Ok, Bob

I don't have a FoodSaver brand, but here are some of the uses I put my
vaccum sealer to performing - in addition to those mentioned in precious
posts.

Packaging my homemade dry soup, stew, rice pudding, and various dessert
mixes to take camping. Also to maintain freshness for shipping cookies
(just limit the vaccum). Purchase bulk yeast, baking powders,
dehydrated eggs, divide into smaller amounts and vac seal to maintain
freshness/activity. Package brown sugar in amounts usually used in a
recipe - no hardness in over two years (test pkg.)

Save seeds from various plants - ships easily inside an envelope.
Package homemade jerky to send to friends in other climates. Seal
homemade dog and cat treats to send to friends. Keep high acid foods
(salsa, etc.) safe in cooler to take to outings (esp. to places where
jars, bottles, aren't allowed).

Kacey

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


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