Do You Need a Vacuum Sealer for Sous Vide?
No, you don't need a vacuum sealer to cook sous vide, because zip-top bags work for many cooks. A sealer helps when you cook often, seal liquids or want the same bag for cooking and freezing.
On this page (8 sections)
Sous vide cooks food in a sealed bag, in a water bath held at a steady temperature. The bag keeps the food in and the water out, and the sealed bag matters for that job.
The question is whether you need a vacuum sealer to get that seal.
You don't, for every cook. Zip-top bags work for many people who cook sous vide now and then.
A sealer makes the process cleaner and more repeatable, and it's worth it once you cook this way every week.
This guide covers when a sealer helps, which machines suit sous vide, and the bag and food-safety points to check.
How zip bags work for sous vide
Zip-top bags work by pressing out the air before you seal the zipper. Many cooks lower the bag into the water slowly, so the water pushes the air out through the open end.
That method works, but it depends on how carefully you seal the bag. A bag that isn't fully closed lets water in, and a bag with air left in it can float and cook unevenly.
If you use zip bags, check each one before it goes in the water. Look for a full seal along the zipper, and keep the food flat so it heats evenly.
Do you need a vacuum sealer for sous vide with zip bags?
Zip bags are enough for a first few cooks, and many people stay with them for a long time. The method works when the bag is closed well and the food lies flat, so you can cook a steak with a zip bag and no machine.
When a vacuum sealer helps
A sealer helps most when you cook sous vide often. It gives a repeatable seal, and it removes the air evenly so the bag stays flat in the water.
It also helps when you cook liquids or marinades. A chamber sealer keeps the liquid out of the pump, and an external sealer with a gentle setting helps with wet food.
If you cook a batch and freeze the rest, a sealer lets you use the same bag for both. Seal the portions once, cook what you need and freeze the rest for later.
What to look for in a sealer for sous vide
An external sealer with a moist setting handles most sous vide food, from chicken to vegetables. Look for dry and moist modes, plus a gentle or pulse setting for soft food.
A chamber sealer suits liquids, sauces and marinades. It also has room for a larger batch, so check the chamber size against the portions you cook.
Some sealers come with a bag roll and a sliding cutter, which helps if you cook many different sizes. The Anova sealer below includes a bag roll and a cutter in the box.
Bags for sous vide
Use a bag that's rated for the heat of the water bath. The bag's own label or the brand's notes should say so, and that heat limit matters more than the bag's name.
For external sealers, a roll made for sous vide and freezer storage is the simplest choice. The FoodSaver roll below is named for sous vide and airtight storage.
Check the bag against your sealer before you buy a roll. Our best vacuum sealer bags roundup covers rolls and pre-cut packs for different machines.
Cooking times and temperatures
Sous vide depends on time and temperature, and this guide doesn't give numbers. Use the cooker maker's guide for each food, and the USDA's guidance for safe cooking temperatures.
If you cook from frozen, follow the cooker maker's guide for the longer time it needs, since the food starts cold.
Don't rely on a short time at a low temperature for safety. Follow the USDA's guidance for each food, and use a food thermometer to check the result.
Food safety with sous vide and vacuum-sealed food
Sous vide is a low-temperature method, and vacuum-sealed low-acid food needs care. Sealed low-acid food left at room temperature can grow the bacteria that cause botulism.
Keep sealed food cold before and after cooking. Chill cooked food quickly, store it in the refrigerator or freezer, and don't leave sealed food out on the counter.
Vacuum sealing is not a substitute for refrigeration or freezing. It removes air, which slows freezer burn and some spoilage, but it doesn't kill bacteria or make food safe on its own.
Garlic, herbs and oil need extra care in a low-oxygen bag, because botulism bacteria grow without air. Keep any bag with them in the fridge, never at room temperature, and check USDA guidance before you store it.
A simple test before you buy a machine
Try a few cooks with zip bags first. If you find yourself sealing bags every week and wanting a cleaner seal, a sealer is worth it.
If zip bags suit your routine, you can keep the counter space and skip the machine for now.
Do you need a vacuum sealer for sous vide?
You don't need a vacuum sealer to start sous vide. A zip bag, carefully sealed, works for a first cook, and it's the easiest way to find out if you like the method.
You'll want a sealer once you cook sous vide weekly, seal liquids, or batch cook and freeze the same portions. At that point the consistent seal and the bag roll save time.
If you're weighing a machine for sous vide, read can you vacuum seal liquids first, then see the best vacuum sealer for sous vide roundup. Our best FoodSaver vacuum sealers cover the external machines.
If you also want to seal jars of dry goods, vacuum sealing mason jars covers the machines and attachments.
