Flavor infusion: marinate in minutes.
Marinating with your
Vacuum Food Sealer using our Storage Bags opens the food pores during the process of vacuuming
and sealing, so marinating is complete in as little as 20 minutes. You can create
9 meals for a family of 4 in one afternoon by purchasing bulk beef, poultry, pork,
lamb or shellfish and making bulk batch marinades. You'll be ready for grilling,
roasting or any other method of preparation.
- For best results, when marinating in a
Vacuum Storage Bag, pre-freeze the meat, poultry or fish in the marinade to retain
the shape, create stackable meals, and ensure that liquid is not drawn into the
- To marinate in a bag without pre-freezing, place the
food in a
Vacuum Storage Bag, fold the bag over and place the unsealed bag inside another
bag. Vacuum seal. This helps retain the liquid in the bag.
- Beef may appear darker after vacuum sealing, due to the removal of oxygen, but this
will not affect the quality or flavor of the meat.
- Fish can be safely frozen for up to 2 years. NOTE: Do not store vacuum-sealed fish,
smoked or raw, at room temperature or in the refrigerator.
- Organize your freezer space so that meats are stacked in one area, while produce
is stacked in another, making items easier to find.
- Before placing food in a marinade, remember to set aside a portion for a tasty accompanying
sauce or to boil down for a glaze for basting the meat during grilling. (NOTE: You
should not use any marinade that has been used to marinate raw poultry, meat or
fish as an accompanying sauce.)
The chart to the right illustrates how easy it is to create multiple meals. Choose
3 marinades, purchase bulk meats, and divide each meat between the marinades, creating
36 portions. Vacuum seal and freeze, either cooked or un-cooked. Freeze leftovers
for use in other recipes.