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Old 03-31-2007, 03:36 PM   #91
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Quote:
Originally Posted by pacanis
I got my Foodsaver in and just finished watching the DVD, so I have some questions if anyone has some ideas for me.

I have the better part of a side of beef in my freezer. All wrapped up and marked in freezer paper. Can I vacuum seal the meat as is, leaving it in the paper? Will this add life to it do you think, or perhaps not as much life as if I had used the Foodsaver within days of when I first received the side? I'm thinking leaving it in the paper wouldn't be much different than sealing a canister with air pockets.

Has anyone vacuum sealed crab legs for the freezer? Will they poke through? I don't want to have to wrap them up in paper towels (like they suggest for forks, but crab shells are a lot sharper than the tip of a fork) and if I need to wrap them in something..... well, here's where that freezer paper thing comes up again. A vacuum is a vacuum no matter the air pockets that were there before creating the vacuum, right?

Why can you simmer an unopened bag, but need to slit it to microwave it?

What is a "mylar" bag, as in resealing chip bags? The foil ones, the clear ones, any bag that potato or nacho chips or pretzels would come in?

Thanks for any help.

Oh, and on a sidenote;
They make tops for resealing wine bottles, but I didn't catch how much this would extend the life.
And, she said for using the Foodsaver for soups, to always let the soup cool to "room temperature" before sealing
I don't think you would need to remove the freezer wrapping that's already on your meat. Just vacuum pack it as is. By vacuum packing it, you will most definitely extend its freezer life and eliminate freezer burn.

Don't know about crab legs. But, you're right, they're quite sharp. That's where I would definitely use the freezer paper.

My guess is the reason to put a slit in the bag during microwave heating/cooking is that the food would expand and probably cause the bag to explode. Not pretty. And a big mess inside the microwave.

The mylar bags they mention are the bags that chips come in that have the shiny foil lining on the inside, not like a regular plastic bag. The mylar can stand up to the high temperature of the sealing wire in the FoodSaver. Traditional plastic bags would probably melt and gum up the works.

The soup thing you mention last is a bit perplexing because it's recommended that liquids be frozen before being sealed in the bags. That's because the vacuum would "suck" the liquid into the vacuum mechanism and ruin it. Perhaps the "cooling to room temperature" referred to using the canisters or vacuum sealing jars instead.

Hope this helps.
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Old 03-31-2007, 04:57 PM   #92
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I would leave the paper on. The vacuum is strong enough that it works any trapped air out.

I have never done crab legs, but I would be very surprised if they did not poke threw the bag. Wrap those suckers up.

When you put a bag in the microwave the heat will create steam which will eventually make your bag pop open. In the water bath the same kind of pressure is not created so the bag will not expand. I had a friend who would put his in the nuker without opening it though. He said his food was done when the bag popped open.
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Old 03-31-2007, 05:18 PM   #93
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"In the water bath the same kind of pressure is not created so the bag will not expand."

Thanks, GB. I was wondering about that. Seems like heating through is heating through and wasn't sure about the different methods and why nuking expands a sealed bag, but hot water doesn't.

Thanks for the suggestions, all. I'm going to go ahead and leave the meat in the freezer paper. If it does get freezer burn before I think it should, I will update everyone. And I guess go look for some freezer paper at the store for when I get crab legs to freeze again. Those 3 lbs already in the freezer don't have a prayer against me tonight .

The soup was being done in a canister, but we had that other topic going about methods of thawing meat/food, if it's OK to leave out and if things should cool down after cooking before refridgerating. Seems general consensus was the safe thing to do was never to let foods get to room temp before cooking or refridgerating... and here's Foodsaver saying to let something cool to room temp before vacuuming. Just thought I would throw that out there.

Can't wait to give it a whirl.
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Old 05-14-2007, 07:19 AM   #94
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My new foodsaver

I realize this is an old thread but I just got this fantastic tool and have been reading all the posts about it; you guys have great information.I find it easier to read then Yahoo forum. This is mine.
Costco Tilia Advance Food Saver PulseVac Control=
I am so excited;I had no idea how powerful this was.
I ordered extra containers and the wide mouth sealer. I have the small sealer fromWallmart.
I make our bread and rolls; I guess you have to freeze them first.
Do you just vaccum seal or do you use the pulse?
Can I make sauces and soups, after cooling ladle in small mouth quart jars,vaccum seal them and freeze them? these would be the right size for the 2 of us. I am anxious to seal my lettuce( waiting for the larger container.)
I read a few post re freezing those containers.I didn't think you could.
If any of you have discovered anything new please post it.
I know I have lots of questions but I feel I have found the right place.
I am trying to register my Foodsaver but I live in Canada and they don't accept my postal code.I can't find a Canadian page.Are there anyone else in my situation or do I just forget about the register?
Thanks for taking the time to read this.
Rita
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Old 05-14-2007, 08:25 AM   #95
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I didn't even know that Costco even had it's own website, much less kitchen appliances! I bookmarked it for future reference.
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Old 05-14-2007, 10:40 AM   #96
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FoodSaver V2860 Model

My heating element died on my old FS. I definitely got good use from it! I am going to order the V2860 for storage convenience and versatility.
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Old 05-14-2007, 10:47 AM   #97
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That happened to my old one as well!

Rather than try to get it fixed, I just threw it away and bought a new one - a Kenmore, which IS made by Tillia, BTW.
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Old 05-19-2007, 09:45 AM   #98
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V2860 - Got it

I did buy the V2860. So far I have sealed bird seed, cheese, and pork tenderloin. The pork had liquid marinade and some went into the suction trough. The trough is removeable and easy to rinse. The seal is also removeable to rinse. So far I really like it. I'm going to buy a few canisters and experiment. The suction seems a lot stronger than my old Foodsaver. I like the way this one stores vertically on it's edge as it is quite a bit deeper than the regular ones because of the roll storage and cutter.
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Old 05-19-2007, 12:02 PM   #99
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Quote:
Originally Posted by Sage
I make our bread and rolls; I guess you have to freeze them first.
yep... freeze first.

Quote:
Originally Posted by Sage
Do you just vaccum seal or do you use the pulse?
either one will work.

Quote:
Originally Posted by Sage
Can I make sauces and soups, after cooling ladle in small mouth quart jars,vaccum seal them and freeze them?
Or you could put them in the bags, freeze first then seal. Not sure about freezing in the jars.

Quote:
Originally Posted by Sage
Are there anyone else in my situation or do I just forget about the register?
Thanks for taking the time to read this.
Rita
I have never bothered with registration...
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Old 05-19-2007, 03:35 PM   #100
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Quote:
Originally Posted by JGDean
The pork had liquid marinade and some went into the suction trough.
For things like that, take a folded up paper towel and put it towards the top of the bag. When you seal the bag, the paper towel will soak up a lot, if not all of the liquid the suction pulls out.
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