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How a Foodsaver® Is Your Kitchen’s Lifesaver

GADGET LOVER OR NOT, FOODSAVER SHOULD BE YOUR NEXT PURCHASE

With a FoodSaver® dinner can be a breeze every night of the week. There are many nights when we get home from a long day in the Bleuberet kitchen and the last thing we want to do is cook.  Pressed for time and the desire to eat something good, this is when we head to the basement freezer.  If you were to pop open our “deer freezer,” which holds no deer meat, but is big enough to do so, you would see vacuum sealed bags of fish, chicken, vegetables, empanada wrappers, mason jars of oil/herb blends, blueberries, last year’s remaining tomato harvest, ripe avocados, and ice cream.  Quite the assortment you are thinking.  With a calculated pulling of certain items, dinner can be on the table within an hour with very little work with the FoodSaver®.

First of all, we buy in bulk when it comes to fresh fish and vegetables.  It is time efficient, cost effective and means that we can have “fresh” items on hand in a jiffy without going to the supermarket.  In the summer we do a double CSA and freeze or can what we cannot eat each week, and to make sure we have variety throughout the winter.  In Maine our growing season is quite short and there is only so much variety come winter, if we want to eat local.  Four months of butternut squash, and groans erupt if they see it enter the house.

Our FoodSaver® is our lifesaver.  Baggies and plastic wrap do not prevent freezer burn.  Once freezer burn occurs it is the end of the flavor of the frozen item.  Vacuum sealing prevents freezer burn, allows for a much longer storage period and prevents the food from “seasoning” other items in the freezer.  We vacuum seal avocados when we have too many to eat and they all ripen at once, likewise bananas.  The avocados are destined for guacamole and the bananas get mashed for muffins, banana bread or smoothies.  Chicken bought in bulk, portioned into servings of 2-4 (or however many you feed on a nightly basis), ensures that you always have something on hand.  The vacuum sealed bags are airtight and waterproof, so defrosting is a breeze.  Place a bag in a bowl of really hot water and within 20 minutes or so the chicken is defrosted and ready to be seasoned and baked.

We bought a few too many avocados and this is what we did with them…

Keep the FoodSaver® in the kitchen cabinet

There are many nights when we get home from a long day in the Bleuberet kitchen and the last thing we want to do is cook.  Pressed for time and the desire to eat something good, this is when we head to the basement freezer.  If you were to pop open our “deer freezer,” which holds no deer meat, but is big enough to do so, you would see vacuum sealed bags of fish, chicken, vegetables, empanada wrappers, mason jars of oil/herb blends, blueberries, last year’s remaining tomato harvest, ripe avocados, and ice cream.  Quite the assortment you are thinking.  With a calculated pulling of certain items, dinner can be on the table within an hour with very little work.

First of all, we buy in bulk when it comes to fresh fish and vegetables.  It is time efficient, cost effective and means that we can have “fresh” items on hand in a jiffy without going to the supermarket.  In the summer we do a double CSA and freeze or can what we cannot eat each week, and to make sure we have variety throughout the winter.  In Maine our growing season is quite short and there is only so much variety come winter, if we want to eat local.  Four months of butternut squash, and groans erupt if they see it enter the house.

Our FoodSaver® is our lifesaver.  Baggies and plastic wrap do not prevent freezer burn.  Once freezer burn occurs it is the end of the flavor of the frozen item.  Vacuum sealing prevents freezer burn, allows for a much longer storage period and prevents the food from “seasoning” other items in the freezer.  We vacuum seal avocados when we have too many to eat and they all ripen at once, likewise bananas.  The avocados are destined for guacamole and the bananas get mashed for muffins, banana bread or smoothies.  Chicken bought in bulk, portioned into servings of 2-4 (or however many you feed on a nightly basis), ensures that you always have something on hand.  The vacuum sealed bags are airtight and waterproof, so defrosting is a breeze.  Place a bag in a bowl of really hot water and within 20 minutes or so the chicken is defrosted and ready to be seasoned and baked.

We bought a few too many avocados and this is what we did with them…

1.SCOOP AND PREPARE A BAG
2.FOLD EDGE OF BAG TO KEEP A CLEAN SPACE FOR SEALING
3. FILL BAG
4. PLACE BAG IN SEALER:
5. FLATTEN AFTER REMOVING
It is now ready for the freezer

 

FoodSaver Bag Folded Over
Avocado in FoodSaver Bag
Avocado in FoodSaver Bag 3
Avocado in FoodSaver Bag 2
Avocado in FoodSaver Bag 4
FoodSaver Frozen Foods

We freeze goat cheese from producers here in Maine that are only at certain farmer’s markets, so when we find them on our travels around the state, we stock up. bring it home and freeze it for future use.  Check out the recipe for Cod&Tomato Soup that was made with several ingredients from the freezer.

These are two of our favorites from FoodSaver®.  You will never freeze in a baggie or plastic wrap again.

FoodSaver V4440 or FoodSaver V3240

A FoodSaver® is the best gadget you could ever spend money on for your kitchen.Prep and pre-measured portions, dry or frozen, make dinner a breeze. Click To Tweet

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