Ideally I'd get one, but vacuum sealers can be pretty pricey so I was hoping I could get by without one. I'm just thinking about playing around with it at this point.
Anyone know what's the drawback of a DIY vacuum (via squeezing) to Sous Vide? Okay, stupid question alert, but what's the purpose of a vacuum in sous vide? Does it somehow aid in cooking the ingredients properly?