Sealing Liquids with a Foodsaver

Here is a great sous vide tip sent in from Johnno Thenco about sealing liquids in your FoodSaver Vacuum. If you have any tips of your own then let us know!

I wanted to cook a custard for ice cream with sous-vide technique to get the exact temperature control when making the custard. This stumped me for a few days then I noticed two layers of plastic around the rack of lamb I was cooking and it had come out OK - so two layers of cooking plastic works.

Then I filled a larger ziplock bag with the custard mix and carefully (on a flat surface) removed as much air from the bag by gravity and my hand, once zipped I hadn't done too badly.

In in a larger food saver bag I made from the roll, I carefully placed the first bag, zip lock down into the bottom of the bag and kept everything flat and nicely neat. I then used gravity to hold the original bag at the base of the covering food saver bag and the weight of the custard plus the ziplock preserved the integrity of the original ziplock seal until I had sealed the covering bag using the food saver.

Simple yes - but highly effective. I had now sealed liquid in a bag inside the food saver bag. This works a treat.

This information, as well as over 100 recipes, is available in our book Beginning Sous Vide which you can get at Amazon.com or as a pdf download.

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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.

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