Forums
New posts
Search forums
What's new
New posts
New media
New media comments
Latest activity
Classifieds
Media
New media
New comments
Search media
Log in
Register
What's New?
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Navigation
Install the app
Install
More Options
Advertise with us
Contact Us
Close Menu
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Forums
Hobbies & Interests
Preppers' Corner
Long term storage and vacuum packing supplies
Search titles only
By:
Reply to Thread
This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.
Message
<blockquote data-quote="OkieGentleman" data-source="post: 2166865" data-attributes="member: 25693"><p><span style="font-size: 12px">From past experience a frozen layer of water around a piece of fish, that is not vacuum packed, is a buffer against the frost free cycle in a frost free freezer. It provides insulation around the fish against the warm air being blown though the freezer to remove frost crystals that form on packages after the door is shut. After something has removed on a warm day and the moist warm air that entered the freezer is cooled, it drops its moisture as frost on the frozen items inside. If you get a manual on the typical frost free freezer and read it very closely you will be amazed at how many times a day the freezer blows warm air through itself for a defrost cycle and for how long.</span></p><p><span style="font-size: 12px"></span></p><p><span style="font-size: 12px">Fish should be frozen dry then placed in water that is at freezing temp or it soaks the flesh with moisture and then freezes making for a soggy piece of fish when you thaw it. I am told the fish frozen dry and then vacuum packed keeps its flavor and meat texture better than fish frozen in water. I use large plastic containers with lids to hold my frozen items, I feel like it gives extra protection against freezer burn and I can take it out of the freezer put it on the counter and look through it to find what I want.</span></p><p><span style="font-size: 12px"></span></p><p><span style="font-size: 12px">FYI the wife and I have gone on a diet and I took a large package, several pounds, of frozen fruit from Sams and divided it into 70 calorie size portions and vacuum packed them and put in the freezer for short snacks. I finally found a use for that blasted Weight Watcher scale that has sat on top of the fridge for 4 years. I also repacked a number of packages of shrimp from Aldies and several other quick cook foods into smaller portions for our meals. The bath scale does not say I lost much, but my pants button easier. <img src="/images/smilies/redface.png" class="smilie" loading="lazy" alt=":o" title="Embarrassment :o" data-shortname=":o" /> </span></p></blockquote><p></p>
[QUOTE="OkieGentleman, post: 2166865, member: 25693"] [SIZE=3]From past experience a frozen layer of water around a piece of fish, that is not vacuum packed, is a buffer against the frost free cycle in a frost free freezer. It provides insulation around the fish against the warm air being blown though the freezer to remove frost crystals that form on packages after the door is shut. After something has removed on a warm day and the moist warm air that entered the freezer is cooled, it drops its moisture as frost on the frozen items inside. If you get a manual on the typical frost free freezer and read it very closely you will be amazed at how many times a day the freezer blows warm air through itself for a defrost cycle and for how long. Fish should be frozen dry then placed in water that is at freezing temp or it soaks the flesh with moisture and then freezes making for a soggy piece of fish when you thaw it. I am told the fish frozen dry and then vacuum packed keeps its flavor and meat texture better than fish frozen in water. I use large plastic containers with lids to hold my frozen items, I feel like it gives extra protection against freezer burn and I can take it out of the freezer put it on the counter and look through it to find what I want. FYI the wife and I have gone on a diet and I took a large package, several pounds, of frozen fruit from Sams and divided it into 70 calorie size portions and vacuum packed them and put in the freezer for short snacks. I finally found a use for that blasted Weight Watcher scale that has sat on top of the fridge for 4 years. I also repacked a number of packages of shrimp from Aldies and several other quick cook foods into smaller portions for our meals. The bath scale does not say I lost much, but my pants button easier. :o [/SIZE] [/QUOTE]
Insert Quotes…
Verification
Post Reply
Forums
Hobbies & Interests
Preppers' Corner
Long term storage and vacuum packing supplies
Search titles only
By:
Top
Bottom