Re:question about vacum sealer

[Costas Courcoubetis]

Dear Ron,
thanks for your quick answer. I was not sure what channel sealers are. I understand from your explanation that channel bags are made so that there are “channels” left in the fabric which do not collapse when the air is sucked out of the bag. Is this the kind of bags used also by sous-vide Supreme? I got some of these for sous vide. When I looked at the Lava vacuum sealer it did not restrict the type of bags (does not explicitly specify “channel type bags”). I just looked more carefully now to the bags sold in their website and indeed they seem to be ragged. So just to make sure I got it right:
a) any non-snorkel and non-chamber type of vacuum sealer is of a channel type?
b) channel pouches are different than regular pouches because they are ragged?
In this case I can still use this for sous-vide, and use the snorkel sealer I have for the Drybag steaks. There are no fluid marinade issues there as there are in the case of sous-vide.
And a final question: the best meat for aging must have fat both on its surface AND inside? like the Kobe beef (extreme case)? we should avoid cuts that have no fat like tenderloin or other parts of the beef?

Thanks!

Costas (from Athens)