Thread: vacuum sealers

The Sunbeam and cheap varieties are at best a way of sealing something in a tough plastic bag for short term use. A proper vac seal machine like the ones I used in butcher shops and the meatworks for years suck out the air on a vacuum pressure basis not a time delay. We have a Sunbeam one the cheap ass bought us for the restaurant I manage and for proper storage is utter crap compared to a commercial unit. They do not remove all the air, which is what stops the reproduction of aerobic bacteria. Under ideal conditions, your fridge should be around 1 degree, never any more than 5 and minimise food exposure between this temp and around the 60 degree mark. Cooking removes most bacteria but the actual temp of the food itself must get over 60 degrees and any spore forming bacteria need to get to 121 degrees and the only way you'll get to that is in a pressure cooker without it being the colour of your tyres. So. They are great little machines for packing up individual meals while travelling, stopping leaking blood and making life in general easier, just don't expect them to keep food like what you buy from the shops thet has been done properly. There is a big difference between a $200 machine and a $2000 to $200 0000 one. I think the ones you guys have will work fine for what you do with them just keep in mind its limitations. I personally think exposure to nasties is a good thing for a stronger immune systems, but being crook in the middle of nowhere, really drags. If in doubt, chuck it out. In the words of Peter Russell-Clarke taken from his blooper reel "throw it on the stove and cook the ****er till it turns black ya ****"

CC

They do not remove all the air, which is what stops the reproduction of anerobic bacteria.

I thought that was the stuff that could live in the absence of oxygen ?

At the end of the day if theres any doubt 'toss it out'


I've heard of guys using the vacuum packers to grease pack wheel bearings !! I suppose it would work.


Martyn

Originally Posted by Bushie

I thought that was the stuff that could live in the absence of oxygen ?

At the end of the day if theres any doubt 'toss it out'


I've heard of guys using the vacuum packers to grease pack wheel bearings !! I suppose it would work.


Martyn

It would and no I have not tried it

anaerobic bacteria grow despite the abscence of oxygen, some even need a lack of oxygen to grow, thus no air doesn't necessarily mean no growth for these types...


aerobic bacteria need oxygen to grow... no air means no growth for these guys...

by far the more common health risks are associated with aerobic bacteria though, so the use of vacuum packers reduces the threat by a large margin...

(my lab tests shed load of hotel restaurant food every day... you can guess how often I eat in hotels based on the results I see!!)

Oops, I knew what I ment but the brain runs faster than the fingers. Really should proof read.

A good tip though. Take your leg of lamb or roast, pour in your marinade, insert your roast, swirl around, vac and seal and put in the fridge for a while. Best dam tasting roast you'll ever have when you get around to cooking it. Lamb with rosmary and mint jelly is awesome. The flavour penetrates the meat instead of just being burnt on the outside. and as every one loves the crispy outside, primal your leg, you get more surface area and quicker cooking time. You can also give each person their favourite bit. In my house swmbo likes the dry stuff so gets the topside and silverside and I take the rump, round, shins and fillet. everyone is happy.

There have i redeemed myself now

Originally Posted by Numpty's Missus

I agree too...why would you bother vac packing cooked rice and pasta?

Tis a chef thing I guess. Pasta is cooked in bulk and portioned to serving size, that way when it comes to service time its takes 30 seconds to cook, rather than 8-13minutes. I just assumed people would do that on a camping trip rather than wait a long time.... Ive never been camping before so Im clueless.

Originally Posted by Aaron

Tis a chef thing I guess. Pasta is cooked in bulk and portioned to serving size, that way when it comes to service time its takes 30 seconds to cook, rather than 8-13minutes. I just assumed people would do that on a camping trip rather than wait a long time.... Ive never been camping before so Im clueless.

Nope. Just boil water. add to rice, cover and by the tim you've cooked the rest of the meal, voila the rice is done. This is how we do it when hiking and only one small stove.

In the kitchen, you don't need to vac seal with turn over.

CC

Aldi's have their Vacuum Sealer back on SALE next week (commencing 22nd May), a great buy at $99, indespensable if you go camping or touring, Regards Frank.