When freezing foods for long term storage you want to remove as much of the surrounding air as possible.
We've all tired the age old squeeze every last bit of air out before sealing the zip top lightening fast trick.
But that method is flawed.
It's nearly impossible to get all the air out.
Fortunately, there is a tick which has been used for several years in the sous vide community.
It replaces your writhing and squeezing with a bucket of water.
Here's how it works.
Place your food in the zip top bag and zip the seal, leaving about 1" open.
Find a large container, such as a large storage bin Large pot or even a one gallon pitcher and fill it with water.
Slowly lower the bag of food into the water until only corner you left open is above the water.
Seal the remaining corner of the zip-top and remove the bag from the water.
Allow the bag to dry off completely before placing it in the freezer.
This hack uses the natural pressure of a body of water to squeeze out a lot more air than you are normally capable of by hand without crushing your food.
However, some air will remain in the bag, especially if you're freezing a more solid food, such as cooked chicken or steak.
Giving the bag a shake while underwater will help squeeze out more air.
Still, while not quite as effective as an actual vacuum sealer, This can prolong the shelf life of frozen foods in your freezer better than the manual squeeze under your arm method can.
It can help fight freezer burn and it doesn't crush your food to boot.
Just keep in mind that since you're filling a large container with water it makes more sense to fill and freeze all your foods in one large batch rather than wasting several gallons of water each time.
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