If you keep across the latest trends in cooking, then you are probably aware of the sous vide method and may already be giving it a try.

Sous vide literally means ‘under vacuum’ – hence its natural affinity with vacuum sealers.

However the name is a little confusing. Sous vide is about cooking food at a very precise temperature for an exact length of time. Usually this means cooking things for much longer than you would normally expect and at a much lower temperature. This is done by gently heating food in a temperature-controlled water bath. 

To stop the water from flooding the food and washing away flavour, it is sealed in a plastic bag before it is placed in its heated bath. And the better the vacuum in that bag containing the food, the better the final result.

Clearly, investing some cash in a decent vacuum sealer is an obvious consideration for your kitchen if you’re keen to get into sous vide cooking in a serious way.

The great selling point of sous vide is that if you, a home chef, follow the cooking process properly, then you can prepare food to restaurant quality standards, time after time. It’s not just the quality of the cooking that is so impressive, but also the fact that it is so consistently good. It is a repeatable process for food excellence.

The reality is that variations in how good the vacuum is around the food before even starting the cooking process will affect both the quality and reliability of the finished article. The day you add a vacuum sealer to your home kitchen then you will produce better, more reliable sous vide cooking.

If you are serious about sous vide cooking, you need a vacuum sealer. And once you’ve bought a vacuum sealer, you’ll wonder how you ever lived without it.