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FoodSaver coupons & deals
Food Saver is America's #1 selling brand of home vacuum packaging systems. However, FoodSaver.com has now expanded to bring you innovative and quality products for all of your homes needs - indoor and outdoor. Here you will find all of the appliances and items you need to improve your kitchen.
About "FoodSaver" Answer
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Has anyone used a foodsaverfor fruit and veggies? |
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I just got a new foodsaver and
I was wondering how well it
would work on fruits and
veggies. Specifically things
like lettuce and sliced
apples.
Would I be able to pre slice
my apples or will they still
turn brown after being sealed
in the foodsaver bag? Will it
crush things like lettuce or
fresh herbs?
Any tips from users would be
helpful. |
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Yes, I have used the new
Debbie Myer food saver bags.
They are worth the money, they
have easily kept my vegetables
for 2 weeks. I did not have
them cut up though, so I
cannot tell you how well it
works if they have been cut
up. I have try ed them with my
fridged lemon, i purchased
them 3 weeks ago and I still
plan on eating them, they look
good. Hope this helps. |
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I just bought a foodsaver, howlong to marinate jerky? |
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It has no instructions on how
long, just that it happens in
minutes. I need to know cause
the jerky is supposed to
marinate for 6~8 hours, so I
need to know what that is
equal to. I looked on the
foodsaver website but couldn't
find anything help please. |
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1 hour = about 10 min but you
really cant over marinate |
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Can/How I wet-age beef using aFoodSaver? |
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I am trying to wet-age steak
using a Foodsaver vacuumed
sealing machine..can it be
done? If so, how? |
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Yes it can be done, to me it
appears that the product has
to be vac-packed at the time
of butchering to retain the
moisture content, I found this
on the USDA site:
Wet aging occurs when meat and
its own juices are vacuum
packed in plastic and boxed
for distribution. Because the
plastic packaging does not
allow loss of moisture, the
meat may absorb more moisture
which results in an increase
in juiciness and tenderness.
Both methods of aging work
well and can create a better
product. The difference is
that dry aging gives a more
distinctive flavor while wet
aging is much less costly and
allows for a quicker entry to
the market and therefore a
much longer shelf-life.
Due to the carefully
controlled conditions required
to safely age meat, aging meat
at home is not recommended. |
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