"Katra" > wrote in message news:Katra-
> Uh, I've never, ever had cheese in the freezer get moldy... even if just
> tossed in there in the original packaging, then ziplocked.
>
> As a general rule, I don't freeze cheese anyway unless I shred it first
> and intend to use it only for cooking.

Please point out where I said FREEZE. I didn't. Foodsaver use does beyond
freezing. You can keep cheese for a very long time vacuum sealed in the
fridge. You don't have to freeze it and ris loss of texture.


There are a lot of "fresh" items that can be sealed in a bag or a jar and
kept much longer than otherwise. By removing most all the air, you can
extend the life of just about anything 3 to 5 times normal bagging. .

You can save a lot of money buying in bulk or while things are in season and
extending the stored life and not lose quality.
Ed

http://pages.cthome.net/edhome

JLove98905 > wrote:
>Using a straw to pull out the air from a ziplock bag might work for some stuff,
>but one of my main reasons for wanting a vacuum sealer is for quickly
>marinating foods. I have heard, and someone please correct me if this is wrong
>so I don't waste my money, that when you put meat and marinade in a vacuum
>sealed bag, the vacuum forces the marinade into the cells and the meat is ready
>much sooner than marinating just by osmosis.

I tried using a Tilia and the vacuum jar to marinate carne asada
in 2 hours instead of 24 hours, and it didn't do the job.

--Blair
"You have to make the meat capitulate."

In article > ,
"Edwin Pawlowski" > wrote:

> "Katra" > wrote in message news:Katra-
> > Uh, I've never, ever had cheese in the freezer get moldy... even if just
> > tossed in there in the original packaging, then ziplocked.
> >
> > As a general rule, I don't freeze cheese anyway unless I shred it first
> > and intend to use it only for cooking.
>
> Please point out where I said FREEZE. I didn't. Foodsaver use does beyond
> freezing. You can keep cheese for a very long time vacuum sealed in the
> fridge. You don't have to freeze it and ris loss of texture.
>
>
> There are a lot of "fresh" items that can be sealed in a bag or a jar and
> kept much longer than otherwise. By removing most all the air, you can
> extend the life of just about anything 3 to 5 times normal bagging. .
>
> You can save a lot of money buying in bulk or while things are in season and
> extending the stored life and not lose quality.
> Ed

Sounds like good sense. :-)
I might have to investigate this Phenomenon further...

Right now tho' with NAFTA and our proximity to Mexico, everything is
always in season...... :-) The only thing that goes up a bit is fresh
fruit and I don't eat a lot of that with the Greenwich lifestyle.

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ ^ ^
>,,< >,,< >,,<

On 12/27/2003 10:59 PM, in article
, "Blair P. Houghton" >
opined:

> JLove98905 > wrote:
>> Using a straw to pull out the air from a ziplock bag might work for some
>> stuff,
>> but one of my main reasons for wanting a vacuum sealer is for quickly
>> marinating foods. I have heard, and someone please correct me if this is
>> wrong
>> so I don't waste my money, that when you put meat and marinade in a vacuum
>> sealed bag, the vacuum forces the marinade into the cells and the meat is
>> ready
>> much sooner than marinating just by osmosis.
>
> I tried using a Tilia and the vacuum jar to marinate carne asada
> in 2 hours instead of 24 hours, and it didn't do the job.
>
> --Blair
> "You have to make the meat capitulate."

Did you plug it in, dumbass?
--
================================================== ====
"Tell you whut. I think body piercing is a good thing.
You can tell who's not right by just looking at them,"

Hank "King Of The Hill."
================================================== ====

Edwin Pawlowski wrote:

> "Katra" > wrote in message news:Katra-
>
>>Uh, I've never, ever had cheese in the freezer get moldy... even if just
>>tossed in there in the original packaging, then ziplocked.
>>
>>As a general rule, I don't freeze cheese anyway unless I shred it first
>>and intend to use it only for cooking.
>
>
> Please point out where I said FREEZE. I didn't. Foodsaver use does beyond
> freezing. You can keep cheese for a very long time vacuum sealed in the
> fridge. You don't have to freeze it and ris loss of texture.
>
>
> There are a lot of "fresh" items that can be sealed in a bag or a jar and
> kept much longer than otherwise. By removing most all the air, you can
> extend the life of just about anything 3 to 5 times normal bagging. .
>
> You can save a lot of money buying in bulk or while things are in season and
> extending the stored life and not lose quality.
> Ed
>
> http://pages.cthome.net/edhome
>
>

Absolutely Ed. Alot of folks seem to overlook this use of it. It's
also great for making up packets for outdoor use while hiking,
hunting, fishing, whatever. Toilet paper, matches, first aid, etc.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

On Sat, 27 Dec 2003 19:08:59 -0600, Katra >
wrote:


>If you can spring for a lab Blood Bank 'frige, -40 is no problem. %-D
>I think they are about $4000.00 or so.

So how do they thaw out all that blood? Microwave?

;-)

-sw

In article >,
Steve Wertz > wrote:

> On Sat, 27 Dec 2003 19:08:59 -0600, Katra >
> wrote:
>
>
> >If you can spring for a lab Blood Bank 'frige, -40 is no problem. %-D
> >I think they are about $4000.00 or so.
>
> So how do they thaw out all that blood? Microwave?
>
> ;-)
>
> -sw

<blush> The blood is just refrigerated at 5 degrees centigrade. Only
fresh frozen plasma and cryoprecipitate are frozen...

I meant to say freezer, my bad! <G>

They are thawed in a body temperture water bath, (37 degrees centigrade)
using an agitator. Some labs actually do have a special microwave thawer
for this stuff.

K.

--
^ ^ Cat's Haven Hobby Farm ^ ^ ^ ^
>,,< >,,< >,,<

I have had exactly the same experience. As soon as the stinker was out of
warranty, it went lame. The plastic near the hinged area seems to be too
flexible, and I have to manually coax the lid into position each time.
Never got through the original set of rolls that came with it. I imagine
they've got quite a repair racket! Next time, I save my nickels and get a
REAL vacuum sealer!

-Tara

Tara Banfield wrote:
>
> Next time, I save my nickels and get a
> REAL vacuum sealer!
>
Which ones are the real ones?
blacksalt