View Full Version : I got a FoodSaver for Mother's Day!
05-16-2007, 07:53 AM
I can't wait to use it. The first thing I would like to be able to use it for would be to take guacamole on a camping trip. So many times, I've taken avocados camping, only to find 1/2 of them were TOO ripe, so I thought I would fix this problem by making it ahead and vacuum sealing it. The problem is, the directions say that if the item is a "moist" food to freeze it first. Has anyone tried this? Would it work best if I just peeled the avo, made sure it was ripe, and just vacuum sealed JUST a sliced avo...and made the quac. when I got there??
If you have a FoodSaver, what works best?? The directions leave much to be desired.....I almost feel like I'm missing an instruction booklet. Anyway, Thanks.
05-16-2007, 12:51 PM
I really like mine-I would totally seal the slices -it seems to do better if it has a shape to form around-It sounds wierd but that is the only way to explain it. It will most likely smash it somewhat. Also there are to settings on mine one for "soupy" things and one for soild things you could try the soupy one. It is also good for greens they seem to last longer--as well as fruit for the freezer..If I need to seal something more liquid I do think a short bit on a cookie sheet in the freeze helps or in a ice cube tray and pop it out and seal--not for avo though---avo sickle???:eek: I hope you enjoy it...Have you tried the coconut yet? Sorry I did not get back to you--it has been wild over here..end of the semester for Hubby...Let me know how it works for you...Did you get any of the sealable plastic containers that FS makes--they would be great for nuts or cereal...MamaP:)
05-22-2007, 08:56 AM
Thanks mamaP! It's been awhile, and I was scanning down and saw my post...I'd forgotten about it.
I actually ended up "chopping" the avo, and sealing it like that. It worked really well, the only problem was that the "seal" broke, meaning it had air around the avo some when it began to thaw (I did freeze it in a ziploc bag first and then transferred it to the FS roll/bag, a friend told me that I should've used the "moist" button, and the seal would not have broken) I think next time, I will definitely just seal it fresh, I didn't realize what the "moist" button was for on my FS. Live and learn. I can't wait to use it more.
No, I haven't had time to get the coconut, yet, but I will. Thanks for your help.
05-22-2007, 09:16 AM
) I think next time, I will definitely just seal it fresh, I didn't realize what the "moist" button was for on my FS. Live and learn. I can't wait to use it more.
I'm happy to see a thread on this. I have a food saver, mine is very basic, no bells and whistles. No, moist button or anything. I tried sealing everything I could find when I first got it..lol.
I also couldn't get passed the instructions that say you have to blanch vegetables before you seal. I don't understand the reason for this. I just have been putting in the bags and sealing. With the price of raw food it is, for me a great tool to have in the kitchen. I'd love others feed back on their sealing of raw foods.
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