Vacuum sealers

[Muse]

I bought one a few years ago, it's a SnorkelVak (cost over 100 bucks), it's about 15" x 6" x 3", I even bought extra bags. I've never used it!

I'm single, live alone. A couple years ago I approached a demo guy at Costco who was hyping them and asked him to hype me, that I had one. He said it's hard to hype them to someone like me, easier for people with families.

My refrigerator's freezer is pretty full, I do a fair amount of canning in jars, am practical, an unofficial home-economics guru. I rarely buy something that doesn't come in handy at some point. What are some uses I could put this thing to?

 

[LevelSea]

Sous vide

 

[echo4747]

I bought one a few years ago, it's a SnorkelVak (cost over 100 bucks), it's about 15" x 6" x 3", I even bought extra bags. I've never used it!

I'm single, live alone. A couple years ago I approached a demo guy at Costco who was hyping them and asked him to hype me, that I had one. He said it's hard to hype them to someone like me, easier for people with families.

My refrigerator's freezer is pretty full, I do a fair amount of canning in jars, am practical, an unofficial home-economics guru. I rarely buy something that doesn't come in handy at some point. What are some uses I could put this thing to?

You can buy meats in large package sizes usually $1+/lb savings. Get home break the packages down into whatever portions sizes work for you. Vac seal/freeze You can also sous vide your steaks,chix,chops in the same bag you vacuum sealed them in.

 

[deadlyapp]

If you save any papers & paperwork you could always vacuum seal them to make them more compact & water resistant/proof.

You can get attachments to pull air out of wine, oil, and other things

You can seal ammo & other things that would otherwise corrode with air present

Other ideas:

http://commonsensehome.com/uses-for-a-vacuum-sealer/

http://www.lockergnome.com/news/2011/11/01/five-alternative-uses-for-a-vacuum-sealer/

http://momwithaprep.com/unique-uses-vacuum-sealer/

 

[SlitheryDee]

I would precook a lot of stuff, vacuum seal it, fill my freezer, wait a couple of years, and then throw it all away. That's just how I roll yo.

 

[Muse]

If you save any papers & paperwork you could always vacuum seal them to make them more compact & water resistant/proof.

You can get attachments to pull air out of wine, oil, and other things

You can seal ammo & other things that would otherwise corrode with air present

Other ideas:

http://commonsensehome.com/uses-for-a-vacuum-sealer/

http://www.lockergnome.com/news/2011/11/01/five-alternative-uses-for-a-vacuum-sealer/

http://momwithaprep.com/unique-uses-vacuum-sealer/

Checked that first link...I'm thinking this might work better for me if I buy a separate freezer. Right now I'm having to shift things around in my refrigerator's freezer section to add something.

I would precook a lot of stuff, vacuum seal it, fill my freezer, wait a couple of years, and then throw it all away. That's just how I roll yo.

I literally made 10 gallons of Moroccan Pumpkin Soup this winter from my winter squash (kabocha) this last winter. I canned it in quart jars, using a pressure canner. I figure it should keep indefinitely. I even did this with a few quarts of plain squash. The benefit -- takes up no space in my freezer, just shelf space.

You can buy meats in large package sizes usually $1+/lb savings. Get home break the packages down into whatever portions sizes work for you. Vac seal/freeze You can also sous vide your steaks,chix,chops in the same bag you vacuum sealed them in.

When I buy beef it's usually lean round steak at Costco, packed slabs of around 3.5 lb. Lately, I've been cutting them up into around 1 lb pieces and freezing them in plastic bags (not vacuum packed). I use them within a few months. There is some stuff in my freezer that could probably have benefited from vacuum sealing, though.

 

[darkewaffle]

I would precook a lot of stuff, vacuum seal it, fill my freezer, wait a couple of years, and then throw it all away. That's just how I roll yo.

I didn't know my dad posted on ATOT! Hey there!

 

[Kaido]

Sous vide

Seconded, especially for frozen stuff. Buy in bulk, freeze to meal size, then sous-vide it up.

 

[Murloc]

Lately, I've been cutting them up into around 1 lb pieces and freezing them in plastic bags (not vacuum packed). I use them within a few months. There is some stuff in my freezer that could probably have benefited from vacuum sealing, though.

well vacuum sealed meat supposedly keeps for much longer in the fridge.

 

[Kaido]

well vacuum sealed meat supposedly keeps for much longer in the fridge.

It definitely does. I think I've had stuff in there for up to 2 years. Otherwise the food can get freezer burn pretty easily. Someday I'd like to get a Harvest Right (home freeze-dryer) because you don't have to freeze the food, but they're like four grand haha:

http://harvestright.com/

 

[Muse]

It definitely does. I think I've had stuff in there for up to 2 years. Otherwise the food can get freezer burn pretty easily. Someday I'd like to get a Harvest Right (home freeze-dryer) because you don't have to freeze the food, but they're like four grand haha:

http://harvestright.com/

You're talking freezer here, I take it.

well vacuum sealed meat supposedly keeps for much longer in the fridge.

You mean freezer here, not fridge? Fridge = 40F, freezer = 0F.

Seconded, especially for frozen stuff. Buy in bulk, freeze to meal size, then sous-vide it up.

I had to look up that term today, never seen it before. Seems a bit iffy to me, cooking in plastic. No health concerns?

 

[clamum]

I would precook a lot of stuff, vacuum seal it, fill my freezer, wait a couple of years, and then throw it all away. That's just how I roll yo.

LOL. That could be me as well.

 

[JulesMaximus]

I have one and we use it quite a bit. Buy some sausage at the grocery store, use half of it and freeze the other half for another meal in a week or two. Same thing with ribs. Buy at Costco, cook half and freeze the other half.

I caught some Bluefin tuna a couple weeks ago and have about 30lbs of it in my freezer right now.

 

[MongGrel]

Sous vide

I do not have one, but would be the only reason I would get one myself.

But I do not have a huge separate freezer like I used to either.

 

[effowe]

You can buy meats in large package sizes usually $1+/lb savings. Get home break the packages down into whatever portions sizes work for you. Vac seal/freeze

This is exactly what I do. Go to Costco about once a month, buy a full pork loin which I can portion into multiple pork chop / pork roast portions. Buy a chuck roast which I can portion into 1-2lb. sections for grinding later. Anything you don't want to get freezer burn works pretty well.

 

[DrPizza]

You're talking freezer here, I take it. You mean freezer here, not fridge? Fridge = 40F, freezer = 0F.I had to look up that term today, never seen it before. Seems a bit iffy to me, cooking in plastic. No health concerns?

No, none. Most shrink wrap plastic is safe up to much higher temperatures than they're going to see with sous vide. E.g., for a big, thick round steak, you might cook it at 130 degrees for a while, before searing it when it's finished. Advantage: buy a space shuttle alternator sized chunk of beef, cut it and shrink wrap it, toss in freezer. In the morning, you think, "I want steak for dinner" - plug in the sous vide in a water bath, toss in your frozen package, and it'll be ready by lunch time, and still ready at dinner time, or ready when you get home after being forced to work overtime for a few hours.

See the "I got my Anova" thread - it's a very long thread with a lot of tips. I've used sous vide for cooking 16 t-bones at once, countless burgers (don't shrink wrap burgers though), ribeyes, London broils, and at this very moment, I have 3 packages (3 different flavors) of boneless skinless chicken breast cooking: one with a homemade vinegar/cayenne pepper/chili powder, etc., sauce, one with a rub with sage, rosemary, basil, salt, (and something else), and one with bbq sauce. When it's done, dishes to wash: zero, except the plates.

 

[Muse]

This is exactly what I do. Go to Costco about once a month, buy a full pork loin which I can portion into multiple pork chop / pork roast portions. Buy a chuck roast which I can portion into 1-2lb. sections for grinding later. Anything you don't want to get freezer burn works pretty well.

I would go to Costco about every 8 weeks, lately more like every 3 weeks. When I buy pork there I get the 4-packs, each section is about 2 lb., is quite lean and is already (evidently) vacuum packed. The price is very reasonable. I cut the plastic holding them together (leaving each hunk undisturbed in it's plastic) and toss them in the freezer. AFAIK they keep virtually indefinitely in this state. I defrost one of them when I run out of my home-made chorizo, grind the cut-up hunk in the nifty little food processor attachment I have for my Oster blender and whip up a batch of chorizo, which I portion out onto a plate in ~6 ounce hunks. I chuck the plate in the freezer and when the hunks are frozen they go in a plastic bag, which is placed in the freezer. I remove them occasionally, one at a time to the refrigerator in a plastic container for usage in various frying concoctions! As the recipe states, "a little goes a long way."

Terrific chorizo recipe

I buy a ~3-4lb hunk of round steak at Costco, I toss the package in the freezer. I used to just grind the whole thing as described above and form ~6oz patties and freeze. Nowadays I section the hunk into 1 lb portions which I put in individual plastic bags (twist tied) and refreeze. I don't see a freezer burn problem. I squeeze the air out of the plastic bags and seal with a twist tie. I only keep the beef for 2-3 months, however.

 

[Jeeebus]

You can get close to the same result with a zip loc bag and a pot of water. Place meat in bag, seal it about 90%, submerge everything but the opening, seal bag.

Voila... Vacuum sealed.

 

[Kaido]

You're talking freezer here, I take it. You mean freezer here, not fridge? Fridge = 40F, freezer = 0F.I had to look up that term today, never seen it before. Seems a bit iffy to me, cooking in plastic. No health concerns?

Yeah freezer, that's what I meant.

Sous vide? If you're concerned about plastics, then sure. I'm not overly worried about it myself. It makes really super tender meats. One of the softest steaks I've ever had, amazingly moist chicken. We have a big thread on it here:

http://forums.anandtech.com/showthread.php?t=2360863

 

[Kaido]

I would go to Costco about every 8 weeks, lately more like every 3 weeks. When I buy pork there I get the 4-packs, each section is about 2 lb., is quite lean and is already (evidently) vacuum packed. The price is very reasonable. I cut the plastic holding them together (leaving each hunk undisturbed in it's plastic) and toss them in the freezer. AFAIK they keep virtually indefinitely in this state. I defrost one of them when I run out of my home-made chorizo, grind the cut-up hunk in the nifty little food processor attachment I have for my Oster blender and whip up a batch of chorizo, which I portion out onto a plate in ~6 ounce hunks. I chuck the plate in the freezer and when the hunks are frozen they go in a plastic bag, which is placed in the freezer. I remove them occasionally, one at a time to the refrigerator in a plastic container for usage in various frying concoctions! As the recipe states, "a little goes a long way."

Terrific chorizo recipe

I buy a ~3-4lb hunk of round steak at Costco, I toss the package in the freezer. I used to just grind the whole thing as described above and form ~6oz patties and freeze. Nowadays I section the hunk into 1 lb portions which I put in individual plastic bags (twist tied) and refreeze. I don't see a freezer burn problem. I squeeze the air out of the plastic bags and seal with a twist tie. I only keep the beef for 2-3 months, however.

Awesome thanks! I've been looking for a good DIY chorizo recipe for my breakfast burritos :thumbsup:

 

[Muse]

Awesome thanks! I've been looking for a good DIY chorizo recipe for my breakfast burritos :thumbsup:

I've had some of that recipe chorizo at all times in my freezer and refrigerator since March 2007, more than 8 years! I include it in my burritos always. My impression is that the recipe is quite authentic. It's very tasty indeed and made with those very lean 2lb pork roasts (4 in a package) from Costco, it's far healthier than the fatty chorizo I have encountered in the stores.

 

[Kaido]

I've had some of that recipe chorizo at all times in my freezer and refrigerator since March 2007, more than 8 years! I include it in my burritos always. My impression is that the recipe is quite authentic. It's very tasty indeed and made with those very lean 2lb pork roasts (4 in a package) from Costco, it's far healthier than the fatty chorizo I have encountered in the stores.

Yeah, it's great finding the key to a recipe. I tried with burritos for a long time - bacon, sausage, everything - finally chorizo was the magic ticket. Same with eggs, to make them taste like they're from a restaurant - tried cooking in bacon grease & all sorts of stuff, turns out the key was using Kosher salt :thumbsup:

 

[M0oG0oGaiPan]

Sous vide

can also vacuum seal clothes for seasonal storage to save space.
doomsday prep (seal some legumes/grains or something)

 

[Muse]

Sous vide

can also vacuum seal clothes for seasonal storage to save space.
doomsday prep (seal some legumes/grains or something)

Yeah, I do that, live 1.5 miles from the most concerning earthquake fault in the USA (Hayward Fault). I assume you're talking about sealing dried beans or rice in vacuum sealed bags. What I've done is set canned goods in some locations, and some water, of course. I also have a Coleman stove in my garage. I think some sealed clothes out there wouldn't hurt, you never know! If I don't seal them the spiders, etc. could get to them. :\

 

[MtnMan]

You can get close to the same result with a zip loc bag and a pot of water. Place meat in bag, seal it about 90%, submerge everything but the opening, seal bag.

Voila... Vacuum sealed.

Not even close.....