Benefits Of Vacuum Sealing
By removing all of the air from the bag, you prevent bacteria growth and also protect foods from freezer burn and dehydration. Your foods will retain a higher degree of freshness for a longer period of time. Vacuum sealing greatly extends the lifespan of many different kinds of food, from cheese to meat to soup.
There’s no question that buying food in family packs or bulk will give you a better value for your dollar. By vacuum sealing portions, you can save your family a lot of money throughout the year.
Great cooks rely on vacuum seals to fully allow their meats to stay flavorful. Another great benefit of vacuum sealing is that it can be used to marinate and season food for added flavor. Add a marinade or seasoning to chicken, fish, or beef and then vacuum seal for a fast, amazing boost in your cooking experience.
What Foods Can Be Vacuum Sealed?
Almost any food can be vacuum packaged easily - meats, vegetables, and hard fruits all seal very well. However, there are a few exceptions that either require more attention or that should not be sealed at all.
Blanch Before Vacuum Sealing:
Broccoli, cauliflower, cabbage, Brussels sprouts, and turnips can be vacuum sealed, but they should be blanched first. Boil briefly, submerge in ice water to stop the cooking process, and you can safely seal and freeze these foods! Blanching halts enzyme production that deteriorates quality and color over time.
Do Not Vacuum Seal:
Mushrooms, garlic, and soft / unpasteurized cheeses like Brie and Ricotta should not be vacuum sealed. These products are at risk to contain anaerobic bacteria, which can grow and thrive within the oxygen-free environment inside a vacuum pouch.
Also make sure that you allow foods to cool to at least room temperature before sealing, as higher temperatures are more likely to harbor bacteria.
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