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If you’re in the market for a vacuum sealer, you may be asking yourself.. Do I really need a chamber sealer? What’s the different between dry pumps and oil pumps? What sort of vacuum bags do I need? What features are important? We’ll break it all down for you here..

Before we get into the topic of delta cooking, we first need to understand a few fundamentals of sous vide cooking with a core temperature probe.

The Sous Vide cooking method is quite simple. Food is prepped, packaged, cooked and then either chilled or finished. This technique achieves extraordinary culinary results with minimal training and effort. Throughout the cooking process there are some best practices to follow that will help enhance the quality and safety of the finished product.

Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum sealing and / or pasteurizing with sous vide cooking really allow you to get “days or weeks ahead on prep”? The answer is yes, but you need to be extremely aware of your chilling procedures and storage temperatures.