11 replies to this topic

[DanM]

I purchased a simple FoodSaver from Costco this past week. It has done a good job so far sucking most of the air out of bags of stuffed shells, meatballs, etc... I will eventually need to replenish my supply of vacuum bags. What are my options? Their proprietary bags a quite expensive (and probably where they make the most money). Can I use zip top (minus the zipper) in the machine? Are there third party manufacturers who make bags and rolls at a much cheaper price? What other bags do you use?

[thirtyoneknots]

Even the "off" brands are pretty much the same prices in my experience, though if you live near a Gander Mountain (big outdoors store) they used to put all their meat processing/preserving gear on sale early every year, like 20% off. When I lived near one, that's when I stocked up on food saver bag rolls (and sausage casings).

[mgaretz]

The FoodSaver bags need to be quilted on one side in order to work, so be sure whatever you get also has this. The quilting keeps the bag from collapsing entirely and therefore stopping any further vacuuming.

You can seal a zip loc type bag with a FoodSaver, but you can't pull a good vacuum.

There are less expensive bags and rolls out there - I haven't bought any because I am happy with the cost of the "bag/roll pack" that Costco sells, and I got a deal on rolls directly from FoodSaver when I bought replacement gaskets from them, but I am sure someone will chime in. ScottyBoy told me of a good source but I can't remember what he told me!

Edited by mgaretz, 25 February 2012 - 10:47 AM.

[thock]

Cabelas has a 50-foot roll of 11"-wide bag material in a cutter box for around $20. They're not as reusable as the Foodsaver ones, but they're not as expensive, either.

[Paul McMichael]

Check out http://www.sealerbags.com/ they are cheaper and I find that they seal better than original foodsaver bags.

Paul

[IndyRob]

Seal-a-Meal bags can be used and can cost about half as much. They are a thinner weight though.

[Borgstrom]

I've been very happy with FoodFresh bags -- about $15 for 100 8x11.5, 3-mil bags. Not sure how that compares to rolls.

Edited by Borgstrom, 26 February 2012 - 10:31 AM.

[DanM]

What is more cost effective, individual bags, or buying a roll and making your own.

[rotuts]

Oddly i figured this out for the Weston bags, from Weston and elsewhere:

the individual bags were sl cheaper. by foot. I have two rolls and have not used them yet.

but if you have 'solid' stuff for SV and do not need to worry about Liquid-Creeep



and trim the rolls 'just right' you will probably get more bags from the rolls that way.




i got the rolls for saving green coffee which keeps better for a year that way:

I make the bags long enough so that each time i open them and take out an amount of coffee I can re-seal and use one bag for the lot.

Cheeeeeeeeeep I am!

(saving up for a Japanese knife i do not need but covet!)

(it will take 10 years on the bag savings)

Edited by rotuts, 27 February 2012 - 01:01 PM.

[sculptor]

By the way I don't think you said if you cooked in the bags and if you did, at what temperature? That might effect what has been said here. Note, I suspect you could fake the quilt effect with a single layer of cheese cloth...

Edited by sculptor, 28 February 2012 - 09:27 PM.

[pimpolho]

Slow cook under vacuum gives the right control on cooking but whether there is or not migration of harmful substances on food is not clear, further more the bags are mainly sold as vacuum bags or sous vide....no further information is given on how they are produced or how safe they are.

I bought some bags (the only easly available) that are a made from magic vac italy (PA/PE). on the site their site is told to use them for 1hour max at 100ºc...which cannot be translated directily in 60ºC x n time.

You read that PA/PE is safe and PE pure without plasticizers is absolutely safe...I tend to find alot of cheaper PE only bags but even with the more expensive (sometimes equal to the cheaper re branded) the worry still persists on how safe are the bags available on a 80º 8h cooking for a ducks legs or 32h recipes?

How do you choose your bags? Are there any confirmed safe brands?

[PedroG]

See my earlier post on MagicVac bags: they are multilayer PA/PE (polyamide as an oxygen and aroma barrier and polyethylene as a water vapor barrier and sealing layer). PA has a melting point around 240°C or higher, PE melts at 130-145°C. PA/PE is safe for boiling at 100°C, but not for sterilization at 121°C (bags for sterilizing are made of PA/PP or PET/PP). I have been using the MagicVac bags at 80°C for up to 5 hours and at 55-59°C for up to 72 hours without any problem.