FoodSaver Vacum Sealer

[Gem99ultra]

We've had one for over 10 years. We use it all the time, especially when we buy +100 lbs of pecans from S AL in the fall.

My biggest complaints:

- The deliberate spacing of the sealer and vacuum port that ensures you waste at least 1 1/2" of bag every time you seal something. There's no excuse for this.

- After 5-6 uses one after the other, you have to wait until the sealer cools down, slowing down the whole process. Anyone know a way to reduce the cycle time i.e. keep the sealer cooler or keep sealing for longer periods of time?

Thanks,

We've addressed both of your problems...

We cut about 1/2 inch from the top of sealed bags before opening them, then open the bag it open. When you're ready to reseal the bag the machine seals an area 1/2 inch below the previous seal, not the normal 1 1/2 inches.

When sealing you can shut off the sealing time by hitting the big button in the center labeled stop, or the on/off button. I usually don't let the machine put a full vacuum on resealed bags such as potato chips, bread, etc.

I'm assuming that you have a fairly current model with the start/stop button; the older first sold models did not have that feature. Here' a pix of ours:

 

[joefromga]

Out of sight, out of mind. We started using ours much more when left on the counter. Now it is habit to use. We have had ours for several years, using it very regularly and keep finding more and more to freeze. Saves lots of space in the freezer too.


We shuck a bunch of our homegrown and freeze on trays then vacuum pack. Tastes great months later. Also wife tackles other vegetables prepping them first and then freezing.


We freeze portions of large batches of soups, brines, broths, etc. So efficient to make a large batch and split.


As others have mentioned... not a good idea to nuke plastic bag type materials. Boiling is much better option. We tend to slow thaw vacuum bagged food or soak in warm water only and then remove before cooking.

Never thaw in warm water. Very dangerous for bacteria growth. Thaw in fridge or running cold water.

 

[dragoneggs]

Never thaw in warm water. Very dangerous for bacteria growth. Thaw in fridge or running cold water.

Yeah my wife is a firm subscriber to cold water thaw for that reason. I should have said me not we. I'm very impatient.

 

[PhysAssist]

Yeah my wife is a firm subscriber to cold water thaw for that reason. I should have said me not we. I'm very impatient.

As long as it's not a long drawn out process, and the vacuum is intact, it should be fine.

I have routinely thawed out meat using the hottest water I can get out of our gas water heater, and have never had a problem- you just have to go right to cooking it, and not try to re-cool it or let it sit at that temp any longer than is needed to thaw it.

I'm also impatient so I keep changing out the water as it cools to increase the rate of thaw [so much so that sometimes things end up a little parboiled :laughing:]

Thomas

 

[sodamo]

Microwave Thaw/Deforost setting

 

[dragoneggs]

As long as it's not a long drawn out process, and the vacuum is intact, it should be fine. I have routinely thawed out meat using the hottest water I can get out of our gas water heater, and have never had a problem- you just have to go right to cooking it, and not try to re-cool it or let it sit at that temp any longer than is needed to thaw it. I'm also impatient so I keep changing out the water as it cools to increase the rate of thaw [so much so that sometimes things end up a little parboiled :laughing:] Thomas

I agree 100% but still lose this argument with the wife.

 

[davrow]

I agree 100% but still lose this argument with the wife.

dragoneggs, if you disagree with your wife you've already lost the argument. :laughing:

 

[Bird]

As long as it's not a long drawn out process, and the vacuum is intact, it should be fine.

I have routinely thawed out meat using the hottest water I can get out of our gas water heater, and have never had a problem- you just have to go right to cooking it, and not try to re-cool it or let it sit at that temp any longer than is needed to thaw it.

I'm also impatient so I keep changing out the water as it cools to increase the rate of thaw [so much so that sometimes things end up a little parboiled :laughing:]

Thomas

Sounds like you do it the same way I do.:thumbsup:

 

[FTG-05]

As long as it's not a long drawn out process, and the vacuum is intact, it should be fine.

I have routinely thawed out meat using the hottest water I can get out of our gas water heater, and have never had a problem- you just have to go right to cooking it, and not try to re-cool it or let it sit at that temp any longer than is needed to thaw it.

I'm also impatient so I keep changing out the water as it cools to increase the rate of thaw [so much so that sometimes things end up a little parboiled :laughing:]

Thomas

I *routinely* use my FS to vacuum pack meat then use my tankless water heater set at 140* to do a poor mans "sous vide" prior to cooking or smoking. It heats the meat to just under real cooking temps, warms the center and tenderizes the meat.

Just yesterday, I vacuum-packed about 15 lbs or pork ribs, had them in the 140* water for about 4 hours prior to smoking them for 6 hours. My wife said they were the best ribs ever.

Sous vide:

Sous-vide - Wikipedia, the free encyclopedia

How to Get Started With Sous Vide Cooking | Serious Eats

Why Cook Sous Vide? | Modernist Cuisine

 

[PhysAssist]

I *routinely* use my FS to vacuum pack meat then use my tankless water heater set at 140* to do a poor mans "sous vide" prior to cooking or smoking. It heats the meat to just under real cooking temps, warms the center and tenderizes the meat.

Just yesterday, I vacuum-packed about 15 lbs or pork ribs, had them in the 140* water for about 4 hours prior to smoking them for 6 hours. My wife said they were the best ribs ever.

Sous vide:

Sous-vide - Wikipedia, the free encyclopedia

How to Get Started With Sous Vide Cooking | Serious Eats

Why Cook Sous Vide? | Modernist Cuisine

I have seen it done on "Iron Chef" and wondered about it.

Thanks for the links!!