has anyone made raviolis or pierogies with it? if so did they stay sealed when cooked?
937646
Yes, we always use it to make ravioli. It works perfectly. Just make sure to moisten the edges before crimping.
937647
No, but I suspect it would work. The edges are sealed and crimped as you might do manually.
2101967
I have cooked with mine. Chili and mashed potatoes as well as lasagna. I did them all overnight or during the day. I also use it to heat and serve too.
470827
I use a vitoantonio and I hold the handles together. I have had really good luck with it and my cookies come very thin and crispy. what recipe are you using
910970
I tried storing it out in the open, and wrapped in a paper towel inside a ziplock in the fridge. The one in the fridge stays fresher longer, but goes soft very quickly once removed. So I store the smaller pieces in the fridge for later use, and leave the larger pieces in a paper bag or a bowl and use those first.
1324156
Hi Michelle- YES! a problem with sous vide is the meat floating in the water bath-using the foodsaver will virtully get ALL air out of the sealed bag. You might want to double seal the ends just for safety, also a small wire baking rack could help keep the meat submerged if neesed. Good Luck!
1655563
We have only cooked polish sausage and hot hogs so far. The raw ones may take longer and have more grease cooking out,might be a concern. I probably try it, just watch them close . Hope this helps.
216190
I used cooked chicken, beef or eggs. If traveling I use the mix with Ceaser gourmet filets so I don't have to worry about refrigeration.
2009310
I have cooked using sous vide for about 1 1/2 years. I do not reuse the bag. I always use marinade in the bag with whatever protein I am cooking and to get the bag perfectly clean where it would seal again would be too much trouble.
1463501
Here's a great link with info on the research that has been done and alternatives to vacuum sealed bags. http://nomnompaleo.com/post/12463202060/cooking-sous-vide-plastic-safety
1152192
On the cooked steak it is best. Probably would work as a marinade too but not as spectacular. You will lose the freshness of the flavors methinks
718883
I have frozen it and it has worked well for me. I use it frequently enough though that most of the time I keep it in my pantry and it stays fresh if the top is sealed.
197414
We vacuum sealed ours & froze them however, we split & soak ours in Vodka to make Vanilla for baking. We did not notice any change in flavor.
1487385
We have made Lasagna in the pan with very satisfactory results. Based on my experience with tomato products, the pan is holding up quite well. The acids from tomato products (BBQ sauce and tomato sauce products) is pretty corrosive. I have used non-stick lined pans and am generally dissatisfied with their ability to withstand these sauces. I have been eyeing a All-Clad roasting pan, a bit deeper than the Lasagna pan, primarily because I feel that All-Clad has good quality.
1139715
I don't recall that the seal was "airtight" once opened, and the inside did not have an extra lining. It seemed to "keep" very well, but I supposed you could break it up and vacuum seal what isn't used in the near term.
1448446
YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or so, just moisten the foam rings prior to using. Gotta do it each time, but it beats buying a new unit. YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or... » Read More YES! I accidentally found out how much better vacuum sealed steaks tasted vs ziplocked and I was HOOKED. I'll grill out mass quantities off meats (pork chops, chicken thighs, chicken breasts, hamburger patties... you name it, let them cool slightly and seal 'em up. I call them "meat snacks". I've actually sealed chili, ground turkey and tomatoes, ham and potato stew... pretty much anything. Really helps to be able to grab something from the freezer at work vs going out for fat food. (Typo intentional, lol.) Protip... if your sealer seems to be losing suction after say a year or so, just moisten the foam rings prior to using. Gotta do it each time, but it beats buying a new unit. « Show Less
1341980
Use ziplock freezer bags to store - no freezing needed; cut n parts & place n separate bags to use as needed. It's wonderful!!! Enjoy!!!!
316267
I have used it and the Food Saver Meal Saver with the adapter. I have even used the manual Ziploc with the jar adapters and the jars have stayed sealed. Make sure jar tops are clean and free of blemishes or chips.