Product review: Sous vide Supreme vacuum sealer

This is a follow up to yesterday's discussion about sous-vide cooking.  As I'm sure you've guessed, cooking sous-vide is generally best done with the help of a vacuum sealer and the bags that go with it.  For oddly shaped items, a diligent cook can use saran wrap and twine, but you need to be sure the package is airtight - if possible, it's easier just to use the proper equipment.  There are a lot of vacuum sealers on the market, but what is nice about the Sous-vide Supreme version is that you have control over both the seal and the amount of vacuum (how much air is taken out of the bag).  the vacuum control allows you to work with more delicate products and liquids.  If you want to cook fish in olive oil, a full suction setting would suck the oil out of the bag as well as the air resulting in an annoying mess.  This function is also great since vacuum sealers are good for storage as well as cooking.  If you made a great soup and have a few portions you'd like to freeze for another day, you simply seal the soup in a bag without suction and freeze it.  A word of advice, freeze your liquid products as flat as possible, then find the storage spot - it's more space efficient and the product will thaw faster when you want to use it.  Enough said, if you are considering a home sous-vide kit, you will need a vacuum sealer - CHECK IT OUT HERE.