Kitchen

[Mint2]

Any and all opinions would be welcomed and appreciated.

Mint

[chickenbutt]

The one they've been currently been selling is a good model. I have one that's exactly, except for the colors, like this one that was a TSV a few years ago. The model number is very close and they look exactly the same. Anyway, it's a good Foodsaver.

Mostly now, I use my LEM vacuum sealer and love it. But those are a LOT more expensive. A Foodsaver will serve most people. BTW, the one like this one that I got as a TSV a few years ago still works perfectly good. I keep it on another counter for when I want to pull and cut a bunch of bags. My LEM doesn't have a bag storage or cutter, but it makes up for that being all stainless steel and extremely heavy duty.

Bottom line is that vacuum sealing is just THE best way to store a lot of foods. I would not be without one.

[Mint2]

I agree vacuum sealing is the best way to store food. So are you saying the model they are showing today has a bag cutter build in? Sounds like you know your way around a vacuum sealer. I was thinking this might be a good value for us with all of the extra rolls of bags included. Thanks for your opinion CB, it was very helpful.

Mint

[chickenbutt]

Hi Mint! Oh, I'm a huge nut for vacuum sealing. Only been doing it about 15 years, but it's something I couldn't live without.

Anyway, yes, this one they showed this morning has bag storage (one roll of bags up to 11" will fit in there) and cutting. There is also a set of clips on the inside of the cover where you can put a Sharpie.

Also, when buying bags - I've found another brand of bag that is every bit as good as Foodsaver brand but costs less. It's Weston brand. They are sold extensively on Amazon.

LEM also has nice bags but they, like the vacuum sealing units, are pretty expensive. I can do anything I need to do with either Foodsaver bags or Weston bags. One thing I love is that Weston still makes a 6" roll. Foodsaver stopped making the 6" rolls and I really need those. I use all three sizes but, for a while, I was just having to purchase pre-cut 6" bags and now I have a stash of rolls too.

[VaBelle35]

I would get the lastest model with the most features.

I have a Vac900, one of the first TSVs and IT. WILL. NOT. DIE. LOL

I want a new one with all the fun features and fun colors!

[MrsP301]

I don't know which model is best, but i know this. My FoodSaver is 23 or 24 years old. I have saved THOUSANDS of dollars on meat alone. I live in Boca Raton FL & there used to be a butcher in Plantation FL where I would buy whole beef tenderloins, rib eyes, & t-bone/porterthouse cut to order for $2.99 & $3.00/lb. Sadly, they are gone, but I still have my sources. My FoodSaver is running as well today as the first time I used it. You know how every now and then something can shuffle itself around to the bottom of the chest freezer? Well, while I would not recommend this to anyone else, I once found a five year old steak in my freezer that was as visually beautiful and as delicious as the day I put it in there. You NEED a FoodSaver!

[Mint2]

Thank you all for your replies. They were all quite helpful and I appreciate your opinions.

Mint

[Cats3000]

Quite a few years ago, we ordered one of the "better quality" Foodsavers from the website. We kept it for less than a month and sent it back for a refund. We tried to store bagels in the pouches. The excess plastic of each pouch took up almost as much room as the bagel itself. Unless we partially froze the bagels first, the process would scrunch them on either the top or the bottom. We found the process to be annoying and not worth the effort. The concept is excellent. Unfortunately, we found the execution to be less than ideal. We wouldn't buy another one.

[chickenbutt]

I don't really think that bagels are a good item to vacuum seal, so that's probably why it just was not worth it if that was all you were using it for.

Some handy tips that might help newbies to vacuum sealing:

With raw meat I always freeze, or at least par-freeze, the meat before vacuum sealing. That helps in two ways - 1) You won't draw the blood into your machine. You don't want to do that; and 2) When meat is frozen the fibers expand just a little bit. You'll get a better vacuum seal with freezing it first.

For cheese, I always keep certain cheeses on hand (extra sharp cheddar, Monterey jack, Asiago, and maybe another hard cheese). If I purchase a large block, for example I get a two pound block of Tillamook extra sharp cheddar, I cut it into 4 or 8oz blocks and vac seal each one separately. That way, you're not always opening it all up to take some out, exposing it to air.

A triangle block of Asiago lasts me many many servings because I use a Microplane on it, so sometimes I cut that into a few pieces. I don't use any of these things every single day, so I like to know that they will stay 100% fresh for many months.

I also write the 'best by' date from the package onto the tab of the vac bag - just because I'm like that. I'm rather food-neurotic.

I like to have some wild rice on hand, but it's pretty expensive for those silly little 6oz boxes at the grocery store. So I buy a big 3-4lb bag of wild rice from Amazon. Then I measure it out in one cup portions and vacuum seal each one. It can be stored in the refrigerator or freezer, or probably just in a cabinet but I keep them in the freezer just for good measure. That way I save on the wild rice, always have some on hand, and it's pre-measured (raw of course). One cup of wild rice makes a huge amount.

Nuts are good to vac seal and keep in the freezer. I have some that are years old. They won't go rancid. I just measure them out by the cup and put one cup of nuts, or two cups, per bag.

I keep any breads and my white and brown rice in Lock & Lock containers. I put the rices in the freezer but I would never refrigerate or freeze bread because, IMO, it imparts an off smell and taste to it.

Foodsaver now has these cool 11" rolls of pleated bags. The pleating means that they will accommodate something wider. When I last did a ham and wasn't up to making soup with the bone and a bunch of ham left on it, I found these super handy to vac seal it (it would not have fit into an 11" bag) and into the freezer it went. I always hated the pressure of having to make the split pea soup (or whatever) within a week after starting with a ham. With some of my health challenges I never know when I'm going to have a really bad day - or more - so I cannot really plan big stuff out ahead.

[Kachina624]

I've had two Food Savers and neither lasted more than a year. I used them very little. They are an expensive gadget for such little use. I won't buy another.