I was curious if any of the PC's use the vacuum sealer to freeze the food so that the client can either heat in microwave or boil in water on top of the stove. Is it better to freeze in the sealer rather than to freeze in bags or containers? I know the sealers are supposed to be wonderful in the way that there is no freezer burn.
Hi Hannah! Lots of chefs use the vacuum sealers for the very reason you mention. They are convenient and an outstanding way to avoid the dreaded freezer burn that we all fight. I've used the FoodSaver ProII with some wonderful results, but there are other less costly sealers on the market as well. I think QVC has a model that is a good one that also offers the packaging option of microwave or boil in bag. Thanks for your question. Candy
