Just because you don’t use a vacuum seal machine to sous vide your food, that may not completely mean that you will have no need for one. As time passes by, these indispensable tools for your kitchen are getting less cost-prohibitive by the day.
They also make a great job for sous viding your choice of prime vegetables, making it an easy effort to do your batch cooking needs, while at the same time keeps things in your kitchen super sanitary.
Here is the best word, so far.
There is no need for you to purchase a chamber vacuum machine that often comes with a hefty price tag and often consuming a considerable amount of space on your kitchen counter, not unless that you really need to.
There are cheap vacuum sealers out there that are primarily designed for home use and are likely to use up less amount of space in an already crowded kitchen. Here, we’ll guide you on finding the right machine that is most suitable to your needs and how to use it. You will find that some are reasonably priced, while others are steeper.
Why Bother with a Vacuum Seal Machine?
Let us set things straight here first, there is no need for you to acquire a vacuum seal machine just to cook sous vide. You can make use of old ziplock-style bags, they will do a great job still.
As a matter of fact, there are applications where they are more preferable as opposed to vacuum-sealed bags. Furthermore, you can utilize high-grade vacuum sealing bags without having to seal them.
Best Veggies You Can Have
Your vacuum seal machine will help in taking away oxygen out of the equation, but if there is too much of it can help bring about a number of issues when making sous vide. Not vacuum sealing the bags your vegetables come in, together with the additional air of the bag itself and the measly amount of air within the vegetables themselves, will make it float. With this occurring, it can lead to uneven cooking.
Additionally, when working with high temperatures and cooking, the natural tendency of your ziplock-style bag is to steam out and expand. This can have an adverse impact on the overall cook of your food. Removing air by virtue of vacuum sealing will help reduce the possibility of floating or overheating and only this way can you expect to have a perfectly executed meal.
Overall, vacuum sealing vegetables will render their cells compressed inside them, rendering them to become denser, crunchier and, most of the time helps them retain their natural fresh color.
When Should You Vacuum Seal Your Food?
If vacuum sealing works great for vegetables, you can also expect the same for heavy-duty sous vide sessions. For ziplock-style food bags, their natural tendency when you subject them to high temperatures and especially long cooking time is to easily break down. This is in complete contrast to high-quality, vacuum-sealed bags, they won’t budge that easily from high temperature.
Vacuum sealing can work wonders if you are prepping your meal, either for an upcoming weekend party or for your meal the following week. Assuming that you want to cook yourself some chicken sous vide and wrap them up on your grill for a super BBQ dish. Sous vide those chicken legs intensely, all you want and bung them in your fridge until such time you determined its for them to be on the hot grill. And voila, you have a festive BBQ meal, good to go.