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Feb 26, 2007 07:35 AM

vaccum seal and low temperature cook

Is anyone using this method to cook food? Any hints about where to start? I've read about it, but would like feedback from people using this method before I think about buying that vaccum sealer I see on the shopping channel.

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  1. Two questions here, the vacuum sealer and the slow cooking method.

    I purchased a vacuum sealer and i d NOT use it for slow cooking. I use it for eliminating freezer burn on dishes I make on weekends and want to preserve. It works fantastically. That alone is worth buying it (Costco has it cheaper than the TV).

    Others will chime in on the slow-cooing method, but I'm there on the freeze and re-heat mode alone.

    1. I bought a vacuum sealer at Kohl's on sale a couple of years ago, it was the lowest price at the time. I LOVE it. We have a 16 cu ft. freezer and I make a lot of soups, stews, etc. on weekends. The thing I like best is to portion out, say, veal stew in individual packages, which can be microwaved or boiled for those nights when no one's schedule coincides and we all have to eat at crazy times. I also have success freezing fresh fruit in season in summer and make fruit pies or cobblers in winter. We have had some success freezing lunch meat and cheeses. Works great when meat is on sale at market. At holiday time, I froze IQF cookies and put in re-sealable bags and this worked well. My set came with canisters, but I never use those. The other thing I like is that you can make bags to order that fit the food you are working with. I have also had success making a bunch of lunchbox sandwiches freezing them and then all my daughter has to do is grab one in the morning and go. By lunch, they are defrosted and still tasty.

      1. I would not buy any vacuum sealer but FoodSaver by Tilia. Good warranty and good service, if needed. One word of most pump appliances (power washer, etc) you must use the appliance frequently, else the pump will become inactive. Needs exercise. I have been experimenting with the sous vide method of cooking, and it is quite sucessful. If interested, google "sous vide" for ideas. I also find that vacuum sealing cooked meat (like roast beef) keeps the meat relatively fresh after months of freezing.

        5 Replies
        1. re: OldTimer

          I second the FoodSaver. I have been really happy with it.

            1. re: OldTimer

              Yes, that is the unit I have. I also recommend a high power (little more money) appliance to ensure the vacuum device is strong. The more it sucks out the air, the less freezer burn and tastier your food will be.

              1. re: Diane in Bexley

                Do you know a non commerical product that has higher power (more suck) than Food Saver? I was not able to find one.

                1. re: harryharry

                  No, I investigated and bought a high power Food Saver.

            2. I have Food Saver too. I have not done any sous vide cooking with it but I did seal up the leftover rib roast from Christmas and a month gently reheated it, still in the bag, in simmering water. My DH said it was the best leftover roast beef he'd ever had.

              1. Thanks for all the input. I'd still be interested to hear people's sous vide tips and experiences.

                3 Replies
                1. re: oralfixation

                  If you have a public library near you go see if you can get a look at Jeffrey Steingarten's article in the Oct. 06 Vogue on sous vide cooking. He was very thorough about it in his article.

                  1. re: Candy

                    Is Steingarten the guy on Iron Chef Amer whose Mommy never taught him how to hold a fork?

                    1. re: OldTimer

                      Yep...that'd be him. Drives me nuts to watch him. I also always feel like he's talking with food in his mouth, even when he isn't.