Vacuum seal food and meat correctly
Vacuum sealing properly isn't as easy as you might think. Mistakes can easily creep in that can spoil your food. This starts with choosing the right bag. These bags can tear, allowing bacteria to spread throughout your food. This article will show you how to avoid these mistakes.
When vacuum sealing, you must always pay attention to the size and thickness of the bag. Bags that are too large, too small, or too thin will result in improper vacuum sealing and cause food to spoil. At the same time, food must always be vacuum sealed in a cool place. Storage after vacuum sealing is also crucial: Cool storage is essential for perfect shelf life.
How to vacuum food correctly
The shelf life when vacuum sealing
The shelf life of food can be significantly extended through vacuum sealing. With a vacuum sealer, fresh foods such as meat and fish , or even delicate foods such as berries and marinated meat, can be hermetically packaged in vacuum bags. By removing the air, bacterial growth is inhibited and the shelf life of the food is increased, so it stays fresh up to six times longer. Especially for liquid foods such as soups or marinades, it is important to use special film bags that offer a secure seal and a stable weld seam. To avoid freezer burn, these vacuum-sealed foods should be stored properly at low temperatures. Dry foods can also be successfully vacuum-sealed, which extends their shelf life. Here is a detailed video on the topic.
Vacuuming vs. freezing: Which is the better method for food preservation?
The choice between vacuum sealing and freezing for food preservation depends on various factors. Food will last longer in a vacuum bag, but only if you keep it cool. While sealing does extend its shelf life, it does have certain limitations. For example, if you store dry-aged steaks in a vacuum in your refrigerator for an extended period, the meat will lose its flavor. You should eat the meat within the first few days if you don't want it to lose its flavor. However, vacuum sealing and storing it at 0 to 4°C gives the meat an additional shelf life of two to three weeks. Note: Vacuum sealing does not extend the shelf life of fresh sausages in the refrigerator unless you freeze them immediately after vacuum sealing.
If you decide to freeze your products after vacuum-sealing meat, you can safely store them in the freezer for three to six months. It's important to note that not all products can be frozen. Boiled sausages , for example, lose their consistency, but cooked sausages can be frozen safely.
The most common mistakes when vacuuming and how to avoid them
When vacuum sealing food, mistakes can often occur that affect its shelf life. A common mistake occurs when vacuum sealing liquids. These must be cooled significantly beforehand (this also applies to meat , fish , and vegetables).
It doesn't matter whether you want to store the liquid in a foil bag or another container, such as a mason jar. Liquids like soups are boiled when vacuum sealed. The drastic pressure drop ensures a lower boiling point.
It's also important to ensure that the vacuum sealer seals the seam correctly to ensure the food remains airtight and flavors don't escape. Furthermore, a faulty seal can cause bacteria to spread and spoil the product.
Another common mistake is the incorrect use of vacuum bags. These should always be suitable for the respective vacuum sealer to ensure optimal shelf life of the food. Additionally, you need to adjust the size of the bags to your products (whether meat or fish ). Make sure the bag is neither too small nor too large. You can find a detailed video about this here .
Proper vacuum sealing for beginners: A step-by-step guide
The vacuum sealer
A vacuum sealer is an essential kitchen appliance for anyone who wants to preserve their fresh food for longer. With a vacuum sealer, you can easily and effectively vacuum seal goods. This can extend the shelf life of food by up to 8 times.
By removing the air from the vacuum bags, a vacuum is created, which significantly extends the shelf life of the food. Delicate foods like berries or marinated meat stay fresh longer and retain their flavor. Vacuum sealing also protects against freezer burn, allowing even dry foods to be stored optimally. The vacuum sealer should have the following features:
- Digital control
- Strong pump
- Soft venting
- Water circuit breaker
- Separating seal
For a detailed guide, we have prepared a video here .
Tips for vacuuming
Vacuum-sealing meat can certainly involve some challenges and mistakes. To overcome these, there are tips and tricks for storing your vacuum-sealed meat in the refrigerator or freezer. The storage method affects the shelf life of your products.
Here is a small checklist:
- Decide in advance whether the meat will go in the freezer or the refrigerator
- You must not freeze boiled sausage - but you can freeze cooked sausage , steaks and fillets.
- The bag must not be too big or too small
- Vacuum only chilled products (also applies to liquids)
- Portion your meat for sous vide
- Make sure the weld is neat
- Write the day of vacuuming on the bag with a pen
If you need more tips, we have a video for you here .
Vacuum sealing food
If you want to make food last longer, you can't avoid vacuum sealing. The advantages of vacuum sealing are clear: longer shelf life, better storage and easier transport. Another advantage is that food, especially meat , stays moist and you always have your meat to hand if you portion it out correctly beforehand. This method is particularly advantageous if shelf life and freshness are important to you. But keeping foods like fish or vegetables fresh is also no problem with it. But remember: food must always be cooled down before vacuum sealing. The storage temperature is also crucial. It can affect the shelf life of the food. To produce effective vacuum-packed food, you need both the right bag and the right storage. You can learn more about this in this video .
The right bags
To vacuum seal food evenly, you need to use the right bags. This is the only way to keep your food fresher for longer and to use the vacuum sealer correctly. When it comes to bags, make sure you choose a thicker bag if, for example, you want to vacuum seal meat with bones as usual. The bones can tear thin bags. Furthermore, the bags must not be too big or too small. If they are too big, this could limit the function of the vacuum sealer. If they are too small, you will no longer be able to vacuum seal the food. So make sure the meat fits perfectly in the bag before you vacuum seal it while it is still cold. Of course, other specific foods can also be vacuum sealed. Vegetables, fruit, liquids, and fish can also be sealed with a vacuum sealer. The same conditions apply to ensure the device is used correctly. We explain more about this in this video .
Store correctly
Proper storage of vacuum-sealed foods is crucial for their shelf life. Always keep food cool. Meat can be safely stored in the refrigerator between 0 and 4°C. Vacuum sealing increases its shelf life by two to three weeks. Freezing meat can even extend its shelf life to three to six months. It depends on which meat products you want to vacuum seal and store. For example, you can't freeze boiled sausages . They lose their consistency. There's nothing wrong with cooked sausages , though. Note: You shouldn't freeze meatloaf either—it will have the same reaction as boiled sausages. Bake meatloaf beforehand, vacuum seal it, and then store the product in your freezer for optimal shelf life. We have a video for you here .
Vacuum sealing for sous-vide cooking: How to do it perfectly
Which meat is suitable for cooking?
In principle, any meat is suitable for sous vide cooking. Whether beef , pork , lamb , chicken , or game – the key is proper preparation. Always buy meat from a butcher, paying attention to regional specialties and good animal husbandry. This is the only way to ensure high quality. An important tip: Don't always buy fillets and prime cuts. Feel free to use other cuts as well; this will save you a lot of money without sacrificing flavor. A good example of this is boneless chicken thighs (Pollo Fino). These are more flavorful than chicken breast fillets and considerably cheaper. You can find a video about it here.
Sous-vide: The water bath of vacuuming
When preparing meat in a water bath, it's crucial that you can vacuum seal your meat in portions using the right marinade. For this, you need the right bag, which shouldn't be too big or too small and should also be heat-resistant. Make sure your food storage bags are suitable for high temperatures before vacuum sealing your meat . You'll also need ingredients for a marinade. Herbs, oils, salt, or even beer are excellent choices. Once you've chosen your bags and meat , place your food in the bag and fill it with your marinade. Then vacuum seal your portions and place them in the refrigerator. This will keep your meat fresh and allow it to absorb the flavors of the marinade.
When cooking, it's important that you cook your meat in a water bath at temperatures below 90°C for two to three hours. The temperature varies depending on the type of meat. To be absolutely safe, we recommend a water temperature of 70°C for two to three hours. For optimal results, place your meat back on the grill briefly afterward. Learn more in this video .
Conclusion
Proper vacuum sealing requires a certain amount of preparation. It starts with the vacuum sealer, which should have specific functions. The choice of bag for the food is also crucial. Furthermore, the storage of vacuum-sealed goods is essential for their shelf life. In general, you can vacuum seal anything, but it is not always advisable. Especially with meat and sausage products, there are limits that affect the consistency and taste if they need to be stored in a special way. However, if you stay within these limits, vacuum sealing extends the shelf life of food immensely. Vacuum sealing is also essential for sous vide cooking. In conclusion, it can be said that although incorrectly executed vacuum sealing will not have a positive effect on food, eliminating sources of error is a wonderful method for extending the shelf life of food.
FAQ
What can you do wrong when vacuum sealing?
When vacuum sealing, the size and thickness of the bag play an important role. Bags that are too small, too large, or too thin can easily tear and spoil the food. At the same time, food must always be vacuum sealed and stored in a cool place.
Which side faces up when vacuum sealing?
It depends on the vacuum sealer. If the vacuum sealer's manual doesn't specify anything specific, it doesn't make a difference.
How do you vacuum seal meat properly?
You must always vacuum seal the meat while it is cool and choose a bag of the right size and thickness.
Can you use regular freezer bags for vacuum sealing?
No. Regular freezer bags shouldn't be used. Instead, use specially designed freezer bags.
Which foods are not suitable for vacuum sealing?
The following are not suitable for vacuum sealing: raw sausage meat , freshly cooked food that has not yet cooled down, mushrooms and soft cheese.