Even if you managed to find an inexpensive solution for cooking sous vide at home, it used to be the case that you were still on the hook for a vacuum sealer, and the $150 FoodSaver was the de facto appliance for the job. Sure, for short cooking times, you can immerse a zip-top bag in water and force out most of the air, but that strategy doesn’t let you safely cook-then-chill foods for reheating later. Furthermore, as the small amount of remaining air expands in non-vacuumed bags, they tend to float to the surface and cook unevenly. However, Ziploc recently introduced a line of vacuum seal bags that use an inexpensive hand pump and achieve nearly the same results as that pricey FoodSaver. Read on for my head-to-head test and conclusions…