"Bob Pastorio" wrote in message
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| Bob Pastorio wrote:
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| 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?
|

I smoke lots of fish (salmon) for friends at party times. Last year on New
Years Eve, I made the rounds to 5 friends homes with salmon hot out of the
smoker. I got the idea to cover a piece of cardboard with aluminum foil,
place the salmon on it in a foodsave bag, and seal it shut for the ride (in
a warmed cooler). Needless to say, every stop I made required a bit of
'socializing' before I could leave (along with me helping with the table
presentation of the salmon). Even the last piece delivered was as hot and
juicy as the first (although I was in worse shape).

When they saw the salmon coming out of a vacuum bag with all the juices and
the aroma, they were in awe. The fish didn't dry out and it was as aromatic
as if it had just come off the smoker. I told everyone to was their bag and
send it back next year (if they wanted a repeat).