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.
Preparation Guidlines for Vegetables :
Blanching is a process that should be done before vacuum packaging
vegetables. This process stops the enzyme action that could lead to loss of
flavor, color and texture. To blanch vegetables, place them in Simmering
water or in a microwave until they are cooked, but still crisp. Blanching times
can range from 1 to 2 minutes for leafy greens and peas ; 3 to 4 minutes for
snap peas, sliced zucchini or broccoli ; give your carrots about 5 minutes ;
and 7 to 11 minutes for corn on the cob. After blanching, immerse
vegetables in cold water to stop the cooking process.
NOTE : All vegetables (including broccoli, Brussels sprouts, cabbage,
cauliflower, kale, turnips) naturally emit gases, during storage. Therefore,
