Excellent! One extra tip: you could freeze your liquid in an actual vacuum bag - just don’t seal it (roll closed & clip it till it freezes). Then seal it properly after it’s frozen. (Thanks to a vacuum sealing site for the idea.) That allows for the liquid to expand & then fit pretty exactly before you do the sealing. This also eliminates a step of thawing and re-freezing.
I tried it your way and although it worked well half my bag was stuck to my creamed corn. It vacuumed around and half way up completing the seal. I tried the pan method and the entire block of corn was vac sealed. I prefer the later method best.
Thank you Sir..... I just bought my wife a seal a meal....and she thought she wasnt doing it right and had the kitchen in a uproar......you just saved my butt....two thumbs up....everyone please remember to freeze liquids before sealing....ALLS GOOD IN MY KITCHEN (her kitchen) .
Bottom line freezing first is the best way! For moist items I put a folded paper towel along the top of the bag but below seal line, hold in place and seal. This method doesn’t work as well with liquids like soup. Freezing first definitely works better but you need to work quick if you have a large amount of bags or just take a couple at a time out, seal them and get more out. Your idea of thawing partially to flatten is a very good idea to save space and get a flat package. Thank you.
awesome tip! i was thinking of how to vacuum seal liquids and not buy those expensive water bags.... but freezing before didn't even cross my mind first. thx!
Thank you for your video production! EVERY instructional video should be produced with the outcome FIRST and then the process of how you came to the end result afterwards. I despise watching a video for several minutes only to find that it doesn't cover what I'm searching for. This is a very informative video. THANK YOU.
This is a great way to prep for sous vide cooking. You can freeze the marinade in a thin layer, then place it in the bag before sealing it with whatever you're cooking in the water bath.
Love your idea! I sometimes lay my filled bag in a cake pan so it freezes flat. Will try your way since I don't always have room for the cake pan in my freezer.
It depends on a variety of factors. One is the item itself. Another is if your freezer every thaws out then refreezes. I usually rotate things out within 5 years. FWIW, I thawed out some chili I froze back in 2019 for supper tonight and had no issues with it.
hello. thanks my question , i am in process of having healthy juice i have made a carrot juice and put it in an ice cube the freezer but it turned a bit dark i think its oxidant ,,how do i prevent this ?
Either manually run the vacuum pump until it starts to creep up, or use just a long bag over the edge of the table or countertop that the pump can't overcome gravity pulling the liquid back down. Depending on how good the pump is, it may take an unreasonable length.
Depending on the brand of bags that you are using you may be able to reheat the product right in the bag. I have been using the brand FoodVacBags since I started vacuum sealing and with their bags I can reheat the product right in the bag. You can either reheat the product with the sous vide method which is where you take the frozen product and throw it in a pot of circulating hot water or in the microwave with a slit at the top of the bag so it does not explode. Either method works with FoodVacBags vacuum sealing products.
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Excellent! One extra tip: you could freeze your liquid in an actual vacuum bag - just don’t seal it (roll closed & clip it till it freezes). Then seal it properly after it’s frozen. (Thanks to a vacuum sealing site for the idea.) That allows for the liquid to expand & then fit pretty exactly before you do the sealing.
This also eliminates a step of thawing and re-freezing.
I tried it your way and although it worked well half my bag was stuck to my creamed corn. It vacuumed around and half way up completing the seal. I tried the pan method and the entire block of corn was vac sealed. I prefer the later method best.
@@rydreas This is good to know!
Exactly what I was thinking!
Thank you Sir..... I just bought my wife a seal a meal....and she thought she wasnt doing it right and had the kitchen in a uproar......you just saved my butt....two thumbs up....everyone please remember to freeze liquids before sealing....ALLS GOOD IN MY KITCHEN (her kitchen) .
Bottom line freezing first is the best way! For moist items I put a folded paper towel along the top of the bag but below seal line, hold in place and seal. This method doesn’t work as well with liquids like soup. Freezing first definitely works better but you need to work quick if you have a large amount of bags or just take a couple at a time out, seal them and get more out. Your idea of thawing partially to flatten is a very good idea to save space and get a flat package. Thank you.
awesome tip! i was thinking of how to vacuum seal liquids and not buy those expensive water bags.... but freezing before didn't even cross my mind first. thx!
That is freaking awesome! Why vacuum sealer companies don’t show that process for liquids is beyond me. Thanks, thanks, thanks!
Thank you for your video production! EVERY instructional video should be produced with the outcome FIRST and then the process of how you came to the end result afterwards. I despise watching a video for several minutes only to find that it doesn't cover what I'm searching for. This is a very informative video. THANK YOU.
You have a very clear and easy way of explaining things. Thanks.
So simple! Why is this not a common recommendation!? THANK YOU!
So simple yet brilliant! Thanks for the tip/technique!
That is a great tip and what I was looking for. I thank you for sharing this tip with us all.
That is a great idea that I never would have thought of. Makes it much simpler.
This is a great way to prep for sous vide cooking. You can freeze the marinade in a thin layer, then place it in the bag before sealing it with whatever you're cooking in the water bath.
Thanks for this. Very helpful. I was just looking for the solution to freezing heavy creams and milk. Great video.
I had to watch your video to confirm my hypothesis of having to freeze very moist or high liquid content first. THANKS!
Good tips I didn't think about freezing foods first.
🤤🤤🤤 I never ever feel so stupid until I search my problem on youtube and find this video.. THANK YOU SOOO MUCH!!
Excellent idea,
Looking forward to watching more of your videos.
Take care,
Steve. 👍👍
You sir are a genius
Love your idea! I sometimes lay my filled bag in a cake pan so it freezes flat. Will try your way since I don't always have room for the cake pan in my freezer.
Good grief - I'm so dumb...what a genius method... thanks for sharing!!!
Genius idea sir! thanks for the tip!!
Absolutely genius
Absolutely fantastic idea, thank you.
Wonderful idea
Great solution to my problem....thanks
Isn't there an issue of freezing, thawing, and refreezing foods as a safety concern/
Thawing to room temperature is the issue.
Thank you! I needed this.
Thank you so much. This is simply genius.
Nice. Was looking for a way to make survival/camp sauce packets
great idea!
Brilliant. Thank you!
What vacuum sealer are you using?
Or... what do you recommend!?
Omg 😱 my mind is blown lol smart
Awesome tip! Thanks!!!!
Great tip!
Wow thanks for the tip
Hi there. I’m new to the vac seal business. Just wondering how long would something like this last back in the freezer after vac sealed?
It depends on a variety of factors. One is the item itself. Another is if your freezer every thaws out then refreezes. I usually rotate things out within 5 years.
FWIW, I thawed out some chili I froze back in 2019 for supper tonight and had no issues with it.
Thank you!
Can’t freeze codeine syrup :( not sure if it will still be the same molecularly
WOW Great tip!!
Thanks much
Great stuff
niffty idea thanks
very smart idea
hello. thanks my question , i am in process of having healthy juice i have made a carrot juice and put it in an ice cube the freezer but it turned a bit dark i think its oxidant ,,how do i prevent this ?
lemon juice might help
Mantequilla or guacamole?
THANK YOU!!!!
What about liquids that can't be frozen? Any thoughts?
Either manually run the vacuum pump until it starts to creep up, or use just a long bag over the edge of the table or countertop that the pump can't overcome gravity pulling the liquid back down. Depending on how good the pump is, it may take an unreasonable length.
Amazing 😉
Genius
What kinda brand of machine are you using?
Weston 65-0501.
Thank you so much. Do I open bag or do I warm up in the bag?
Once it's sealed, you don't open it until you're ready to use the contents.
To heat you should remove it from the bag.
Thank you.
Depending on the brand of bags that you are using you may be able to reheat the product right in the bag. I have been using the brand FoodVacBags since I started vacuum sealing and with their bags I can reheat the product right in the bag. You can either reheat the product with the sous vide method which is where you take the frozen product and throw it in a pot of circulating hot water or in the microwave with a slit at the top of the bag so it does not explode. Either method works with FoodVacBags vacuum sealing products.
Thank you
Smart
Can u help me do this with my alcohol?
any luck 2 years after lol
Chill it to below the freezing point of the alcohol.
~~~ Smart ~~~
Can anyone point me to a good vacuum sealer?
Totally awesome! Thanks.