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For the sealers, I pat my fillets dry and roll a paper towel up and put it in the sealer end of the bag to keep the moisture from getting in my machine. The air gets pulled out and the paper towel catches the excess moisture while I'm sealing the bag. I don't wait an hour or two to dry my fish. When they thaw or even before, just open the bag and chunk the paper towel.
real men eat Hellman's anyway...good job on the pics.....I'm a vacuum man myself , the space savings and time to thaw is good for me
I have and use Miracle whip, shorty!
I bet if I started using the vacuum method my brother would quit steeling my fish cause I bet they would thaw out too quick and long before he got back to Nashville. I think I'm gonna get one of those things and I like BigR's paper towel method, then may just have to put 'some' in water for the brother...
With the bags/sealer you are using....===> What's the longest you have them keep their vacuum?
Running water over them ruins the texture. I freeze un water in quarts and to speed the thaw along, I place them in pans on the counter separated so they don't insulate each other then put a fan on them on low. This blows the cool air away and cuts the thaw time in about half. Still takes a good long while though.
What you putting them in WB. PINT bags?
Wannabe...[/QUOTE]
BTW, DUKES is the best Mayo, just ahead of Blue Plate IMO
DD says 'What you putting them in WB. PINT bags?'
Actually I heard by good aurthority he uses those pill bags from the pharmacy..
I have cooked some that had been in the freezer for over 2 years. They will hold vacuum til you cut the bag.Quote:
Originally Posted by C N
We've used the sealer bags for catfish bait before but they didn't hold the seal very long. Probably user error. :(Quote:
Originally Posted by feelay