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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-25-2008, 11:34 AM   #16
Divemaster
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I've got a thought kicking around (not something I'm used to so it may get lost)...

What if instead of a single vertical seal you do two of them... That way you could do a small slice between them for say an inch or two and seal one side using the vacuum and just seal the other side containing the liquid?
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Unread 01-25-2008, 02:56 PM   #17
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Quote:
Originally Posted by Divemaster View Post
I've got a thought kicking around (not something I'm used to so it may get lost)...

What if instead of a single vertical seal you do two of them... That way you could do a small slice between them for say an inch or two and seal one side using the vacuum and just seal the other side containing the liquid?
If your goal is to seal a liquid in the bag, you would just need to make your vertical seal leaving both ends open. Vaccum and seal the solid, fill with liquid and seal. With air in there I'd suspect the usable shelf life would decrease fairly dramatically though.

Did I miss your point entirely?
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Unread 01-25-2008, 03:12 PM   #18
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I guess I'm trying to accomplish is keeping the meat (vac/sealed) and the sauce (sealed only) together.

My thought was that if I did as you had originally described but instead of one vertical seal (between the cheese & sausage) make two and then make a short cut between them so that (as in the later example) I could vac/seal the meat and simply press out most of the remaining air on the sauce side. This would make it one convenient package...
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Unread 01-25-2008, 05:18 PM   #19
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Great idea Jorge!

I can think of a few more good uses for the technique.

Thanks,

TIM

ps--can I sample one of those the next time I come through TX and we get to visit?
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Unread 01-25-2008, 06:10 PM   #20
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I'll put your name on one Tim
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