ajrubyo
Assistant Cook
I was just reading an article in the June newsletter about the Tilla Foodsaver Professional II. It sounds wonderful, but since I'm on a budget and don't have extra space, I have developed a method that's easy and foolproof.
Since we all know air is what ruins food in the freezer, I take my meats, etc. and wrap them individually in plastic wrap (airtight) and put them into a ziplock bag. I push out as much air as I can, then I close the bag but leave a small opening for a straw. Insert the straw and suck the rest out, then quickly close the bag. The meat will keep indefinitely, and when I just want a few pieces, it's easy to remove only what I want and close the bag again (I often buy in bulk and store it this way).
For liquid foods, like soups and sauces, I put liquid into a re-usable plastic container with a lid. When it's cool, I place a sheet of plastic wrap directly on the surface of the liquid and press around the edges so that no air is touching the liquid. I put the top on over the edges of the overhannging plastic wrap. and label it. It will stay fresh for months this way.
This is much easier than it sounds, and these are products (plastic wrap & bags) that I have on hand all the time, and use for many other things.
I often cook large amounts and freeze individual servings, and believe me, this method has saved me a fortune in food that otherwise would get freezer burned and ruined.
Thanks for all your great thoughts.
Since we all know air is what ruins food in the freezer, I take my meats, etc. and wrap them individually in plastic wrap (airtight) and put them into a ziplock bag. I push out as much air as I can, then I close the bag but leave a small opening for a straw. Insert the straw and suck the rest out, then quickly close the bag. The meat will keep indefinitely, and when I just want a few pieces, it's easy to remove only what I want and close the bag again (I often buy in bulk and store it this way).
For liquid foods, like soups and sauces, I put liquid into a re-usable plastic container with a lid. When it's cool, I place a sheet of plastic wrap directly on the surface of the liquid and press around the edges so that no air is touching the liquid. I put the top on over the edges of the overhannging plastic wrap. and label it. It will stay fresh for months this way.
This is much easier than it sounds, and these are products (plastic wrap & bags) that I have on hand all the time, and use for many other things.
I often cook large amounts and freeze individual servings, and believe me, this method has saved me a fortune in food that otherwise would get freezer burned and ruined.
Thanks for all your great thoughts.