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Old 03-20-2007, 01:11 PM   #11
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Personally I've never had a problem with bad seals on meat. I've had a few problems with soups and marinaded meats. Usually those problems manifest themselves in the seal never getting made.

The price of the bags: the bags are washable and you can reuse them (although the bag will be a little smaller the 2nd time). I frequently will put bags, inside out, on the top rack of the dishwasher. The only time this doesn't work is when I've used the bag for a tomato based item (like chili or spaghetti sauce).

Shop amazon and keep your eye on Sam's club. Both have p-retty good deals periodically.

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Old 03-20-2007, 01:27 PM   #12
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Yeah, I'm a longtime fan. I've got two of them, but that's only 'cause my uncle is the "personality" who sells them on QVC and various infomercials. I ended up with one for free, and it's lasted for years. I use it every day. I keep my coffee beans in the canisters, which prolongs their lifespan incredibly.

I keep the other one downstairs in the brewhouse, and I bought a box of bag rolls from Sam's Club just for storing grain/hops. It works like a charm...and as others have said, the price is actually really good (especially considering how complex the bags really are, if you think about it). Just get a box of them from Sam's Club---you get three 12" rolls and one 6" roll, for $40. Given how much you get out of a roll, and the fact that they are reusable, I think it's a pretty damned good deal.

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Old 03-20-2007, 01:33 PM   #13
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Quote:
Originally Posted by AleHole
If you seal wet stuff like meat just roll up a papertowel length wise and put it between the area that will get sealed and the meat and when it vacuums the towel absorbs the moisture.
You know I was going to add that in as an fyi lol. I did this recently on some Conch we had brought back from the islands. So I second the motion hehe. Doesn't work with liquid though .
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Old 03-20-2007, 01:35 PM   #14
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Quote:
Originally Posted by kornkob

The price of the bags: the bags are washable and you can reuse them (although the bag will be a little smaller the 2nd time). I frequently will put bags, inside out, on the top rack of the dishwasher. The only time this doesn't work is when I've used the bag for a tomato based item (like chili or spaghetti sauce).
Tis' true. Another thing is to make them longer the first time so you get a few extra cuts off them. Anything really oily is a pita to clean too. But dry goods are definitely easy to reuse them with.
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Old 03-29-2007, 04:27 PM   #15
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Quote:
Originally Posted by AleHole
If you seal wet stuff like meat just roll up a papertowel length wise and put it between the area that will get sealed and the meat and when it vacuums the towel absorbs the moisture.
I put the stuff to seal in one of the bags, put it in the freezer for half an hour and then seal; No juices or anything going in, it's all solid.


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Old 03-29-2007, 04:45 PM   #16
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I love mine for brewing - I keep my grains and hops in those bags.

If you're not careful, the hops might be mistaken for something else...

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Old 03-29-2007, 05:08 PM   #17
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Quote:
Originally Posted by Yuri_Rage
I love mine for brewing - I keep my grains and hops in those bags.

If you're not careful, the hops might be mistaken for something else...

I guess it does look a lot like oregano, doesn't it?
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Old 03-29-2007, 05:20 PM   #18
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Quote:
Originally Posted by Yuri_Rage
I love mine for brewing - I keep my grains and hops in those bags.

If you're not careful, the hops might be mistaken for something else...

Yeah I just bought a pound of Cascade from Hopsdirect, which of course means I have two pounds to break up and seal. I need to do that today. Is it best to freeze the hops or put them in the fridge?


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Old 03-29-2007, 07:16 PM   #19
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Freezer, unlike beer, colder is better for hops.

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Old 03-29-2007, 07:26 PM   #20
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How long will hops keep stored like this in the freezer?

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