How do you recommend storing cooked grains? And how do you like to thaw them?
I want a little freezer stash of cooked brown rice, quinoa, maybe some farro, but don't want to ruin what I cook. Maybe some du Puy lentils, too. Would love some tips!
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8 Comments
They are a little 'hand pump' like a mini-bycical pump.
The bags have a little quarter sized 'valve'. Integrated in the ziplock bag. You place the pump over the 'sealing spot'..and hand pump it. You still have the ziplock 'zip' seal at the top...so it's perfect for cheeses which you open and reseal and pump out the air without wasting 3 inches of the bag like you'd do with a foodsaver. And the fuss of resealing with the foodsaver (which I love for larger bulky items).
Tho, I do find the seal breaks easy..but it's only 5 bucks..with 3 starter bags..and bags are comparable to normal ziplock bags. If you're freezing large stews and such..put a piece of freezer tape over the 'valve spot' so it won't break...for cheeses..It's worth the 5 bucks.
They're in most supermarkets in the plastic wrap section. I perfect for cheeses IMHO.
http://seattlefoodgeek.com/2011/06/ziploc-vacuum-bags-vs-foodsaver-for-sous-vide-at-home/
Good for little jobs like leftover rice and cheeses. I like it better than the Food Saver for cheeses as you can zip the bag shut and use the hand pump again without wasting an inch of bag. The seals aren't as strong so unlike my heat sealer it's just for short term stuff to me. You can put a piece of tape over the seal spot if the seal leaks...hey, it's 5 bucks.