[Sca-cooks] Vacuum food savers

[Susan Lin]

When these machines pull the air out the force opens the meat or
whatever up so the marinade penetrates better/faster. If you want to
see this in action put a peep or a marshmallow in one of the
containers (not a bag) seal it and pull the air out. You'll see the
peep expand. When you break the seal the peep returns to normal.

On 11/3/09, Stefan li Rous <StefanliRous at austin.rr.com> wrote:
> Adamantius said:
> <<< I'm not sure what's available now, but I've had a FoodSaver (I think
> was made by Tilia, but now owned by Sunbeam) for a couple of years, am
> and have been very happy with it.
>
> My primary purpose for it is quick marinating and curing meat and
> fish, but I did pack several packets of salt-cod fiskeboller for next
> weekend. >>>
>
> I've heard that these keep frozen food from getting freezer burn since
> the machine removes most of the air from the bag before sealing it.
> But is there some advantage to using these bags and/or this machine
> for marinating and curing of meat over say, just a zip lock bag? Or is
> this a matter of wanting to both marinate the meat and freeze it, and
> the ease of simply doing that in the same bag?
>
> What is this "salt-cod fiskeboller"?
>
> Thanks,
>    Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>     Mark S. Harris           Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
>
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