1. Sous vide cooking

    Why should you cook sous vide? Cooking sous vide (French for “under vacuum”) will take the guesswork out of preparing a perfect meal. Where conventional cooking methods are very susceptible to undercooking or overcooking your food, Sous vide cooking is very forgiving. By vacuum sealing your food in a bag you trap in all juices, vitamins and flavors. You will no longer throw out precious nutrients with the cooking liquid. Required equipment The preferred method of sous vide cooking is…

  2. Appetizers and party snacks! Prepare well in advance and store for later if you have some left.

    Vacuvita-Vacuum-System-Blog-Appetizers-and-party-snacks

    Organizing a party can be a bit troublesome some times. Luckily if you have a Vacuvita system you can prepare many appetizers and snacks far in advance. Store homemade appetizers and snacks properly, before and after Salsa, guacamole, hummus or other dips or spreads can be stored in the fridge overnight without losing flavor and without oxidizing if you vacuum seal them properly. Homemade toast or potato chips can be stored in our Home Base days before your first guests…

  3. Freezer storage bags. Simply use what you need and re-seal

    Vacuvita-Vacuum-System-Blog-Storage-Bags

    Freezer bags. Simply use what you need and re-seal. Peas, green beans, berries, shrimp, meatballs, carrots, vegetable medleys and other frozen foods stay fresh for a long time. However, not sealing food properly before freezing will cause freezer burn. The same is true after opening the packaging of factory frozen food. One solution is to re-pack and freeze portion size bags. This takes time and uses far more packaging material than needed. The best solution for storing frozen foods which…

  4. Freezing your homemade pasta sauce

    No pasta sauce is better than the one you make yourself. However, making that perfect sauce is time consuming so you will find yourself making it less often than you or your family would like to have it. The best solution is to make a large batch of it and freeze your pasta sauce. Not as one big lump however, as that might force you to cook more than you need. The best thing is to portion it in several…