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Questions tagged [vacuum]

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63 questions
Newest Active Bountied Unanswered
1 vote
0 answers
165 views

Almost every time I thaw frozen vacuum-sealed meat and often when I buy refrigerated vacuum-sealed meat there are tiny bubbles and most times I reluctantly throw it away. But is this normal? I'm ...
padma's user avatar
  • 1,222
1 vote
0 answers
114 views

I had a large packet of dried fenugreek leaves (Kasuri Methi) that would not fit in my normal airtight container, so I decided to vacuum seal the remainder. The leaves compressed down to a fraction of ...
Greybeard's user avatar
  • 6,860
4 votes
2 answers
2k views

For years now, I have cooked a beef joint Sous Vide for 18-24 hours at 133F (57C) with a final sear in the oven. The meat is not blanched or pre-seared prior to Sous Vide cooking, just seasoned with ...
Greybeard's user avatar
  • 6,860
6 votes
1 answer
2k views

It appears you can purchase bone broth in cardboard containers that have a shelf-stable life for three or more months. If this is because of the absence of air in the container, for those broths that ...
Lynn's user avatar
  • 61
3 votes
1 answer
3k views

The main problem when preserving jars is how you vacuum your jars. I do not want to use a special jar for preserving aliments, nor special caps for the jar. I only have the normal ones, the ones you ...
Ismael's user avatar
  • 43
8 votes
3 answers
3k views

On the back of the packs of sliced ham I buy it usually says “once opened eat within x days”. I often find that I have ham left over that needs to be eaten, that I’d prefer to save for another day. ...
Danny Beckett's user avatar
  • 257
2 votes
2 answers
1k views

From what I remember from new, my vacuum sealer doesn't seem to suck air out of the bag as well as it used to. While the bag does "Crinkle up", there seems to be more air inside the bag than ...
Greybeard's user avatar
  • 6,860
0 votes
1 answer
565 views

Sweet potatoes already last a relatively long time. If I were to sous vide a sweet potato until everything inside of it is dead, let's say at 215°F for 24 hours, I should have a sterile potato on my ...
Swordmaster2552's user avatar
  • 3
0 votes
1 answer
1k views

For vacuum sealing steaks for the freezer, is it ok to have blood/liquid in the crease? https://i.sstatic.net/BXPD2.jpg
dman's user avatar
  • 103
10 votes
1 answer
3k views

Whenever I buy frozen vacuum-sealed fish, the package clearly instructs me not to thaw the fish without removing it from the vacuum seal. This makes sense in a hazy intuitive way if I think about ...
Barbot's user avatar
  • 201
1 vote
2 answers
669 views

I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredients) i.e. thick soup and store it in a ...
Eliter's user avatar
  • 11
11 votes
8 answers
9k views

I really like my new Vacuum sealer. However, I am having a lot of trouble keeping the top part of the bag totally dry & clean while filling it. It is my assumption that a good seal requires a ...
Bookaholic's user avatar
  • 726
0 votes
1 answer
249 views

Context My physic teacher told a story where he bought some beef, put them into a vacuum (separated), measured their weight and put them into the freezer. Some days later he wanted to cook one of them ...
TornaxO7's user avatar
  • 103
6 votes
1 answer
1k views

I purchased vacuum-packed Flounder and the individual wrapped filets bear the following statement: Must remove from packaging before thawing. Do not refreeze. Now, "do not refreeze" is ...
gowenfawr's user avatar
  • 163
3 votes
1 answer
383 views

I’m using lactic fermentation to make a batch of sauerkraut, fermented berries, etc. Rather than going the glass jar route I’ve placed everything in a vacuum sealed bag. This is a technique which Noma ...
Halaster's user avatar
  • 396

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