Don’t Have a Vacuum Sealer? Try This Instead.
Discover how to get a practically airtight seal on your freezer bags. Every. Single. Time.
I don’t know about you, but I can never get all of the air out when I seal a bag. Whenever I throw my ground beef or chicken in the freezer, it inevitably gets freezer burn. Though it’s safe to eat food with freezer burn, it still doesn’t look appetizing. That’s why I am ecstatic about this hack I just learned.
The Water Displacement Method
The water displacement method uses water to push air out of a bag. Here’s what you do. Put your food, say a raw pork loin, into a freezer bag. Seal it almost all the way—you’ll want to leave about an inch. Then, slowly lower the bag in a pot filled with water. Watch as the water pushes the air to the top of the bag until it’s all the way out. When you get to the top, seal the bag completely.
Why It Works
One of the reasons why we get freezer burn is because there’s too much air surrounding the food. Moisture leaves the food, gets into the air and freezes, turning into tiny ice crystals. The water displacement method removes almost all of the air, eliminating that problem. Here are other ways to prevent freezer burn.
Test Kitchen tip: Use this method in place of a vacuum sealer when you try sous vide cooking. Don’t know what that is? Learn the basics of sous vide cooking and why you should know about it.