I would appreciate some experience with the vacuum-packers on the market. I frequently make large batches of some special cooking project, and freeze the extra in poly containers or in Zip-lok freezer bags. The last especially picks up a lot of frost over time. I tend to keep these sorts of things too long.

Would a vacuum packer really help a lot? I'm looking on Chef'sCatalog.com and also eBay at the Tilia FoodSaver, which seems to be the most common brand. I also see frequent TV commercials for some other kind- I'm leery of anything featured in an infomercial.

If you have some experience, and/or might recommend another brand, would you give my your ideas?

Thanks

Mike


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travelling gourmand

[mudbug]

Mike,

I recommend you try browsing epinions.com for opinions of vaccuum sealers. You should be able to find something there. Or go to google.com and type in "vaccuum sealer opinions" you'll find something there.

I imagine most cheftalk members prefer to use the freshest ingredients from the store and use them up pretty quickly which is why you haven't seen a response sooner...

[Nicko]

Funny Mike, I just bought one of these. My wife and I are throwing a lot of leftovers out each week, and we are trying to find a good way to keep the food so we bought the food save. It just came this week so I will let you know how it works out.

[MikeLM]

Thanks cchiu and Nicko; I'll look forward to you experience with the vac machine.

Mike

[Pete]

I love vacuum packers. I have worked with one in one restaurant that I worked in. We used it for many items, especially cut fish because then you can bury the fish in ice without worrying if water will leak into the packaging. Also great for storing extra sauces and transporting messy items like soups and sauces. We also used it for souvide style cooking of some products. For banquets we would skewer 1/2 a lobster tail and one claw on a rosemary sprig and cryovac it in bags with butter. Then when serving the banquet all we did was emmerse the bag in boiling water. The lobster was hot, buttery, and infused with the rosemary flavor. The one downside to vacuum packers is that one of the deadiliest food borne illnesses can thrive there. Botulisum! So make sure that you follow all safe handling practices. In Chicago restaurants, if you have a vacuum packer you must have a HACCP program in place for using it.

[Nicko]

Well I have been using my Food Saver for a week now and it works just like the Cryovac machines I used in the restaurant and hotels. It is a handy way to save food and not throw so much out.

Pete I wasn't aware that it was a danger for food borne illness. What are some ways to avoid this. Say for instance if I am freezing meat, fish or pork, etc.?

I have been using a vacu-pak machine for almost eight years. It has been one of the best investments I have ever made. I too like to use fresh ingredients. The machine keeps them fresh longer. Seafood is no longer water logged while being kept in ice. I trim up and portion meat during the week during "down time" and vacu-pak them. If you need more info on where I got mine, how much, etc.... just ask!
Jim

[Pete]

The only food borne illness you really have to worry about is botulisum. That is because botulisum thrives in no-oxygen environments. There is no fear of this with raw, uncooked food. But if you are cryovacing cooked foods, you must make sure that they are cool before sealing or must cool them quickly once they are sealed. The incidence of botulisum is rare, but because it is so deadly you must be cautious. At least that is the City of Chicago's take on the situation. The other point to remember is that vacu-packing will not eliminate food borne illness from food. It does not kill the bacteria, it only allows it not to thrive and reproduce, so once out of the bag, food must be treated in a safe manner just as you would treat fresh, unpackaged food.