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While developing our recipe for pancetta, former CHOW editor Regan Burns fell in love with Hefty’s 2.5-gallon bags for storing the curing pork belly. The CHOW food team was initially skeptical of Regan’s choice, assuming that the time spent locked away with pork bellies had done her in. We thought that other methods, like putting the pork belly in a dish and covering it, worked just as well. But after a few months of using the bags ourselves, we too were convinced of their greatness. The large size allows ingredients to circulate and cover the meat better, and the bags ultimately take up less space in the fridge or freezer since they don’t have awkward corners like a dish.
And I still feel love for these giant bags!
I am a Ziplock fan as well, for all the reasons Ruth wrote above.
Oh, yeah! A while back I realized that a ziplock bag is the best thing for marinating: you don't have to fill up a whole dish to completely encase whatever you're marinating in marinade: a fairly small amount will do just as well. A sandwich size bag is great for marinating a single serving, too. The one-gallon ziplock bags get a lot of use in my kitchen: I also throw some in my suitcase to use...+READ
Oh, yeah! A while back I realized that a ziplock bag is the best thing for marinating: you don't have to fill up a whole dish to completely encase whatever you're marinating in marinade: a fairly small amount will do just as well. A sandwich size bag is great for marinating a single serving, too. The one-gallon ziplock bags get a lot of use in my kitchen: I also throw some in my suitcase to use for wet bathing suits, dirty socks and undies, and for wrapping the gourmet goodies (including jars, in case they break) I buy on the trip.-COLLAPSE