"A.T. Hagan" wrote:

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.

I've got a friend with a Meyer Lemon tree and make limoncello in the
spring/summer. This year, on January 2 or thereabouts I made it with
mandarin orange peels. Is grrreat schtuff.

Gotta have at least 100 proof vodka though.

B/

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


--
Outgoing messages scanned with Norton AntiVirus 2003

"Bob Pastorio" wrote in message
...
| Bob Pastorio wrote:
|
|
| 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).

In article ,
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?

Pastorio


Well I use mine for all the standard stuff and also for cherry tomatoes.
Freeze 'em first on a cookie sheet for an hour and then vacuum seal
them. I did the same with chopped chiles George gave me a lot of ideas
all right. Lots of people vacuum seal things they don't want to get
wet when they go camping or on boat or float trips. Cheese is utterly
fabulous vacuum sealed--- keeps for ages without molding or drying out.

Phaedrine Stonebridge wrote:
In article ,
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?

Pastorio



Well I use mine for all the standard stuff and also for cherry tomatoes.
Freeze 'em first on a cookie sheet for an hour and then vacuum seal
them. I did the same with chopped chiles George gave me a lot of ideas
all right. Lots of people vacuum seal things they don't want to get
wet when they go camping or on boat or float trips. Cheese is utterly
fabulous vacuum sealed--- keeps for ages without molding or drying out.


Oh yeah, love good cheeses. A local deli has some wonderful cheeses from
around the world. Occasionally they will have a sale and I will get some
of their cheeses, bring them home, vacuum seal them and put them in the
fridge. Open the bag, cut off a few slices, reseal, repeat until cheese
is gone and it's as good as it was when purchased up to two months
later. Of course some cheeses don't last two months in my fridge,
someone or something keeps eating them. VBG

George

"Bob Pastorio" wrote in message
...
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?

Pastorio

I've got my sugar in Quart jars, coffee in jars, potato chips in jars, a
vaccu-bag of paintballs (that was just for fun), I assembled a little
emergency supply kit by bagging some beans, fishhooks and cork, a mini
bottle of Grand Marnier, chicken and beef bullion cubes, and more and sealed
all that into a widemouth jar as a goofy gift for a friend of mine, my
pepperonis are sealed and ready for the next pizza, which reminds me I want
to get my flour in jars as well. In fact, I think I can vaccu-jar enough
flour for a pizza dough in one pint jar (I'm gonna have to try this one out)
and have measured out ingedients waiting on the shelf for pizza night. Oh!
Which reminds me, I havn't yet had a chance to vaccu-jar my pizza sauce!
Well, I actually hot water bath the pizza sauce but I've been thinking about
combining the two.

A question of my own to the group: Would it make any sense to suck the air
out of the sauce with the vaccu-sealer and *then* hot water bath to
sterilize?

--
Mark W. Stevens
www.goatlike.com - unusual watercolors
eBay Id: goatlike

In article ,
wrote:

On Wed, 15 Oct 2003 08:25:30 -0500, George Shirley
wrote:

Oh yeah, love good cheeses. A local deli has some wonderful cheeses from
around the world. Occasionally they will have a sale and I will get some
of their cheeses, bring them home, vacuum seal them and put them in the
fridge. Open the bag, cut off a few slices, reseal, repeat until cheese
is gone and it's as good as it was when purchased up to two months
later. Of course some cheeses don't last two months in my fridge,
someone or something keeps eating them. VBG


It's 'refrigerator mice'.

They live in fridges and eat cheese. Being intelligent
mice, they reseal the vacuum bag. Cheeky little devils!

Pat


.. :: guffaws ::

wrote:

On Wed, 15 Oct 2003 08:25:30 -0500, George Shirley
wrote:

Oh yeah, love good cheeses. A local deli has some wonderful cheeses from
around the world. Occasionally they will have a sale and I will get some
of their cheeses, bring them home, vacuum seal them and put them in the
fridge. Open the bag, cut off a few slices, reseal, repeat until cheese
is gone and it's as good as it was when purchased up to two months
later. Of course some cheeses don't last two months in my fridge,
someone or something keeps eating them. VBG


It's 'refrigerator mice'.

They live in fridges and eat cheese. Being intelligent
mice, they reseal the vacuum bag. Cheeky little devils!

Pat

So who are those buggers who drink all the milk and leave an
empty carton? Refridgerator Raccoons?
Edrena

The Joneses wrote:
wrote:


On Wed, 15 Oct 2003 08:25:30 -0500, George Shirley
wrote:


Oh yeah, love good cheeses. A local deli has some wonderful cheeses from
around the world. Occasionally they will have a sale and I will get some
of their cheeses, bring them home, vacuum seal them and put them in the
fridge. Open the bag, cut off a few slices, reseal, repeat until cheese
is gone and it's as good as it was when purchased up to two months
later. Of course some cheeses don't last two months in my fridge,
someone or something keeps eating them. VBG

It's 'refrigerator mice'.

They live in fridges and eat cheese. Being intelligent
mice, they reseal the vacuum bag. Cheeky little devils!

Pat


So who are those buggers who drink all the milk and leave an
empty carton? Refridgerator Raccoons?
Edrena


Aha! Keep forgetting to set a saucer of milk out for the pixies and
they're coming in and helping themselves. It's all your fault.

George

George Shirley wrote in message .. .

My grandkids like to watch a jar full of marshmellows shrink down when
vacced then plump up again when you break the seal. Makes them think
granpa is a wizard.

On that vein we found out Sunday that we are to be great-grandparents
again, this one will be number 2 ggk when he/she comes along in 7 or 8
months. When we married 43 years ago we never thought we would be
looking at a line of descendants this long. VBG

George

Well congratulations George!

BTW, there is some sort of weirdness in the Usenet propagation between
your ISP and mine. Absolutely none of your posts make it to the
Atlantic.net news server where I can see them. It wasn't until
someone else quoted some of your text that I even knew you were still
in the group.

Time to fire off an e-mail to the help desk. I wonder who else isn't
crossing my news server?

......Alan.