Create a vacuum!

Create a vacuum! This is not a question of meditation or relaxation, but an extremely simple way to make your life easier. Take some food, vacuum seal it and free your mind.
Once vacuum sealed, your product will not go bad and you can keep it up to 5 times longer - flavours and vitamins intact - and if you freeze it, you will find the texture of an unfrozen product when defrosted.
The list of advantages is long, and we have already published a whole feature on the subject in our ""Fruit Special"" in July/August, so we won´t repeat ourselves. However, I would like to tackle the practical aspect and the time savings that sous-vide preservation offers. Let´s suppose that you want to dry some duck fillets. Whether preparing one or ten, the work is the same.

You add salt so that the meat loses its water, you add pepper to the surface and you leave it to dry. The meat will mature, become slightly acidic and develop all its flavours. It continues to dry gently until the day when, once it reaches the height of its perfume, it begins to decline. Meat that is too dry loses it aromas, the fat turns rancid, and as you don´t eat all your fillets in one go, the last ones may be a disappointment. What a pity...
In the open air, you cannot stop this process and it is worse in the refrigerator: the solution is to vacuum seal. Your fillets are available to you