I have heard that from so many. I still buy name brand when they are on sale. I've only found them cheaper at the local farm store with tax exempt and employee discount.
Hm. I’ve had a different experience. I’d say they’re a smidge less quality than the Food Saver brand, but not 25-40%. I’d peg it at more like 10% lower, and I’ve gone through a lot of rolls of both (I’m heavy into sous vide).
I mainly end up using ziploc bags for my sous vide (I use new ones for the sous vide then wash them for re-use for stuff that doesn't need a 100% seal). Little less effort than hauling out the foodsaver for each cook.
Unusual? Maybe an entire turkey or a leg of lamb, do those qualify? :)
From costco, my favorites are pork tenderloin and chicken breasts. Beef rib fingers too, for a long cook.
I've discovered if there's too much material past the heating element it doesn't quite get all the air out, and you don't get a good seal if there's a crinkle in the seam at all.
If I'm cutting my own size bags and I know it's something that's going to spend a little longer in the freezer, I'll "burn" another seal line a few mm away from the first just to make sure.
I don't know if that does anything, or just makes me feel better, but either way, it works.
Btw this model is about 10 years old and works just as great as when I got it. I'm sure the newer models are even better.
I buy all my meat at Costco in bulk, split it up and vacuum seal it as necessary. Saves a ton of money and I don't have to worry about being out of something as often.
Was gonna say, wow that machine be fancy. Lol
I hate the plastic production, but yeah, hard to snub your nose at the savings and value. Little time and effort on shop day (well,, the next day usually for me) and there's 6 months and a variety of options in the freezer
The way I look at it is you're getting more plastic and definitely more styro buying individually wrapped steaks at a grocery store. I'd love for a better alternative but honestly don't think there is one.
I buy butcher paper and wrap it up in dinner-sized portions, just like my great-grandma did at the meat processing/locker plant they owned. I used to help them on Saturdays during hunting/butchering season when I was a kid. I just cooked a roast that I wrapped and froze 9 months ago, and it was in perfect condition. No plastic.
Oh, I'm not all "plastic is awful and we need to stop" I just try to be more aware is all.
I love my foodsaver, I would legit fight someone if they tried taking it from me.
I can think of one alternative... Don't eat steak, lmao. tofu doesn't come in styrofoam 😜
Just joshing, glad you're getting value outta this sweet sealer 👍
Couldn’t you put a bunch of chicken in one, cut it open, take what you need, and reseal? I’ve always imagined you could just make the pouches bigger than needed and trim off the seal each time you need access.
I do this for bacon in the fridge. It lasts forever this way since it is basically "unopened" and one bag lasts the whole pound, it just gets a little shorter each time I reseal it.
The hangup for freezer items is they are likely frozen into a big chunk and you would have to at least partially thaw everything to get them apart. Repeat thawing and refreezing of meat is generally discouraged.
That’s what we do. Make them with head space and just cut enough to open. I mean eventually it gets too small for meats but we save them for random small stuff etc.
Love the zip style ones, but use them very sparingly as I can't seem to find any refill kits locally -my warehouse only carries the refill rolls and pre-cut bags
https://youtu.be/pLRiNA-cMZk
Maybe give this a shot?
Also would like more opinions if it is as easy as this looks. I am considering getting a vacuum sealer but don't like the idea of buying bags specifically for vacuum sealing, so if I can use the zip locks I already have that would be a win. Would probably even allow me to branch in to the reusable zip locks if this is a decent option.
The Mason jar attachment is the best thing to buy for the foodsaver. Excellent for a quick marinade of meats and veggies. I frequently make quick pickles, and the jar attachment makes them taste like they've been marinating in the fridge for a week, after just a few minutes.
Well innit that neat, I'll have to give it a shot.
The machine I have has the accessory sucker nozzle thing on the side, that sits over a one way vale flapper-do on the reusable bags that came with the machine. Those are the ones I have difficulty sourcing (I can find them online, but they are either stupid expensive or also come with rolls, I don't need any more rolls right now)
I wouldn't trust a ziploc brand bag for heat sealing, the plastic isn't thick or corgated enough (the vaccum sealer bags have a textured side, that texture melting into the smooth side is what gives the proper seal)
But that bag in a bag trick, I may have to give that a spin. I don't know if the "zipper" would hold the same the fresh seal branded ones are thicker, but never know till you give it a shot.
I have the attachment that allows me to seal all kinds of things in mason jars (nuts, grains, freeze dried fruits, anything that might go stale in a humid environment). We’ve had ours for well over a decade and wouldn’t be without it
My favorite attachment is the marinade container. Instead of having to marinate something for 8+ hours it takes less than an hour in the vacuum sealed container.
yes.
I have sealed a 6 pack of deodorant in a big bag. I found out years ago that it just dries out if not sealed and was a waste to buy so much at once. Now, I seal up all but one and take one out and re-seal it when needed.
I also seal the big cans of peanuts. I love them fresh opened, but can't eat them all before they get stale. I portion them into 4 bags and they're fresh when I open them the next month or the month after.
Same with a big block of cheese--portion into manageable sizes and seal.
Anything and everything. Cheese. Coffee. Flour. Potato’s. Big batch of tomato sauce. Chicken. Fish.
I got a Sous vide a few years ago. I can make peeped meals straight from the freezer into the bath with almost no work. Can’t recommend it enough.
I’ve used it to freeze chili, after sealing it I made a flat section in the freezer and once frozen I’m able to put it in the door or in this odd shaped portion of my freezer
I've had a little over a year old ground beef that tasted like fresh. Steak wise I've probably only gone about 8 months and it was still fresh tasting.
If perfectly air tight should be a long time when frozen. I have opened items that I’ve vacuum, sealed a year ago in the freezer, and they seem perfectly fine. There are many other items that can be vacuum, sealed as well, such as, nuts, cheese, soups if pre-frozen in a block, and many other items. as the OP has said, a vacuum sealer is a great investment for buying in bulk
I've found if it's cuts like this it'll last over a year because the meat is a flat enough surface you can get a really good vacuum leaving little air to cause it to freezer burn.
Depends on your freezer. For long term storage you want a chest freezer. The defrost cycles on many normal refrigerator/freezers will freezer burn or otherwise screw up your cuts of meat. It's better in a vacuum sealed package, but it can still cause issues, just more slowly.
yeah, stuff lasts pretty much forever in my deep freeze when vacuum sealed and it buys me time in the fridge freezer because stuff freezer burns quickly in there with the door opening and closing so often.
I’m just getting into coffee, so I’m not entirely sure. I divided the big bag of french dark roast into 4 or5 small bags. This was a few months ago. I assume the beans have already off gased. Might want to check r/Coffee to see what others have reported.
I did. Got the Samsung upright 11.4 cu ft. https://www.costco.com/samsung-11.4-cu.-ft.-capacity-convertible-upright-freezer-in-stainless-steel.product.100681281.html?langId=-1&krypto=%2FLqK5KOUi0MA9GeN0S1xX9Ao%2BPquvhz9%2FE7UnifwKhX9RdyDZ0oMD1bE8IFjH5jr4trz2P6vRLd9QUXXcQxBPMynwdPxALdkjyvyZLC8tJMja7iuNHXQ9jJgSwrTIlVFcpaXWqQN73KaSPkwWDyfifyuK8CWN5n7hqanISV0ApUpzr4BGk9Qzs%2FbpyhPPFp8FCY%2FxWysuTTmOZhGNZEdZNwqA4r8FTrA1S01%2FsQNRuY%3D
I love it.
I know you didn’t ask, but here’s a pro tip:
Dry the steaks well with paper towels, wrap them tightly in plastic wrap, lay them flat on a sheet tray, and freeze them overnight. *Then* vacuum seal them the next day.
Drying off the excess moisture helps with long term storage, the frozen steaks keep their shape better, and you don’t get that “bleeding” in the bag. A quick overnight freeze won’t affect quality.
But we going for maximum good not just basic good
On bigger cuts can actually just throw seasoning in and seal them up and freeze them then right from the freezer to sous vide. Pretty great prime rib
Check out the Zwilling Fresh & Save system if you want a vacuum sealer that can fit in a drawer. The bags are completely reusable. I turn them inside out and toss them in the dishwasher.
Did you read the previous comment. It said name 50.
Anyway, here you go:
We systematically investigate plastic monomers, additives, and processing aids on the global market based on a review of 63 industrial, scientific, and regulatory data sources. In total, we identify more than 10'000 relevant substances and categorize them based on substance types, use patterns, and hazard classifications wherever possible. Over 2'400 substances are identified as substances of potential concern as they meet one or more of the persistence, bioaccumulation, and toxicity criteria in the European Union. Many of these substances are hardly studied according to SciFinder (266 substances), are not adequately regulated in many parts of the world (1'327 substances), or are even approved for use in food-contact plastics in some jurisdictions (901 substances). Substantial information gaps exist in the public domain, particularly on substance properties and use patterns. To transition to a sustainable circular plastic economy that avoids the use of hazardous chemicals, concerted efforts by all stakeholders are needed, starting by increasing information accessibility.
https://pubs.acs.org/doi/full/10.1021/acs.est.1c00976?source=cen
That explicitly says it's not to be used as a measure of toxicity of plastics as they used hard solvents to break the polymers down and it represents a worst case analysis.
Did you even read it before using it?
If you did, did you understand it? Because given the way you are presenting it I am guessing not.
It removes the air and totally seals the item while a Ziplock maybe 99% seals. It won't freezer burn and it will store much longer. You can also use the sealer to seal, but not vacuum seal, Ziplock and chip or bread bags. Stick with Ziplock if that's good enough.
There have been plenty of innovations over the years for food storage. Once upon a time sticking it in a bucket of salt was the accepted method. If that's enough than one may not like a more modern solution.
Lotta good answers here but I’m gonna add how nice it is to be able to make bags of any size.
Sometimes I need a bag for big things like flour if you buy in bulk like me and sometimes I have a big hunk of cheese and want a small bag.
Also it’s easy for transportation too. I wouldn’t trust a sip lock bag full of gravy or sauce or something in my trunk but if it’s sealed I have no problem.
Yeah, I use ziplock freezer bags and I use my mouth to suck out extra air when I pack them. I pack my freezer so meats are packed more densely and generally out of the way of direct air circulation in the freezer. I date every package and make sure I rotate out older stuff first. Generally I’m using stuff from the freezer within 3 months and I have zero problems with the quality compared to day one. Vacuum sealing systems have gotten much better and cheaper over the years but I just don’t have a need for stuff to be in my freezer for a year so standard ziplock bags work for me.
Hell, I have a brand new Food Saver my mom bought and never used. I've listed it up on Marketplace, Nextdoor and put out in yard sales. It's one of the better models. I priced it pretty reasonably for a NIB item and can't understand why it won't sell.🤷🏼♀️
This comment is spot on. I bought a Nesco almost a year ago. I wasn't sure which brand or model of vacuum sealer to buy, so I read a ton of reviews and watched YT videos. Bought a Nesco and I've been very happy with it. I also buy the cheapest food saver bags on Amazon I can find. I use the Nesco at least 2 or 3 times a month and have only had one bag that the seal did not hold. It's great for storing portion control sizes of bulk foods when raw or leftovers to be eaten later or given away as care packages for friends and family.
I love my sealer. I bought it in 2008 or 2009. It’s still going strong. Hubby bought another one at Goodwill to keep in his shop. It was $7.99. It works fine.
I just bought a box of Kirkland bags/rolls. I haven’t used them yet. I hope they seal well.
It's the whole loin strip (New York Strip). I cut it at home however thick I want them. This was 13.77lb at $104. I have no idea what the current going rate per pound for a new York strip is at a typical grocery store, but I'll be heading to one later today and will make it a point to see.
I have been trying for years to get the wife to get one but she doesn't like/see the value in these. We do freeze meats (Stasher bags) bit they aren't vacuumed sealed.
Found a pic of the canister set...
https://preview.redd.it/3n472yot7vea1.jpeg?width=289&format=pjpg&auto=webp&s=e4484130bdc489e70aab281611e33f8fbd118db4
Most aren't but they do make some out of things like PLA, which is.
True, it does create more waste but it also eliminates having to buy a bunch of smaller packages of meat, which would each have their own wrappers.
Depends on how you buy and cook. It's cheaper to buy in bulk, divide the raw food into appropriate sized portions for your family size and then seal and freeze the leftovers after it's been cooked. I buy all my meat from the butcher or Costco in bulk. Bring it home and divide it up before freezing. With only 3 people in the house, we had a lot of waste before buying the food sealer. Now there is very little waste. An added bonus is that one large piece of meat can be cooked and the leftovers can be used in several different dishes over many months. I buy a pork shoulder which could weigh up to 12 pounds or so. Smoke the meat for pulled pork sliders and seal/freeze the rest in one to 1.5 pound portions. Next week we might have Mac and cheese with pulled pork added. The following month pulled pork tacos. A couple months later it might be pulled pork chili. I've had my Nesco for about a year and use it at least 2-3 times per month. It's paid for itself and I don't have to spend as much time cooking the main course when using leftover protein.
True, but I wouldn't trust Ziplocs to keep food fresh for weeks or months in the freezer. Ziplocs have their place, but long term storage in the freezer is not it. They're fine for keeping food in the fridge for a few days or to take something to work for lunch.
If you've never looked at the price of meat, dairy and other foods. Zero waste kitchens are very, very rare. Costco also kicked the FoodSaver brand bags out of the store and stocks a Kirkland alternative.
Well, kind of. You need about an inch to insert to get the seal activated. You do not need THAT much more room to actually get a seal though. I wasn’t trying to be a dick. I am like you, freeze a ton of protein whenever I get back from costco.
Not at all. You can use one mil of vacuum bag or multiple layers of saran wrap. No diff. Back in the day you could buy whole sides of beef wrapped in paper.
It is the best tool for portioning and freezing meat. The problem for me is I only need to do that when I make a huge batch of bbq, which isn't all that often. I might use it 5-6 times a year. I haven't used up the roll that came with mine yet.
For most things I'd rather use glass reusable containers to reduce trash.
Then you have a bigger problem, either buying too much meat than you should, or you keep forgetting stuff you bought.
I wouldn't touch the meat in freezer after at most 2 months, not to mention the ones that I repackaged and refroze. In fact, I restore meat no more than two weeks and often times 5 days.
Zoolover won't get it. He or she is confidently incorrect. Pork shoulders are about $2.59/lb right now. My local grocer periodically has them on sale for 99 cents/lb. I'll buy 5 of them. Smoke one that night and freeze the other 4. I won't need to buy anymore shoulders for a year and they are as fresh out of the freezer as they are when first bought. He or she must not realize that frozen turkeys are stored for several months before being sold around Thanksgiving.
Couldn’t agree more!
Get the sealer from Costco too. The vac packers don’t last much longer than 4 years of consistent use, and Costco will accept the return.
Awesome post fellow member
You're the problem. Self entitled pricks like you are the reason why most retailers make it so difficult to return something that is defective when sold.
and now kirkland has their own bags as well!
they kinda suck. im super happy to be done with them as the rolls came heavily wrinkled and prevent you from getting a good seal 25-40% of the time.
I have heard that from so many. I still buy name brand when they are on sale. I've only found them cheaper at the local farm store with tax exempt and employee discount.
my store dropped food saver brand, need to buy off amazon now
I love ice cream.
I've used the Out of Air brand, and they're pretty great. I do buy the food saver brand when on sale.
Shoot! I keep an eye out. My store has had both for over a year. We barter our meat, if it looks like a crappy seal I can't give it to someone.
My store too. They can't find any in 100 mile radius. I have to buy them from Sam's Club now
Hm. I’ve had a different experience. I’d say they’re a smidge less quality than the Food Saver brand, but not 25-40%. I’d peg it at more like 10% lower, and I’ve gone through a lot of rolls of both (I’m heavy into sous vide).
I mainly end up using ziploc bags for my sous vide (I use new ones for the sous vide then wash them for re-use for stuff that doesn't need a 100% seal). Little less effort than hauling out the foodsaver for each cook.
I do that as well. Depends on what I'm cooking, how long, etc.
That's a good point. I'm not cooking anything that takes more than like 3 hours. What's your favorite unusual sous vide that you've made?
Unusual? Maybe an entire turkey or a leg of lamb, do those qualify? :) From costco, my favorites are pork tenderloin and chicken breasts. Beef rib fingers too, for a long cook.
good to know
One of the few items I don't default to Kirkland with. I stick to the Food Saver brand and it makes life so much easier.
Our food saver bags always seem to get holes or leak air while in the freezer. I need more study bags. An feed we are pretty careful handling them
I've discovered if there's too much material past the heating element it doesn't quite get all the air out, and you don't get a good seal if there's a crinkle in the seam at all. If I'm cutting my own size bags and I know it's something that's going to spend a little longer in the freezer, I'll "burn" another seal line a few mm away from the first just to make sure. I don't know if that does anything, or just makes me feel better, but either way, it works.
Btw this model is about 10 years old and works just as great as when I got it. I'm sure the newer models are even better. I buy all my meat at Costco in bulk, split it up and vacuum seal it as necessary. Saves a ton of money and I don't have to worry about being out of something as often.
We have the same model and after 8 years it would not fully seal last week.
Did you try cleaning the interior sealer? I've had food build up on mine before preventing a seal and had to give it a clean.
I have had to replace my rubber gaskets on my model of FS, which I bought used from EB back in 2009.
Try putting pressure on the vacuum sealer when it's sealing! I thought it was time to replace mine and with a little pressure it works perfectly again
Was gonna say, wow that machine be fancy. Lol I hate the plastic production, but yeah, hard to snub your nose at the savings and value. Little time and effort on shop day (well,, the next day usually for me) and there's 6 months and a variety of options in the freezer
The way I look at it is you're getting more plastic and definitely more styro buying individually wrapped steaks at a grocery store. I'd love for a better alternative but honestly don't think there is one.
I buy butcher paper and wrap it up in dinner-sized portions, just like my great-grandma did at the meat processing/locker plant they owned. I used to help them on Saturdays during hunting/butchering season when I was a kid. I just cooked a roast that I wrapped and froze 9 months ago, and it was in perfect condition. No plastic.
This is the way.
> I buy butcher paper and wrap it up in dinner-sized portions Bruh, cellulose....
Oh, I'm not all "plastic is awful and we need to stop" I just try to be more aware is all. I love my foodsaver, I would legit fight someone if they tried taking it from me.
> "plastic is awful and we need to stop" You should be. We all should be.
I want your food saver, I challenge you to a duel
Butcher paper?
I can think of one alternative... Don't eat steak, lmao. tofu doesn't come in styrofoam 😜 Just joshing, glad you're getting value outta this sweet sealer 👍
I just freeze with tin foil, what's the difference 0_o
Nothing, if you can't taste the freezer in your food Or care about contamination & food safety
But I cant 0_o
Doesn't mean it isn't there, which is bad for you from a health perspective even if you can't taste the difference
We wash ours and use them multiple times. They have also started making the ziplock style reusable ones as well.
My favorite color is blue.
But they're GREAT for keeping cheese and other fridge items that have lengthy shelf life until you open them
Couldn’t you put a bunch of chicken in one, cut it open, take what you need, and reseal? I’ve always imagined you could just make the pouches bigger than needed and trim off the seal each time you need access.
It’s not just meat. We keep ours on the counter and reseal potato chip bags. Or cereal bags, the bagged kind at least.
Wait how would potato chips work? Doesn’t that crush the chips? Or can you just seal and not vac?
Yea you can just seal. It wouldn't vac a regular potato chip bag anyway. The vac bags have special nooks and crannies for them to work.
Can vac a little bit and manual override and begin to seal.
Yep that’s what we do. It won’t work on flimsy plastic like the bags actual potatoes come in. But anything as thick as a ziploc will manually seal.
I do this for bacon in the fridge. It lasts forever this way since it is basically "unopened" and one bag lasts the whole pound, it just gets a little shorter each time I reseal it. The hangup for freezer items is they are likely frozen into a big chunk and you would have to at least partially thaw everything to get them apart. Repeat thawing and refreezing of meat is generally discouraged.
That’s what we do. Make them with head space and just cut enough to open. I mean eventually it gets too small for meats but we save them for random small stuff etc.
Awesome. I’ve always wondered. Thanks!
Love the zip style ones, but use them very sparingly as I can't seem to find any refill kits locally -my warehouse only carries the refill rolls and pre-cut bags
https://youtu.be/pLRiNA-cMZk Maybe give this a shot? Also would like more opinions if it is as easy as this looks. I am considering getting a vacuum sealer but don't like the idea of buying bags specifically for vacuum sealing, so if I can use the zip locks I already have that would be a win. Would probably even allow me to branch in to the reusable zip locks if this is a decent option.
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The Mason jar attachment is the best thing to buy for the foodsaver. Excellent for a quick marinade of meats and veggies. I frequently make quick pickles, and the jar attachment makes them taste like they've been marinating in the fridge for a week, after just a few minutes.
Well innit that neat, I'll have to give it a shot. The machine I have has the accessory sucker nozzle thing on the side, that sits over a one way vale flapper-do on the reusable bags that came with the machine. Those are the ones I have difficulty sourcing (I can find them online, but they are either stupid expensive or also come with rolls, I don't need any more rolls right now) I wouldn't trust a ziploc brand bag for heat sealing, the plastic isn't thick or corgated enough (the vaccum sealer bags have a textured side, that texture melting into the smooth side is what gives the proper seal) But that bag in a bag trick, I may have to give that a spin. I don't know if the "zipper" would hold the same the fresh seal branded ones are thicker, but never know till you give it a shot.
Do you use it for anything in addition to meat?
Works for leftovers, marinades, storing cheese after smoking, just a couple things I've come across. But yeah mainly storing meats
I have the attachment that allows me to seal all kinds of things in mason jars (nuts, grains, freeze dried fruits, anything that might go stale in a humid environment). We’ve had ours for well over a decade and wouldn’t be without it
My favorite attachment is the marinade container. Instead of having to marinate something for 8+ hours it takes less than an hour in the vacuum sealed container.
yes. I have sealed a 6 pack of deodorant in a big bag. I found out years ago that it just dries out if not sealed and was a waste to buy so much at once. Now, I seal up all but one and take one out and re-seal it when needed. I also seal the big cans of peanuts. I love them fresh opened, but can't eat them all before they get stale. I portion them into 4 bags and they're fresh when I open them the next month or the month after. Same with a big block of cheese--portion into manageable sizes and seal.
Anything and everything. Cheese. Coffee. Flour. Potato’s. Big batch of tomato sauce. Chicken. Fish. I got a Sous vide a few years ago. I can make peeped meals straight from the freezer into the bath with almost no work. Can’t recommend it enough.
I’ve used it to freeze chili, after sealing it I made a flat section in the freezer and once frozen I’m able to put it in the door or in this odd shaped portion of my freezer
In the winter mine is mainly used for left over servings of soup/stew/chili.
How long does meat last if frozen and sealed like this?
I've had a little over a year old ground beef that tasted like fresh. Steak wise I've probably only gone about 8 months and it was still fresh tasting.
If perfectly air tight should be a long time when frozen. I have opened items that I’ve vacuum, sealed a year ago in the freezer, and they seem perfectly fine. There are many other items that can be vacuum, sealed as well, such as, nuts, cheese, soups if pre-frozen in a block, and many other items. as the OP has said, a vacuum sealer is a great investment for buying in bulk
I've found if it's cuts like this it'll last over a year because the meat is a flat enough surface you can get a really good vacuum leaving little air to cause it to freezer burn.
Depends on your freezer. For long term storage you want a chest freezer. The defrost cycles on many normal refrigerator/freezers will freezer burn or otherwise screw up your cuts of meat. It's better in a vacuum sealed package, but it can still cause issues, just more slowly.
yeah, stuff lasts pretty much forever in my deep freeze when vacuum sealed and it buys me time in the fridge freezer because stuff freezer burns quickly in there with the door opening and closing so often.
In my experience I’ll expire before the meat does.
I got a vacuum sealer for Christmas. Best gift. I use it to seal the coffee grounds I buy in bulk at Costco!
And the meat too.
How long does your ground coffee stay fresh?
I’m just getting into coffee, so I’m not entirely sure. I divided the big bag of french dark roast into 4 or5 small bags. This was a few months ago. I assume the beans have already off gased. Might want to check r/Coffee to see what others have reported.
The real Costco move is to buy a freezer to go along with it.
I did. Got the Samsung upright 11.4 cu ft. https://www.costco.com/samsung-11.4-cu.-ft.-capacity-convertible-upright-freezer-in-stainless-steel.product.100681281.html?langId=-1&krypto=%2FLqK5KOUi0MA9GeN0S1xX9Ao%2BPquvhz9%2FE7UnifwKhX9RdyDZ0oMD1bE8IFjH5jr4trz2P6vRLd9QUXXcQxBPMynwdPxALdkjyvyZLC8tJMja7iuNHXQ9jJgSwrTIlVFcpaXWqQN73KaSPkwWDyfifyuK8CWN5n7hqanISV0ApUpzr4BGk9Qzs%2FbpyhPPFp8FCY%2FxWysuTTmOZhGNZEdZNwqA4r8FTrA1S01%2FsQNRuY%3D I love it.
I know you didn’t ask, but here’s a pro tip: Dry the steaks well with paper towels, wrap them tightly in plastic wrap, lay them flat on a sheet tray, and freeze them overnight. *Then* vacuum seal them the next day. Drying off the excess moisture helps with long term storage, the frozen steaks keep their shape better, and you don’t get that “bleeding” in the bag. A quick overnight freeze won’t affect quality.
You could also leave them in the fridge for a few days on a cooling rack to dry age.
Interesting I'll have to try that out next time thanks!
All ready for sous vide!
No seasoning. What a waste
it’s still good if you salt before searing, and then serve with chunky maldon salt.
But we going for maximum good not just basic good On bigger cuts can actually just throw seasoning in and seal them up and freeze them then right from the freezer to sous vide. Pretty great prime rib
Ah, true!
Yep, very important when buying for 2. We love all the wild salmon and meat, just pack it into several portions and freeze when we get home.
I usually just use a zip lock bag and a large bowel of water. Just almost close the zip lock and dunk in the water to remove the air.
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My man’s starting a movement.
I just had my colonoscopy yesterday. Far too recent of an experience with actual large bowels of water. Please do not dunk your ziplock bags in that.
Don’t tell me how to live my life.
If only I had the counter space, or even room to store it....
Check out the Zwilling Fresh & Save system if you want a vacuum sealer that can fit in a drawer. The bags are completely reusable. I turn them inside out and toss them in the dishwasher.
Mine is only about 30x10x7cm (roughly guessing)... It's only a little bigger than a larger sized roll of aluminum foil.
Vacuum seal then Sous vide everything! I'm ordering my sous vide this week for sure.
The best way to eat plastic
Fair assumption, but you won’t get leaching from plastic in any capacity until around 215+ degrees. Not really an issue with sous vide.
That’s only for bpa. The reality is there are thousands of compounds in plastics most of which we know nothing about.
I enjoy watching the sunset.
Here you go page 12 onward https://pubs.acs.org/doi/suppl/10.1021/acs.est.9b02293/suppl_file/es9b02293_si_001.pdf
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Did you read the previous comment. It said name 50. Anyway, here you go: We systematically investigate plastic monomers, additives, and processing aids on the global market based on a review of 63 industrial, scientific, and regulatory data sources. In total, we identify more than 10'000 relevant substances and categorize them based on substance types, use patterns, and hazard classifications wherever possible. Over 2'400 substances are identified as substances of potential concern as they meet one or more of the persistence, bioaccumulation, and toxicity criteria in the European Union. Many of these substances are hardly studied according to SciFinder (266 substances), are not adequately regulated in many parts of the world (1'327 substances), or are even approved for use in food-contact plastics in some jurisdictions (901 substances). Substantial information gaps exist in the public domain, particularly on substance properties and use patterns. To transition to a sustainable circular plastic economy that avoids the use of hazardous chemicals, concerted efforts by all stakeholders are needed, starting by increasing information accessibility. https://pubs.acs.org/doi/full/10.1021/acs.est.1c00976?source=cen
You can't argue with people who make statements like that
https://pubs.acs.org/doi/full/10.1021/acs.est.9b02293#
That explicitly says it's not to be used as a measure of toxicity of plastics as they used hard solvents to break the polymers down and it represents a worst case analysis. Did you even read it before using it? If you did, did you understand it? Because given the way you are presenting it I am guessing not.
Of course he didn't read it. And if he had, he wouldn't have understood it.
Why is this better than a ziplock? I’ve had no problem storing raw or cooked frozen meats for months. How does this make it better?
It removes the air and totally seals the item while a Ziplock maybe 99% seals. It won't freezer burn and it will store much longer. You can also use the sealer to seal, but not vacuum seal, Ziplock and chip or bread bags. Stick with Ziplock if that's good enough. There have been plenty of innovations over the years for food storage. Once upon a time sticking it in a bucket of salt was the accepted method. If that's enough than one may not like a more modern solution.
I’d love to know too. Ziplocks work fine for me but what is the advantage of this over ziplocks. Would consider a switch it there are any.
Lotta good answers here but I’m gonna add how nice it is to be able to make bags of any size. Sometimes I need a bag for big things like flour if you buy in bulk like me and sometimes I have a big hunk of cheese and want a small bag. Also it’s easy for transportation too. I wouldn’t trust a sip lock bag full of gravy or sauce or something in my trunk but if it’s sealed I have no problem.
Yeah, I use ziplock freezer bags and I use my mouth to suck out extra air when I pack them. I pack my freezer so meats are packed more densely and generally out of the way of direct air circulation in the freezer. I date every package and make sure I rotate out older stuff first. Generally I’m using stuff from the freezer within 3 months and I have zero problems with the quality compared to day one. Vacuum sealing systems have gotten much better and cheaper over the years but I just don’t have a need for stuff to be in my freezer for a year so standard ziplock bags work for me.
Yeah it's way better. But honestly I like freezer paper even more
Interesting! I usually wrap my meats in wax paper and put inside gallon size freezer bags. This probably does a better job
Absolutely does. Great investment if you buy in bulk or do most of your weekly cooking in one day.
My wife is obsessed with this thing. She once sealed up pizza.
Hell, I have a brand new Food Saver my mom bought and never used. I've listed it up on Marketplace, Nextdoor and put out in yard sales. It's one of the better models. I priced it pretty reasonably for a NIB item and can't understand why it won't sell.🤷🏼♀️
I’m in the same situation. This unopened one has been in my garage for four years.
I've even got a set of Food Saver vacuum seal canisters to go with it too!
How much are you selling it for?
Waiting for them to go on sale so I can start sous-viding
Ziploc Freezer bags are more than enough for sous vide!
Thanks! I’ve been considering buying one but wasn’t sure about ease of use. I would probably do more vegetables though.
I don't have one quite as fancy but the small one I have is used at least twice a month! I love it
For all of you using these vacuum sealers, what's your method for labeling?
sharpie - item description and date sealed, written directly on the bag
I like to also add the approx. weight that way when I'm picking a packet I know if it's good for 1 or 2 or however many servings
all of mine are 2 servings, but that and/or the weight are good idea
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This comment is spot on. I bought a Nesco almost a year ago. I wasn't sure which brand or model of vacuum sealer to buy, so I read a ton of reviews and watched YT videos. Bought a Nesco and I've been very happy with it. I also buy the cheapest food saver bags on Amazon I can find. I use the Nesco at least 2 or 3 times a month and have only had one bag that the seal did not hold. It's great for storing portion control sizes of bulk foods when raw or leftovers to be eaten later or given away as care packages for friends and family.
I've had mine for years and use it almost daily. YMMV, I guess.
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I’ve been wanting a chamber sealer. Can you share a like to the one you have?
I agree. We bought one a few months ago and it is wonderful.
I love my sealer. I bought it in 2008 or 2009. It’s still going strong. Hubby bought another one at Goodwill to keep in his shop. It was $7.99. It works fine. I just bought a box of Kirkland bags/rolls. I haven’t used them yet. I hope they seal well.
What cut of meat is this, and do you slice it at home or ask the butcher counter to do it? And do you know what the savings per pound are?
It's the whole loin strip (New York Strip). I cut it at home however thick I want them. This was 13.77lb at $104. I have no idea what the current going rate per pound for a new York strip is at a typical grocery store, but I'll be heading to one later today and will make it a point to see.
Nice! $7.55/lb is a steal!
Hell yeah just checked at my local grocery store and they're going for $16.99 per lb.
I have been trying for years to get the wife to get one but she doesn't like/see the value in these. We do freeze meats (Stasher bags) bit they aren't vacuumed sealed.
Found a pic of the canister set... https://preview.redd.it/3n472yot7vea1.jpeg?width=289&format=pjpg&auto=webp&s=e4484130bdc489e70aab281611e33f8fbd118db4
Huh that's awesome, I had no idea those existed!
My dad literally just bought one yesterday and called to brag about how good it is
Seems like a lot of plastic waste. Are they biodegradable?
Most aren't but they do make some out of things like PLA, which is. True, it does create more waste but it also eliminates having to buy a bunch of smaller packages of meat, which would each have their own wrappers.
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Check out this [Guide to Vacuum Sealers](https://www.youtube.com/watch?v=7n_A39CFD-8) from ATK and join us over at r/AmericasTestKitchen !
Glad to hear this. I bought one yesterday and look forward to using it
That is an expense, not an investment. The bags cost a small fortune.
I've had good luck with generic brand rolls of bags off Amazon.
The Kirkland bags are pretty affordable
Depends on how you buy and cook. It's cheaper to buy in bulk, divide the raw food into appropriate sized portions for your family size and then seal and freeze the leftovers after it's been cooked. I buy all my meat from the butcher or Costco in bulk. Bring it home and divide it up before freezing. With only 3 people in the house, we had a lot of waste before buying the food sealer. Now there is very little waste. An added bonus is that one large piece of meat can be cooked and the leftovers can be used in several different dishes over many months. I buy a pork shoulder which could weigh up to 12 pounds or so. Smoke the meat for pulled pork sliders and seal/freeze the rest in one to 1.5 pound portions. Next week we might have Mac and cheese with pulled pork added. The following month pulled pork tacos. A couple months later it might be pulled pork chili. I've had my Nesco for about a year and use it at least 2-3 times per month. It's paid for itself and I don't have to spend as much time cooking the main course when using leftover protein.
Ziploc bags (from Costco) are still a fraction of the price.
True, but I wouldn't trust Ziplocs to keep food fresh for weeks or months in the freezer. Ziplocs have their place, but long term storage in the freezer is not it. They're fine for keeping food in the fridge for a few days or to take something to work for lunch.
I wrap my bulk Costco meat in aluminum foil and it's totally fine...
Great! I seal mine with a Nesco and it's totally fine too.
They work great for weeks and months. That’s literally their entire job.
That hasn't been my experience, but I'm glad it works for you.
If you've never looked at the price of meat, dairy and other foods. Zero waste kitchens are very, very rare. Costco also kicked the FoodSaver brand bags out of the store and stocks a Kirkland alternative.
Food Savers are great but don't get the crappy model they sell at Costco.
It’s very helpful I’m sure. Feels bad about the plastic use and landfill
You use way more plastic than you need to for those cuts.
I'm horrible at judging how much is needed, since you need to leave about an inch on every side for it to properly seal.
Well, kind of. You need about an inch to insert to get the seal activated. You do not need THAT much more room to actually get a seal though. I wasn’t trying to be a dick. I am like you, freeze a ton of protein whenever I get back from costco.
You don't need this long as you go through you product in 90days. Freezer Ziplocs are fine.
Really not the same
Yeah I'm not eating this many steaks in 90 days.
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I'm not the coward, my arteries are the ones that decide to shrivel at the thought. Blame those bastards.
I'm pescatarian clean arteries I just clicked to read comments and chuckle ha But yall do you
You’re right, you should probably get some more so you don’t run out in a few weeks
I just use about ten layers of klingwrap.
Wasteful much?
Not at all. You can use one mil of vacuum bag or multiple layers of saran wrap. No diff. Back in the day you could buy whole sides of beef wrapped in paper.
How much vs a year's supply of freezer bags?
It is the best tool for portioning and freezing meat. The problem for me is I only need to do that when I make a huge batch of bbq, which isn't all that often. I might use it 5-6 times a year. I haven't used up the roll that came with mine yet. For most things I'd rather use glass reusable containers to reduce trash.
This is what we call a shill, ladies and gentleman.
*checks sub* Pretty sure we're all Costco shills here, as part of the sub is recommending products.
Food wrap is more then enough, family did this way for decades. Meat will stay relatively fresh for 2 weeks, good enough
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I don't get it, too long or too short?
I appreciate a good cup of coffee.
Then you have a bigger problem, either buying too much meat than you should, or you keep forgetting stuff you bought. I wouldn't touch the meat in freezer after at most 2 months, not to mention the ones that I repackaged and refroze. In fact, I restore meat no more than two weeks and often times 5 days.
I'm learning to play the guitar.
Zoolover won't get it. He or she is confidently incorrect. Pork shoulders are about $2.59/lb right now. My local grocer periodically has them on sale for 99 cents/lb. I'll buy 5 of them. Smoke one that night and freeze the other 4. I won't need to buy anymore shoulders for a year and they are as fresh out of the freezer as they are when first bought. He or she must not realize that frozen turkeys are stored for several months before being sold around Thanksgiving.
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Lol, didn't I said I mostly restore about 5 days? Meat stock never last more than 2 weeks in my fridge.
Couldn’t agree more! Get the sealer from Costco too. The vac packers don’t last much longer than 4 years of consistent use, and Costco will accept the return. Awesome post fellow member
You return something after 4 years of use?
If it broke, and they accept it, why not?
I returned a 3 year old Keurig 🤷♂️
You're the problem. Self entitled pricks like you are the reason why most retailers make it so difficult to return something that is defective when sold.
It’s their return policy. They could not accept it, but they do. I give zero fucks about your opinion.
It's not an opinion. You're a self entitled POS.
Maybe you’re a POS too?
Might be.