Index Of The Blog
Around 12,000 BC, when Asian civilisations and Middle Eastern used the scorching sun to dry their food for preservation, while in India, people would pickle their food to preserve them out-of-season for long travels, mainly by sea. Thus, food preservation and storage have been transformed through vacuum sealing using a commercial cryovac machine in restaurants and homes. However, people have always preserved and stored food for countless generations.
About 4,000 years ago, the traditional ways were sometimes the best, and people still utilise many of these tactics today. However, since technology improves, so does the ability of people to preserve and store food.
Where do people stand now?
Vacuum sealing or vacuum packaging eliminates nearly all air off flexible or rigid items, creating a vacuum. Before WWII, the French used a durable latex substance to seal their food to preserve it. They replaced latex with more conventional polymers only after the war. Vacuum sealers used to be a lot smaller than they are now.
The purpose and benefits of vacuum sealers
First and foremost, the function of these sealers is to preserve and store food. Therefore, place anything that fits in a sealable plastic bag and seal it to deplete the oxygen.
It eliminates the chance of degradation for any perishable material. Restaurateurs are always coming up with new methods to use vacuum sealing in their businesses.
Below are examples of how they are doing it now.
- You can save time by using vacuum sealers. When purchasing food in quantity, they are cost-effective. Make your weeks’ worth of meals by vacuum sealing them.
- Vacuum sealing can save restaurants around 20-40% on food costs.
- You have probably heard about sous vide if you are a user of sealers. Sous vide is a culinary method in which the cooked food is vacuum-sealed.
- Liquids can be vacuum sealed. You should, however, freeze them completely. It allows you to keep your beverages for extended periods.
Marinating
Chefs use a commercial cryovac machine to marinade food more efficiently, such as chicken meat. Traditional marinades barely reach the protein’s surface. Cutting through the protein causes the sauce to penetrate deeper.
The innovation solved the issue via vacuum sealing. You extend the fibres in proteins as you prevent air from the product. As a result, it permeates further into the meat, resulting in a more juicy chicken without cuts.
Fresh veggies and herbs can be hydroshocked
Every chef understands how difficult it is to keep herbs and young fresh greens. Hydroshocking is one better option than putting them in a damp paper towel and placing them on ice. Instead, fill a vacuum sealer halfway with ice and fill halfway with cold water.
Please place them in a vacuum-sealable bag and use the cycle twice to remove any air. It compels them to remain in cold water for at least two days, extending their crispness without the need to refrigerate or put them on ice.
Preservation
When food is vacuum-sealed, it lasts longer. For example, vacuum-sealed frozen goods get a storage life of two to three years, but preserved goods generally have a storage life of six-12 months. Foods which has been sealed then refrigerated will only last one to two weeks, while food maintained in other ways lasts one to three days.
Food sealers prevent freezer burns and dryness. When water seeps into the food, it causes a freezer burn. Vacuum sealing protects the food from freezer burn by stopping it from coming into touch with air.
