Mr Darnell gives some really good tips here that I had to figure out on my own. For example, making a longer sealing bag for some items that you're not going to completely use at one time. I will buy ground beef in bulk, use a hamburger press to make patties, then put six of them - two side by side, patty paper top and bottom - in a longer bag that I cut to length. Fold it over, then freeze, then seal. We use two at a time, so I cut the end off, take out two, and reseal it. Back into the freezer for the next round. That wedge of Parmigiano-Reggiano that you paid $18 a pound for, that you don't want to feed to the mold? Same thing. Cut a bag longer than you need. Cut the end off, grate what you need, and seal the rest. Ready for the next time. Those English muffins are BOGO (buy one, get one free)? Freeze those dudes, and seal them up! That package of cheddar with 42 slices, you're going to use about 8 slices right now? Seal it up! Don't feed the fungus amongus! And on and on - oh, the possibilities! I make broth for Italian beef - it's an all day project. I freeze it in Rubbermaid "Take-Alongs" - they're really durable. Pop the block out, seal it up. Chicken stock? Beef stock? Potato-bacon soup? Chili? Taco filling? How about those nice chuck roasts that come two to a package? One for the smoker, one for the sealer for later. Thank you, Mr Darnell!
Darnell, Food Saver has been around for years and quite dependable, i used to have one but I am curious about the one that the company that distributes The Emeril Lagasse and Power XL Series works. I would love to see you demo it.
You make a good video. Thanks
Mr Darnell gives some really good tips here that I had to figure out on my own. For example, making a longer sealing bag for some items that you're not going to completely use at one time.
I will buy ground beef in bulk, use a hamburger press to make patties, then put six of them - two side by side, patty paper top and bottom - in a longer bag that I cut to length. Fold it over, then freeze, then seal. We use two at a time, so I cut the end off, take out two, and reseal it. Back into the freezer for the next round.
That wedge of Parmigiano-Reggiano that you paid $18 a pound for, that you don't want to feed to the mold? Same thing. Cut a bag longer than you need. Cut the end off, grate what you need, and seal the rest. Ready for the next time.
Those English muffins are BOGO (buy one, get one free)? Freeze those dudes, and seal them up!
That package of cheddar with 42 slices, you're going to use about 8 slices right now? Seal it up! Don't feed the fungus amongus!
And on and on - oh, the possibilities!
I make broth for Italian beef - it's an all day project. I freeze it in Rubbermaid "Take-Alongs" - they're really durable. Pop the block out, seal it up.
Chicken stock? Beef stock? Potato-bacon soup? Chili? Taco filling? How about those nice chuck roasts that come two to a package? One for the smoker, one for the sealer for later.
Thank you, Mr Darnell!
Thanks for showing this!
I always seal the cut end of the roll after I cut a length from it. Then that end is ready for the next one.
So Laurence Fishburne also has a Foodsaver. :)
Thanks for the (p)review
Darnell, Food Saver has been around for years and quite dependable, i used to have one but I am curious about the one that the company that distributes The Emeril Lagasse and Power XL Series works. I would love to see you demo it.
ruclips.net/video/jmpWZCLteXM/видео.html
Ive had numerous foodsaver units and if its not the motor burning out it is the heat seal coil burning out.
How many items do you seal in an average week?