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Vacuum packing is a technique for packaging and preserving food.It plays an important role in the field of Sous Vide cooking. The vacuum environment that is created inside the plastic pouches cannot be achieved without a vacuum packer. |
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What our chef has to sayVacuum Bags Vacuum Packer
Benefits
A product that is intended for freezing and kept for some time also benefits from being vacuum packed. This will prevent food from being exposed to freezer burns. What are freezer burns and their effects? Using a vacuum packer for cooking Sous Vide
Perfect cooking: knowledge of the cooking temperatures will allow you to produce a constant product; consistency is what brings consumers back. Portion control: it is easy to count stock and keep stock of food that has been portioned and vacuum packed. Buying in larger quantities warrants discount prices. One can have a big stock without being threatened that food might go off. Shelf life: food can be stored in vacuum pouches for up to 3-5 times longer than unsealed goods. Meat can be aged safely. Flavour intensity: any flavouring particle that is added to a vacuum pouch and then put under pressure will release its flavours quickly and to a much greater degree - this will reduce the quantity of flavourings used as well as time taken to marinade food. |
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