The Costco Connection - October 2013

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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.

Bulk up

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.

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Garlic Pork with Roasted Red Potatoes 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 and quartered

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.