On Mon, 13 Oct 2003 12:08:02 -0400, Bob Pastorio
wrote:

Bob Pastorio wrote:

I have a lovely, new FoodSaver ProII with bells, whistles and sundry
goodies.

What do most people use them for?

What should one not use them for?

What do I not know about them that I should?

Lots of nice replies. Thanks. The reason I asked the questions is
because we're talking about vacuum bagging on my radio program on
Thursday.

So if you still have ideas about any of the above, please let me know.

Next question: Beyond marinating, do you use it for any other culinary
process? Anything where it works better if it's in a vacuum? Any ideas
where using the vacuum feature can help make the food better or more
interesting?

Pastorio

While not particularly useful try putting some marshmallows in a jar,
put on the jar adapter and pump it out. The marshmallows swell
tremendously as the air pressure falls. Visually impressive if
nothing else.

In a form of reverse marinading you can pull flavors out of something
into a liquid faster in a vacuum. I think Paul Hinrichs mentioned it
first that I recall when he put a nectarine in some form of alcohol
and pumped it out. The color and flavor of the nectarine came out
into the alcohol fairly quickly. I tried with some vodka and
quartered oranges. Very pronounced orange flavor after a day or so.

Probably make rumptopf in a hurry that way too, but I haven't tried
that.

......Alan.


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