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Topic: VAC SEALERS AGAIN (8 msgs / 283 lines)
1) From: sho2go
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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 

2) From: Rick Farris
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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.
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....

3) From: gp
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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 
I am sure MM will have a few good points here, The 
King of the Vac Seal Movement in the USA!!

4) From: miKe mcKoffee
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

5) From: Jason Molinari
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.

6) From: David Gwyn
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.

7) From: D Harvey
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    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, 

8) From: miKe mcKoffee

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