Kitchen

[debic]

On 4/10/2015 4uthebest said:

On 4/10/2015 mominohio said:

On 4/8/2015 jaxs mom said:

Just choose the moist option on the foodsaver. I never prefreeze ground meat before vacuum sealing.

Another vote for this method. I never pre freeze any meats, it's just asking for the freezer burn to begin. Sometimes the juices and blood do leak out when sealing, even on the moist option, but it is just a matter of rinsing the bag off, and cleaning out the 'drip tray' in the Food Saver. It helps if you have extra bloody meat to pat it dry with paper towels a little bit, and use a bag that is big enough, don't skimp on the bag size. I'd never seal a paper towel in the bag with the meat. That would be a mess trying to get it out when ready to used the meat.

Honestly I do not know what you are talking about re " a mess" unless you are using toilet paper to stop the flow of juices instead of paper towels OR are sealing the meat with the paper towels TOUCHING the meat in the package.

Regarding asking for freezer burn to set in. I have been using a FoodSaver since it was first available when Costco was selling the Italian made machines in the early 90's and never ONCE with a good seal being made have I seen or tasted any freezer burn.

What actually is freezer burn? It has little to do with ice but it occurs when AIR is allowed to contact food as it is being frozen. When you are using a FoodSaver correctly you are evacuating virtually all the air out of the product and sealing in an air proof enclosure.-

More technically, freezer burn is caused by sublimation which is almost impossible in a vacuum (condition without air not an appliance to clean your carpets :-) ) and the powerful vacuum and effective seal of a FoodSaver virtually stops any sublimation.

LOL, my pictures show the paper towels are above the frozen food, not wrapped inside.

If I was going to cook frozen food I would probably move the paper towels even further away. I don't cook frozen food tho, I thaw it out first.

My Mother had the first foodsaver they ever made, I have been spoiled for a long time.

*ETA* When we cleaned out my Mother's pantry we found a box of old bags, they were white on one side and amazingly they still worked. My sister took the foodsaver and the bags.

I use mine with jars more than anything. I've been collecting half gallons for over 20 years.

[Mominohio]

On 4/10/2015 4uthebest said:

On 4/10/2015 mominohio said:

On 4/8/2015 jaxs mom said:

Just choose the moist option on the foodsaver. I never prefreeze ground meat before vacuum sealing.

Another vote for this method. I never pre freeze any meats, it's just asking for the freezer burn to begin. Sometimes the juices and blood do leak out when sealing, even on the moist option, but it is just a matter of rinsing the bag off, and cleaning out the 'drip tray' in the Food Saver. It helps if you have extra bloody meat to pat it dry with paper towels a little bit, and use a bag that is big enough, don't skimp on the bag size. I'd never seal a paper towel in the bag with the meat. That would be a mess trying to get it out when ready to used the meat.

Honestly I do not know what you are talking about re " a mess" unless you are using toilet paper to stop the flow of juices instead of paper towels OR are sealing the meat with the paper towels TOUCHING the meat in the package.

Regarding asking for freezer burn to set in. I have been using a FoodSaver since it was first available when Costco was selling the Italian made machines in the early 90's and never ONCE with a good seal being made have I seen or tasted any freezer burn.

What actually is freezer burn? It has little to do with ice but it occurs when AIR is allowed to contact food as it is being frozen. When you are using a FoodSaver correctly you are evacuating virtually all the air out of the product and sealing in an air proof enclosure.-

More technically, freezer burn is caused by sublimation which is almost impossible in a vacuum (condition without air not an appliance to clean your carpets :-) ) and the powerful vacuum and effective seal of a FoodSaver virtually stops any sublimation.

Some suggested to pre freeze the meat, before vacuum sealing. I was suggestion this is not only not necessary but will begin the process of ice crystallization in the meat, and then you just seal that in, when vacuuming the frozen meat.

And the "mess" I explained in a later post. Why would you bother to freeze paper inside your bag, making it more difficult to use the meat later. You would have to completely thaw the meat to remove the paper. Half the bonus of frozen food, it to be able to place it directly in a crock pot or a pressure cooker at times, and go with it. I don't always have the time to think ahead enough to defrost what is coming out of the freezer. Paper towels sealed in the bag with meat is just a useless step, especially with the moist feature or draining, blotting the meat prior to sealing.

[debic]

The OP is looking for ideas, we have shared what we do. If it seems like a waste to you, doesn't mean it is for everyone. I've been doing it my way for over 20 years without trauma. Not sure what the problem is? IMO the moist feature does not adequetly vacuum, but I have no problem with people suggesting and using it.

[4uthebest]

Debc, Boy do I agree with you about those half gallon mason jars.. sure a great way to go and oh so useful. 20 Years collection of them must be nice..

I actually developed a process where I can use any jar that has a pop top such as a pickle jar, pasta sauce jar, applesauce jar etc and I like it even more than using the mason jars as I save money on the mason jar lids :-)

Post #24 I gave a step by step procedure for working with the proteins yet now the greatest use of my FS is for SousVide...which most of the time includes a marinade .

[kitty60]

When I purchase large packages of meat, be it ground beef, chicken, pork etc. I wrap up individual portions in saran wrap. I then take all of one kind and put it in a large vacuum sealer bag and seal all the type of meat at once. Then when I want some I pull out the portion I want. This also prevents small packages floating around your freezer. I have a large upright freezer for the two of us and it is always well stocked.

[Mominohio]

On 4/10/2015 debc said:

The OP is looking for ideas, we have shared what we do. If it seems like a waste to you, doesn't mean it is for everyone. I've been doing it my way for over 20 years without trauma. Not sure what the problem is? IMO the moist feature does not adequetly vacuum, but I have no problem with people suggesting and using it.

The problem is I gave advice, and was challenged by you, and with an attitude. I have been doing it my way for 20 years as well, and it works, with one less thing involved. You attacked my post first, not the other way around. You want to argue, so I gave you an argument.

And the moist feature has no effect on the vacuum feature, it is simply a longer sealing time, to combat any liquid that has entered the sealing area. The amount of vacuum doesn't change.

So sorry if you thought you were the Food Saver expert and I horned in on that.

[debic]

On 4/10/2015 mominohio said:

On 4/10/2015 debc said:

The OP is looking for ideas, we have shared what we do. If it seems like a waste to you, doesn't mean it is for everyone. I've been doing it my way for over 20 years without trauma. Not sure what the problem is? IMO the moist feature does not adequetly vacuum, but I have no problem with people suggesting and using it.

The problem is I gave advice, and was challenged by you, and with an attitude. I have been doing it my way for 20 years as well, and it works, with one less thing involved. You attacked my post first, not the other way around. You want to argue, so I gave you an argument.

And the moist feature has no effect on the vacuum feature, it is simply a longer sealing time, to combat any liquid that has entered the sealing area. The amount of vacuum doesn't change.

So sorry if you thought you were the Food Saver expert and I horned in on that.

LOL, there was no argument in my mind and no attitude.

A little over sensitive?

[debic]

On 4/10/2015 4uthebest said:

Debc, Boy do I agree with you about those half gallon mason jars.. sure a great way to go and oh so useful. 20 Years collection of them must be nice..

I actually developed a process where I can use any jar that has a pop top such as a pickle jar, pasta sauce jar, applesauce jar etc and I like it even more than using the mason jars as I save money on the mason jar lids :-)

Post #24 I gave a step by step procedure for working with the proteins yet now the greatest use of my FS is for SousVide...which most of the time includes a marinade .

So share...

I've never froze anything with the marinades sealed in, probably makes it nice and tender. I know I use a canister when I marinade meat for fajitas.

[kitty4me]

I want to thank everyone for their tips. I may try wrapping in Parchment Paper then seal it. What is your opinion on this? I could use plastic wrap just don't really use any more.

[4uthebest]

On 4/11/2015 Katey1261 said:

I want to thank everyone for their tips. I may try wrapping in Parchment Paper then seal it. What is your opinion on this? I could use plastic wrap just don't really use any more.

I would try and see what happens.. your goal is to stop the leakage of fluids that are in the meat. Other than that nothing to add.