How to Vacuum Seal Liquids | 2 Different Methods
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- Опубліковано 7 вер 2024
- I hope this video is able to help people. if you have questions please feel free to ask them. I have seen on Amazon that they are starting to make chamber-style vacuum sealers cheaper and smaller to make them more practical for home use but nozzle-type sealers are still much cheaper. I may do a video comparing food saver style vacuum sealers to nozzle-type sealers but I will need to see if I can pick one up at a thrift shop.
Fold the opening in the bag over about an inch and a half before you pour contents and then you will have a clean area to seal.
Big brain lol 😆...thanks man 👌
Use the funnel to fill your bags and then you don’t have any mess
Great video. However I would like the Tomato Sauce recipe please. 😄
Lol why you want some random recipe he didnt even say norhing to make.it sound special lol.goofy
My recipe is super basic it just sautéed garlic in extra virgin olive oil then once cook not brown add San Mantzano tomatoes and let simmer for a few hours. If you have a rind of parmigiana you can add that to simmer for 30 minutes but it’s not necessary. Once stored you can always add the meat and everything later and re summer it to let the meat flavors meld together. It make it easier for long term storage to not cook with meat because of my religion we have meatless days and it takes all the guess work out of “was this cooked with meat.”
A mason jars's top fits better and the bag stays clean.
What is the nozzle for? I’ve never froze mine before, just put it in bag and seal it. Why do you need to take the air out of the sauce?
Has anyone heard of a funnel? It would save all kinds of time and effort and the liquid would be exactly where you wanted it to be.
I do have a plastic bag holder now. This video was really rough and early days. The price on chamber vacuums have come down significantly these days so it’s definitely the cheaper option. I don’t even think they make nozzle type vacuum sealers anymore.
What’s the brand and model?
It’s not good to freeze unfreeze and freeze food again at all.
It is if you thaw it in the fridge. Never thaw food at room temperature.
What brand and model vacuum sealer is this?
It’s called a food shield, but if you search nozzle vacuum sealer it should pop up, there are a few different brands
Couldn’t you just spoon straight in the bag?