Hi,
Father's Day in NZ has just gone by, and I was given a vacuum bag sealer by my wife and kids. I'm very pleased as this will be quite useful. I'm only just playing with it now, and I've bagged one piece of cut cheese that I want to keep until my parents visit. However, it seems after it sucks out the air, when I go to seal the bag that some air gets back in. Given that I've never used one before to store cheese I just want to know if this is ok? Or do I really want it to be airless in there? I mean, normally I just keep them exposed to the air in a box, so I don't know why I'm all that worried.
- Jeff
Full seal is best. You'll otherwise dry out a bit in addition to molds on the cut faces. The cheese would likely still be edible though once trimmed up.
Woo hoo! I get to play with it some more!!! :) Thanks!
- Jeff
Quote from: JeffHamm on September 04, 2011, 10:47:10 PM
However, it seems after it sucks out the air, when I go to seal the bag that some air gets back in.
It would seem that you got a defective unit. I'm not sure about other manufacturers' products, but a vacuum sealing unit should evacuate the air from the bag and thermal seal it while holding the vacuum. Otherwise, what's the difference between that and a manual zip-seal bag (Glad, Ziploc, etc.).
I use a FoodSaver unit and it creates a tight vacuum (no residual air) seal. You want the airless environment so that food inside the bag is protected from oxidation, mold growth, freezer-burn, etc.
Can you take it back and exchange it for a properly working unit? What brand is it?
-Boofer-
Good question, I also have a FoodSaver brand unit and it has two vacuum settings, high and low so that it doesn't crush soft stuff.
For cheeses I use high setting.
Just wondering if any one out there is using something more powerful than a food saver. I'm in the market for a more commercial type unit, not super big $$$ but an entry level model. Any references appreciated. Thanks
Commerical stuff are expenssive because they are built for heavy dutie operation and also they must be sanitizable Which means less use of plastic and more SS.
Congrats on the Father's Day gift, Jeff!
I use my FoodSaver to vac-pak almost all my cheese now after they have air-dried. Where I find it the handiest though is to vac-seal some cut pieces of one I've cut open to taste... otherwise they don't keep well. I even seal small portions of any cheese I've purchased to try out as they keep better in the house refrigerator. For any of those cut pieces, I use some cheaper vac-bags from here:
http://www.thevakshack.com/Vacuum_Sealer_Bags.html (http://www.thevakshack.com/Vacuum_Sealer_Bags.html)
I think Boofer is right, you may have a defective unit if it doesn't hold the vacuum while it heat-seals.
Quote from: george13 on September 05, 2011, 12:12:37 PM
Just wondering if any one out there is using something more powerful than a food saver. I'm in the market for a more commercial type unit, not super big $$$ but an entry level model. Any references appreciated. Thanks
I'm not sure...I seem to recall member Wayne had acquired an oversized sealer. He was making 24 gallon cheddars.
My FoodSaver is a miracle machine. Darius is right on the money. You can cut a cheese into portions and seal each piece individually with no problem. Labeling is quick and easy too with a Sharpie right on the plastic bag. I used to wax cheeses. I haven't waxed in a
long time. I have several pounds of unused wax just sitting there. The sealer is so much cleaner, quicker, and more fun. It makes the task of protecting a cheese (or other food) so much more elegant. I love it. :)
-Boofer-
Hi,
Thanks all. I think the defect might have been the user, rather than the machine. The air seems to have been getting in because I wasn't holding down the bar properly while it seals, or I had a fold in the bag. I got a better seal last night. I'm hoping to use it to store cuts of cheese that I want to age longer.
- Jeff