&sr=8-13&keywords=foodsaver
That’s the one I have and it works very well.
My older one would extract the air, stop, then seal.
Between stopping and sealing a little air would leak back in.
This one keeps extracting as it seals so no air gets back in.
The scales are pretty good too and measure extremely light items.
Cheers mate just bought for £49.99 Amazon
Sous vide food next week looking forward to it
Want to try duck breast in it soon!
Think I got the first bit cracked data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Let these flavours infuse and hope for a nice duck dish tonight!
https://www.avforums.com/attachments/08752256-a410-4db3-8215-312637bc864f-jpeg.1058512/
I’m sold on sous vide was so tasty ! First effort came out great
https://www.avforums.com/attachments/e1558ddc-6621-4e8d-b551-bb22aede03ef-jpeg.1058795/
https://www.avforums.com/attachments/22dd19b7-d599-4f3a-ba9e-b55d520827cb-jpeg.1058796/
Looks soooooooo nice data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
I have many saved video's and websites to watch when cooking but always seem to go back to the Sous Vide Everything Youtube channel.
I had to add just one of their video's above because for some reason this site automatically encases Youtube links into {media} data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
My mouth is watering watching that.
Glad they have upgraded to metal cutlery now.
I have never seared before sous vide-ing as I thought it would have made the crispy coating go soggy. May give it a try though.
That was just a random video to correct poor tags in the post, but am now watching.
One thing with that channel is it is impossible to pop in and watch just one video data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Video looks good, want to try some veg next heritage carrots and some parsnips, then lamb steaks or maybe the whole lot together data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7
Did 2 lamb steaks tonight in mint and garlic for 2 hrs @ 54°C and finished with a red currant reduction made with red wine, Worcestershire, Lemon & orange squeezed, mustard powder with flour and made sweet potato wedges with Petits Pois in chorizo.
OH took me out for a drink afterwards, so must have been OK data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7