hope this is the right channel, but ive been noticing that a bunch of the stuff i vac seal either a) has an audible puff of air releasing when you disengage the vac sealer or b) has quite obviously gained air between me putting it in the freezer and thawing it out.
As to a), this is not air releasing, rather air sucking into the vacuum of the empty chamber when you disengage. As to b), I am not sure of the question brother! But I'm a watching for others to chime in!
lonnie mac is spot on, and indeed freezing, especially in a busy freezer can often lead to accidental punctures or scratches. Only other comment is to make sure you're using good quality bags.
I occasionally put sealed bags from the freezer and find they are no longer fully vacuumed. And I always double seal the bags. If I can remember, I'm gonna fill one of the bags that failed with water after emptying it and then reseal it. Then I will check it for leaks.
As another has said, air is getting in, you do not have a good seal. If you have a wet/dry setting, you might not be using that correctly. If you get the bag dirty where the seal will be that would cause a problem with sealing. I always double seal to help prevent any problems.
I saw a tip today, on my sous vide app (new thing, first time), called to roll over the edges of the bag before filling the bag, fill the bag, flip the edges back up and seal. Of course, if I try that, I'll slap the seasoned raw chicken all over the outside (the rolled over sealing surfaces) and, regardless, my greasy grimy hands will mess up the sealing surfaces. I think our old sealing machine stays in sealing mode until the vacuum says I quit...never got a bad seal. Been thinking awhile about that seeming air ingress to the frozen prize. First, I thought, once sealed there's really very little vacuum...you use vacuum to pull out the air and the bag gets compressed by atmospheric pressure...the displacements (air for bag compression) are nearly one for one...then I realized, there'll always be some air left in the bag...now I'm thinking water in meat (or anything) expands when frozen...for which the air in the bag gets compressed and forces the bag to lose some of its shrink.
I have examined the seals on items I have frozen but they did not remain under vacuum and most of the time I can find a flaw in the seal like a small wrinkle. I now examine every seal and if it isn't perfect it gets another seal. However, I do believe I have had bones puncture a bag due to rough handling.
One thing I have had problems with is sharp ends/points causing a leak. Brisket for example always seals great with my sealer. No leaks ever. Ribs, 90% long term seal is fine.
Chicken halves seem to cause the biggest issue. When the sealer sucks all the air out and compresses the plastic around, a sharp rib bone can cause a really weak "joint".
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
FoodSaver's Heavy Duty Gamesaver Bags work great for me no matter what I freeze in them. I always double seal them.
I used to have an occasional problem with the fat from my PBC-smoked sausages leaching through the bag. Not a problem since I switched to the Heavy Duty Gamesavers.
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