allows us to plan ahead for Thanksgiving and
Christmas,” says Brown.
Don’t be intimidated about using the FoodSaver
for high-water-content foods such as soups and
cooked meats with gravy. Brown has two steps for
success. First, pre-freeze items in unsealed bags
placed on a baking sheet. Then, once the liquid solid-ifies (about one to two hours), vacuum out the air by
selecting the “moist” setting for a long-lasting seal.
Brown also recommends double-sealing the
bags. “All you do is seal it the traditional way, then
shift the bag slightly and seal again, giving you an
extra level of security,” he says. When you are ready
to reheat, simply slip the bag into a pot of simmering
water or pop it in the microwave, making a small cut
to release steam.
Seal in freshness
You can also use the FoodSaver to lock in the
flavor of fresh produce, especially early-fall goodies
from your garden or local farmers market. While it’s
not the same as shelf-stable canning, vacuum-sealing and freezing produce is an effective way to preserve color, texture, taste and valuable nutrients.
Costco member and vegetable aficionado Sheri
Castle says the FoodSaver is also the best way to
keep unwanted freezer burn at bay. “This is how I
freeze everything from butter beans to lady peas to
sweet corn,” remarks the author of The New
Southern Garden Cookbook (The University of
North Carolina Press, 2011).
Castle is quick to point out, however, that vegetables must be blanched (cooked briefly in boiling
water) before freezing to deactivate food-degrading
enzymes. Storing them in microwave-ready Freeze
’N Steam bags makes the final cooking a snap.
Buying family favorites in bulk at Costco leads
to all kinds of money-saving magic. For example,
you can buy a whole beef tenderloin, then cut it
into steaks. Talk about jaw-dropping savings.
What’s more, when vacuum-sealed, the steaks will
last in the freezer for up to two years.
The same goes for large packages of ground
beef. Portion out amounts suitable for recipes such
as meatloaf or sloppy Joes; pat some into hamburgers or meatballs. And don’t forget about fresh
chicken breasts. One strategy is to bake several at a
time, then chop and freeze the meat in 3-cup portions to keep on hand for casseroles and salads.
The FoodSaver is also a boon for keeping bulk
dry goods such as cereals, granola and nuts fresh and
crunchy. “My wife and I use it all the time to make
snack packs for our kids,” says Brown, who stocks
the family car with individual on-the-go munchies
for driving around town as well as longer road trips.
“No more stale cereal mix,” he says with a smile.
Whatever your needs, the multidimensional
FoodSaver can help you and your family enjoy
homemade food on even your busiest days. C
Scott Jones (
www.jonesishungry.com) is a food,
wine and travel writer.
Courtesy of FoodSaver
Double this recipe to make mealtime a cinch later in the week.
Preserve leftovers with the
FoodSaver vacuum seal system.
Nonstick cooking spray
½ teaspoon paprika
½ teaspoon garlic powder
1 pound pork tenderloin
1 tablespoon olive oil
6 new potatoes, scrubbed
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
Preheat oven to 425 F. Coat a
13-by-9-inch baking pan with
cooking spray. Combine paprika
and garlic powder in small bowl;
sprinkle evenly over pork. Coat
large skillet with cooking spray;
heat over medium-high heat.
Brown pork 3 minutes per side.
Transfer to baking pan. Add oil,
potatoes and oregano to skillet;
toss to coat. Arrange potatoes
around pork. Sprinkle with salt
and pepper. Bake 22 minutes or
until barely pink in center.
Transfer pork to carving board;
tent with foil and let stand 5 minutes. Stir potatoes; tent with foil
and let stand 5 minutes. Slice
pork and serve with potatoes.
Serves 4 to 6.
is a timesaving
whether you are
or something on