<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Awhile ago there was a flurry about Tilia Foodsaver, I believe. Anyway was about to buy one at Costco for ~$150, when in the state fair I saw another brand, and got to talking and so on............this guy had a vacmaster Vacupack, his cheapest machine at ~$250, which is a little different design, has a nozzle which goes into the bag 1/4" or so. At any rate he says for dry foods there isn't too much difference between the better brands, including Foodsaver. But according to him the difference becomes obvious when there is wet juicy food to pack as the juice comes through, also the smaller machines won't seal without elaborate schemes such as prefreezing, putting paper towels in, and so forth. He demonstrated his which sealed regardless, right through the juice and even Armorall. What is the experience of folks here regarding this issue? Mike
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Message Mike will kick in in a minute and tell you about the place where he got his gas-valve bags. The same people sell the "snorkle" type vacuum sealers. You can get one for about $130. The general consensus here is that Tilia isn't broken -- that is to say, no one really has any complaints about Tilia, and they are widely available at the consumer level, so.... -- Rick
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Mike: I used on of those and his pitch is good but his points are moot. I have sealed wet, gooey stuff and have yet to use a paper towel with the FoodSaver. If any juice come out at the top I simply wipe it off and toss the bad in the freezer. No big deal. I bought a Fagor pressure at the fair several years ago, the best one I have ever had by the way. I was told they were not sold in the US at gourmet stores period. Paid too much and then found it locally for 1/3 less! ginny I am sure MM will have a few good points here, The King of the Vac Seal Movement in the USA!!
True. I've seen the models you're speaking of. Seem to be good units. They didn't seem quite as user friendly to me though. But then, I've been using a FoodSaver about a decade so am used to it. Even the FoodSaver Professional won't seal through total liquid but will a fair amount. Yes I pre-froze the pie cherries Saturday, very juicy little guys. I pre-freeze chili when we make a big batch or spaghetti sauce and the like before vac'ing too. I never need to pre-freeze steaks or salmon etc, it seals through the small amount of liquid no problem. Either type vac sealer would be more than sufficient for various coffee storage uses, unless you brewed it first, then the one you're looking out wins... I'd have to freeze it. Kona Konnaisseur miKe mcKoffee MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-) URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm
I have a foodsaver, and i concur, with wet foods it is a little bit of a pain. I use the paper towel trick. Is it a pain worth an extra $100? hrmm...hard to say, i guess it really depends how much wet food you plan to pack. You can also overcome the wet food problem by using a longer bag so by the time the juice gets to the top its sealed. jason <Snip>
Word of advice - never multitask by reading these postings while on a conference call. I laughed out loud when I read the last few sentences. Thanks Mike! Our experience with the Tilia is similar, although we've had a bit more trouble with juicy steaks and hamburger, as liquid in the seal causes problems. However, back on the topic of coffee, as Mike said, as long as you don't brew it first, the Tilia should work great.
<!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> Message Can you vacuum beans after they degas? and should you only use the gas-valve bags. If so, where did you get them Mike? I heard it is not wise to freeze the beans as you change the composition. still debatable I guess.... thanks, Dawn