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Cooking, thawing and reheating – Simmering food in a vacuum bag helps retain
its flavour and helps with clean up as well, with no dirty pots and pans! When
reheating foods in the microwave using the vacuum bags, always puncture the
bag to allow hot air to escape. You can also reheat foods in the vacuum bags by
placing them in water at a low simmer below 75°C.
: Always thaw foods in the refrigerator or microwave – do not thaw
perishable foods at room temperature.
Try pre-freezing meats and fish for 1-2 hours before vacuum packaging. This
helps retain the juice and shape, and also provides for a better seal.
If you can't, place a folded paper towel between the food and the top of the
bag, but below the seal area. Leave the paper bag in the bag to absorb excess
moisture and juices during the vacuum packaging process.
Vacuum package cheese after each use. If you make you bag a little longer than
needed, you can reseal the same bag after each use.
: Due to the risk of anaerobic bacteria, soft cheeses should never be
vacuum packaged.
Blanching is a process that should be done before vacuum packaging
vegetables. This process stops the enzyme action that could lead to loss of
flavour, colour and texture.
To blanch vegetables, place them in simmering water or in a microwave until
they are cooked, but still crisp. Blanching times can range from 1 to 2 minutes
for leafy greens and peas ; 3 to 4 minutes for snap peas, sliced zucchini or
broccoli ; give your carrots about 5 minutes ; and 7 to 11 minutes for corn on the
cob.
After blanching, immerse vegetables in cold water to stop the cooking process.
: All vegetables (including broccoli, Brussels sprouts, cabbage, cauliflower,
kale, turnips) naturally emit gases, during storage. Therefore, after blanching, it's
best if they're stored in the freezer.
Vegetables are a great candidate for portion control ; when storing vegetables,
try pre-freezing them for 1 to 2 hours, then separate them into meal portions
within your vacuum bags. After they have been vacuum packaged, return them
to the freezer.
: Due to the risk of anaerobic bacteria, fresh mushrooms, onions &
garlic should never be vacuum packaged.
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