1 hour ago, jedovaty said:I was wondering about air bubbles, but before getting to this, do you think the container lid will be strong enough to take the vacuum? It seems too floppy/flimsy and would suck down, deform, or even crack. Maybe pull a vacuum in a different container, then gently pour into the creami one?
In reviewing many recipes last couple days, it appears the blender is used quite a bit, and my experiences with a vitamix yielded a lot of excess bubbles and foam. Wouldn't this cause the resulting frozen treat to be full of air which ultimately leads to ice and unpleasant texture?
After reading about using a vacuum sealer to pull out the bubbles a couple weeks ago on this forum, I tried it with my food saver mason jar hose thing on some blended veggie soup**. The contents in the jar expanded very quick and could have resulted with hot soup everywhere, fortunately, I stopped it in time. Use caution.
Oh, and thank you for the idea that one can use the foodsaver hose with other lids besides just the mason jar attachment. Can't believe I didn't think of this after 7 years with this thing haha. 🤦♂️ I can use a larger jar, poke a hole in the lid, stick in a grommet, and all's good. Thanks!!
**all remaining veggies in fridge near wilting get boiled in water then blended into a hot smoothie sort of soup thing, called green soup, brown soup, or camo soup mmmmm
I vacuum seal round plastic containers in my chamber sealer all the time, I wouldn't do anything non-round though. The lid itself though I'm not sure, especially if you can't drill a perfect hole. Pre-de-aerating is probably a good idea if I wasn't so darn lazy.
Make sure your contents are always cold before sealing. I had a spill over with a room temperature blended shrimp/koji/water mix last night which was a near disaster
I will try sealing the post-processed ice cream first next time I make something, I forgot with my latest ice cream
