Got A New Food Sealer - Initial Thoughts And Impressions

[Michael_in_TX]

These are the ones I use, which are about the lowest price I can find: https://www.amazon.com/dp/B09HSL3MP6 100 8"x12" for $16, which is 16 cents a bag.

(Yes, on the same screen you can buy 120 bags for $22, if you want to pay more per bag....not even sure why that option is there....)

[McFlyfi]

Buy your bags at www.foodvacbags.com . They have a massive selection of bags (Zip loc bags! Mylar bags! Turkey bags! Gusseted bags!) for far less than the Food Saver brand. Better pricing than costco as well.

[Panhead John]

Wax paper between the tortillas should work.

[McFlyfi]

If you vac seal flour tortillas, they will become one with each other...

[randy56]

Great review , topic and discussion. However I may mention, hang out here much longer you will die penniless.

[Panhead John]

+1 Just roll it up into a loose tube shape and place above the meat.

[RichieB]

I guess I need to find the manual.

[N227GB]

The paper towel is a great idea!

[RlsRls]

Yeah, I'm going to use the piece of paper towel method as well! I like the maximum amount of "suck" when I'm sealing expensive cuts of proteins!!

[Panhead John]

I actually saw a YouTube video yesterday where someone used a paper towel. It works!

[Dan Deter]

The paper towel idea is interesting

[Panhead John]

Thanks Kathryn, yeah, I checked the vacuum area and no liquid got in. And the bags actually sealed just fine, even with the little bit of liquid that got past the seal. I’ve learned a few things since "actually reading the owners manual" 🙄

HERE’S WHAT THE OWNER’S MANUAL SAYS CONCERNING DRY/MOIST SETTING:

DRY: For most dry objects and food types in order to obtain the highest vacuum pressure.

MOIST: For wet foods with little moisture like fresh vegetables, chicken, steak etc. For liquid foods, get it frozen first before putting into the bag.

NOTE: The default setting is DRY, with the strongest suction power. Use VACUUM ONLY more to do finer suction control.

Me here…….So…..apparently the MOIST setting has a little less suction power than DRY. I did not know this! I’m assuming this is to help with any moisture/liquid getting past the seal. They also recommend freezing some meats first, before putting into the bag, which will help with moisture control. A few of you in this post recommended that also. They [owners manual] even said you can place a paper towel between the unfrozen meat and bag opening if you like. This prevents any moisture/liquid from getting into the seal chamber.

NOTE TO SELF: Next time read the manual first dumbass.

[Dan Deter]

Interesting, I've never used moist for the chicken breasts. Maybe I should try that and extend the life of my sealer.

[Dan Deter]

Panhead John I'll keep that in mind if the Food Saver ever fails.

[fzxdoc]

You were lucky that none of the liquid from your steaks actually got into the vacuum sealer. I killed two vac sealers that way, but not with steaks. More liquid was involved. The second vac sealer (Beer and brats for sous vide. Duh.) did seem to dry out and work for another month or so, but then died.

If you're careful with liquids, you should get a lot of years of service from your sealer, assuming it's a good build. Here's hoping!

Kathryn