Vacuum sealing food sucks out any oxygen, which means that any bacteria that exist on the food can't grow, meaning food stays fresher for much longer - up to five-times longer, in fact. By locking in moisture, vacuum sealing prevents the food becoming dehydrated and prevents freezer burn - ice crystals forming on its surface - which helps maintain colour, appearance and taste.
Vacuum-packed food also takes up less space in the fridge or freezer, whilst it also saves you time, by allowing you to prepare meals well in advance. They are also perfect for sous vide cooking.
'Sous vide' is a French term meaning 'under vacuum'. Cooking sous vide involved placing vacuum-sealed food in a water bath containing a sous-vide machine or device that keeps a constant flow of water around the bath, set to a constant temperature. Many sous vide devices sync with mobile phone apps for simple and total control.
The constant water temperature in a sous vide bath, means you can calculate exactly how long you need to cook your food. Simply weigh the food, check one of the many sous vide guides or cookbooks out there and warm the water bath to the correct temperature. Once this is reached, place in your food in its sous vide pack and set the timer. Simple as that!
Sous vide cooking makes for flavoursome food from tender and succulent steaks - with all the juices locked into the vacuum pouch - to delicately-cooked fish and perfect poached eggs. What's more, it takes up relatively little space, so is ideal for small or crowded kitchens, whilst allowing you to save time by preparing meals well in advance.
This embossed vacuum pouch is suitable for use with most major vacuum sealers, including those from VacMaster, Vac-Star, SousVide Supreme, Rival Seal-A-Meal, Andrew James, JML, Gastrobac, Magic Vac and FoodSaver.
If you want to be sure about your vacuum sealer, simply request a sample and you try before you buy.