Vacuum Vacuum sealing is used in the process of sous vide cooking to remove air from the cooking pouch. In a commercial kitchen this is usually done with a chamber vacuum sealer which creates a low pressure environment in and around the bag during the sealing process. This prevents liquids from being sucked from the bag. A non-chamber household vacuum sealer creates a low pressure zone only at the opening of the bag, resulting in suction that will remove not only air but also liquids from the bag. Another use of vacuum sealers is to seal food with the intent of preserving flavor, color and aroma. By storing food in an air-free environment, the oxidation process is minimized. It is important to consider food safety aspects as some bacteria can thrive without oxygen. As with any cooking method, it is critical to observe proper food handling protocols and storage temperatures. An awareness of temperature is also important during the process of vacuum sealing. As air pressure decreases the
Chef Mark Mattern, the chief inspiration leader for M culinary Concepts, Unlimited. Creating and Designing and Supporting Restaurant development projects.