OT: Question about Food Savers

odie91

I got the pretty basic model from Costco (FM2100), but reading reviews, see some mention of a learning curve needed for moist foods.

Are certain models meant for moist foods, and others not?   If so, is it because the higher end models stand upright, so the liquid does not spill out;  or is it because the wet foods require lower vacuum, and thus need more precise vacuum control?

Chubbs

odie91 said:

I got the pretty basic model from Costco (FM2100), but reading reviews, see some mention of a learning curve needed for moist foods.

Are certain models meant for moist foods, and others not?   If so, is it because the higher end models stand upright, so the liquid does not spill out;  or is it because the wet foods require lower vacuum, and thus need more precise vacuum control?

Not sure but someone will chime in. Mine has a wet setting for wet foods. Pretty straightforward model. Not sure what those people are referring to. 

Shiff

My foodsaver has a button you can push if your food is moist. It probably changes the amount of vacuum although it doesn't seem to make much of a difference.

Foodsaver makes bags for moist/wet products, but you can also improvise by using a paper towel near the top of a bag that contains wet food.  If you have room in your freezer, you can just clip the unsealed bags closed with a paperclip and put in your freezer upright for a few hours until frozen. Then take them out and seal them.

blind99

If I don't get a good seal because of moisture I dry the open end and hit it with the sealer again. 

johnnyp

As for the moist/dry setting, I concur.  Most, if not all, food saver brand vacuum sealers that i have seen have had a wet/dry setting that can be changed.

where I'll urge consideration, is if you plan on doing any dry ageing or sausage making.  The aging bags made by umai dry require a horizontal, non automatic vacuum sealer.  The vertical, automatic versions are more difficult to use with these products.  

(some here would argue that these aging bags are not necessary at all, but that's a different conversation.  Regardless, the potential future use of aging products is worth your consideration)

DaveRichardson

My cheap one that I got at Academy 1.5 yrs ago will suck up a little juice, but the reservoir catches it.  I haven't had any problems with bad seals. 

nolaegghead

All the foodsaver style sealers, be they tall or flat, are for dry (or relatively dry) food.  Freezing, special bags, paper towel trick, etc are all workaround for a design that's not made for liquids.

The chamber style is made for all food sealing - solid or liquid.  You just have to make sure liquids are cool or you'll have a bloody mess on your hands when they start boiling. 

DMW

nolaegghead said:

All the foodsaver style sealers, be they tall or flat, are for dry (or relatively dry) food.  Freezing, special bags, paper towel trick, etc are all workaround for a design that's not made for liquids.

The chamber style is made for all food sealing - solid or liquid.  You just have to make sure liquids are cool or you'll have a bloody mess on your hands when they start boiling. 

nolaegghead

4Runner

nolaegghead said:

All the foodsaver style sealers, be they tall or flat, are for dry (or relatively dry) food.  Freezing, special bags, paper towel trick, etc are all workaround for a design that's not made for liquids.

The chamber style is made for all food sealing - solid or liquid.  You just have to make sure liquids are cool or you'll have a bloody mess on your hands when they start boiling. 

Yes. Very true. I sealed my brisket before it was completely cooled and the juices were bubbling.  It was slightly warm to the touch when I started.  From that point on it is room temp or less before entering the chamber.  

pescadorzih

If you're concerned with moist foods, maybe prefreeze items on a cookie sheet prior to vacuum sealing. 

DMW

nolaegghead said:

Takes one to know one...

nolaegghead

All you had to say was "adiabatic".

DMW

nolaegghead said:

All you had to say was "adiabatic".

I find sometimes pictures work better than big words sometimes.

blasting

Is that the cheap one - like $60?  If so, that's the one I've got.

I just freeze my stuff with bag clips and then finish it off.  I also double seal most things, and haven't lost a seal since.

theyolksonyou

Thermodynamics are cool. 

Jeepster47

theyolksonyou said:

Thermodynamics are cool. 

Personally, I run hot and cold on it.

johnnyp

nolaegghead said:

All you had to say was "adiabatic".

Awww snap, throw in some psychometrics and it's a party

DMW

johnnyp said:

nolaegghead said:

All you had to say was "adiabatic".

Awww snap, throw in some psychometrics and it's a party

Too funny, was in sales training this week and psychometrics was discussed.

johnnyp

What do you sell @DMW ?

DMW

johnnyp said:

What do you sell @DMW ?

Technology consulting services.

johnnyp

DMW said:

johnnyp said:

What do you sell @DMW ?

Technology consulting services.

I'll rephrase.  What type of technology are you working with, where a working knowledge of thermodynamics is important?  

DMW

johnnyp said:

DMW said:

johnnyp said:

What do you sell @DMW ?

Technology consulting services.

I'll rephrase.  What type of technology are you working with, where a working knowledge of thermodynamics is important?  

Nothing to do with termodynamics, I just remember that from chemistry class. Psychometrics - we did a profile and then looked at how each different "intellect" is motivated, etc.

I sell consulting services around IT infrastructure, servers, storage, networking, cloud.