https://coffeeforums.co.uk/showthread.php?39210&p=511859#post511859 discusses the non commercial AJ ones

EDIT: The problem I have with the specification on these things is the way they talk about, in the instance of the commercial one, -0.9bar and for the ordinary one (and the pro) -0.75bar

my assumption therefore is that the pressure inside the processed items are 100mb and 250mb respectively

I do not see this info for the pictex.

 

I am very happy with the AJ one we bought a couple of weeks ago (direct from the AJ website, not Amazon). It's perfect for coffee beans, the intended use, but will also be useful for other things. Not having used any of the others I can't really say whether they would be bette in any way.

 

I am very happy with the AJ one we bought a couple of weeks ago (direct from the AJ website, not Amazon). It's perfect for coffee beans, the intended use, but will also be useful for other things. Not having used any of the others I can't really say whether they would be bette in any way.

Which AJ one did you get @MildredM ?

 

The review here mentions that the Andrew James one can re-use bags. I would be interested to know if this is unique to this machine or if this is a common thing for most.

 

The black one, around £47 if I remember rightly. There's a vid of us demonstrating it on the link above

I am fairly sure any machine can reuse the bags. Obviously you wouldn't put beans in a bag you'd used for soup or something!

 

It's common to them all I suppose. When you seal a bag it melts a line across the bag, when you open the bag you cut across the bag below this line and you then have a slightly smaller bag that you can "reuse". Obviously at some point the bag becomes too small to "reuse".

 

We bought an Andrew James Pro a couple of weeks ago. From AJ @ £66.99 delivered including 3 Vacuum canisters and 2 bag rolls.

Super easy piece of kit to use. Main difference compared to the 'Domestic' being a bag roll holder / cutter and a dedicated canister function.

I have vac-sealed and frozen coffee beans for the first time ever.

Mrs S has vac-sealed just about everything else that doesn't move from herbs to soup !

It is especially useful, it would appear, for not wasting stuff that you buy by the X but only need to use X/3 and would normally end up wasting 2X/3

Both fish and chicken have found themselves marinating in a vacuum canister......... takes on more flavour, apparently.

 

Thanks people. Andrew James ordered.

 

Surprising how compact the coffee gets once the Andrew James has done its thing. It's as if it's been tamped but in an odd shape.

 

Mine cost £20 from Amazon. Does exactly the same thing as the £40+ ones, just doesn't have sleek plastic case and fancy buttons.

Most of them are basically the same inside, main differences are: seal without vacuum, some machines will only seal after vacuum is complete; vacuum interuptus, for soft stuff/liquids, allows control of vacuum so as not to squash item or suck liquid into machine; tube vacuum, facility to attach a tube between vacuum machine and vacuum jar;

I am, so far, happy with my £20 bargain. Seals with or without vacuum, and also does squishy wet things.

The FreshpackPro QH-01, same model available under numerous brands (TAKIUP, Cusfull, DELIPOP..etc..), in white/orange, white/green, white/black. The magnets on the back are rubbish, not that it matters, as you'll probably want to keep it in the cupboard (not a looker), function over form, with a small footprint 36x5x6cm.

https://www.amazon.co.uk/Vacuum-Machine-TAKIUP-Sealing-Packing/dp/B075297RN9 one of many.

 

It looks like a really good machine too. And, as you say, it's half the price. I didn't see that one when I got my A/James otherwise I would have probably given it a go.

 

It looks like a really good machine too. And, as you say, it's half the price. I didn't see that one when I got my A/James otherwise I would have probably given it a go.

Watch this space - I've only had it for a month, might break next week. I wasn't sure about buying it, doubtful of the quality, I've learnt my lesson buying cheap things only to buy a more expensive shortly thereafter. After scrutinising the images and on the basis that it's a really simple action - sucking air out & melting plastic to seal - plus amazon having a really good returns policy, I thought I'd give it a try. So you can call me guinea pig (just this once) and I'll update here if it doesn't last.

 

Watch this space - I've only had it for a month, might break next week. I wasn't sure about buying it, doubtful of the quality, I've learnt my lesson buying cheap things only to buy a more expensive shortly thereafter. After scrutinising the images and on the basis that it's a really simple action - sucking air out & melting plastic to seal - plus amazon having a really good returns policy, I thought I'd give it a try. So you can call me guinea pig (just this once) and I'll update here if it doesn't last.

I have one of these as well now. Where are you getting spare "bags" from?

 

Anyone using theirs for sous vide?

 

I have one of these as well now. Where are you getting spare "bags" from?

I am just about to decide, ebay or amazon, whichever is best value. I had thought from what I'd read that the rolls were cheaper but, adding up the lengths of the bags, I'm no longer convinced. Plus bags have an extra thick seal at the bottom, if using rolls, I think I'd probably do a double seal on the first end, just to be sure. When I figure out the best bargain I'll post a link. Although, I have prime at amazon, so may not be a bargain if there's additional postage.

 

Anyone using theirs for sous vide?

Opposite end of steam cooking for me, have use the bags in a pressure cooker, done in 20mins, don't have the patience to wait two days for dinner!

Have found the seals remain intact, though I'm not using them completely sealed, if that's what you're trying to find out?

 

Opposite end of steam cooking for me, have use the bags in a pressure cooker, done in 20mins, don't have the patience to wait two days for dinner!

Have found the seals remain intact, though I'm not using them completely sealed, if that's what you're trying to find out?

Im sous viding like a demon. Complete convert to this mode of cooking. However, it does feel a bit geeky.

 

Im sous viding like a demon. Complete convert to this mode of cooking. However, it does feel a bit geeky.

Supposedly very good for 'fall off the bone' meat? I think the outcome is somewhat similar to pressure cooking - retains nutrients & flavour, creates perfect texture for meat & veg - and both ways allow you to get it set up and then just wait the required length of time, no need for constant stirring, basting, adjusting temp. Tasty & healthier, must be a good thing.

Besides, if you spend your free time posting on a coffee forum, I think you're already well past geeky!

How are you sealing your bags at the moment then?

 

I am just about to decide, ebay or amazon, whichever is best value

Cheap rolls are not necessarily the better option

I got 8 rolls from ebay that need a lot of faffing about to get them to vacuum, sure there are methods of adding strips into the bag that make them usable.. but its unwanted faff.

It seems that the pattern in the cheaper rolls plastic does not allow good air extraction.

Hey ho... being cheap can be expensive.

 

I probably wouldn't mind freezing food after vacuum sealing, but for sous vide you are effectively cooking the bags with whatever is in them. Is no one worried about what happens to the plastic during a long 60-70degC bath? Whatever plastic is used for the bags is most likely stable at room temps, but I'd be concerned about what happens to the composition of the material at higher temps.

T.

 

I wondered about this. When I last read up it polytheline was safe at such low temperatures. It doesn't contain phthalate etc if it states its is safe for food use. Supposedly.

 

Supposedly very good for 'fall off the bone' meat? I think the outcome is somewhat similar to pressure cooking.

How are you sealing your bags at the moment then?

No, thats what is so amazing, it is quite unlike pressure cooking. It heats the meat up to exactly the temperature that achieves the result you want (blue - very rare - rare - medium etc) no higher. You then flash fry it to give it an attractive finish. Very tender, extremely tasty, perfectly cooked the whole way through.

Sealing using my vacuum machine which has a heat sealer.

...Is no one worried about what happens to the plastic during a long 60-70degC bath? Whatever plastic is used for the bags is most likely stable at room temps, but I'd be concerned about what happens to the composition of the material at higher temps.

Yes an entirely valid consideration. I dont think you can just use a ziplock bag. Im using Solis bags specially for sous vide, bpa free and stable to above 100c.

 

I am just about to decide, ebay or amazon, whichever is best value. I had thought from what I'd read that the rolls were cheaper but, adding up the lengths of the bags, I'm no longer convinced. Plus bags have an extra thick seal at the bottom, if using rolls, I think I'd probably do a double seal on the first end, just to be sure. When I figure out the best bargain I'll post a link. Although, I have prime at amazon, so may not be a bargain if there's additional postage.

So I am about to pull the trigger on 100 20cm x 30cm bags for £13.99 (BPA Free etc) - Did you find any better bargains than this @BeansForBreakfast?