I'm wondering how many of you leave your meals in containers and how many of you choose to vacuum seal the meals? I've never tried a vacuum sealer, but the reviews and information I'm reading sure make it sound like it's a perfect solution.
When you decided to go one way or the other, what was the criteria that made you choose the method you did?
Love to have more information on this topic. Thanks!
First , I use what the client wants. About half want the vacuum seal bags.
Second, some items always go into containers. Especially if I want them to retain their shape or I want them to warm in the oven for crispness: roasted potatoes, lasagna, breaded chicken.
I don't offer the vacuum seal bags...I offer gladware/ziplock, rubbermaid, & pyrex. That being said, if a client requests vacuum bags, I would use them. I do take mine on occasion & clients do not complain when I package things that way (especially fish).
In case your'e wondering why I don't offer vacuum bags, I guess I just don't care to lug the machine & bags around? But maybe I should?
I offer the vacuum sealer bags and use them often for many items. Other things, like soups or anything with a very watery sauce doesn't do well with the vacuum sealer bags. If presentation is an issue, I will put it in the appropriate container and then seal it. For example, I had a client who liked her food on the microwavable plates since she was single. I would plate the food (restaurant style) and then use the Food Saver. The biggest lesson I've learned with the FS, though, is to get the pre-made bags instead of the rolls. I get a better seal and it takes less time, although they are a bit more expensive.
