V. 01.2020
20
Vacuum bags packaging for food with a high moisture content is problematic if done with machines
external suction: liquids can be sucked out of the machine, causing damage and / or preventing a proper
welding of the bag.
In these cases can be used processes and systems that still allow a correct wrapping, a creation of the
maximum vacuum level and a perfect sealing of the bag.
- Leave space between the food and the mouth of the bag: the greater the distance between the food and
the mouth of the bag and the lower the risk of aspiration of liquids. This is the system usable in presence of
small quantities of liquids in the food.
.
- Doubling the bag: place the food in a bag, fold the mouth and insert it into a second bag, taking care that
the mouth of the first bag is toward the bottom of the second. In this way the liquid will remain in the first bag,
but the vacuum level will still be complete because the bending of the mouth of the first bag will prevent the
leakage of liquids but not air. It is a system usable in the event of significant quantities of liquids present in
food (rare steak or fish), and is also very useful for preserving the integrity of the bag in the presence of food
with thorns or bones that could puncture the bag itself .
- Containers and boxes with sous-vide cover: if the quantity of liquids is high, foods may be vacuum packed
in particular conteneurs and:
a) cooked in the same container by placing the container directly into the Gourmet SOUS-VIDE.
cooking in vacuum container is a process particularly suitable for all those vegetables that could
pinch if packed in bag fresh, but it takes a unit large enough to hold the container
b) in the freezer. Once the freezing cycle completed, open the container, remove the frozen block
and put in a vacuum bag. Everything can then be inserted into the Gourmet SOUS-VIDE still frozen,
the end result will be perfect as the level of vacuum created in the container is identical to that
reached in the bag.
c) Freeze the liquid seasonings: when you want to add a seasoning liquid to food to be vacuum
pack, you can freeze the sauce in advance by creating frozen "pads" using accessories for the
packaging of ice cubes. The tablets thus created can be added to foods to be vacuum packed to
avoid the risk of
liquid’s aspiration. We recommend that you make some sort of pads pretty thin to
easily insert them in food.
Vacuum bags quality for sous-vide cooking system is extremely important for good preparations. Bags must
comply with food contact, sufficiently robust to prevent punctures due to thorns or sharp objects present in
packaged foods and must be heat stable at least for the temperatures used for cooking Sous-vide.
