Ziplocks vs Vacuum Sealer for portioning frozen food
Ziplocks vs Vacuum Sealer for portioning frozen food
by Jonyvilly
6 Comments
rhia_assets
For me, it’s vacuum seal without a doubt. None of my food gets freezer burn or random air pockets, I don’t have to worry about the integrity of the seal, my bags never break open while the meat is defrosting, and I buy a big roll of vacuum seal bags so I can cut to size, reducing waste.
nonitoni
I’m interested in people’s experience with reusable vacuum seal bags. How long do they last, how easy do they clean, is it dryish food only or can I seal a chicken breast in a marinade, etc etc.
I mostly use Souper Cube into heavier ziplocks that I reuse.
Free-Comfort6303
If your meat doesn’t have bones then you can just squeeze out the air and ziplock it.
Bone marrow fluid crystallizes and expands and fractures and leaks out into meat spoiling its taste.
You don’t need complete vaccum. And zip locks are much cheaper and faster to workwith.
I just buy 7kg chicken and boil it. Shred it. I eat 1kg chicken a day.
Then partition into zip lock bags.
I moved 1 bag everyday from freezer to fridge area and this thaws it. Then i microwave to reheat it and toss it in my meals.
This is the fastest and cheapest method I’ve found so far.
old_notdead
For ground meat a gallon ziploc bag is far easier than a vac bag. You can squeeze out the air. It’s never failed me.
IamNotYourBF
How long are you keeping it in the freezer? And is it a deep freezer or your fridge freezer? >2 months, then you should vacuum seal it.
DT_WR450
The vacuum sealer does a superior job – as the person in the comment just below mentioned. I can freeze food that does not taste funky when thawed and cooked (bratwurst or italian sausage for example).
6 Comments
For me, it’s vacuum seal without a doubt. None of my food gets freezer burn or random air pockets, I don’t have to worry about the integrity of the seal, my bags never break open while the meat is defrosting, and I buy a big roll of vacuum seal bags so I can cut to size, reducing waste.
I’m interested in people’s experience with reusable vacuum seal bags. How long do they last, how easy do they clean, is it dryish food only or can I seal a chicken breast in a marinade, etc etc.
I mostly use Souper Cube into heavier ziplocks that I reuse.
If your meat doesn’t have bones then you can just squeeze out the air and ziplock it.
Bone marrow fluid crystallizes and expands and fractures and leaks out into meat spoiling its taste.
You don’t need complete vaccum. And zip locks are much cheaper and faster to workwith.
I just buy 7kg chicken and boil it. Shred it. I eat 1kg chicken a day.
Then partition into zip lock bags.
I moved 1 bag everyday from freezer to fridge area and this thaws it. Then i microwave to reheat it and toss it in my meals.
This is the fastest and cheapest method I’ve found so far.
For ground meat a gallon ziploc bag is far easier than a vac bag. You can squeeze out the air. It’s never failed me.
How long are you keeping it in the freezer? And is it a deep freezer or your fridge freezer? >2 months, then you should vacuum seal it.
The vacuum sealer does a superior job – as the person in the comment just below mentioned. I can freeze food that does not taste funky when thawed and cooked (bratwurst or italian sausage for example).