meat, fish, & poultry
For best results, wash and gently pat dry poultry or fish.
Beef, veal, lamb and pork should be patted dry. This extra
step saves you time when you are ready to cook and also
helps to maintain good moisture levels and shape. You
can also insert a paper towel into the bag before vacuum
sealing to absorb excess moisture and juices.
1
Use a clean paper towel to pat dry raw
meats before Frisping.
