Soldato
- Joined
- 17 Jan 2006
- Posts
- 4,227
The texture is there to allow the air to be vacuumed out more effectively as it prevents the plastic becoming airtight and leaving air pockets trapped in the bags.
What is the benefit of a vacuum sealer? I notice above it can prolong the life of food? I have a sous vide machine which I know you can use it for but currently I just use zip lock bags.
Tis a good bit of kit!
Quick tip, I always do a double seal at the top and bottom to guard against any issues of a seal failing, also it can be a useful way of marking what things are if they look similar (if you've not got a sharpie or something to hand) for example if I'm doing pulled pork and pulled lamb at the same time I'll do a double seal on the pulled pork and a triple seal on the lamb so I can instantly see which is which. I also do the same when packing the delicious jelly and juices from them to make sure I put the correct ones with the correct meat
The Aicok is a great bit of kit, been using mine since the summer and don't know how I managed without it.
Personally I prefer to use bags rather than rolls as it takes out a bit of the time sealing etc and to be honest they're not that much more expensive than the rolls. That said, if I see the rolls for cheaps (occasionally Lidl have them in stock etc) I will pick them up too.
Re the pro tip for freezing liquids, yep, definitely a good idea, ideally best if you can get it completely frozen before vacuum packing as, without spending a lot of money on better kit, you don't really want to pack liquids as it can end up getting into the suction area.
Which bags would you recommend to buy? I've just ordered the Aicok and the rolls someone else linked previously but I have a feeling bags would be easier to use. Will see how this goes. Will get the Aicok delivered tomorrow and the rolls during next week. I'm planning to stock up on more chicken and fish next weekend and get the sealer to work then.