After the cook - freeze and Foodsaver


 
J

Joseph C

TVWBB Fan
I like to freeze the food after the cook before I use the foodsaver. If I froze the food for 12 hours first and then used the Foodsaver would that be too much time in the freezer? I cover the food in aluminum foil.
 
You could do that. The only time we freeze food first is when it has a lot of liquid. EX: We freeze stew or soup in individual servings then vacpack. Anything with excess liquid should be frozen first.

Most of the time we'll cool pulled pork, brisket, ribs & chickens then vacpack & freeze.
 
I tried this once with raw steak and I think I got some freezer burn. I didn't wrap them, I just put them on a plate and stuck them in the freezer for a few hours. Not sure what you're freezing, but if it's raw meat, I think 12 hours is way more than necessary but if you wrap them, you probably won't have the same problem I did even if you do leave them in the freezer that long.
 
Kids are sleeping and do not disturb has been issued.
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