Text 32262, 65 rader
Skriven 2015-10-22 23:45:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 32250 av Stephen Haffly (1:396/45.27)
Ärende: Re: Vacuum sealer
=========================
 -=> On 10-22-15  09:34,  Stephen Haffly <=-
 -=> spoke to Dale Shipp about Vacuum sealer <=-


 SH> It took a bit of practice initally to get the lid to seal. However, it
 SH> is easy now. The hardest part is getting the big unit out. we have the
 SH> FoodSaver V3250 model, which apparently has been discontinued.
 SH> Foodsaver has a V3240 model, which looks the same except it is white
 SH> where ours is black. It has worked very well for us and was not as
 SH> tricky to use as the previous one (Rival Seal a Meal) we had which had
 SH> to be pressed down with both hands just right for it to pull a vacuum,
 SH> and often made an inadequate seal which would fail in the freezer.

They have had a number of models and "improvements" since we got ours.
Not enough to make us want to upgrade though.  You know our "upgrade"
practice with cell phones, and it is the same with other appliances.
Namely -- if it still works, stick with it!

We have discovered that even the Foodsaver bags will sometimes lose
their seal.  Usually the cause for that is that something sharp in the
food made a pinhole puncture in the bag and thus let the air in.  Things
with protruding bones and things like nuts can both do that.  For that
reason, Gail often does not take the newly sealed items to the
downstairs freezer right away.  She gives them a day in the upstairs
frig/freezer compartment to make sure it did not leak.  She also puts a
second line of heat seal onto the bags.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: ORANGE ROUGHY WITH TARRAGON TARTAR SAUCE
 Categories: Seafood, Main dish
      Yield: 4 Servings
 
      4 x  4-oz orange roughy fillets
    1/4 c  Mayonnaise or salad dressing
    1/4 c  Finely chopped dill pickle
      2 tb Plain lo-cal Yogurt
      2 tb Snipped fresh Parsley
      1 tb Thinly sliced green onion
    1/4 ts Dried tarragon
           - OR dry mustard
      1 tb Cooking oil
 
    Thaw fish, if frozen. Rinse fish and pat dry with. Set aside.
    In a small bowl stir together the mayonnaise, pickle, yogurt,
  parsley, onion, and tarragon or mustard. Let stand at room temp while
  making fish.
    Spray the unheated rack of broiler pan with Pam. Arrange fish on
  rack and brush both sides of fillets lightly with oil.
    Broil fish 4" from heat or till fish flakes easily. Allow 4-6
  minutes per 1/2" thickness of fish. If fish is 1" or more thick, turn
  it over halfway through broiling. Serve fish with tartar sauce. Per
  serving: 226 calories, 17 g protein, 2 g carbohydrates, 16 g fat, 29
  mg cholesterol, 379 mg sodium, 441 mg potassium Submitted By LINDA
  FIELDS On 08-02-94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:55:17, 22 Oct 2015
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