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TdeV

TdeV


Clarity

Elsie, somewhere on eGullet there were many discussions about sealing something with marinade in a non-chamber vacuum sealer. I think it was @PedroG who said

- buy a roll of vacuum sealer bags, so that you can cut a really long bag. I.e. add 8" to 12" to the "normal" length.

- pull the vacuum sealer to the edge of the countertop

- hang the bag vertically off the edge of the counter.

 

When you engage the vacuum sealer, it will have to expend the energy to suck the moisture up the bag (against gravity). This will go much more slowly (than if the bag were laying on the counter). You will have enough time to engage the manual seal.

 

Voilà!

 

 

TdeV

TdeV


Clarity

Elsie, somewhere on eGullet there were many discussions about sealing something with marinade in a non-chamber vacuum sealer. I think it was @PedroG who said

- buy a roll of vacuum sealer bags, so that you can cut a really long bag. I.e. add 8" to 12" to the "normal" length.

- pull the vacuum sealer to the edge of the countertop

- hang the bag vertically off the edge of the counter.

 

When you engage the vacuum sealer, it will have to expend the energy to suck the moisture up the bag (against gravity). This will go much more slowly (than if the bag were laying on the counter). You will have enough time to engage the manual seal.

 

Voilà!

TdeV

TdeV

Elsie, somewhere on eGullet there were many discussions about sealing something with marinade in a non-chamber vacuum sealer. I think it was @PedroG who said

- buy a roll of vacuum sealer bags, so that you can cut a really long bag. I.e. add 8" to 12" to the "normal" length.

- pull the vacuum sealer to the edge of the countertop

- hang the bag vertically off the end of the counter.

 

When you engage the vacuum sealer, it will have to expend the energy to suck the moisture up the bag (against gravity). This will go much more slowly (than if the bag were laying on the counter). You will have enough time to engage the manual seal.

 

Voilà!

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