Vacuum Sealing Tips and Tricks

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering. Enjoy these great Vacuum Sealing Tips and Tricks

Vacuum Sealing Tips and Tricks

Hubby is the undisputed king of a foodsavering. Nothing comes in this house and goes into one of the freezers without his foodsavering it – well, maybe not frozen vegetables or ice cream, but pretty much everything else! Here are some of his vacuum sealing tips and tricks:



Vacuum Sealing Tips and Tricks for Steak:

We recently made a trip to the local slaughterhouse and brought back quite a bit of meat.

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


So hubby hauled out the old foodsaver:

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


As well as the bags I bought him as a gift!

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


And then he choose what meat he wanted to work with.

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


Since these were simple steaks, it was pretty straightforward. He just place one of each into a bag, and foodsavered:

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


He uses one steak underneath the other to raise the steak he is currently working on to the correct height. It makes it easier to use your hands to press the button and hold the flap to the foodsaver.

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


The steak is labeled with date and type and now ready for the freezer.

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


Vacuum Sealing Tips and Tricks for Flour:

Some items hubby foodsavers regularly are:

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


Vacuum Sealing Tips and Tricks for Beans and Peas:

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


Vacuum Sealing Tips and Tricks for Lard and Butter:

Vacuum Sealing Tips and Tricks. How to make the best use of your foodsaver. The best ways to food saver, unique products that you can, and should be food savering.  Enjoy these great Vacuum Sealing Tips and Tricks


• The flour, lard and butter we keep in the freezer, the beans and peas in the stockpile. Since I hate the thought of bugs, I definitely am onboard with this habit of hubby’s!

Vacuum Sealing Tips and Tricks for Fruits:

• If something is wet, flash freeze it first. I do this with summer fruits. I simply wash them and remove all debris. I then pat dry, place them on a tray in the freezer for 15-30 minutes, and remove. Then, I take the fruit off the tray, and they quickly go into a foodsaver bag. We then foodsaver the fruit.

Vacuum Sealing Tips and Tricks for Nuts:

• When we foodsaver nuts, hubby just makes sure they are laying flat if they are whole peices. This helps with freezer storage.

General Vacuum Sealing Tips and Tricks:

• When you foodsaver anything, make sure you remove all the air from the bag.

• Make sure you get a good seal.

• Periodically check your seals on your frozen or pantry foodsavered items. If a seal breaks, reseal it!

Are you a vacuum sealer devotee like my hubby? What unique ideas do you have for vacuum sealing?

Note: this article originally appeared on my old blog, Coupons, Deals, and More


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Poached Chicken Recipe


Poached Chicken Recipe

This is the best Poached Chicken Recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken. Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein filled snack.

Prep Time: 20 Minutes
Cook time: 1 Hour

Ingredients:

1 lb White Onion, sliced
1 Carrot, peeled and sliced
½ cup Dried Parsley
1 cup Dry White Wine
1 TBSP Garlic, minced
3 TBSP Black Peppercorns
Water
5 lbs Chicken Breasts, boneless, skinless (fresh or defrosted)

Directions:

• Combine onions, carrot, parsley, wine and garlic in a large stock pot.
• Add enough water to cover the chicken (not yet in the pot) and all other ingredients.
• Bring mixture to a simmer (you have not yet added your chicken).
• Simmer 10 minutes.
• Add peppercorns.
• Simmer 10 more minutes.
• Remove from heat, strain into a large bowl and allow the liquid to cool.
• Return the strained liquid to your stock pot.
• Add the chicken to the pot, and cover.
• Turn heat to high, and bring to a boil.
• Boil for 1 minute, turn off the heat and allow the chicken to sit in the hot water for 15 minutes.
• Allow poached chicken to cool in refrigerator.

• Makes 8 servings Poached Chicken

Poached Chicken Recipe. This is the best Poached Chicken Recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken.  Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein filled snack.




This is the best Poached Chicken Recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken. Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein filled snack.

Poached Chicken Recipe. This is the best Poached Chicken Recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken.  Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein filled snack.


Many years ago, Hubby and I purchased 20# of chicken. Where we purchased had an issue with their truck, so we accepted one 10# box the discounted rate of 99¢# (boneless, skinless) for a box of frozen chicken. While it was bagged in 2-3# bags inside the box, we never made use of it. So, when we cleaned out one of the freezers a few weeks ago, hubby decided to defrost and poach. He ended up poaching 5# of chicken.

We’ve poached chicken many, many times since that first poaching in 2011. Hubby uses poached chicken in what is his best recipe: Chicken Salad Recipe and it is phenomenal!

While it doesn’t seem worth the time, I can’t emphasize enough how much better poached chicken tastes then plain old boiled chicken. Do your recipes a favor (especially your chicken salads and cold chicken recipes), and poach some chicken today!

Hubby will foodsaver the leftover poached chicken for later use.

Poached Chicken Recipe

Prep Time: 20 Minutes
Cook Time: 1 hour

Poached Chicken Mise en Place:

Stock Pot
Measuring Cup
Measuring Spoons
• Knife
• Peeler
Colander
• Large Bowl

Poached Chicken Recipe Ingredients

1 lb White Onion, sliced
1 Carrot, peeled and sliced
½ cup Dried Parsley
1 cup Dry White Wine
1 TBSP Garlic, minced
3 TBSP Black Peppercorns
Enough water to cover all ingredients
5 lbs Chicken Breasts, boneless, skinless (fresh or defrosted)

• Combine onions, carrot, parsley, wine and garlic in a large stock pot.
• Add enough water to cover the chicken (not yet in the pot) and all other ingredients.
• Bring mixture to a simmer (you have not yet added your chicken).
• Simmer 10 minutes.
• Add peppercorns.
• Simmer 10 more minutes.
• Remove from heat, strain into a large bowl and allow the liquid to cool.
• Return the strained liquid to your stock pot.
• Add the chicken to the pot, and cover.
• Turn heat to high, and bring to a boil.
• Boil for 1 minute, turn off the heat and allow the chicken to sit in the hot water for 15 minutes.
• Allow poached chicken to cool in refrigerator.

Poached Chicken Recipe. This is the best Poached Chicken Recipe ever! Poaching your chicken breasts will result in a tender, juicy chicken breast that can be used in many delicious recipes, or eaten alone. Poached chicken is much more flavorful than plain boiled chicken.  Versatile, easy to make poached chicken freezes well and is great to have on hand for lunch, dinner, or just a wonderful protein filled snack.


• To print the Poached Chicken recipe click here.


Disclosure: the links in this post may be affiliate links.

• For more Recipe posts on Ann’s Entitled Life, click here.

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How To Render Fat To Make Lard

How To Render Fat To Make Lard. Ever wondered how to render fat to make lard? Hubby renders the fat every time we purchase a pig. We use some of the lard and he gives away some of the lard.  It is beautifully white, and really makes  a very nice pastry crust. Learn how to render fat to make lard with these step by step instructions.




Ever wondered how to render fat to make lard? Hubby renders the fat every time we purchase a pig. We use some of the lard and he gives away some of the lard. It is beautifully white, and really makes a very nice pastry crust. Learn how to render fat to make lard with these step by step instructions.

How To Render Fat To Make Lard. Ever wondered how to render fat to make lard? Hubby renders the fat every time we purchase a pig. We use some of the lard and he gives away some of the lard.  It is beautifully white, and really makes  a very nice pastry crust. Learn how to render fat to make lard with these step by step instructions.


If you are rendering fat, you may also be interested in these other posts:
How To Smoke A Ham
How To Cure and Smoke Your Own Bacon

How To Render Fat To Make Lard


• This is the fat from the pig we purchased. Hubby makes lard with every pig we purchase – and we purchase yearly. Here are my tips for buying a cow, pig, goat, etc straight from the farmer.

How To Render Fat To Make Lard


• You will need a pot or Dutch oven.
• Pre-heat oven to 250º regular oven 225º convection oven.

How To Render Fat To Make Lard


• Place 5+ pounds of ground pig fat into a covered oven-safe dutch oven.
• Bake at 250º regular oven 225º convection oven, stirring occasionally for about an hour or so. Most of the solid should have turned to liquid by then. Be careful that the ground fat doesn’t turn brown in color.
• Ladle out the liquid and strain through coffee filters layered in a metal strainer.
• Put any strained solids back into the dutch oven.

How To Render Fat To Make Lard


• Let the lard cool to about 100 degrees, and portion them into plastic soup containers or silicone bakeware.

How To Render Fat To Make Lard


• Put in freezer until completely cool and solidified.
• Leave headspace, as the lard will expand in volume as it cools.

How To Render Fat To Make Lard


• Turn out onto a cutting board and slice into usable pieces.

How To Render Fat To Make Lard


• Wrap for freezing.
• This is Freeze-tite so when foodsavered and frozen, one piece can be removed from the pack and the pack can just be re-sealed.

How To Render Fat To Make Lard


• This is what I call “white lard” and is good for baking.
Foodsaver for freezing.

• For the remaining ground pig fat in the pot, turn up the heat to 325/350 degrees, and stir more frequently than before. Eventually, the ground pig fat will release all of its liquid lard, and the remaining solids will sink to the bottom of the pot. These solids are called chicharrones in Spanish (or cracklins down south).

• Take the cracklins and spread them out in a baking pan and bake them for another 10 to 15 minutes to make sure they get crispy. Use these like bacon bits. Keep them refrigerated or frozen. Microwave them for 30 seconds to crisp them up (cover them in case they splatter).

• Pour everything into a coffee filter strainer. The liquid will be a light amber color. This is what I call “dark lard”. It will have a roasted pork flavor to it, so it should only be used for savory dishes, not baking.


Disclosure the links in this post may be affiliate links.

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