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Old 03-26-2007, 08:15 AM   #81
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Good idea since I am used to putting the chile in a zip-loc anyway, but that would mean trashing the zip-loc bag then, since I would have no intention of washing them too. I'm trying to be as economical as possible so I don't have a need to purchase any other storage bags.
Heck, I didn't even make chile this year.... I think some of those Chunky Chiles are pretty good and they got me through the winter and for my cravings of chile, cheese fries .
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Old 03-26-2007, 09:12 AM   #82
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You can still do the same thing without the zip lock bag. It is a trade off though. If you use the zip lock bag then you can reuse the foodsaver bag with minimal or no washing. If you don't use the zip lock bag then you save the plastic bag, but use up more water. 6 of one half a dozen of the other. Either way should work for you though so go with what you are comfortable with.
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Old 03-26-2007, 09:27 AM   #83
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Good point. I am probably being to anal about the whole thing, but I want to get my money's worth, too. I looked at my freezer, which is pretty much full with beef, and noticed I barely use the door shelves. Perfect place for chunks of frozen chile or other liquids.
Now if I can just think of a way to wash the foodsaver bags in the dishwasher or maybe I'll keep the chile in the plastic container, take the lid off and use the foodsaver that way. That would keep the bags pretty clean, too.
I'm still wondering where I'll put it. I may be hindered by outlet location unless I buy that other cabinet for a different wall and use that for the foodsaver. Like a microwave stand type cabinet. I have one funky kitchen in this old farmhouse. Probably because they only had one kid they made the kitchen small.
I need one of those Food Channel guys to come in and build me a new one
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Old 03-26-2007, 10:17 AM   #84
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You can turn the foodsaver bags inside out and wash them in the dishwasher.
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Old 03-26-2007, 10:25 AM   #85
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Thanks! That's just the kind of common sense I wasn't born with.
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Old 03-26-2007, 10:32 AM   #86
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Don't feel bad. I did not come up with that on my own. Someone else told me about it
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Old 03-26-2007, 12:08 PM   #87
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Pacanis, I don't know if I have said this in this thread or not, but as you use your FS, cut the bags a bit larger than you need and then you will be able to use them more times. And I also put very messy drippy things (raw meat) in a thin plastic bag inside the FS bag. It stays cleaner and requires little washing for the next item.
As you use it, you'll develop some tips for yourself also. And particularly if you know you will be opening the bag and then re-sealing (like cheese or bacon) do be sure to cut the bag larger for the resealing margin (maybe 3 or 4 times).
As far as sealing chili in a FS, there really isn't any need to do it. It doesn't get freezer burn and it will keep just fine as is. Save the FS bag for things that need the protection.
I do keep mine out on the counter (at the back so it's not in the way), but you may not need to do that. Just depends on use, as do all kitchen tools. But you will flat LOVE this one!!
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Old 03-26-2007, 01:14 PM   #88
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Quote:
Originally Posted by Candocook
As far as sealing chili in a FS, there really isn't any need to do it.
I have to disagree with this. When I used to freeze chili without vacuum packing it the top would get covered in ice crystals and get all nasty. That does not happen when you vacuum pack it.
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Old 03-31-2007, 03:09 PM   #89
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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
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Old 03-31-2007, 03:32 PM   #90
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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


You can try it that way, but still, there might be some air trapped between the meat and the paper.

Your best bet is to just put the naked meat into the vacuum bag and vacuum seal it that way, which will get ALL of the air out.

As for the crab legs, that's a good question. Maybe if you remove the spikes at the end of the legs, you might be alright.

Yes, they ARE boilable, but for the microwave, yes, you should put a small slit in the bag for the steam to escape. Otherwise, the steam will build up in the bag and may cause the bag to "explode" (burst), creating one heck of a mess to clean up!!
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