Tip for using a foodsaver

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LarryWolfe

Chef Extraordinaire
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Jan 4, 2005
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You guys may already know this, but I am still learning how to use this damn thing! Went through a whole roll of bags the first time I used it to seal two pork loins and some mini quiches!! Okay here's the tip, if you are sealing something with moisture in it, partially freeze it prior to sealing. What a difference!!
 
Yes Larry, that tip is included in the "INSTRUCTIONS"!! You typically read these "Instructions" before you jump in head first!! :shock:
 
A whole roll?????

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Larry Wolfe said:
You guys may already know this, but I am still learning how to use this damn thing! Went through a whole roll of bags the first time I used it to seal two pork loins and some mini quiches!! Okay here's the tip, if you are sealing something with moisture in it, partially freeze it prior to sealing. What a difference!!

Why the F_ _ K are you eating, let alone saving mini quiches :smt019 And you refered to Chris as a girl!!!!
 
Chris Finney said:
[quote="Nick Prochilo":1nfmf90k]Why the F_ _ K are you eating, let alone saving mini quiches :smt019 And you refered to Chris as a girl!!!!

REAL MEN EAT QUICHE! ... AND WHATEVER THE HELL ELSE THEY WANT! :rant:[/quote:1nfmf90k]

But they don't REALLY want to eat quiche, it's just their (your) feminine side coming out! :-D
 
Here's a little trick. When vac-ing anything with moisture, simply put it in a regular freezer back, and zip it almost all the way. Leave room for the air to get sucked out. Then place that bag in the vac bag, and proceed as usual. Sometimes a little juice will get out, but often you can get all the air out without any moisture even entering the second bag.
 
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