Got A New Food Sealer - Initial Thoughts And Impressions

[Panhead John]

Good points! After reading the owners manual I’m guessing pretty much all meat would need to be on the moist setting. The dry setting would be for maybe fresh vegetables or fruits? Not sure. But it makes sense they call it Moist, and not wet.

[RlsRls]

Hmmmm, I have a sealer (maybe 5 years now) but never realized steaks and chicken breasts , pork chops etc.. were suppose to be sealed with the moist setting! I have noticed juices being pulled from the meats but the machine seems to stop and seal before juices enter the channel as far as I can tell! Now, if I have time, I put a" hard chill" in the freezer on my proteins before I seal them and that seems to eliminate the squeeze juice problem. As for thawing , I remove food from the bags BEFORE thawing and this also eliminates the squeezed juice issue.
I've learned the hard way that the quality of the bag is probably more important than the machine!

[Alan Brice]

Cannot believe I have ever got along w/o one.

[Panhead John]

I don’t put any partially filled containers in the freezer. I’ll fill them to about 1/2” from the top and put the lid on. As the food expands from freezing, it fills the container with no or very little air gap. I’m right, you’re wrong. 😂

[Panhead John]

Hey Dan, my old Food Saver did require some cool down time also, know what you mean. Some of the reviewers on this model stated they went a long time without needing a cool down period. I believe they said it never needed a cool down period at all. That was one of the selling points for me.

[Old Glory]

Good luck with it.

Never felt the need for one of these. We just use freezer bags. Pre-wrap steaks in cling wrap then put into freezer bag squish out air and freeze.

[RichieB]

Looks good, congrats. I didn't read the instructions with mine and still haven't. So I must be a man's man. 😏 or just stupid and stubborn.

[MBMorgan]

From what I've read, some of the older models had a better chance of a long life than many of the newer ones. True or not, I've been using my Foodsaver for 6-7 years and (knock on wood) it's still going strong.

[MBMorgan]

Panhead John - "You’re weird." No argument there ... but weird without ice crystals, freezer burnt soups or stocks, and with less freezer space lost to partially filled containers.

I forgot to mention that, for multiple bags of liquid, I often forego the use of plastic containers by just putting the liquid to be frozen in the bags, standing them upright in a bowl or whatever so they don't spill, and then setting in the freezer before sealing the next day. Sometimes I clamp them; sometimes not.

[jfmorris]

I've been lucky so far with the Foodsaver brand model I bought at Sam's Club 4-5 years ago. I've gone through a lot of the 11" rolls of bags, and recently started getting those pleated rolls from Amazon that will expand for bigger stuff. Those won't fit inside the machine, but that's not a big deal. I'm knocking on wood now that my Foodsavr will keep on going for years to come.

[Dan Deter]

I double seal the bottom but not the top....it just takes too long for the sealer bar to cool off enough to not trip the safeties and slow me down even more. I'd like to double seal the top, but...

[Alan Brice]

I have the original foodSaver n buy rolls of bags in bulk. I start with a dbl seal appx 1/8 inch apart. Then finish w/ dbl seal. Never had an issue. Lost all the provided containers long ago.

[Clark]

The buns on the left are only for Smash Burgers.

[Murdy]

"Nothing sucks like an Electrolux."

Old, unsuccessful ad campaign for vacuums.

[Murdy]

On mine (older Food Saver), even if I start with Vac & Seal, I can interrupt the cycle by hitting the Seal button if necessary.