Previous smoothie king employee, from personal experience and from a few knowledge holders about bananas....that slimy rubbery looking banana is still good. When it looks like that, its the sugars in the fruit coming forth compared to them staying more dormant when you get a ripe fruit. Those slimy bananas are very very good for smoothie making if you want a sweet banana smoothie without using any sugar. :) hope someone finds this and learns a bit more
Doesn't shock me, mom makes banana bread with the blackest ones then freezes them. I am not a banana fan nor a smoothie king so it doesn't mean much but the info is still good
Your train of thought is a peculiar yet brilliant thing to watch. May that be not understanding how a toaster works, storing milk for far too long or vacuum sealing a banana...you just have to watch
I use a vacuum sealer all the time on a lot of stuff. You don't have to do it 100% til the item is smashed to have it work. Just stop before you hear crunching or before the bread starts going flat. I love my vacuum sealer and would stand by it and the results.
"I have a vacuum sealer, let's see if it keeps food fresh" Proceeds to put items in the bags that have no use in a vacuum bag like long lasting crackers and chips and squishy items like bread, bagels and banana/
Please do another one of these vacuum sealing videos with cheese, hot dogs, and pickles. Also would be cool to see the differences after 60 days, and 90 days.
Couple of tips. Some foods are not supposed to be vacuum sealed because they release a gas that might compromise the integrity of the seal. Bananas are one of them. You can vacuum seal bread (and possibly chips) without destroying it/them if you have a machine with a pulse function. It allows you to choose how much you want to vacuum the bag. Vacuum sealing meat is most useful for freezing, to prevent freezer burn.
FYI - When you freeze bread you need to freeze it first (put in freezer just until it is frozen through, Then vacuum seal it and put back in freezer. It will remain fresh for months and edible for longer. Important to let the bread thaw completely before breaker seal or it will get really hard.
Actually if you haven't ever smelled rotten meat before. You wouldn't understand. I once took a bite out of a steak that was cooked 1 month prior and I put it in the freezer. Decided to have it. Smelled not too good. But when i put it in my mouth after microwaving it. It tasted like death. Hard to describe. But when you know, you know. It's been a year and I can still remember the awful taste. Spit it out immediately and threw it away.
I love that your vacuum sealing things that no one vacuum seals vacuum sealers are meant for meats and vegetables. vacuum sealing meats and vegetables allows the food to be frozen longer then when you use ziplock bags
Correct. I have had steaks come out years after being frozen and have had no issues eating them. Frost will form inside baggies and spoil the fresh taste. I also vacuum seal rice, oatmeal, flour and much more for the EOW stash.
@@bighossgaminghd8473 WOW thanks for the fast reply ! Your way makes sense now that I think of it, plus raw meat and vegs has less of a chance to take on the smell of the vacuum plastic. Thanks!
For the soft stuff, like bagels, you should use a jar and jar sealer attachment for the FoodSaver. That way it removes the air without squishing what you're storing. They also make larger buckets you can use with the FoodSaver for bags of chips. I've used the chip bucket and it works great. A bag of chips opened two months ago are still fresh when you pull them out, and not crushed.
Tip: To test a raw egg to see if it's still good, just about fill up a glass with cold water and drop your egg in. If it floats = no good. Sinks = good egg.
@@jsccs1 It's more of a sign of how old an egg is. It CAN mean that you got a bad egg. But it's a way to stay 100% safe. I'd rather throw out a good egg than eat a bad one. Then again, I basically don't eat eggs anyway lol
I work in a restaurant where we use a vacuum sealer on a daily basis and it does help extend the life on many things compared to regular plastic portion bags some products (like calamari) will last 3-4 days in a portion bag whereas in a vacuum bag they will almost last 2 weeks which makes a huge difference in keeping product fresh
Graham crackers last in the cupboard quite a while before they start going stale, so that one might not have been a great test. Another great accessory is they have a 9" square dish with a vacuum lid that you use to marinate meat. Put chicken in it for 30 minutes in the dish under vacuum with teriyaki sauce will get the flavor deep into the chicken. The vacuum opens the pores of the meat and sucks the marinade inside the meat.
In my experience vacuum sealing is most effective for meats and cheeses, especially if being frozen. I have cuts of meats that are literally years old I vac packed and tossed in my chest freezer that are just fine without any freezer burn or odd flavors. Shelf stable products like breads, crackers and chips... well... those arent really the right use case for vacuum sealing anyway.
Also something you should test, if you have stale chips, stick them in the oven on warm for a few mins, once the water evaporates they should be perfectly good again
@@DriftedDreams Yeah i don't often let chips live long enough to get stale, but sometimes with like restaraunt size corn chips they get a bit stale and i just bake em with fixins and they're great
Some breads can be restored when stale by sprinkling a little water on the crust and warming it through in the oven too. It's as good as fresh again to the non connoisseur.
As you mentioned at the end. Short term 1 month usage in a fridge or counter is not really where vacuum sealing belongs. Think of it more as 3, 6, 12 months in storage in the freezer or long term dry food storage.
Vacuum sealing prevents aerobic microbes from growing. If you want it to be effective at room temperature, you need to first boil the items to kill most microbes.
hes really not that smart tbh, he just kinda does things, i wonder if he thinks vacuum sealing is some sorta big conspiracy, it works really really well if you do the correct steps, thats why MREs last 10+ years beyond their expiration date
@@wylantern hence why I said to cook food if it will be in room temp. The toxins will be killed in high heat and the bacteria needs low salt, low acid and plenty of moisture to grow. Most foods you would think to vacuum seal will be fine if basic food safety is followed
This was a interesting video, but gives a false view on how good vacuum sealers really are. For an example, when Covid started, we organized our freezer and found raw flap meat and a piece of leftover smoked Brisket, that was 6 years old and they were both still good. We have been vacuum sealing since the late 80's and rarely throw cheese or meat away, no matter how long we have had them. Bread can also last a long time, but it needs to be frozen first, so you don't squeeze it too bad, then vacuum sealed and kept in the freezer. We have saved a fortune from vacuum sealing. There is is a little bit of a learning curve on what to use them for and what not to use them for.
Indeed. Best way to check if an egg is bad or not is to put the egg in a glass of water. If the egg is bad it will float because of the gas that is forming inside from decomposition.
Fun fact, apples are picked in the fall, and stored in warehouse for up to a year or more. They are stored in oxygen free environment. The apples sleep and stay fresh. So apples you buy right before Apple picking time in the fall are a year old
I'm not sure if it was mentioned in the comments already but some sealers have different modes to account for liquids and delicate items. Your sealer likely doesn't as it destroyed (crushed) the bread, chips, etc. Had you used one with those options things would have gone differently in terms of the crushing of the food at least. (I own 3 or 4 sealers, they can definitely vary). Also, consider that most people are probably using sealers to store food that they then freeze which is where the difference really becomes more important if you are looking for long-term storage (which you mentioned very briefly right at the end).
For the more delicate items like bread and chips you can use manual or pulse mode on the vacuum sealer and control how much air gets sucked out and how tight it is in order to seal it properly to not ruin the food. Should have done the water test with the eggs. If they float they are bad.
the banana probably started dissolving itself with the enzymes in it. pretty much all fruit have enzymes that decompose themselves its only a matter of time. apples specifically need oxygen to start the decomposition so vaccuum sealing them probably stops the enzymes from starting.
I wanna see if a keurig will brew using different liquids. Like put different liquids in the container your supposed to put water in. I've always wondered that
With chips they kinda do the opposite of vacuum sealing, they displace all the air with nitrogen which keeps the chips fresh and prevents them from getting crushed in shipping. A video where you try to preserve food in different gasses would be cool
There is more to then just oxygen. Tyler also needed to wash and dry the meat and fruit before putting them in the bags. there is also anaerobic pathogens that thrive in low oxygen environments. Also the fruit bring it's own energy to the process. You have to deal with each issue that the type of food brings to give it the best chance to stay fresh. The Fruit need to be refrigerated once you break the outer barrier. The American processed eggs never had a chance if he had farm fresh eggs washed in just soap and distilled water. They would of had stayed fresher longer.
@@DrWhosmate Yes and no. Most home vacuum sealers don't pull a hard enough vacuum to lower the boiling point/temp of water to relative, typical indoor temperature. You need 29 Hg vacuum to lower it to 76* F. The higher end, commercial vacuum sealers that I know of, do around 28 Hg, and that brings the boiling point of water down to about 80* F. The typical, Food Saver type ones, are lucky if they pull 22 or so Hg which brings the boiling point down to 152* F, which is obviously way above indoor air temps.
@@DrWhosmate Yes and no. Most home vacuum sealers don't pull a hard enough vacuum to lower the boiling point/temp of water to relative, typical indoor temperature. You need 29 Hg vacuum to lower it to 76* F. The higher end, commercial vacuum sealers that I know of, do around 28 Hg, and that brings the boiling point of water down to about 80* F. The typical, Food Saver type ones, are lucky if they pull 22 or so Hg which brings the boiling point down to 152* F, which is obviously way above indoor air temps.
I'm sure it's been mentioned before, but for delicate items (like chips, bread & bagels), use a vacuum canister. For eggs, the freshness test is to stick it in a glass of water. If it sinks to the bottom, it still should be fresh; but if it floats and possibly stands on end, it means oxygen has gotten into the shell and it may be not as fresh. And on a side note, don't throw away those barbeque chip crumbs; use them as a coating on the chicken... well... "fresh" chicken.
Hey Tyler! Great idea for a vid, great video, thanks! I just bought a vacuum sealer earlier this year myself, and I'm thrilled with it. I think your next test should maybe be the difference between ziplock freezer bags (or whatever brand) and vacuum sealed bags.....but with things being frozen. I've noticed a SIGNIFICANT difference in things I've frozen since I got my sealer. Moister when cooked, almost zero freezer burn, and better overall flavor. Would be a cool test. Anyways, thanks again for the great vids, and cheers from sunny Phoenix, brother! :)
The next time that you try this experiment, how about using the vacuum seal containers, instead of the bags, for things like chips that will get destroyed by the air being sucked out of the bags. This past summer, I was moving stuff around in my chest freezer, and set a bag of frozen chicken breast and hot sausages (packaged in their own vacuum sealed bags) on the swing on the nearby screen porch...I forgot about them, only discovering them when I was trying to find "what's that smell?" The sausages had gassed off, so much, that they'd popped their freezer bags, and the chicken breast looked a few days short of popping their own. That smell was so nasty.
Do the same experiment in the freezer for 6 months or even a year. Then you will appreciate the benefits of the food saver. The food saver is made to protect foods in the freezer we use our vacuum sealer all the time. It works. You have to use for the right job. You wouldn't crack walnuts by running over them with your car. Well on second thought "you" might . Great videos. Thanks, Jerry
Tyler, just an FYI, on most of the foodsaver machines, you can start vacuuming the point that it barely starts to crush what's in the bag and then press the seal button. This way you can remove the air without crushing what's in the bag for things that you can't freeze, etc. prior to sealing. I do this all the time with some things and have had no issues with it. Plus as others have said, there's actual vacuum seal containers that you can put things in and vacuum the air out without it crushing. They also have attachments that you can use for mason jars. So you can prevent the crushing of food items. Another thing you can do for the chips is to use the vacuum containers or even mason jars. For the bread, some fruits, etc. you should freeze it first then seal it. Edited to add: most, but not all foods can be vacuum sealed. And a lot of things need to be frozen, not all things can be left out. It's best to freeze, but if you can't then store in a cool, dry, dark place. Vacuum sealing is good for meats and veggies that are then stored in a freezer (using the vacuum bags). For flour, and powdered items, use a vacuum container or a mason jar and store in a cool dark pantry. With some fruits like strawberries, it's best to freeze them, then put them in the vacuum bag and vacuum them, this will help prevent them from being squished.
Leave the grahams 6 months and that moisture you are talking about for the zip lock bags will make them super stale. The vacuum sealed ones will be as fresh as when you sealed them.
I'd love my vacuum sealer! We go to Sam's Club and buy hamburger in bulk divvy it out to 1 pound packages and freeze them. Absolutely no freezer burn and we're eating hamburger that was bought a year ago and that we froze and it's still fresh as a daisy.
When trying to smell putrid meat, I suggest wafting it using your hands like a chemist. I fear that some of the bacteria and mold growing on the meat may enter your nose.
Hi, With the vacuum bags you can store meats in the freezer for months, breads should be stored in the fridge or frozen using a partial vacuum and they last a long time. The snacks are not crushed using only a partial vacuum, plus you can leave them at room temperature for a few days.
Tyler, with the eggs, the whites of the vacuum-sealed egg are still whole, whereas in the egg in the other bag the whites are watery. the Banana that is brown is the sugar in them. the brown spots on bananas do not mean bad all the time.
To test eggs: Put them in a glass of water and see if it sinks. If it stays down it's still fresh and good. If it bounces a few times then sinks it's still good but turning bad soon. And if it straight up comes back up and floats, it's bad. Has to do with the gases that form when turning bad. Hope this helps anyone in regular life.
If you ever need to put something in a Ziploc long term, put whatever in the bag, dunk it into water up to where it closes, every bit of air that can escape will, and you zip/close it while it's in the water. It's the best way to use a Ziploc, though not as tight of a seal as a food sealer machine could do.
The most common use for the food sealer is to seal foods that are going to be frozen, and it keeps foods from getting freezer burned. To freeze bagels or bread, you need to freeze them first and then vacuum seal it, to keep in the freezer. The graham crackers in the food sealer had the air sucked out of the middle, so a bit of a consistency difference, the baggie ones didn't. Eggs will stay fresh for weeks in the fridge, just in their cartons. Any kind of meat will only be fresh for up to a week, whether in a zip bag or vacuum sealed bag, UNLESS FROZEN. Hence, the main use for a vacuum sealer. It sucks out the air, so it keeps the food from having any air pockets around it, and will keep foods fresher much longer in the freezer, without getting any freezer burned areas on the food. Works better than even double bagging zipper type bags, as you can never get all the air out of zipper bags, Air is detrimental to most foods, whether in the fridge or the freezer. Great testing video though !!!
I'll speak on the fresh factor when it comes to freezing with vacuum bags. Just thawed the last of 2021 Thanksgiving ham, and it's still smokey deliciousness. Gonna do it again this year too.
😭😭😭🤣🤣🤣 Man, I enjoyed the whole video. Definitely had me falling out a few times. That banana part took me out🤦🏾♀️😭😭🤣🤣Thanks for risking it all for us. 🤣😭 Ain't no way my man's, ain't no way. 🤦🏾♀️😭
i greatly understand your testing.....but try dehydrating fruits and veggies first.....and freeze your proteins! and if you had no choice would you rather eat stale items or fresh tasting items especially in a survival situation?
When I vacuum seal a extra biscuit from a restaurant I always cut a strip of cardboard long enough to wrap around the outside of the biscuit and it always seals good no squishing.
Hey Tyler! I just wanted to give you a old chefs trick for testing eggs. If you put them in a bowl of tap water and they sink, then there good. If they float. Then throw them out. Just a helpful tip for the future. Thanks again for the amazing content!
The taste you described on the bread is probably generated by a type of mould, one of the first types of mould to grow on bread typically can't be seen without a microscope. If memory serves, Honesteaders preserve raw eggs by coating the shell with a layer of Oil to block oxygen passing through the shell so the vacuum sealer should achieve the same effect. Keep up the great content.
Beeswax and waterglass (solution of sodium silicate) work best. Oil will work some, but the oil itself will go rancid eventually too. Beeswax and waterglass don't have this issue.
Thank you for solving all my questions about vacuum sealing different foods! This video was informative and also entertaining! I chuckled on the part when you vacuum sealed the potato chips. 😂
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks.
Usually there is 3 buttons on a vacuum sealer - Seal, Stop and Vac.Seal. "Stop" is there for you to be able to stop the process at any time. For example while vacuum sealing bread and such. You let the machine suck for a couple of seconds, then interrupt, so that the bread and such would'nt crush. You have to press the seal button afterwards, though, it wont be automatic after you have stopped the cycle.
You have a knack for storing things in Mason jars. Why not just store food in them for 30 days. Just get the vacuum seal lid attachment and pull a vacuum on half of them. That way you don’t crush anything. I stored cotton candy in a vacuum sealed jar for a few months.
Previous smoothie king employee, from personal experience and from a few knowledge holders about bananas....that slimy rubbery looking banana is still good. When it looks like that, its the sugars in the fruit coming forth compared to them staying more dormant when you get a ripe fruit. Those slimy bananas are very very good for smoothie making if you want a sweet banana smoothie without using any sugar. :) hope someone finds this and learns a bit more
I am going to research this because I kinda want to try this
My mom would always save the darkening bananas out of fruit bowl for milkshakes, smoothies, banana bread, etc
Doesn't shock me, mom makes banana bread with the blackest ones then freezes them.
I am not a banana fan nor a smoothie king so it doesn't mean much but the info is still good
Nice ill have to remember that thanks
Time for banana bread also
"I'm paranoid about mold." Eats the apple with the same gloves he handled the moldy apples with...
Well he didn’t shallow it to be fair
@@astrobones5480 “swallow”
@@ITS_SAMUEL101 sorry mate. I’m just not as familiar with that term as you are.
And eggs
I'm so glad I'm not the only one that was going to comment that
Your train of thought is a peculiar yet brilliant thing to watch. May that be not understanding how a toaster works, storing milk for far too long or vacuum sealing a banana...you just have to watch
Nice pun
I concur
I love his face while holding those perfect banana bread bananas
It's Tyler... we watch him because he does weird shit. Not because he's the next Einstein lol
He seems like his mind operates in a simple and straight forward way.
I use a vacuum sealer all the time on a lot of stuff. You don't have to do it 100% til the item is smashed to have it work. Just stop before you hear crunching or before the bread starts going flat. I love my vacuum sealer and would stand by it and the results.
I swear I love watching you use things in the wrong way with perfect reasoning and things just don't quit go right
I like how he takes bites out of the food. It looks like he is going to take a small bite, but he actually takes a good sized bite.
"I have a vacuum sealer, let's see if it keeps food fresh"
Proceeds to put items in the bags that have no use in a vacuum bag like long lasting crackers and chips and squishy items like bread, bagels and banana/
chips get stale pretty quick but you can 100% just use the sealer to seal the original bag right up
You must be new
@@robynruhd1738 Just what I wanted to say
This is Tyler 🤣
@@barrothontherocks3325 agree (although I would personally use a small heat sealer for that instead of a vacuum machine)
Please do another one of these vacuum sealing videos with cheese, hot dogs, and pickles. Also would be cool to see the differences after 60 days, and 90 days.
so tyler clearly has never had graham crackers, and prefers the "stale" ones over the fresh ones lol. never change.
I was about to say the same thing
Sometimes stale graham crackers taste better.
Ok but slightly stale graham crackers taste so good for some reason 😂
Couple of tips. Some foods are not supposed to be vacuum sealed because they release a gas that might compromise the integrity of the seal. Bananas are one of them. You can vacuum seal bread (and possibly chips) without destroying it/them if you have a machine with a pulse function. It allows you to choose how much you want to vacuum the bag. Vacuum sealing meat is most useful for freezing, to prevent freezer burn.
Imagine Tyler's reaction when he finds out there's vacuum containers made specifically for fragile foods.
Imagine when he learns how oxidation and food spoilage works.
I was just thinking that like why not have a box that goes in the bag with holes in it so nothing gets crushed
There's attachments for the vacuum sealers too for vacuum sealing mason jars. I use it for my fragile items or powdery things like hot choc mix.
@@cheeseprincess647 hot chocolate mix lasts long enough to be vacuum packed?
@@Deepwaterjew milk products don't store well. 4 sure.
FYI - When you freeze bread you need to freeze it first (put in freezer just until it is frozen through, Then vacuum seal it and put back in freezer. It will remain fresh for months and edible for longer. Important to let the bread thaw completely before breaker seal or it will get really hard.
Most vacuümmachines these days have a "gentle" setting.
@@Neomale2 - mine has a that used to be bread setting, that's why I pre freeze before vacuum sealing.
No you don't. Just vacuum most of the way, stop it and then seal it. Perfect every time!
“It smells like something has died” yes, that’s dead meat lmao.
true
Imagine that🙄😂😂😂😂
Actually if you haven't ever smelled rotten meat before. You wouldn't understand. I once took a bite out of a steak that was cooked 1 month prior and I put it in the freezer. Decided to have it. Smelled not too good. But when i put it in my mouth after microwaving it. It tasted like death. Hard to describe. But when you know, you know. It's been a year and I can still remember the awful taste. Spit it out immediately and threw it away.
@@WAncouvOR there is so much off with that..
@@WAncouvOR rotting and dead are two very different things. Almost every adult has smelled both during their lives lol. It’s not some unique thing.
"I'm really paranoid about mold"
-> Doesn't eat that specific chip
-> Proceeds to eat a chip from the same bag
D: That's not how mold works
I was crying man 😂😂
I’m glad I’m not the only one who noticed that 😂😂😂
I love that your vacuum sealing things that no one vacuum seals vacuum sealers are meant for meats and vegetables. vacuum sealing meats and vegetables allows the food to be frozen longer then when you use ziplock bags
Sealed freedom seeds are good for long term storage
Correct. I have had steaks come out years after being frozen and have had no issues eating them. Frost will form inside baggies and spoil the fresh taste. I also vacuum seal rice, oatmeal, flour and much more for the EOW stash.
Hi, should the meat and veggies be frozen before vacuum sealing ? Thanks.
@@rainerrain9689when I get home from buying meats and vegetables I put them in the freezer for 30-60 minutes so the juices get frozen
@@bighossgaminghd8473
WOW thanks for the fast reply !
Your way makes sense now that I think of it, plus raw meat and vegs has less of a chance to take on the smell of the vacuum plastic. Thanks!
Tyler’s reaction towards the vacuum sealed banana is absolutely hysterical 😂😂😂😂😂😂😂😂😂😂
You can manualy stop the vacuum early to prevent crushing and mooshing on most vacuum sealers.
Hey everyone, we got a vacuum sealer expert here
@@jamesortega2340 He's not wrong, though
That is what I do.
For the soft stuff, like bagels, you should use a jar and jar sealer attachment for the FoodSaver. That way it removes the air without squishing what you're storing. They also make larger buckets you can use with the FoodSaver for bags of chips. I've used the chip bucket and it works great. A bag of chips opened two months ago are still fresh when you pull them out, and not crushed.
Tip: To test a raw egg to see if it's still good, just about fill up a glass with cold water and drop your egg in.
If it floats = no good. Sinks = good egg.
So they say. I eat floating eggs. Never been a problem and taste fine. In fact floating eggs peel better for hardboiled
you sir, have been throwing out perfectly safe and edible eggs.
That's so wrong 🤣😂
@@jsccs1 It's more of a sign of how old an egg is. It CAN mean that you got a bad egg. But it's a way to stay 100% safe. I'd rather throw out a good egg than eat a bad one. Then again, I basically don't eat eggs anyway lol
@@rebel4466 pretty much the smell test can be just as valid as the float test. You can smell a bad egg its a very very distinguishing smell.
"It smells like something died in here"
The chicken: "Am I a joke to you?"
Watching that piece of bread come out of the vacuum sealed bag was hilarious. That’s some of the thinnest bread ever. 🤣
I about lost it when he was wiggling it around with his facial expressions 😂😂
The internet has ruined our humour 💀💀
I thought I was the only one who laughed my ass off to it lol
I work in a restaurant where we use a vacuum sealer on a daily basis and it does help extend the life on many things compared to regular plastic portion bags some products (like calamari) will last 3-4 days in a portion bag whereas in a vacuum bag they will almost last 2 weeks which makes a huge difference in keeping product fresh
Nice, but I don’t want no two week calamari from a restaurant
@@okcthunder8993 we sell out in like 4 days 🤣 it never lasts that long
@zerocool6370 that's good, I vacuum seal at home.
I worked on a Butchers for a while, and I gotta say; Vacuum packing different kinds of meat is oddly satisfying.
Nah what’s more satisfying is watching a commercial grade vacuum sealer crush stuff. I liked cheese balls being crushed over cheese puffs
"I don't know how food works, so lets experiment with it anyhow" LOL
When Tyler smelled the chicken in the ziplock bag I almost shit myself laughing so hard.
Graham crackers last in the cupboard quite a while before they start going stale, so that one might not have been a great test.
Another great accessory is they have a 9" square dish with a vacuum lid that you use to marinate meat. Put chicken in it for 30 minutes in the dish under vacuum with teriyaki sauce will get the flavor deep into the chicken. The vacuum opens the pores of the meat and sucks the marinade inside the meat.
As soon as Tyler put the zip lock bag with chicken in it up to his face, you can see his fight-or-flight response kick in lmao
Dude he was straight stunned for a solid second 😂
In my experience vacuum sealing is most effective for meats and cheeses, especially if being frozen. I have cuts of meats that are literally years old I vac packed and tossed in my chest freezer that are just fine without any freezer burn or odd flavors. Shelf stable products like breads, crackers and chips... well... those arent really the right use case for vacuum sealing anyway.
that's for sure where just the sealer part comes in, can even seal the chip bag itself
Sure, I think vaccum sealing is effective when you're freezing them, am sure if in a freezer after 1 month, they should be fresh
@@loisewangari8671 I had vacuum sealed meat in my freezer for over a YEAR and a half................... just fine
Also something you should test, if you have stale chips, stick them in the oven on warm for a few mins, once the water evaporates they should be perfectly good again
I do this. Works everytime
@@DriftedDreams Yeah i don't often let chips live long enough to get stale, but sometimes with like restaraunt size corn chips they get a bit stale and i just bake em with fixins and they're great
Some breads can be restored when stale by sprinkling a little water on the crust and warming it through in the oven too. It's as good as fresh again to the non connoisseur.
Thanks for commenting this, I had no idea
@@Jexorz86 are you from the south or midwest cause i aint heard the word fixins in a hot minute
As you mentioned at the end. Short term 1 month usage in a fridge or counter is not really where vacuum sealing belongs. Think of it more as 3, 6, 12 months in storage in the freezer or long term dry food storage.
Vacuum sealing prevents aerobic microbes from growing. If you want it to be effective at room temperature, you need to first boil the items to kill most microbes.
hes really not that smart tbh, he just kinda does things, i wonder if he thinks vacuum sealing is some sorta big conspiracy, it works really really well if you do the correct steps, thats why MREs last 10+ years beyond their expiration date
@@TooBaked it's also the premise behind canned food. You're right, based on other videos he doesn't know much.
for science!
Botulism will still grow in anaerobic
@@wylantern hence why I said to cook food if it will be in room temp. The toxins will be killed in high heat and the bacteria needs low salt, low acid and plenty of moisture to grow. Most foods you would think to vacuum seal will be fine if basic food safety is followed
This was a interesting video, but gives a false view on how good vacuum sealers really are. For an example, when Covid started, we organized our freezer and found raw flap meat and a piece of leftover smoked Brisket, that was 6 years old and they were both still good. We have been vacuum sealing since the late 80's and rarely throw cheese or meat away, no matter how long we have had them. Bread can also last a long time, but it needs to be frozen first, so you don't squeeze it too bad, then vacuum sealed and kept in the freezer. We have saved a fortune from vacuum sealing. There is is a little bit of a learning curve on what to use them for and what not to use them for.
After he vacuum sealed the egg, idk why, I just really wanted him to immediately smash it
Idk why but that does just sound interesting to see
Same
Same I was wondering how the egg white and yolk would seal. I also wanted him to squeeze the vacuumed sealed chips so bad.
SAME
Good to know I'm not the only one
For bread and chips, you’re supposed to use the vacuum only button to be able to stop it earlier, then seal it. That way it doesn’t crush them.
Eggs rarely spoil and can even last up to year if stored properly. By how those eggs looked I doubt anything happened to them after the 30 days
Indeed. Best way to check if an egg is bad or not is to put the egg in a glass of water. If the egg is bad it will float because of the gas that is forming inside from decomposition.
I know I was really confused by him choosing an egg for the test. If your going to use an egg, I could see maybe a peeled hard boiled one.
Tyler - "This one smells like something died inside this bag."
Me - "Well its a dead chicken you idiot" LMAO
Tyler's concentrated face whilst comparing the two methods is the best part of this video 🤔🤣
Fun fact, apples are picked in the fall, and stored in warehouse for up to a year or more. They are stored in oxygen free environment. The apples sleep and stay fresh. So apples you buy right before Apple picking time in the fall are a year old
I'm not sure if it was mentioned in the comments already but some sealers have different modes to account for liquids and delicate items. Your sealer likely doesn't as it destroyed (crushed) the bread, chips, etc. Had you used one with those options things would have gone differently in terms of the crushing of the food at least. (I own 3 or 4 sealers, they can definitely vary).
Also, consider that most people are probably using sealers to store food that they then freeze which is where the difference really becomes more important if you are looking for long-term storage (which you mentioned very briefly right at the end).
For the more delicate items like bread and chips you can use manual or pulse mode on the vacuum sealer and control how much air gets sucked out and how tight it is in order to seal it properly to not ruin the food. Should have done the water test with the eggs. If they float they are bad.
the banana probably started dissolving itself with the enzymes in it. pretty much all fruit have enzymes that decompose themselves its only a matter of time. apples specifically need oxygen to start the decomposition so vaccuum sealing them probably stops the enzymes from starting.
Please do a best of Tyler 2021. You videos this year have been great entertainment 👍👍
Yes Tyler that would be fun
I wanna see if a keurig will brew using different liquids. Like put different liquids in the container your supposed to put water in. I've always wondered that
Putting different things into those Kcup adapters like pickle juice or baggies of tea maybe syrup and jam.
With chips they kinda do the opposite of vacuum sealing, they displace all the air with nitrogen which keeps the chips fresh and prevents them from getting crushed in shipping. A video where you try to preserve food in different gasses would be cool
Vacuum sealer is great to preserve cooked food. And also freezing it vacuum packed, takes less space in the freezer.
Sure, I think he should freeze it not refrigerate
Some vacuum sealers have a soft setting for stuff like bread so it doesn’t damage it. Results may vary
Clearly Tyler doesn't understand how oxygen is the leading catalyst in food spoilage. The less oxygen that gets to the food the longer it lasts.
There is more to then just oxygen. Tyler also needed to wash and dry the meat and fruit before putting them in the bags. there is also anaerobic pathogens that thrive in low oxygen environments. Also the fruit bring it's own energy to the process. You have to deal with each issue that the type of food brings to give it the best chance to stay fresh. The Fruit need to be refrigerated once you break the outer barrier. The American processed eggs never had a chance if he had farm fresh eggs washed in just soap and distilled water. They would of had stayed fresher longer.
@@faervas1234 great info
@@faervas1234 Also, as the pressure lowers, the fluids will start to boil off and be extracted as vapour by the unit.
@@DrWhosmate Yes and no. Most home vacuum sealers don't pull a hard enough vacuum to lower the boiling point/temp of water to relative, typical indoor temperature. You need 29 Hg vacuum to lower it to 76* F. The higher end, commercial vacuum sealers that I know of, do around 28 Hg, and that brings the boiling point of water down to about 80* F. The typical, Food Saver type ones, are lucky if they pull 22 or so Hg which brings the boiling point down to 152* F, which is obviously way above indoor air temps.
@@DrWhosmate Yes and no. Most home vacuum sealers don't pull a hard enough vacuum to lower the boiling point/temp of water to relative, typical indoor temperature. You need 29 Hg vacuum to lower it to 76* F. The higher end, commercial vacuum sealers that I know of, do around 28 Hg, and that brings the boiling point of water down to about 80* F. The typical, Food Saver type ones, are lucky if they pull 22 or so Hg which brings the boiling point down to 152* F, which is obviously way above indoor air temps.
I'm sure it's been mentioned before, but for delicate items (like chips, bread & bagels), use a vacuum canister. For eggs, the freshness test is to stick it in a glass of water. If it sinks to the bottom, it still should be fresh; but if it floats and possibly stands on end, it means oxygen has gotten into the shell and it may be not as fresh. And on a side note, don't throw away those barbeque chip crumbs; use them as a coating on the chicken... well... "fresh" chicken.
Thanks for the amazing content!! Always love to chill out and watch your videos !!
I'm bursting my ass off laughing at the Chicken part 😂😂😂😂
Hey Tyler! Great idea for a vid, great video, thanks! I just bought a vacuum sealer earlier this year myself, and I'm thrilled with it. I think your next test should maybe be the difference between ziplock freezer bags (or whatever brand) and vacuum sealed bags.....but with things being frozen. I've noticed a SIGNIFICANT difference in things I've frozen since I got my sealer. Moister when cooked, almost zero freezer burn, and better overall flavor. Would be a cool test. Anyways, thanks again for the great vids, and cheers from sunny Phoenix, brother! :)
Hi which brand did you buy ?
@@mingwang9557 I bought a Nutrichef Model PKVS20STS
Tyler eats vacuum sealed food after 30 days.
SteveMRE1989 eats vacuum sealed food after 30 years. Or at times even older than that too.
“I never thought I’d be examining graham crackers so closely” I died 😂😂😭😭😭😂
sealer bags are best used to keep frozen foods from getting freezer burn. I would love to see a video around that. I love the channel.
The next time that you try this experiment, how about using the vacuum seal containers, instead of the bags, for things like chips that will get destroyed by the air being sucked out of the bags.
This past summer, I was moving stuff around in my chest freezer, and set a bag of frozen chicken breast and hot sausages (packaged in their own vacuum sealed bags) on the swing on the nearby screen porch...I forgot about them, only discovering them when I was trying to find "what's that smell?" The sausages had gassed off, so much, that they'd popped their freezer bags, and the chicken breast looked a few days short of popping their own. That smell was so nasty.
“I’m not going to swallow it. But. It tastes good.”
That’s what she said
UwU
The bread an bagel reminds me of when cartoon characters get flattened by a steamroller.
Do the same experiment in the freezer for 6 months or even a year. Then you will appreciate the benefits of the food saver. The food saver is made to protect foods in the freezer we use our vacuum sealer all the time. It works. You have to use for the right job. You wouldn't crack walnuts by running over them with your car. Well on second thought "you" might . Great videos. Thanks, Jerry
points at something that has been dead for months "it smells like something has been dead for months!"
23:00 i love it when you are suffering like that 😂 lol
bro called the regular lays chips the "stock" ones. lmaooooo
A vacuum sealed egg looks like the perfect joke gift for a company secret santa 😂😂
Then there's me, who snacks on a bag of chips I just found that has been in the back of the pantry for 3 and a half years
That's what I'm saying!! And who ever has fresh grahm crackers? (Unless the kids want to do smores or something)
Tyler, just an FYI, on most of the foodsaver machines, you can start vacuuming the point that it barely starts to crush what's in the bag and then press the seal button. This way you can remove the air without crushing what's in the bag for things that you can't freeze, etc. prior to sealing. I do this all the time with some things and have had no issues with it. Plus as others have said, there's actual vacuum seal containers that you can put things in and vacuum the air out without it crushing. They also have attachments that you can use for mason jars. So you can prevent the crushing of food items.
Another thing you can do for the chips is to use the vacuum containers or even mason jars. For the bread, some fruits, etc. you should freeze it first then seal it.
Edited to add: most, but not all foods can be vacuum sealed. And a lot of things need to be frozen, not all things can be left out. It's best to freeze, but if you can't then store in a cool, dry, dark place. Vacuum sealing is good for meats and veggies that are then stored in a freezer (using the vacuum bags). For flour, and powdered items, use a vacuum container or a mason jar and store in a cool dark pantry. With some fruits like strawberries, it's best to freeze them, then put them in the vacuum bag and vacuum them, this will help prevent them from being squished.
Leave the grahams 6 months and that moisture you are talking about for the zip lock bags will make them super stale. The vacuum sealed ones will be as fresh as when you sealed them.
“i’m not gonna swallow it-but it tastes good”😂😂 i’m not sure how i found this dude but i love the content!!
I'd love my vacuum sealer! We go to Sam's Club and buy hamburger in bulk divvy it out to 1 pound packages and freeze them. Absolutely no freezer burn and we're eating hamburger that was bought a year ago and that we froze and it's still fresh as a daisy.
I really enjoyed this video, thank you. Vacuum sealing really comes into its own when it comes to freezing. Night and day difference.
When trying to smell putrid meat, I suggest wafting it using your hands like a chemist. I fear that some of the bacteria and mold growing on the meat may enter your nose.
Hi,
With the vacuum bags you can store meats in the freezer for months, breads should be stored in the fridge or frozen using a partial vacuum and they last a long time. The snacks are not crushed using only a partial vacuum, plus you can leave them at room temperature for a few days.
I would really like to see this mans fridge, just to see all the weird shit it has in it 😂
Dino nuggies and pickles. That’s it lol
Tyler, with the eggs, the whites of the vacuum-sealed egg are still whole, whereas in the egg in the other bag the whites are watery. the Banana that is brown is the sugar in them. the brown spots on bananas do not mean bad all the time.
i like how he changed "a million times more fresh" to a thousand cause a million would be unscientific
To test eggs: Put them in a glass of water and see if it sinks. If it stays down it's still fresh and good. If it bounces a few times then sinks it's still good but turning bad soon. And if it straight up comes back up and floats, it's bad. Has to do with the gases that form when turning bad. Hope this helps anyone in regular life.
Tyler says I'm worried about mold then proceeds to eat apples with his gloved hands that were just touching moldy apples lol
“I am not gonna swallow it, but it tastes good” Thats what she said (or Tyler about the vacuumed apples) 😅
Every time I see your upload I get excited. Never a boring video. Keep it up! Love your content. 🔥
If you ever need to put something in a Ziploc long term, put whatever in the bag, dunk it into water up to where it closes, every bit of air that can escape will, and you zip/close it while it's in the water. It's the best way to use a Ziploc, though not as tight of a seal as a food sealer machine could do.
Tyler needs to buy a used fridge, for garage experiments.
Not me starting my New year chilling in bed watching Tylertube 💃💃💃💃
They make a difference if you use them properly/with the proper stuff.
The most common use for the food sealer is to seal foods that are going to be frozen, and it keeps foods from getting freezer burned. To freeze bagels or bread, you need to freeze them first and then vacuum seal it, to keep in the freezer. The graham crackers in the food sealer had the air sucked out of the middle, so a bit of a consistency difference, the baggie ones didn't. Eggs will stay fresh for weeks in the fridge, just in their cartons. Any kind of meat will only be fresh for up to a week, whether in a zip bag or vacuum sealed bag, UNLESS FROZEN. Hence, the main use for a vacuum sealer. It sucks out the air, so it keeps the food from having any air pockets around it, and will keep foods fresher much longer in the freezer, without getting any freezer burned areas on the food. Works better than even double bagging zipper type bags, as you can never get all the air out of zipper bags, Air is detrimental to most foods, whether in the fridge or the freezer. Great testing video though !!!
Tyler:; vacuum sealer bags aren’t really the best ., there are containers that can hold a vacuum and are better designed for freshness
I'll speak on the fresh factor when it comes to freezing with vacuum bags. Just thawed the last of 2021 Thanksgiving ham, and it's still smokey deliciousness. Gonna do it again this year too.
He should get a fridge/freezer for the garage just to use for experiments like this.
😭😭😭🤣🤣🤣 Man, I enjoyed the whole video. Definitely had me falling out a few times. That banana part took me out🤦🏾♀️😭😭🤣🤣Thanks for risking it all for us. 🤣😭 Ain't no way my man's, ain't no way. 🤦🏾♀️😭
Your reaction to the banana out of the vacuum sealed bag was golden! 🤣🤣
i greatly understand your testing.....but try dehydrating fruits and veggies first.....and freeze your proteins! and if you had no choice would you rather eat stale items or fresh tasting items especially in a survival situation?
When I vacuum seal a extra biscuit from a restaurant I always cut a strip of cardboard long enough to wrap around the outside of the biscuit and it always seals good no squishing.
Where do you store it after vacuum-sealing it? On the counter, fridge, freezer, other...?
@@tiaroxie I normally freeze them and their just as good 6 months later
Hey Tyler! I just wanted to give you a old chefs trick for testing eggs. If you put them in a bowl of tap water and they sink, then there good. If they float. Then throw them out. Just a helpful tip for the future. Thanks again for the amazing content!
Bro who on this earth keeps chips for longer then 2 day the self control that is needed 😅😅😅
I eat a whole can of Pringles chips in one day. 😊
On this episode of things only Tyler would vacuum seal
This test is invalid because there were no pickles involved 🤣🤣
The taste you described on the bread is probably generated by a type of mould, one of the first types of mould to grow on bread typically can't be seen without a microscope.
If memory serves, Honesteaders preserve raw eggs by coating the shell with a layer of Oil to block oxygen passing through the shell so the vacuum sealer should achieve the same effect.
Keep up the great content.
Beeswax and waterglass (solution of sodium silicate) work best. Oil will work some, but the oil itself will go rancid eventually too. Beeswax and waterglass don't have this issue.
You've definitely gotta repeat this test with things in the freezer. At least then you shouldn't see anything completely disgusting
Thank you for solving all my questions about vacuum sealing different foods! This video was informative and also entertaining! I chuckled on the part when you vacuum sealed the potato chips. 😂
I wonder how often he gets food stuck in that beard.
Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks.
Usually there is 3 buttons on a vacuum sealer - Seal, Stop and Vac.Seal. "Stop" is there for you to be able to stop the process at any time. For example while vacuum sealing bread and such. You let the machine suck for a couple of seconds, then interrupt, so that the bread and such would'nt crush. You have to press the seal button afterwards, though, it wont be automatic after you have stopped the cycle.
You have a knack for storing things in Mason jars. Why not just store food in them for 30 days. Just get the vacuum seal lid attachment and pull a vacuum on half of them. That way you don’t crush anything. I stored cotton candy in a vacuum sealed jar for a few months.