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How does it work: vacuum packing

Vacuum packing is a fantastic method of preserving food, but it is also a gastronomic way of cooking that is available to everyone. Real cooking bags are no longer for the privileged few…

Real cooking bags are no longer just for restaurants. We sell a range of bags that are designed for this and enthusiasts like you and I can now perform sous vide cooking at home. Triple layer and very thick, these bags are designed to preserve and cook without exposing your product to the air. Once vacuum sealed, you can freeze the food without ice crystals ruining its texture. You defrost and cook while vacuum sealed. On the other hand, you can also cook and preserve in a vacuum and then reheat at the last minute.


How does it work?

Technically, a vacuum machine is really a pump. Whether in a bag or a box, the air is sucked out. The bag has the advantage of changing shape to surround the product. When all the air is gone and maximum pressure has been reached, the machine seals the bag.
Quality home machines are now powerful, fast and reliable. They automatically calculate the sealing time and you can vacuum seal bag after bag without overheating.
In concrete terms, you place the opening of the bag over the vacuum nozzle, apply the lid to make the bag airtight and the machine does the rest…


The advantages

- Conservation time for meat when vacuum sealed is 3 times longer in a fridge and 4 times longer in a freezer. Cooked meats that generally last 4 to 6 days in the fridge can be kept for 20 to 25 days (x5).
- No organoleptic loss. When you vacuum seal, the aromas are preserved, too.
- Exchanges of flavour are greater in the absence of oxygen.
- A single container: the bag is used to protect, cook and preserve.
- Less handling.
- The risk of contamination is reduced and hygiene is better.
- Save space and time (especially in freezers).
- Products are richer in vitamins that traditional preservation.
- No alteration due to ice crystals when the product is frozen.
- Meats mature when vacuum sealed as they would in air (charcuterie or smoked products).


The material

The machines
There are two major kinds of vacuum sealing machines. The ""bell jar"" models that are very powerful but mainly intended for professional use, and external suction machines like our home machines. Practical and compact, these new machines are becoming a central part of our kitchens thanks to their wide range of application.
The Takaje machine can even vacuum seal bottles or jars as long as the container uses a metallic lid.

The bags
You have the choice between bags and rolls that you cut to the desired length. Whatever solution you choose, pick quality bags. The internal layer should comply with food grade norms and the external part should be thick and heavy enough to withstand the pressure. This quality is primordial. What is more, cooking bags should be specifically designed to withstand high temperatures.
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