The three ways of packaging

One of the biggest misconceptions about sous vide cooking is that only fully vacuumed ingredients can be prepared. This would only be possible with a vacuum device, because with this you can completely vacuum the products. The idea is not strange since 'sous vide' literally means 'under vacuum' in French. However, there are three ways to package ingredients. In this article you can read all about the ways to package ingredients to then prepare them sous vide. In contrast to vacuuming with a vacuum device, the other 2 ways of sous vide packaging are a great alternative. These are the following variants: stretch film and glass jars.

Stretch film

Stretch film is often used when making rouleau or roulade. Take for example this recipe for incredibly tender chicken rouleau. Because the product, in this case the chicken roulade, is tightly rolled up in stretch film, the product is vacuum packed and can be used immediately. It is important that the stretch film is of good quality , otherwise there is a chance that it is unsafe for sous vide cooking . How to roll up a roulade so that you can then prepare it sous vide, you can see in the video below.

Glass jars

The must-have when preparing crème brûlée and for example pate are glass jars. For this you can use almost all glass jars and for example preserving jars . You can buy these jars at any supermarket or shops including Action, Xenos or Big Bazar. What is ideal about these jars is that you can also serve in them after preparation.

Vacuuming in vacuum bags

Buying a vacuum sealer is no longer expensive these days, and there are many advantages. By vacuuming the ingredient completely, the freshness and shelf life are extended by up to five times. This allows you to prepare larger quantities of food and freeze it immediately. This saves time when cooking, as you can cook for several days at a time. Furthermore, freezer burn cannot occur, which affects the structure of the products. In addition, vacuuming keeps the food free of bacteria. Finally, the vacuum process allows for very fast marinating. The marinade completely encloses the ingredient and the vacuum is absorbed very quickly into the product. There are many advantages to vacuuming ingredients, which makes buying a vacuum sealer a good investment.