Sous vide not only keeps the proteins (main component) at a lower temperature, but also the spices/oils/flavorings. Heat helps release the taste and aroma of all the ingredients, and the sous vide might not be hot enough to do that.
So, while it kind of kills the simplicity, you could always sautee the seasonings in oil before adding them to the sous vide bag (not until cooler though). Or just keep them separate and recombine for serving. Sous vide itself (not the vacuum part) is mainly for maintaining/achieving a controlled internal temperature, and skilled cooks don't only sous vide a dish; they might sous vide and then finish under a broiler for texture, or with a torch. If the sauce isn't working inside the bag, make it work outside the bag.
Alternately, put the ingredients in the bag the day before, and let them marinate overnight in the fridge. The vacuum action is essentially just a speeded up marinade, so this should do the same.
Also, make sure you're using enough (but not too much) SALT.
Finally, call the Sous Vide Supreme company. They know their product's capabilities and limitations and might have some good recommendations.
Just my guesses.
This is the cheapest chamber vacuum sealer that I've come across: VacMaster VP112. At $669, it's half the price of most other chamber sealers. Chamber models are far more "professional" than the stuff marketed to the home, and my understanding is that they are far more reliable.
The difference between a chamber model and a home model is that you place your food in a bag in a chamber. The entire chamber is used to create a vacuum, meaning that liquid won't leave the bag. A home sealer will also not go below atmospheric pressure while a chamber unit can get a much higher vacuum allowing for vacuum marination, compression or fruits, and better flavor penetration during sous vide, which may or may not hold any interest for you.
In terms of your specific questions:
- My understanding is that these consistently make a good seal.
- I can't speak to longevity, but these are the kind of units that restaurants use for sous vide prep, so I assume they take a beating in those environments.
- Because it's in a vacuum chamber, liquid is no problem, and you can actually vacuum seal just liquid.
- Major Fail. These things are big and heavy. The one I mentioned is 24" x 16" x 9" and weighs 53 lbs.
- Shouldn't fail to seal. Not sure about waste if it does.
- Cannot be used with a container, but why would you need to rather than using a bag?
- Minor Fail. The model I listed is a little over your price range. Most other models of this type will be between $1,250 and $7,000.
The other consideration is chamber size. You obviously can't vacuum pack anything that's larger than the vacuum chamber. The one is listed has a chamber size of 12" x 11" x 5".
Best Answer
I've had excellent results using my vacuum flask cooker to do slow-cooked eggs. Also known as 63° eggs because they're usually sous vide cooked to 63° C. These eggs are a feature at fancy restaurants all over New York. Here's a picture of a dish from Eleven Madison Park:
Provided you have the equipment (vacuum cooker, thermometer) and your tap water is hot enough, these eggs could not be easier. You do them without even turning on the stove.