I know that's more in the chamber vac's wheel house but they are just too big. Without freezing first, any luck sealing wet food in a unit like the Vacmaster Pro 380? Hate to buy that unit then ruin it.
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Sealing soups, fresh meats and fish with marinades in vac sealer?
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 GriddleGrill Grate for SnSGrill 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 PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
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
- Likes 12
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 GriddleGrill Grate for SnSGrill 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 PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
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
I love my standalone freezer, Dan Deter . I hate cramming stuff into those drawers or skinny freezers in side by side fridges. I also have a standalone full refrigerator (no freezer compartment) to supplement the side-by-side in the kitchen. The refrigerator only and freezer only appliances are in the pantry. It's a convenient setup for someone who loves to cook in bulk.
Kathryn
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We had one which died, luckily with not much in it, and weren't in a position to replace it right then. And then we got used to not having it and just using the one in the kitchen side-by-side and the top freezer on the garage fridge. Now we're thinking about wanting to have more in there for the next social distancing time... 'course I guess I'll also need to finally get that generator if we have much in the freezer during hurricane season.
- 1 like
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I couldn't find a stand alone refrigerator when I was looking for one for the strawberries. So I got a freezer and an external thermostat, which turned it into a refrigerator. The bonus was, when strawberry season was over, I could use it as a freezer.
- 4 likes
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Club Member
- Dec 2017
- 3785
- New Mexico
-
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
I like fzxdoc idea and should do the liquid stuff I freeze that way, but I haven’t gone that route. I haven’t frozen soup at this point, but I have worked with thicker type stews and such.
For this, I put everything in the bag and with the assistance of another person, I allow the contents of the bag to hang over the edge of the counter top and start the vacuume process using the liquid and gentle options on my unit. Once I start to see any moisture/liquid start to travel up, I will use the manual seal button. This gets the majority of the air outwith gravity and the unit and then I spread the contents out in the bag so it lays flat and freeze.
but, like I said, Kathryn’s way is much better I just haven’t tried that yet. I even have those same Pyrex bowls that I could use.Last edited by barelfly; March 19, 2020, 10:26 AM.
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Club Member
- Dec 2018
- 827
- Northeast Iowa, USA
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Warm Morning G3 propane grill, 1970s vintage, https://pitmaster.amazingribs.com/forum/grills-and-smokers/gas/618448-vintage-warm-morning-broilmaster-grill
Weber Genesis II 330 SE, 3-burner propane grill
Hasty Bake Continental charcoal cooker
Smoke Vault 18, propane cabinet smoker
Amazen pellet smoker, https://www.amazenproducts.com/category_s/12.htm
Thermapen, Chef Alarm, https://www.thermoworks.com/
I vac seal warm soup and other unfrozen watery stuff quite often.
Fill the bag as usual, taking care to keep the mouth of the bag as dry as possible where it will be sealed. Lay the filled bag flat on the work surface in front of the vac sealer while keeping the open mouth of the bag above the liquid level. . Remove as much air as possible taking care that the "burps" leaving the bag are only air, not liquid.
With practice, I can get all of the air out and push a thin film of liquid into the unfilled upper part of the bag. I want the film of liquid to rise close to where the bag will be heat sealed.
Put the open mouth of the bag into the vac sealer as normal and clamp the lid closed over the bag. If necessary, push any remaining small bubbles into the empty part of the bag and cautiously bump the manual vacuum button to remove this air. Seal.
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If the food is pretty watery -- soup for example -- freezer burn isn't a problem. I can burp nearly all of the air out of the bag. The result is pretty much like real vac sealing.
For things like juicy meat, you can't pull as hard of a vacuum on the meat as you can when it's frozen, so yes freezer burn could develop as time passes. I try to move food through the freezer fairly regularly, so it's not been a big issue for me. But the "freeze first then vac seal" method would be the ideal method.
- 1 like
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
-
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 GriddleGrill Grate for SnSGrill 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 PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
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
I do something similar, IowaGirl , when I store homemade broths flat in my freezer. However I use Ziploc gallon bags. It's pretty easy to lay each bag on the counter and burp the bubbles out, stack the bags on a cookie sheet and place them flat in the freezer to harden up. Then I stack them vertically in one of the pull-out drawers in the freezer in my side-by-side fridge. That drawer accommodates those gallon bags perfectly.
Kathryn
- Likes 4
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I do that too, Dewesq55 , but with 1 cup portions because sometimes you only need a small amount. I put 4 cups in the gallon Ziplocs, and as Oak Smoke says, it's easy to smack them against the countertop, take out a few chunks, weigh them to estimate how many cups, seal the Ziploc back up, re-label with the residual amount info, and tuck back into the freezer. Works for me. When I make a big batch of broth, I use both sizes of bags for flexibility in portion size.
KathrynLast edited by fzxdoc; March 20, 2020, 06:15 AM.
- 1 like
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