this post was submitted on 06 Nov 2023
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If you have decent freezer space, there's no excuse to not use a vac sealer. I have so many friends that constantly complain about meat prices but don't take advantage of buying meat on sale in bulk. With a vac sealer, you can really get ahead. Also processing and preparing your own meat products (burgers, sausage).
We also vac seal soups and broths!
Also, on the topic of slow cookers, while not $50 and under, a ninja foodi is a pressure/slow cooker and air fryer combo. I literally use mine everyday. It gets more use than my microwave or stove.
How do you vacuum seal things with liquids? Mine says absolutely no liquids, like if it gets a single drop of moisture on it, the company will come shoot me
That's odd, mine actually has a "moist" mode. It has a little cavity where any juice that get sucked up go. You just have to empty it often if you're doing alot of meats that are juicy. As for soups, I do one of two methods, freeze over night in a Tupperware, then remove from Tupperware and Vac seal or ill just let it cool and vac seal, which might leave a small air gap, but I haven't notice it effect the soup like it does meat.