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Vac seal

Chat about vacuum sealers
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Kennyg
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Vac seal

Post by Kennyg » Sat Nov 26, 2016 8:27 pm

Hi best thing l have purchased great for marinade chicken lamb you name it would recommend :yes:

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ScotchBonnet
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Re: Vac seal

Post by ScotchBonnet » Sun Nov 27, 2016 12:19 am

1] Does it taste/work better than just putting things in a tub or a normal bag?
2] If it does work better, do you know why this might be? I.e is the exclusion of air something to do with it?
3] Or, is it just neater? Or, is it because you sous vide your meat or for some other reason?

I'm always interested when members do something in a particular way as to why they do it so I can decide whether it is maybe something I might want to try. Being Scottish I am faced with the decision of whether to wash out and re-use takeaway containers (our favourite Chinese actually use the best) or whether to buy another gadget plus the consumables (bags, in this case).
"There is no such thing as too much oil; just an insufficiency of naan".

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Alchemist
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Re: Vac seal

Post by Alchemist » Sun Nov 27, 2016 4:12 pm

I would guess the removal of air may reduce the chances of freezer burn?

strideredc
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Re: Vac seal

Post by strideredc » Sun Nov 27, 2016 5:39 pm

Could you put a link up or pm it as i wanted one of these but was not sure what to get?

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TikkaTom
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Re: Vac seal

Post by TikkaTom » Sun Nov 27, 2016 11:43 pm

As I understand it the meat/fish stays fresher for much longer and avoids freezer burn as it isn't in contact with any air.

Spellbound
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Re: Vac seal

Post by Spellbound » Mon Nov 28, 2016 4:07 pm

We have a food vacuum sealer and I can confirm that they are excellent for freezing bread and meats, freezer burn in our experience for both was nearly eliminated.

I can't comment on their use for marinading as per OP though as we have never used it for that.

For anyone that wants to experiment and doesn't want to go to the expense of a vacuum sealer this video may be useful.


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Greybeard
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Re: Vac seal

Post by Greybeard » Mon Nov 28, 2016 10:54 pm

Brilliant video there Spellbound, next time I am marinading some meat I'll give this a try. Looks really promising !!
The definition of insanity is doing the same thing over and over and expecting a different result.

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Alchemist
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Re: Vac seal

Post by Alchemist » Tue Nov 29, 2016 6:07 am

A neat idea! :thumbup:

Chris P Bacon
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Re: Vac seal

Post by Chris P Bacon » Tue Nov 29, 2016 2:07 pm

Can confirm the water works to vacuum seal more things, also hanging things over the edge of a worktop and sliding the bag up/down can also work perfectly for large amount of spices in a ziplock bag.

Budgie
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Re: Vac seal

Post by Budgie » Sat Aug 19, 2017 11:38 am

When you marinade food in the fridge the marinade soaks into the food over time.
When you form a vacuum the air is sucked from the food and the marinade is then sucked into the food to replace the lost air. Much quicker and much deeper penitration.

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Dragonsfire
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Re: Vac seal

Post by Dragonsfire » Sat Aug 19, 2017 4:13 pm

One of the best investments Ive made in a FoodSaver as Ive mentioned before. DId some yesterday. Its great to precook chicken (meat) the fridge till ready to use. By sucking out the Air its preserved well and penetration of spices is great, no freezer burns or drying out. Cooking in crockpot low ensures juicy soft meat.
Having Home warming today, these are going on the firepit, no spice lovers coming so nothing spicy added, well chicken wings have some chipotle, thats it.
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stee41
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Re: Vac seal

Post by stee41 » Sat Oct 28, 2017 2:43 pm

Any specific make of sealer that I should be looking at please guys?

Thanks

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Dragonsfire
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Re: Vac seal

Post by Dragonsfire » Sat Oct 28, 2017 11:12 pm

"Foodsaver" is the most popular brand that Ive seen.

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Theunisse
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Re: Vac seal

Post by Theunisse » Sun Dec 02, 2018 9:30 pm

They had a chap demonstrating the FoodSaver vacuum sealer in Costco this weekend - not sure of the price though.

mickyp
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Re: Vac seal

Post by mickyp » Mon Dec 03, 2018 10:31 am

Ive got a Crenova one, i think they are a great asset, when marinading Tikka i do it in a bowl overnight /24 hours then vacuum seal it. I also put a label in a separately sealed bit with what it is and date as once its been in the freezer a while you wont have a clue what it is.

I also vacuum seal curry leaves, thyme, rosemary etc, the bags (made from a roll) keep them firmly flat.

i also reseal crisp packets, tie down straps for the car, bolts for the patio parasol away for the winter, handy bit of kit :thumbup:

JalfreziT
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Re: Vac seal

Post by JalfreziT » Mon Dec 03, 2018 11:20 am

@stee41 I have a Foodsaver (model FSFSSL3040). It's been running great for about 5 years. When I bought this one, I heard that not all vacuum sealers are created equal. I paid about 120€ for ite and there were many much more expensive options.

@mickyp What super ideas! I've limited mine to protecting raw meat during long term storage in the freezer (no freezer burn after 2.5 years). I have all sorts of little stuff I need to keep dry over the winter. Thanks again for the tips!
:thankyou: :beer2:
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.

kev772
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Re: Vac seal

Post by kev772 » Mon Dec 03, 2018 12:11 pm

I find the vac sealer handy for making up small packets of spice mix but for freezing food I just use zip lock bags usually.

JalfreziT
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Re: Vac seal

Post by JalfreziT » Mon Dec 03, 2018 12:27 pm

No idea why, but this poppped up in my Youtube list:

https://www.youtube.com/watch?v=0j6QjxHDiJk

He explains the differences between the two technologies. If you don't have time to watch it all, the main thing is that the chamber vacuum packer is better, and can use cheaper bags. But you need to fill about a 1000 bags before you break even with the cost difference. That's a lot...
They've been cooking on Blue Peter, now they're sampling the dishes,
I don't normally like tomatoes John but this is delicious.

mickyp
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Re: Vac seal

Post by mickyp » Wed Dec 05, 2018 5:01 pm

JT they do look good, also you get the large size capability, you can always bond two bits of roll together to make a big bag, say for a leg of pork, as long as the last edge to seal can fit withjin the length of your sealer you are good to go.

Ive got a coleman coolbox and drilled a hole in the lid recess for a fizzy drink can just big enough for the Anova, very little water / heat loss. ways and means lol

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