Freezer Burn: How to "Vacuum Seal" food with a Straw




To save time and money, I frequently buy food in bulk when it's on sale.  I also like to cook in bulk and double and triple recipes.  One of the things to avoid when pre-cooking food is freezer burn.  Some people avoid freezer burn by using a Vacuum Sealer.  I have found using a regular zip lock bag and a soda straw work just as well for many items.

How To Avoid Freezer Burn without a Vacuum Sealer
The best way to protect your frozen food from freezer burn is to package it tightly and remove all of the air. I always  freeze meats in freezer bags.....never the grocery store packaging  For flatter items like steaks, I wrap the steaks tightly in plastic wrap and then in aluminum foil and label them.

For more shapely items like cooked muffins or meatballs etc.,  I remove the air by using a soda straw
(1) Package your food in a freezer bag
(2) Zip the top of the bag shut, but leave enough room to insert a soda straw
(3) When the straw is in place, remove the air in the bag by sucking all the air out of the bag
(4) Quickly slip the straw out and seal the bag.


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Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

4 comments:

  1. Traditional Best Vacuum Sealer do the vacant minimum of what's required for excellent sous vide cookery. They work by suck all the air out of a back then making AN air proof seal by melting the 2 sides of the bag along. the most important flinch is their inability to handle any liquids in any respect and inability to handle wet to varied degrees. If you're victimization the Best Vacuum Sealer for meat, you'll end up perpetually evacuation and laundry the liquid receptacle that has sucked out a number of the valuable juices from your food. If this receptacle becomes terribly wet, the machine may have to dry out for a handful days before operating once more.

    ReplyDelete
  2. This is a very nice article. good post. it is very helpful to the users. they can know about vacuum sealer.

    ReplyDelete
  3. I recommend writing the food item's name, the date and the cooking instructions either right on the bag or on a freezer bag label, that you stick to the bag to save you from having to find the cooking instructions on the recipe later. Once you've done that, just fill and seal your vacuum food bag as you would a regular zipper storage bag. The Reynolds bags have a maximum fill line. With the bag lying flat on the counter, make sure there is no food above the maximum fill line or directly under the air value. Next, press the vacuum sealer tip against the air valve and press the on button to remove air from your bag. When the bag is tight around the food, release the on button. Quick-as-a-wink, your food is vacuum sealed and ready for the freezer.

    Freezing Appetizers

    I freeze appetizers such as crab melts and pizza bites using the RHV sealer. When I am ready to cook, I take the appetizers right out of the freezer and vacuum sealed bag, and put them directly into the oven for a quick broil time of 8 minutes. I use the RHV sealer when freezing sweet and spicy meatballs, and when I plan to serve these, I thaw, remove from the freezer bag and reheat in the microwave for a quick bite to eat on busy nights.

    Freezing Cookie Dough

    I use the flash freezing method for freezing cookie dough. (You may refer to my April, newsletter/article, How to Flash Freeze Make Ahead Cookies, by clicking on my website in my resources box. ) The RHV sealer is very handy for freezing cookie dough. If you don't want to use all of the frozen cookie dough at once, you may take what you need and reseal the bag. For fresh baked cookies every time, that's convenient.


    ReplyDelete
  4. The food vacuum sealers work by removing all of the air from the storage bag around the food you have placed in it. The bag is then sealed around the food ensuring that no air can get inside the bag this reduces all chances of bacteria spreading to the food and causing it to go bad. If your food is sealed correctly with food sealers then it can be stored for a long period of time. You will then simply need to remove the food and defrost as normal and then reheat or use as you wish.


    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

Freezer Burn: How to "Vacuum Seal" food with a Straw




To save time and money, I frequently buy food in bulk when it's on sale.  I also like to cook in bulk and double and triple recipes.  One of the things to avoid when pre-cooking food is freezer burn.  Some people avoid freezer burn by using a Vacuum Sealer.  I have found using a regular zip lock bag and a soda straw work just as well for many items.

How To Avoid Freezer Burn without a Vacuum Sealer
The best way to protect your frozen food from freezer burn is to package it tightly and remove all of the air. I always  freeze meats in freezer bags.....never the grocery store packaging  For flatter items like steaks, I wrap the steaks tightly in plastic wrap and then in aluminum foil and label them.

For more shapely items like cooked muffins or meatballs etc.,  I remove the air by using a soda straw
(1) Package your food in a freezer bag
(2) Zip the top of the bag shut, but leave enough room to insert a soda straw
(3) When the straw is in place, remove the air in the bag by sucking all the air out of the bag
(4) Quickly slip the straw out and seal the bag.


"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2013 christineiscooking.com You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com

4 comments:

  1. Traditional Best Vacuum Sealer do the vacant minimum of what's required for excellent sous vide cookery. They work by suck all the air out of a back then making AN air proof seal by melting the 2 sides of the bag along. the most important flinch is their inability to handle any liquids in any respect and inability to handle wet to varied degrees. If you're victimization the Best Vacuum Sealer for meat, you'll end up perpetually evacuation and laundry the liquid receptacle that has sucked out a number of the valuable juices from your food. If this receptacle becomes terribly wet, the machine may have to dry out for a handful days before operating once more.

    ReplyDelete
  2. This is a very nice article. good post. it is very helpful to the users. they can know about vacuum sealer.

    ReplyDelete
  3. I recommend writing the food item's name, the date and the cooking instructions either right on the bag or on a freezer bag label, that you stick to the bag to save you from having to find the cooking instructions on the recipe later. Once you've done that, just fill and seal your vacuum food bag as you would a regular zipper storage bag. The Reynolds bags have a maximum fill line. With the bag lying flat on the counter, make sure there is no food above the maximum fill line or directly under the air value. Next, press the vacuum sealer tip against the air valve and press the on button to remove air from your bag. When the bag is tight around the food, release the on button. Quick-as-a-wink, your food is vacuum sealed and ready for the freezer.

    Freezing Appetizers

    I freeze appetizers such as crab melts and pizza bites using the RHV sealer. When I am ready to cook, I take the appetizers right out of the freezer and vacuum sealed bag, and put them directly into the oven for a quick broil time of 8 minutes. I use the RHV sealer when freezing sweet and spicy meatballs, and when I plan to serve these, I thaw, remove from the freezer bag and reheat in the microwave for a quick bite to eat on busy nights.

    Freezing Cookie Dough

    I use the flash freezing method for freezing cookie dough. (You may refer to my April, newsletter/article, How to Flash Freeze Make Ahead Cookies, by clicking on my website in my resources box. ) The RHV sealer is very handy for freezing cookie dough. If you don't want to use all of the frozen cookie dough at once, you may take what you need and reseal the bag. For fresh baked cookies every time, that's convenient.


    ReplyDelete
  4. The food vacuum sealers work by removing all of the air from the storage bag around the food you have placed in it. The bag is then sealed around the food ensuring that no air can get inside the bag this reduces all chances of bacteria spreading to the food and causing it to go bad. If your food is sealed correctly with food sealers then it can be stored for a long period of time. You will then simply need to remove the food and defrost as normal and then reheat or use as you wish.


    ReplyDelete

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine