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Foodsaver. The food is never mushy and it don't get frost burn. It's also useful for buying big boxes of bacon and freezing it in 1/2 pound bags. I started buying cheap Chinese bags off ebay and have had no problems with them. Permanent marker has the date frozen and what cut of meat - it helps for rotation.
i'm new to it all but i got a foodsaver a few months ago. plan to use it as much as possible.
has anybody tried the zipper lock vacuum seal bags? my plan is to reuse any bags i use for something. don't know yet but i figure they may be good for bait or other stuff I may want to pack up or store.
lazi, the zipper locks don't hold the vacuum for long, but they do work for a while. I wish my wife didn't like them so much. I'd much rather have a good foodsaver system with good bags but I can't convince her to drop the coin on one. They will hold food better than a standard ziplock. But I've noticed many bags are not form fitting when I pull them out.
If I'm going to eat them relatively quick I will just put them in a ziplock and squeeze as much of the air out as possible the freeze. If they are going in my stock pile for a fish fry I put 3-5lbs in a food saver bag and place a piece of folded paper towel on top then vacuum seal. Gander mountain used to sell bulk vacuum bags which made it more cost effective.
foodsaver A+
Quote:
Originally Posted by Rees Guide
:hesaid
I got a foodsaver as a gift for my birthday and I have to say, I'll never do it any other way. It's well worth the money in my opinion.
What would cause the fillets to be tuff after they are fried? They are frozen dry in zip lock freezer bags. They don't do that when we fry them fresh (before they have been frozen). Thanks.
This is only a theory but my guess would be as with most things that you freeze, they will have a tendency to dry out some. Bread is a perfect example, after you take bread out of the freezer it will stale alot faster due to moister being drawn out during the freezing process. Same I would suspect goes for fish fillets. If you add water to the bags covering the fillets then forcing any air out during the closing process you wont have this problem. :twocents
I would bet on freezer burn or over cooking.