Quote:
Originally Posted by Penn
Also, we have discover that if we roll the zip locks and extract 95% of the air, there is no difference in the result, or its so marginal there's no impact on quality. Mind you, I only use my Sous Vide for meat and fish. Unlike you, I have never frozen water in a bag, when I can retrieve ice from the freezer in cute little trays.  |
Aha... that's where we differ. You can't compress fruit or de-gas liquids in a zip lock.
https://www.youtube.com/watch?v=nQwphCnFdak Also, as a single guy, it's nearly impossible to buy anything in small enough portions... Take celery as an example. I use like two stalks in a pot of stock. What happens to the rest? It sits in the fridge until it goes bad and then gets tossed out, usually long before the next pot of stock is made. Vacuum sealing the celery lets me keep it pretty much forever, or at least long enough that I actually use it all. Price of celery: 1.25ish Price of a bag for the sealer <.01 That's at least 1.24 in savings and usually more like 2.48. Add that up over all the things that go bad in my fridge each year and it probably will end up saving me $1000+ this year.
BTW, I didn't freeze the water, I just wanted to make sure I didn't end up with an unsealed bag of liquid like with the food saver. I did however freeze a couple of bags of beef stock for later use... but then I'm sure you have those in the cute little trays too, right next to the pesto. BTW, I don't have trays, I have this new invention called an ice maker