Vacuum sealing is the process of removing air from a special bag or container holding food and sealing it airtight. With less oxygen, spoilage slows and shelf life is extended; vacuum-sealed meat and cooked food still need to be refrigerated or frozen. It is used in freezing, sous vide cooking, and storage.
Where It’s Used
“Put the meat in a vacuum bag, remove the air, and put it in the freezer.”
Cooking Tip
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