I had a mishap involving steak freezing together and am wondering what the best way to prevent it from happening again. I just got a vacuum sealer and have being buying large quantities of meat and putting them in one big bag and sucking the air out. This hasn't worked so well as
It was recommend to plastic wrap the meat individually. Does that defeat the point of using a vacuum sealer at all? Might I as well plastic wrap everything and then put them in the freezer just like that? It was also recommended to use "freezer paper", I've never heard of that. I guess I could try using it to not cover the individual pieces of meet but only where they would touch the others in the bag that I would vacuum seal.
Also can I reseal vacuum sealer bags? If no maybe the best option is to use small bags and put the individual pieces of meat into them right away.
You can use waxed baking paper between the steaks, It will make them easily separable but without retaining air bubbles.
The other solution for something like meatballs, sausage, etc. is to freeze them first and then vacuum seal them once they are nice and solid. At that point they will maintain their shape during the sealing process and can be easily separated when you need to open the package and defrost some. Once you open the bag and take some out you should be able to re-seal it if you stack them perpendicular to the long axis of the bag (or if you leave enough extra room initially for re-sealing when they are initially packaged).
Possible Duplicate: Good ways to store coffee? I opened a new bag of roasted coffee beans yesterday and put them in a plastic box - a box with a good seal, with clip-down sides. And I put... can get damp in the fridge. I heard the freezer is good, but I thought the same could happen… How about this: I was thinking of bagging the beans in portions of the amount I'll use each day. Putting the bags in the plastic box, and putting that in the freezer. Then each day I'd take out a portion of beans to defrost ready to grind the next day. I would use cheap bags, not freezer bags. The idea
I got a vacuum sealer and stored about 7 pieces of steak in 1 bag. I put it in the freezer and just now I decided to take out a couple of steaks to thaw out so I cut open the bag but all the steaks are frozen together. I know if I heat them all up I won't be able to refreeze the rest. What can I do? Should I re-vacuum seal the bag and wait until I can cook them all at once? Also how do you use a vacuum sealer effectively with bulk meat? It doesn't work too well to store them all in one bag because if you are going to eat one at a time you need to re-bag everything each time.
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In Sous Vide for the Home Cook Douglas Baldwin gives a recipe for broccoli. In brief, blanch the broccoli, cool in an ice bath, then vacuum seal as a single layer in a bag with salt, pepper... it won't leave the heater on long enough to evaporate the water that's preventing the seal. Eventually, I figured out that hitting the vacuum button again, followed immediately by the seal button, would trick the machine into turning the heater back on, even though it hadn't cooled down yet, and finally got the bag sealed. (And, amazingly, it appears it may still work, despite having sucked
good. While somewhat dry (but not overly so), they had very tender fall-off-the-bone meat and crunchy skin. However, for a few of them, I inserted a step 4(b), put in plastic bag and chill in ice bath. I then deep fried them for an extra two minutes. They weren't quite as browned, but more importantly they could have been passed off as chewing gum. Why did cooling the chicken wings turn them...I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high
say to put it in a bag. Is it better to just leave the chicken in the freezer without a bag or to use a bag? You have also mentioned not to use a bag, am i correct in assuming you mean do not use air tight bags or bags with less air? Again would more denaturation occur just leaving the chicken naked over using an air filled bag? Is it correct to say that once the chicken freezes then it is frozen and no more damage/denaturation will occur? If my freezer says it will freeze in 24hours, will using the bag as you have mentioned still causes freezing to occur over many days despite what the fridge
I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions: I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? If that's true, is the whole aging process done in these vacuum-pack bags? If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more