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Food Saver Squished Short Rib Meat

susan_fox_33805

That's not the most elegant header I've ever written. My 3-day short ribs came out great, of course, but instead of maintaining their plump shape and size the Food Saver vacuum process compressed the meat very close to the bone. I don't believe I can control the amount of vacuuming the unit produces - it's all or nothing far as I can tell. What should I do differently?

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Shannon_Barnes_68642

My sealer has a seal only button, and a vacuum then seal button; I watch the bag and when I don't want any more vacuum, I hit the seal only button, and it stops the vacuum. I discovered this during a moment of panic when the vacuum was smashing the life out some freshly baked coconut macaroon cookies.

susan_fox_33805

Fantastic! I'll have to fiddle with it to see. Thanks for the tip.

Brendan_Lee_56950

That's definitely possible. I am not sure if this works for all models but I'm pretty sure that the seal button can be pushed at any point in time during the vacuum process so maybe you can play with the timing to get it right as well.

susan_fox_33805

Thanks @Brendan I'll have to check but I think it's too basic a unit. I may need to upgrade.

Brendan_Lee_56950

Does your food saver have a pulse button? That will allow you to manually pull the vacuum and then when you want to seal hit the seal button. I used to do that a lot for delicate things before I had my chamber vac. Takes some getting used to but as long as you don't hit seal you can start over and get the desired vacuum you want.