I’ve been getting into sous vide lately and I’ve been using the poor man’s bagging method: put the bag in a bucket of water when sealing it to squeeze out the air. This works ok but I’d like to possibly come up with something better, preferably something that I could build myself.
They have hand-held vacuum sealers (like the FoodSaver) but they supposedly don’t work well if there is liquid in the bag (like a sauce). Other commercial vacuum sealers require a new bag ever time since they melt the bag to seal it and I’d like to have a solution that can reuse the bag to limit waste.
I have an idea and I’m looking for feedback on ways to improve it or to tell me I’m a moron and that it’ll never work. I will take a small plastic box (perhaps a 1’ cube) with a lid. On one side I will cut a hole and attach an adapter for inserting a Shop-vac hose (or similar vacuum cleaner). On the other side I will cut two holes and attach thick rubber gloves like these that reach into the box, sort of like a chemical lab hood. The whole thing needs to be air tight, of course.
To use it I’ll open the lid, put a Zip-Loc bag with the food in the box, and close/seal the lid, then attach the vacuum and turn it on. Then I can reach into the box through the gloves and seal the Zip-Loc bag.