Spent $400 on a vacuum sealer for the walk-in and it's a game changer

I got it about two months ago for portioning and storing sauces. It cut my waste on things like demi and pesto by a huge amount because they keep so much longer. The upfront cost hurt, but I'm already saving more than that on ingredients I used to toss. Anyone have a good method for sealing really liquid-heavy stuff without making a mess?

4 comments

4 Comments

mark_ward2mo ago

Freeze the liquid in a deli container first, then seal the frozen block.

the_terry2mo agoMost Upvoted

That freeze trick from mark_ward is smart. How long do you let something like a demi set up in the freezer before you try to seal it, an hour or overnight?

diana_kim662mo ago

Hey @the_terry, you don't seal it after freezing, you seal the frozen block itself.

riverh491mo ago

@diana_kim66 has it right. For a demi, I'd say an hour minimum depending on how thick it is. Overnight is overkill unless you're doing a huge batch, then it's fine.