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vacuum packaging may only slow the deterioration process. Vacuum
sealing cannot prevent the growth of mold. Other disease causing
microorganisms can still grow in low oxygen environments and may
require further meansures to be eliminated.
Food Preparation Hints and Tips for Air-tight Vacuum Sealing
Cooking, Thawing and Reheating – Simmering in a vacuum bag helps
food retain its flavor and it helps with the clean up as well. No dirty
saucepans... When reheating foods in the microwave using your
vacuum bags, always puncture open 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 170
°
F (75
°C
).
IMPORTANT : Always thaw foods in either refrigerator or microwave –
do not thaw perishable foods at room temperature.
Preparation Hints for Meat and Fish :
Try pre-freezing meats and fish for 1-2 hours before vacuum pakaging.
This helps retain the juice and shape, and provides for a better seal.
If you can’t, place a folded paper towel between the food and top of the
bag, but below seal area. Leave paper towel in bag to absorb excess
moisture and juices during vacuum packaging process.
Preparation Hints for Cheeses :
Vacuum package cheese after each use. If you make your bag just a
little longer than needed, you can re-seal the bag after each use.
IMPORTANT : Due to the risk of anaerobic bacteria, soft cheeses
should never be vacuum packaged.
