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

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

Keep it clean, particularly the vacuum area.

Kinda hard to vac seal liquids in a bag but you can freeze the liquid,
put it in a bag, and then seal it.

I keep all sorts of food in bags, mostly for the freezer, some jars of
dried foods sealed with lids and in the pantry. I buy bulk meats when a
good sale comes along, separate the steaks/roasts/chicken breasts/chops,
etc. and bag in quantity for two old people and a small dog.

Pretty basically you can do about anything to stuff with the Tilia as
long as you use caution.

The bags are reusable as I'm sure you already know. I turn them inside
out, hang them on the top rack of the dishwasher with clothes pins, let
them air dry, turn them right side out again and store for later use.

I freeze chopped chiles, onions, etc. on a bun pan. then they go into
appropriate sized vac bags and are sealed. The part of the seal that
will be cut off is perfect for writing on with a Sharpie just in case I
can't remember what it was. B-)

I make moussaka and caponata, put them in about quart sized disposable
aluminum casseroles, vacuum seal in a bag and freeze. Still good over a
year later.

Only problem is with whole fish, be sure to clip the fins or you will
get a hole and lose the seal.

George

I've heard not to use them for liquid. But I use mine all the time for
sauces, soups and stews.

--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

www.peagramfamily.com
http://www.mompeagram.homestead.com/

225/207/145
"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

In article , George Shirley
writes:

Only problem is with whole fish, be sure to clip the fins or you will
get a hole and lose the seal.

George

I find that a paper towel also helps with sharp areas.


Larry Noah

On Mon, 13 Oct 2003 01:46:00 -0400, Bob Pastorio
wrote:

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

What do most people use them for?

I mostly use mine for vacuum sealing jars. Any jar that'll take a
standard or wide mouth lid will work. You can greatly extend the
storage life of many dry foods this way.

You can marinade food in minutes via the vacuum process that would
otherwise take hours.

What should one not use them for?

If it needs to be refrigerated or frozen when not vacuum sealed it'll
need to be refrigerated or frozen after it's vacuum sealed.

What do I not know about them that I should?

The bags are somewhat pricey. Try not to suck dust or liquids into
the pump. I line the inside of my jar sealer adapters with cut down
coffee filters. Others use cotton balls.

Soft foods with a lot of loft (like breads and such) can be squashed
flat if you let the pump run to its maximum draw. Might want to
freeze such foods in advance then vacuum seal, or vacuum seal them in
rigid containers.

......Alan.


Post no bills

"LIMEYNO1" wrote in message
...
| I've heard not to use them for liquid. But I use mine all the time for
| sauces, soups and stews.
|

I either freeze liquids in ice trays or other container and then seal in
bags. Ice trays are a great way to portion things out for easy measure
later.

A.T. Hagan wrote:
On Mon, 13 Oct 2003 01:46:00 -0400, Bob Pastorio
wrote:


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

What do most people use them for?


I mostly use mine for vacuum sealing jars. Any jar that'll take a
standard or wide mouth lid will work. You can greatly extend the
storage life of many dry foods this way.

You can marinade food in minutes via the vacuum process that would
otherwise take hours.


What should one not use them for?


If it needs to be refrigerated or frozen when not vacuum sealed it'll
need to be refrigerated or frozen after it's vacuum sealed.


What do I not know about them that I should?


The bags are somewhat pricey. Try not to suck dust or liquids into
the pump. I line the inside of my jar sealer adapters with cut down
coffee filters. Others use cotton balls.

Soft foods with a lot of loft (like breads and such) can be squashed
flat if you let the pump run to its maximum draw. Might want to
freeze such foods in advance then vacuum seal, or vacuum seal them in
rigid containers.

.....Alan.


Post no bills

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

Dave wrote:

"LIMEYNO1" wrote in message
...
| I've heard not to use them for liquid. But I use mine all the time for
| sauces, soups and stews.
|

I either freeze liquids in ice trays or other container and then seal in
bags. Ice trays are a great way to portion things out for easy measure
later.



I do that with fresh parsley, basil, oregano, etc. Also with lemon juice
from lemons on our tree. Freeze solid in ice trays then bag and vac.
Keeps stuff fresh for a long time. Helps with recipes too, the cube
trays I use have cubes that are exactly two tablespoons when filled.

George

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

George Shirley wrote:

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.

They'll be teenagers soon enough!

B/

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


Roll down the top inch or two when you are filling bags. It keeps
"junk" off of the sealing surface.

--
Susan N.

There are 10 types of people in the world. Those who understand binary and those who do not.

"George Shirley"
snip
: 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
: =======]

Congratulations George and the rest of the family! Woo-Hoo!

Cyndi
Remove a "b" to reply

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.


Post no bills

Brian Mailman wrote:

George Shirley wrote:


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.


They'll be teenagers soon enough!

B/

Way ahead of you there. Got grandkids at the following ages: 23, 20, 17,
5, and 3. Greatgrands at 3 and still in the canner. Did I mention that
I'm old. BSEG

George

George Shirley wrote:

Brian Mailman wrote:

George Shirley wrote:


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.


They'll be teenagers soon enough!

B/

Way ahead of you there. Got grandkids at the following ages: 23, 20, 17,
5, and 3. Greatgrands at 3 and still in the canner. Did I mention that
I'm old. BSEG

Heh. I was reflecting on the natural progression of them thinking
you're a wizard, getting old enough to know EVERYTHING, and then getting
old enough past that to know they don't.

B/