It was this demo that prompted me to buy a Foodsaver, so many thanks John! I've always folded the tops of my bags down to keep them clean, but recently I discovered that if I put my chunks of stewing meat into a wide necked jar I can simply pop the bag over it and invert the jar. No folding, no fuss, and a clean dry bag neck every time! PS. I'd forgotten about your "bag within a bag" technique. - Definitely one to remember for my leftover veggies!
Sous vis. Just buy the heating element, a thermometer and a larger food service bucket. The trick is to keep the food submerged. Three are black balls that float on top to help it stay down. There are a number of videos on that.
If you have some food that may product liquid (corn on the cob), take a paper towel, fold in half and in half again (width of the bag), put it inside the bag just above the food and it will catch any liquid that may escape. as it vacuum.
What do the different settings do? Does one setting suck out more or less air, maybe not to squeeze out too much moisture or squish soft foods? Or is it something with the seal? Very nice video by the way.
I’m still experimenting with all the settings. I know the moisture has something to do with freezing like fish. I’ll be sure to update as I learn more. But I love mine! Thanks for watching!
I will definitely use this for Sous Vide. I’ve been cooking with water for 2 years….. and it’s a different and cool way to cook especially meats. I would recommend the Sous Vide method for juicy tender steaks, pork Loin, and everything else.
You keep going till it stops. Mine takes two minutes, I trouble shooter with foodsavor because could not find any info on how to actually use it and how to shut off or not
I'm not sure about Masterchef in the US but I'm from New Zealand and I watch the Australian and New Zealand versions. I've notice that the sunbeam foodsaver is the brand that the contestants use. I bought the same handmixer they use (Braun Multiquick 9) and it has been brilliant. The theory behind it is that the Masterchef appliances go through heavy use so will withstand my usage. It's probably a crazy theory but it helps to guide my choice. I'm looking at the Sunbeam Foodsaver vs7850 or the vs3198. I'm trying to work out what the difference is as they are the same price here and at the moment they are selling for half the price which is very rare indeed, so if anyone knows could you please let me know. Thank you
Bought the V2490 from Costco a few years back and it appears that your 3100 and ALL the models are made with that hard rubberized black plastic which degrades over time, and becomes sticky, impossible to clean, making the device unusable. (The heat, warm, but not hot, from atop my dishwasher, where I stored it, may have contributed to the degradation.) Hours of wiping with rubbing alcohol cleans it, but the vacuum area crevices are impossible. My machine is out of warranty, so I'm throwing it out. Unless it's economical for you within the warranty, (as vacuum sealing does increase freezer life) just use ziplocs. DON'T WASTE YOUR MONEY ADDING MORE GARBAGE TO THE ENVIORNMENT.
Thanks for the reply! My curiosity got the better of me and I just had to research it. Sous vide (pronounced “sue veed ”) is cooking bagged food in very precisely temperature controlled water. That way it cannot ever get overcooked. Usually precisely controlled heating machines are purchased and placed into a large vessel of water and heated to your desired temperature. It takes a very long time, a steak may take over an hour to cook. Looks like I won’t be needing that button ! Lol
Little tip....Fold the top of the bags over when loading food. It's less messy and avoids the risk of food sticking to the ends or bags not sealing.
You can write on your bag before vacuuming the item. That way you have it laying flat and it’s easy to write on.
It was this demo that prompted me to buy a Foodsaver, so many thanks John!
I've always folded the tops of my bags down to keep them clean, but recently I discovered that if I put my chunks of stewing meat into a wide necked jar I can simply pop the bag over it and invert the jar. No folding, no fuss, and a clean dry bag neck every time!
PS. I'd forgotten about your "bag within a bag" technique. - Definitely one to remember for my leftover veggies!
If you flatten out your contents in the bag, they will stack in your freezer instead of being a balled up mess!
Thanks for the tip! I’m still learning the “tricks”! Thanks for watching!
The balled up end product made me think... "note to self, flatten out the contents first" lol
Thank you for showing me how. I have owned one for over a year and afraid it was going to be difficult 😥. Looks so easy.
I just got one for Christmas. Loved your video. And did I spot a beautiful corgi in the corner of the video. Thank you for showing is
Thanks for the great tips and tricks. Much more information than the 1 page instructions I got with mine.
There should have been a complete user guide in with the bags that come with the unit. I found this out by watching a video on the FoodSaver!
Thanks for the video! I just bought one for Black Friday. I used to zip lock my food for sous vide. I just bought a bunch of meat to prep!
I think you’ll really like it. I sure do!
Just watching your review. I live this model but I can't add my can jar vacum attachment , no port but it dues have the baggie sealer for those
Sous vis. Just buy the heating element, a thermometer and a larger food service bucket. The trick is to keep the food submerged. Three are black balls that float on top to help it stay down. There are a number of videos on that.
Meat is meant to be grilled , broiled, or fried 😋, Sous vis is for soy boys 😭
@@ValcoBayrunner LMAO, you've clearly never had a sous vide steak seared off on a red hot grill. When done correctly....it's hard to beat.
I'm buying a FoodSaver in a few minutes. Please show how you use the continuous roll for odd-shaped foods
sous vide cooking is great Just marinate it before sealing it in a bag I have an airfryer pressure cooker that also does sous vide
I write what I am putting in before I put the food in. It helps when processing fish and meats that are raw .. also easier because the bag is flat.
Moist / wet is also good for soups / chili/ spaghetti sauce
Great tips! Thanks!
If you have some food that may product liquid (corn on the cob), take a paper towel, fold in half and in half again (width of the bag), put it inside the bag just above the food and it will catch any liquid that may escape. as it vacuum.
Good idea. Thanks for the tip!
Just got thee same one at Costcos on sale. Great item.
I sure love mine!
I have had food saver for many years I'm actually on my third one because I worn out the other 2
Is that a newer version? I just bought mine today, August 5, 2021. It’s says that its a VS3000. Is mine an older model? Bought at Costco.
Not sure about that. I think Costco kinda gets their own model numbers!
Thanks for the video John!
I JUST BOUGHT THE 3197 AND AM ANXIOUS TO TRY IT BUT ONE QUESTION PLEASE, WHERE DO YOU GET THE BAGS TO USE WITH THE HANDHELD SEALER ?
I’m not sure 🤔. I’ve only used the ones that came with it, and I don’t recall seeing them for sale anywhere. Honestly, I don’t really use them much.
What do the different settings do? Does one setting suck out more or less air, maybe not to squeeze out too much moisture or squish soft foods? Or is it something with the seal? Very nice video by the way.
I’m still experimenting with all the settings. I know the moisture has something to do with freezing like fish. I’ll be sure to update as I learn more. But I love mine! Thanks for watching!
I have the same question! If you’ve learned anything new since posting this video, I’d appreciate any tips and tricks!
I will definitely use this for Sous Vide. I’ve been cooking with water for 2 years….. and it’s a different and cool way to cook especially meats. I would recommend the Sous Vide method for juicy tender steaks, pork Loin, and everything else.
It works great!
When using the handheld tool does it automatically shut off when finished or do you control it? Thanks for your videos.
I shut it off when it’s done.
You keep going till it stops. Mine takes two minutes, I trouble shooter with foodsavor because could not find any info on how to actually use it and how to shut off or not
Does that hose retract back into the machine? Thanks
It does!
@@JohnEatsCheap Ours has an auto retractor.
I'm not sure about Masterchef in the US but I'm from New Zealand and I watch the Australian and New Zealand versions. I've notice that the sunbeam foodsaver is the brand that the contestants use. I bought the same handmixer they use (Braun Multiquick 9) and it has been brilliant. The theory behind it is that the Masterchef appliances go through heavy use so will withstand my usage. It's probably a crazy theory but it helps to guide my choice. I'm looking at the Sunbeam Foodsaver vs7850 or the vs3198. I'm trying to work out what the difference is as they are the same price here and at the moment they are selling for half the price which is very rare indeed, so if anyone knows could you please let me know. Thank you
Do you still like it? Have you had any issues with it?
Love it! Use it all the time. I’ve had no issues.
Do you have a video vacuum sealing mason jars?
Never tried it before, but I recently got some of those jars, so I should try it!
I also sous vide, mine is not the same model as yours so I don't have a sous vide setting but it really doesn't matter
I’m curious to try the method of cooking. I figured if it’s vacuum sealed it would still work. Thanks for watching!
@@JohnEatsCheap yes it will you can even put it into a ziplock bag it does not get that hot it Cooks no higher than 165°
It the sound of savings
hi, does anyone have experience with which machine I should choose and why, of these two models foodsaver foodsaver vs3190x vs v2860
Does this food saver seal canning jars?
It has the attachment for jars but I’ve never used it for that.
@@JohnEatsCheap oh good thanks 🙏
THANK you great video
Write the contents of the bag with the date on the bag before you vacuum seal it.
Lesson learned!
@@JohnEatsCheap ..keep up the great content! 👍
When sealing ziplock bags ; keep going till it shuts off!
Souve or not souve that is the question, lol!
How much did this cost from Costco?
We got it on sale for $99. Regularly $149.99.
On sale last week $99.00.
Thank you for your video Mr and Mrs Cheap chef haha :)
Have you tried to seal just liquid (like beef broth or similar item)? TIA
I have not. I can usually get most of the air out of those just using freezer ziplocks.
You can freeze it before sealing it. It works great for any liquid
Have purchased 2 of these machines. Neither of them have worked reliably.
Maybe a defect of some kind? Did you contact the company? I’ve used mine a ton with no problems.
Could not seal food?
Now I am very interestrd in that ziplock bags that seals and can be reused.
I like them. I got them with my Foodsaver and will buy more. Very handy
@@JohnEatsCheap I read elsewhere that after the first use, it doesn't seal well.
@@mandya6697 you want to make sure it’s clean and dry. That’s why I put another normal ziplock inside.
@@JohnEatsCheap I see
cool
Bought the V2490 from Costco a few years back
and it appears that your 3100 and ALL the models
are made with that hard rubberized black plastic
which degrades over time,
and becomes sticky, impossible to clean,
making the device unusable.
(The heat, warm, but not hot, from atop my dishwasher, where I stored it,
may have contributed to the degradation.)
Hours of wiping with rubbing alcohol cleans it,
but the vacuum area crevices are impossible.
My machine is out of warranty, so I'm throwing it out.
Unless it's economical for you within the warranty,
(as vacuum sealing does increase freezer life)
just use ziplocs.
DON'T WASTE YOUR MONEY ADDING MORE GARBAGE TO THE ENVIORNMENT.
Hmmm. What parts deteriorate? Mine is still going strong.
Wish I knew what the heck “sous vide” is ?
I’m not sure what that button does that seals it differently. All I’ve noticed is that it’s a lot louder!
Thanks for the reply! My curiosity got the better of me and I just had to research it. Sous vide (pronounced “sue veed ”) is cooking bagged food in very precisely temperature controlled water. That way it cannot ever get overcooked. Usually precisely controlled heating machines are purchased and placed into a large vessel of water and heated to your desired temperature. It takes a very long time, a steak may take over an hour to cook.
Looks like I won’t be needing that button ! Lol
If you go back through my videos, I have done Sous vide corned beef brisket, rump roast, and even eggs Benedict! It’s great for steak, too!
@@ItAintMeBabe99 Almost forgot…I did a Sous vide chicken wings video just a few weeks ago!
ua-cam.com/video/fgGbn0VDdtY/v-deo.html