I've been trying to get a bit better at meal planning and reducing the amount of food that ends up lurking at the back of the freezer, and I've somehow ended up reading about chamber vacuum sealer.
I already know about the ordinary vacuum sealers where you put the bag into the machine and it sucks the air out, but I'd never really considered the chamber type before. They seem to be a different sort of machine altogether, and I'm wondering whether they're genuinely useful in a normal household or just one of those things that sounds brilliant until you realise you've bought a massive gadget you hardly use.
I'm particularly wondering about batch cooking, portions of meat and fish, vegetables and things like stews or marinades. Are chamber machines actually better with liquids? And does the difference in sealing make a noticeable difference once everything is in the freezer?
For anyone who has one, is it easy enough to clean and use regularly? Are they very bulky? And, importantly, did you find you actually used yours enough to justify the cost?
Also, if you've compared one with an ordinary external vacuum sealer, what made you choose the chamber version? Are there particular features or brands worth looking at, or is it mostly a case of buying the one that fits your budget?