Thank you! I'll keep that in mind the next time I do a bulk buy run, or bulk batchmaking session.
If I'm making relatively large batches of flat foods -- lasagna, pastitio, or meatloaf -- I'll either use (or reuse) freezer-style Ziploc(tm) bags, or reuse the Newspring (now part of Pactiv) Versatainer containers that I get from the heat 'n Serve deli at the Dorothy Lane Market. These are great because they can go from freezer to microwave (and then to dishwasher), and have a close-to-airtight seal. The only problem I've found with them is they're not shatter-resistant when frozen.
Soups can be put into Ziploc bags -- I've done it before. The trick is to get the bag to stand straight up, or to have someone else hold the bag. (Yet another use for those way-cool silicone baking gloves.) For me, since R isn't a soup eater, i need to keep the portions small, so I'll reuse the pint-sized or quart-sized soup containers from my local Chinese restaurant.
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timeasmymeasure
Re: Vac-U-Sealer
Date: 2006-03-08 04:15 pm (UTC)Thank you! I'll keep that in mind the next time I do a bulk buy run, or bulk batchmaking session.
If I'm making relatively large batches of flat foods -- lasagna, pastitio, or meatloaf -- I'll either use (or reuse) freezer-style Ziploc(tm) bags, or reuse the Newspring (now part of Pactiv) Versatainer containers that I get from the heat 'n Serve deli at the Dorothy Lane Market. These are great because they can go from freezer to microwave (and then to dishwasher), and have a close-to-airtight seal. The only problem I've found with them is they're not shatter-resistant when frozen.
Soups can be put into Ziploc bags -- I've done it before. The trick is to get the bag to stand straight up, or to have someone else hold the bag. (Yet another use for those way-cool silicone baking gloves.) For me, since R isn't a soup eater, i need to keep the portions small, so I'll reuse the pint-sized or quart-sized soup containers from my local Chinese restaurant.