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  • Swrfzqambnj520
    (http://www.sealervacuum.com/vacuum- sea)
    http://www.sealervacuum.com/vacuum-  sea


    Üyelik Tarihi: 18-11-2021
    Doğum Tarihi: 04-02-1985 - [Şu anda 36 yaşında]
    Şu anki Tarih: 30-11-2021 Saat: 06:49
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    Kayıt Tarihi: 18-11-2021
    Son Ziyareti: 19-11-2021Saat:05:26
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    Swrfzqambnj520 İletişim Bilgileri
    Web Sitesi: http://www.sealervacuum.com/vacuum-sealer/
    Skype ID: http://www.sealervacuum.com/vacuum- sealer/
    Google Hangouts ID: http://www.sealervacuum.com/vacuum- sealer/
      
    Swrfzqambnj520, Hakkında Kişisel Bilgiler
    Yer: http://www.sealervacuum.com/vacuum- sealer/
    Biyografi: It seems the whole world has embraced the ethos of the

    ant this season, and not the grasshopper. Collectively we

    are preserving and storing food more than ever before: to

    maximize summer/early fall produce bounties, to reduce

    food waste in anticipation of tighter access to foods in

    coming pandemic months, and to have something productive

    to do while spending so much time at home. It’s been a

    big turn for many of us, but in many ways a good one.


    RELATED: The 10 Best Plastic-Free Food Storage Containers

    for a Greener Kitchen


    Which is why it’s time to talk about vacuum sealers.

    Built to do just what it sounds like—seal up food for

    easy long-term storage by removing any air—vacuum sealers

    can be tremendously useful for food preservation of all

    kinds. Here are the top 3 reasons you should consider

    investing in a [url=http://www.sealervacuum.com/vacuum-

    sealer/]vacuum sealer[/url] now, plus great models to buy

    now.

    It might seem counterintuitive for a small household, but

    a vacuum sealer is a terrific investment if you are only

    one or two at home. Since smaller households tend to go

    through food at a slower pace, the ability to preserve

    foods in smaller amounts or to store them over a longer

    time will help you avoid food spoilage. Whether it is

    repackaging a partially used wedge of parmesan cheese,

    breaking down a package of meat into smaller portions for

    freezing, or re-sealing pantry items like crackers or

    cereal to keep them from staling, a vacuum sealer is a

    great thing to have in your kitchen.

    A vacuum sealer does two things: it removes air from the

    container (usually a bag), then it seals the bag with a

    heated strip, trapping the vacuum inside. Air is removed

    with a pump that works by pulling air at a faster rate

    than ambient air can replace it.


    Pump quality varies, and is in large part the deciding

    factor on the price of a

    [url=http://www.sealervacuum.com/vacuum-sealer/food-

    vacuum-sealer-machine/]food vacuum sealer machine[/url].

    Many edge vacuum sealers have pups with plastic parts.

    They work alright and can achieve a decent vacuum, but

    they overheat easily. They have to cool down in between

    uses, and often can't withstand heavy use.


    Higher quality food vacuum sealers have heavier-duty pumps

    made of sturdier parts. They can withstand frequent use

    and don't need to cool down between uses.



    Why Is Vacuum So Great at Preserving Food?
    Contact with oxygen is what deteriorates food, causing

    spoilage. In the freezer, it causes ice to form, creating

    freezer burn. Vacuum packing removes almost all of the

    oxygen from the food container. When there is little

    oxygen to react with, food stays fresher longer in the

    pantry and the refrigerator, and won't get freezer

    burn in the freezer. That’s really all there is to it.


    It is not possible to remove 100% of the oxygen by vacuum

    sealing. So vacuum-sealed food doesn’t last forever. But

    it can remove enough oxygen to greatly extend shelf life.

    Some estimates are that vacuum sealing extends the life of

    frozen food by up to 5 years!



    The Two Types of Food Vacuum Sealers: External and

    Internal
    There are two main types of food vacuum sealers: edge

    sealers and chamber vacuum sealers (typically called

    “chamber vacs”). Both types have advantages and

    disadvantages.
    Edge sealers, also called external sealers or suction

    sealers, are the simplest and most common type of

    [url=http://www.sealervacuum.com/vacuum-sealer/automatic-

    vacuum-sealer/]automatic vacuum sealer[/url]. You simply

    fill a bag with food, place the bag in the sealer, and

    begin the sealing process. The vacuum is created inside

    the bag only, which makes it nearly impossible to seal

    anything but solid foods (because the pump will suck out

    liquid as it sucks out air).


    Many edge sealers have options for moist foods and soft

    foods, allowing you to control the amount of vacuum they

    pull so as not to draw moisture up into the pump or crush

    soft food (bread, for example) with too much vacuum.

    Decreasing the vacuum leaves air in the bag, however, so

    you may get similar results by just using a Ziploc or

    other food storage bag for soft/moist foods. One clever

    workaround is to freeze liquids before vacuum sealing.


    They use special resealable bags that have a small hole

    through which vacuum is pulled. Handheld sealers are tiny

    and generally don't pull a super strong vacuum, but

    because the bags are reusable, usually for up to 10 times,

    they're great for leftovers and sous vide (as opposed

    to long term freezer or pantry storage).

    In general, edge sealers are the most economical choice,

    but are sometimes not as well made as chamber vacuums.

    Most consumer brands--like FoodSaver and Seal-a-Meal--are

    not designed for heavy use. The pumps overheat easily, so

    you need to let the machine cool down in between uses.

    This can be frustrating and time consuming if you're

    freezing, say, half a cow or a few bushels of veggies from

    your garden.

    But for a few steaks or a tray of chicken breasts,

    they're great.

    How do you know if your edge sealer has good internal

    components? Simple: spend more than $300 for it (like this

    Weston Pro 2300 edge sealer that gets good reviews). But

    if you're going to spend that much, you might want to

    start thinking about a chamber vacuum sealer instead.


    A chamber vac works by creating a vacuum inside a chamber.

    Because the pressure is equalized inside the entire

    chamber (and not just inside the bag), a

    [url=http://www.sealervacuum.com/vacuum-sealer/household-

    vacuum-sealer/]household vacuum sealer [/url]can seal

    liquids. This is great for soups, stocks, leftovers, quick

    and easy marinades (you can get marinade results in 15-20

    minutes in a vacuum sealed container), and many sous vide

    applications.
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