The Food Saver V2840 seems to have gotten very good reviews on Amazon.
Anyone have one? Any thoughts? We shop for two and most meat items in the
grocery are packed for four or more so need to split up items before
freezing. RM~

Rob Mills wrote:
The Food Saver V2840 seems to have gotten very good reviews on Amazon.
Anyone have one? Any thoughts? We shop for two and most meat items in the
grocery are packed for four or more so need to split up items before
freezing. RM~




I have a V2860, which is basically the same unit only the
'60 has speed setting for the vaccum which is kind of nice.
You can control how fast the unit pumps air out. It's handy
for different sized bags but not essential.

My advice? *Buy it*. You won't be sorry. The flip up feature
is great. My old FS was just one that sat flat, and being
limited on counterspace I had to put it in the closet and
pull it out all of the time. P.I.T.A. This one just sits on
the counter 24/7.

--
Steve

"Steve Calvin" wrote in message
...

My advice? *Buy it*.

Sounds good, Thanks, Rob M

Rob Mills wrote:
"Steve Calvin" wrote in message
...

My advice? *Buy it*.

Sounds good, Thanks, Rob M



Oh, btw Rob. Same situation here. Only the two of us and I
have a 20 cu ft. commercial grade freezer in the basement
that I keep at -20dF. Between that and the foodsaver, we
haven't thrown out anything for freezer burn in years.

Example: I used to go tuna fishing every year out of Rhode
Island. Well, one year we got into a school of good sized
yellowfin. All six of us on the boat caught at least 1 in
the 80-100 pound range. A couple of us caught 2. (and then
wanted to die from exhaustion, but that's another story).
Anyhow, we always divided up equally so I had a LOT of tuna.
Vacuumed them and into the freezer. Well, about 2 1/2 years
later I found a couple of packages that had been hiding in
the freezer. I was kind of afraid of 'em but they looked ok
so I thawed them out in the fridge and cooked 'em up. A lot
of people won't believe this but they were damned near as
good and fresh as the day they came off of the boat. No
flavor or texture loss.

--
Steve

"Steve Calvin" wrote in message
...

haven't thrown out anything for freezer burn in years.

That's what I'm trying to eliminate. We shop quite a bit at Sam's and they
don't package for two. We also have a wholesale restaurant supply that will
sell us bacon wrapped fillets that come packed four in a package, that are
great on the Silver B or when it's "too cold out side" on a Cuisinart
Griddler. RM~

Steve Calvin wrote:

I absolutely love our Food Saver. When I smoke, I can do larger
quantities and then vacuum pack individual servings. That alone makes
it worthwhile. However the best part is not necessarily the most
advertised: vacuum marination of foods. While the Food Saver can be
purchased with a flat dish specifically for vacuum marinading, I've
found that the vacuum canister set is as good, if not better for this
purpose. For instance, the large container holds 24 2-piece chicken
wings, and uses less marinade to fill than the smaller flat container.

What I've discovered works best for me is to fill the container as full
as possible with the meat, such as a Boston Butt, then pour the marinade
to cover it and pull a vacuum. You can actually see tiny bubbles
forming on the meat. I then release the vacuum and redo it several
time, presumably letting the air pressure drive the marinade into the
meat. When a little salt is added, and the vacuum container placed in
the refrigerator overnight, the combination of brining and vacuum
marinading is incredible.
--
---Nonnymus---
In the periodic table, as in politics,
the unstable elements tend to hang out on
the far left, with some to the right as well.

Steve Calvin wrote:
Rob Mills wrote:
"Steve Calvin" wrote in message
...

My advice? *Buy it*.

Sounds good, Thanks, Rob M



Oh, btw Rob. Same situation here. Only the two of us and I have a 20 cu
ft. commercial grade freezer in the basement that I keep at -20dF.
Between that and the foodsaver, we haven't thrown out anything for
freezer burn in years.

Example: I used to go tuna fishing every year out of Rhode Island.
Well, one year we got into a school of good sized yellowfin. All six of
us on the boat caught at least 1 in the 80-100 pound range. A couple of
us caught 2. (and then wanted to die from exhaustion, but that's another
story). Anyhow, we always divided up equally so I had a LOT of tuna.
Vacuumed them and into the freezer. Well, about 2 1/2 years later I
found a couple of packages that had been hiding in the freezer. I was
kind of afraid of 'em but they looked ok so I thawed them out in the
fridge and cooked 'em up. A lot of people won't believe this but they
were damned near as good and fresh as the day they came off of the boat.
No flavor or texture loss.

I'll add my endorsement to this. I have the Pro III. I've seasoned and
sealed striped bass (on LI, the striper is king!) for nearly two years
and it cooked up like it was caught that day. Not a hint of freezer
burn. Nothing to diminish the quality.

--
Stan

Stan (the Man) wrote:
I'll add my endorsement to this. I have the Pro III. I've seasoned and
sealed striped bass (on LI, the striper is king!) for nearly two years
and it cooked up like it was caught that day. Not a hint of freezer
burn. Nothing to diminish the quality.


Yeah, we had a bad year for tuna one year so we came in
shore and did blues and stripers. Hit those good. I wouldn't
feed the blues to my dog (even if I had one) but the striper
was excellent!

--
Steve

Steve Calvin wrote:
Stan (the Man) wrote:
I'll add my endorsement to this. I have the Pro III. I've seasoned and
sealed striped bass (on LI, the striper is king!) for nearly two years
and it cooked up like it was caught that day. Not a hint of freezer
burn. Nothing to diminish the quality.


Yeah, we had a bad year for tuna one year so we came in shore and did
blues and stripers. Hit those good. I wouldn't feed the blues to my dog
(even if I had one) but the striper was excellent!

Bluefish can be excellent, if you know how to clean and prepare it. Try
it again, but remove all the red meat, then put it in heavy duty foil
along with some onions, stewed tomatoes, potato slices, mushrooms, whole
garlic cloves and season it all with some Old Bay Seasoning. Seal the
package and cook it in the oven at about 350-400 degrees or on the grill
for about 45-minutes. It's a strong-tasting fish, so a lot of people
dislike it. But, prepared with some other strong-flavored foods, it can
be quite tasty.

Or, you can try the cedar plank method. Cook it on a board for an hour,
then throw the fish away and eat the board. Your call.

--
Stan

Stan (the Man) wrote:

Bluefish can be excellent, if you know how to clean and prepare it. Try
it again, but remove all the red meat, then put it in heavy duty foil
along with some onions, stewed tomatoes, potato slices, mushrooms, whole
garlic cloves and season it all with some Old Bay Seasoning. Seal the
package and cook it in the oven at about 350-400 degrees or on the grill
for about 45-minutes. It's a strong-tasting fish, so a lot of people
dislike it. But, prepared with some other strong-flavored foods, it can
be quite tasty.

Or, you can try the cedar plank method. Cook it on a board for an hour,
then throw the fish away and eat the board. Your call.


Yeah, I knew about removing the "stripe" etc. Tried it every
which way, including the cedar plank. ;-) We just didn't
like it. But hey, we gave it a shot and it didn't go to
waste. I found out a friend of mine liked it so they got it
all.

--
Steve