Vacuum sealing soup with the Avid Armor Chamber Vacuum Sealer, Model USVX. The difference between seal level 2 & 3 and the type of bag that is available.
you are incorrect... the bumpy side is for the cheap external vacuum sealers. without the bumps it won't pull a vacuum. Chamber vac bags are smooth on both sides and much cheaper.
Well I appreciate your comment, but I have had zero problems with these bags, frozen, refrigerated, or dry. I have used the smooth bags as well and I have had the same results, except they do tend to slide out from the clip. Thanks for your comment.
In responses to your message, all hot foods are cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 6 hours. My comment about sealing is only for safety while sealing, and 50F and lower is best so that the pressure while sealing doesn’t force the product out of the vacuum bag. @@DougPipersr
I appreciate your insights! I guess hot packing liquids is a science in itself. I was hoping there was an easy solution, but it doesn't sound like there is. Thank you for sharing your wisdom and experience!
@@Chefleroy2012 thank you for your gracious reply. I shouldn’t have said anything. You are absolutely correct. We all have our own style. I enjoy your content.
Freeze your soup in cheap Ziploc bags. Use a big pan of water or a sink, fill the bag partway with the soup, dip in water almost to the top forcing out the air, zip closed, lay flat and freeze on a sheet pan. Cut one long bag from a roll of vacuum seal bag material, making it longer than you need so you can cut it open, take out some frozen soup, and reseal the bag. Size the bag to fit your freezer shelves. Fold the excess under. With a little practice, you can get the vacuum bag to a size where you have minimum waste.
I appreciate your comment and I have used ziplock bags for many years, and know exactly how to get the air out of the bags. However the price of a freezer ziplock bag is approximately 20 cents compared to 15 cents or less for the bags used for vacuum packing. Items frozen properly can be kept up to 1 to 3 years. Thanks for watching, Chef LeRoy
freeze soup in vacuum bag and vacuum seal
you are incorrect... the bumpy side is for the cheap external vacuum sealers. without the bumps it won't pull a vacuum. Chamber vac bags are smooth on both sides and much cheaper.
Well I appreciate your comment, but I have had zero problems with these bags, frozen, refrigerated, or dry. I have used the smooth bags as well and I have had the same results, except they do tend to slide out from the clip. Thanks for your comment.
You are 100% correct. You can use either bag in a chamber vacuum. Smooth bags won't work in suction vacuum sealers.
I use a pitcher to hold my bags upright. A bag stand seems unnecessary to me. Another thing to store, which I don't have space for.
What do you call those green hanger that holds the bags?
How about 135F hot soup?
I would not vacuum seal any liquid or foods until they are at least 50F or less.
@@Chefleroy2012 Oh wow, that's a complication from a food safety point of view
In responses to your message, all hot foods are cooled from 135F to 70F within 2 hours and from 70F to 41F or less within 6 hours.
My comment about sealing is only for safety while sealing, and 50F and lower is best so that the pressure while sealing doesn’t force the product out of the vacuum bag. @@DougPipersr
I appreciate your insights! I guess hot packing liquids is a science in itself. I was hoping there was an easy solution, but it doesn't sound like there is. Thank you for sharing your wisdom and experience!
Yeah not buying that brand
You talk to slowly. YOu can cover the same information in a lot less time!
Ok I will consider your comment, but we all talk or explain in different ways. Thank you for your comment.
@@Chefleroy2012 thank you for your gracious reply. I shouldn’t have said anything. You are absolutely correct. We all have our own style. I enjoy your content.
Fail
Freeze your soup in cheap Ziploc bags. Use a big pan of water or a sink, fill the bag partway with the soup, dip in water almost to the top forcing out the air, zip closed, lay flat and freeze on a sheet pan.
Cut one long bag from a roll of vacuum seal bag material, making it longer than you need so you can cut it open, take out some frozen soup, and reseal the bag. Size the bag to fit your freezer shelves. Fold the excess under.
With a little practice, you can get the vacuum bag to a size where you have minimum waste.
I appreciate your comment and I have used ziplock bags for many years, and know exactly how to get the air out of the bags. However the price of a freezer ziplock bag is approximately 20 cents compared to 15 cents or less for the bags used for vacuum packing. Items frozen properly can be kept up to 1 to 3 years. Thanks for watching, Chef LeRoy
Thanks for sharing will order ours soon 😊