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Old 03-28-2015, 11:36 AM   #11
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Ziplock bags can be washed and reused, just like containers.

We vacuum pack anything bought in bulk, in meal sized portions. You can avoid buying a vacuum packer and get reasonable, not great results with ziplocks (not the slider kind) and a large pot of water. Put the food in, close the bag up except for a little bit at a corner, squeeze as much air out as you can, then slowly dip the bag in the water letting it push more air out and just before the open corner goes under close the bag.

This method won't get air out of pockets than can't be completely collapse, but it does pretty well.

We opted for a vacuum packer.
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Old 03-28-2015, 01:08 PM   #12
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Quote:
Originally Posted by FrankZ View Post
Ziplock bags can be washed and reused, just like containers.

We vacuum pack anything bought in bulk, in meal sized portions. You can avoid buying a vacuum packer and get reasonable, not great results with ziplocks (not the slider kind) and a large pot of water. Put the food in, close the bag up except for a little bit at a corner, squeeze as much air out as you can, then slowly dip the bag in the water letting it push more air out and just before the open corner goes under close the bag.

This method won't get air out of pockets than can't be completely collapse, but it does pretty well.

We opted for a vacuum packer.
I'm going to have to try that one of these days. When you mention air pockets and completely collapse, is that because the zip lock plastic is kinda thick and not completely flexible?
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Old 03-28-2015, 01:20 PM   #13
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Quote:
Originally Posted by FrankZ View Post
Ziplock bags can be washed and reused, just like containers.

We vacuum pack anything bought in bulk, in meal sized portions. You can avoid buying a vacuum packer and get reasonable, not great results with ziplocks (not the slider kind) and a large pot of water. Put the food in, close the bag up except for a little bit at a corner, squeeze as much air out as you can, then slowly dip the bag in the water letting it push more air out and just before the open corner goes under close the bag.

This method won't get air out of pockets than can't be completely collapse, but it does pretty well.

We opted for a vacuum packer.
That's a smart trick!!
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Old 03-28-2015, 09:22 PM   #14
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I'm going to have to try that one of these days. When you mention air pockets and completely collapse, is that because the zip lock plastic is kinda thick and not completely flexible?
Sometimes you have things that just wouldn't let the bag collapse completely, for example something with a weird shape.
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Old 03-28-2015, 09:36 PM   #15
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When I wrap the individual piece of any meat, I run my hand around the edges and make sure the wrap is touching the product and there is no air there. When I take the item from the freezer, I never see frost or any freezer burn. I do use the plastic wrap on all my meats first, then into a zippy bag. When I have removed the last piece from the zippy bag, I do wash it in hot soapy water and rinse with cold to make sure all soap residue has been removed.

And like Frank says, make sure all the air has been removed. I use a straw on the zippy bag.
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Old 03-29-2015, 02:39 AM   #16
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I use a plastic sandwich bag for each breast, knowing I'm saving the landfill from my lack of disposable items in many other areas of my life. I like my chicken breast clean-clean, no trace of silver membrane, fat, or tiny strip of cartilage. When I get a bulk pack home, I trim up each breast, give it a gentle rinse and lay on a piece of paper towel that is on my largest serving platter. I continue to trim/rinse/dry each breast until they are all done. Then, after washing my hands, I pull out a zip sandwich bag for each breast, open it and fold it half-down, and slip a breast into each bag, pulling the sides up to cover it. When they are all in their bags, I wash my hands (they are almost chapped by the time I'm done ) and then squeeze each bag as I zip the closure. Once they are all sealed, I put several in a larger, freezer zip bag, date the bag, and freeze. I then take out as many as I need to defrost. I've used breasts that have been in the freezer for 6-8 months or longer and they taste just-bought when I take them out to use. Since every little bit of prep cleaning was done, I can pull a breast out, defrost it a bit in the microwave, and fix supper.

Needless to say, when I am all done cleaning chicken and have it put away, I wipe everything down with something that has bleach. I even do a quick swipe over the platter before putting it into the dishwasher. Trash out, fresh towel for hands on the hook, and I'm done.
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Old 03-29-2015, 08:28 AM   #17
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I'm with you CG. I am a chemist by trade with lots of experience in Mirco organism. In the food industry, Salmonella is one of the bad boys. I hear lots of people say "my mother never did all this....with chicken". That may be true, but the start of any micro organism issue begins at the chicken production site. Which we cannot control or know if all procedures were followed for that one piece of chicken sitting in front of us. You will never go wrong following the proper protocols of handling and storing raw poultry. You may waste a few zip lock bags, some bleach, paper towels, and some labor. But it will only take one good case of volcanic colon cleansing to change your mind.
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