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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
On Wed, 02 Apr 2014 21:44:32 -0500, B. Server > wrote:
>I'm going to take a guess that they did not the other half of the >onion and put into a jar of beet juice for a control sample... No, they didn't. They also explained that sucking all the air out of a jar or tupperware container (special lids with a valve) would make the food last much longer. (Yeah -- if the got all the oxygen out, and the tupperware would stand up to a full vacuum needed to do that, and if the jar couldn't implode shooting shrapnel all over the place, and and and ...) They did show a marshmallow in a tupperware container, and from the way it expanded, I wildly handwavingly guess the got about half the air out. Anyway, I got an ancient food vacuumizer with a special nozzle to suck air out of ziploc bags at a garage sale for dime. It's a water jet vacuum pump, which is actually capable of pulling a respectable vacuum, and mechanically simple. I'll try it one of these days... Thomas Prufer |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
On Thu, 3 Apr 2014 12:11:55 -0500, Sqwertz > wrote:
>Ziplock bags are permeable and would not be able to hold a vacuum for >very long. Yeah, and the seal isn't something I'd trust to be gas-tight either. But all I use the bag for it to keep the dry rub/juice mix or the marinade close to the meat, so I can use less. And a squishy bag of meat is easer to stick in the fridge and cool than a boxy thing. Works fine! (until the bag gets a hole poked in it by a bit of bone...) Thomas Prufer |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
On 3-Apr-2014, Thomas Prufer > wrote: > >I'm going to take a guess that they did not the other half of the > >onion and put into a jar of beet juice for a control sample... > > No, they didn't. > > They also explained that sucking all the air out of a jar or tupperware > container (special lids with a valve) would make the food last much > longer. Artisan bread lasts practically forever in my VacMaster containers. Alas they implode after a few months of daily recycling. > > (Yeah -- if the got all the oxygen out, and the tupperware would stand up > to a > full vacuum needed to do that, and if the jar couldn't implode shooting > shrapnel > all over the place, and and and ...) I haven't seen any Tupperware or similar type containers that will withstand atmospheric pressure. None I have seen are strong enough. > > They did show a marshmallow in a tupperware container, and from the way it > expanded, I wildly handwavingly guess the got about half the air out. > > Anyway, I got an ancient food vacuumizer with a special nozzle to suck air > out > of ziploc bags at a garage sale for dime. It's a water jet vacuum pump, > which is > actually capable of pulling a respectable vacuum, and mechanically simple. > I'll > try it one of these days... Go for it. That should work just fine. I don't think a near perfect vacuum is necessary anyway. BTW Harbor Freight has a hand operated vacuum pump designed to evacuate automotive brake systems. It features a built-in gauge and comes with a variety of attachments and hoses. It's less then $40 when (NOT) on sale. I have one. It works great. > > > > Thomas Prufer |
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Quote:
Amazon.com: Jaccard 4.5 Liter. Speedy Plus Instant Marinater: Patio, Lawn & Garden |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
You can get such bags from Reynolds now. They come with.
a manual pump. I have the pump and a couple of boxes of the bags. They're a pretty nice product. Brick |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
Agree about the squishy bag. I usually use a bowl under
the bag for security. So much for the convenience of the pliable bag for storage. But the main result keeping the meat submerged with a smaller amount of liquid is good. Brick |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
On 6-Apr-2014, Sqwertz > wrote: > On Sun, 6 Apr 2014 01:02:27 GMT, wrote: > > > Agree about the squishy bag. I usually use a bowl under > > the bag for security. So much for the convenience of the pliable > > bag for storage. But the main result keeping the meat > > submerged with a smaller amount of liquid is good. > > > > Brick > > Howard - you need to have your newsreader quote the post you're > referring to. > > I, for one, can't tell what you're saying in context of the previous > post and it's frustrating reading. > > -sw Sorry about that. I got lazy. This ought to work for you. Brick |
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Vacuum Marinating in FoodSaver-Type Bags - Myth?
On 5-Apr-2014, bigwheel > wrote: > Amazon.com: Jaccard 4.5 Liter. Speedy Plus Instant Marinater: Patio, > Lawn & Garden' > For vacuum marinading the Food Saver buckets work better than trying to > use the bags. I bought this little gizmo a month or so back and love it > to death. It can do some serious marinating and will hold 10-11 pounds > of meat of such a size to make it fit in the available space. Works > great on small cut items..would not hold a packer brisket. > > 'Amazon.com: Jaccard 4.5 Liter. Speedy Plus Instant Marinater: Patio, > Lawn & Garden' (http://tinyurl.com/ob4ebaz) > > -- > bigwheel I've been looking for something like that. The largest I have are 2.5qt and they break after a short time if I pull a hard vacuum on them every day. (VacMaster 2.5qt Marinade Containers) Thanks, I have ordered a couple of the Jaccard brand containers. I'll see how they work out. Brick |
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