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Food Saver and reheating. Plastic hysterics don't bother to read or reply.

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Made a gorgeous rib roast for Christmas. Took what was left off of the bones and sealed both individuallly with my Food Saver and froze. Last night I got a pan of water simmering and droppped the leftover roast beef still in it's vacuum sealed packet in to warm up for our dinner. It is sort of the sou-vide idea. Wow! I have never had leftover roast beef taste so good and be so moist. It heated gently and in it's own juices. Tender and lovely like on Christmas day. Saving leftovers and reheating this way is going to be standard around here.

Love that Food Saver. There is going to be a whole lot less waste around here. Cabbage I bought a few weeks ago has stayed fresh and good. I have opened and resealed it twice. Avocado half fresh and green. Limes that don't go all feh and at the price of them anymore I am quite judicious in purchasing limes and lemons. Tomorrow I am going to start experimenting on how long I can keep some baked goods fresh. I'm going to start with oatmeal cookies and go from there.

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  1. awesome. I love my foodsaver, too.

    1. I don't have one, but it sounds great. Are the commercial versions chefs actually use for sou-vide that different?

      1 Reply
      1. re: eamcd

        I have no idea. This thing is pretty powerful and the instructions that came with it suggested reheating in this manner but if you were going to nuke it to pierce the bag. But what the difference in what the chef's use as compared to this I don't know, but for very tender reheating and preserving all of the original flavor, I can't think of anything better.

      2. Major issue in jfood-land tonight. Daughter a little under the weather and wanted some of DW's famous flanken and barley soup. Went to the freezer and OMG Mother Hubbard. No more left. What a bummer.

        Back to the topic. The reason I thought we had some was our foodsaver. I LOVE IT. Make a big pot of stew, sauce, soup and into the bags for a great meal weeks later. My older daughter did not get home from her summer internship until >8pm and she went to the freezer and had a choice of different pre-cooked fishes with veggies in several styles. She asked if I could make more and drive a boxful three hours to her college.

        On cooking them. I bring a pot of water to a boil. Sealed bag takes a dip and 20-25 minutes later out of the jacuzzi and onto the plate. Try lasagne this way. Fantastic.

        Breaded chix cutlets are different. I do not place these in water but out of the bag, 5-7 minutes on medium in MV.

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          1. I have splithte cookies between two containers. The sealed bad and a cannister which you can vacuum the air out of. I've stashed he cannister in the pantry to open in a month. I put 6 in a vacuumed sealed bag and it did not crush the cookies since they were firm and crisp but it will be interesting to see how they do.

            I bake cookies almost non-stop Nov-mid-Dec. for a couple of events and it is exhausting. Dozens and dozens. If I can start in a more leisurely manner in Sept.-Oct and vacuum seal it is going to be a life saver.

            2 Replies
            1. re: Candy

              I have to say that as happy as I am with the foodsaver, their cannisters have not worked for me. I vacuum and store, and even a few days later, I try to pick it up by the top - and plop - a huge mess. I've tried coffee, corn meal and grits - and they all seem to vacuum and hold alright, but it just doesn't stay. That's why I switched to the Ball jars and the little tape seals - this has yet to fail me. Every jar, even weeks old, refrigerated or not, has to be popped open just as if they were canned - and everything inside is as fresh as when I sealed it.

              1. re: applehome

                I've not hada problem with the cannister but have not used them very much. I'm testing some cookies I made yesterday afternoon. I'll report back.