Marinate under vacuum pressure
The marinating process is hastened if carried out under vacuum pressure since the
vacuum pressure opens the pores of the produce and thereby absorbs the marinade
faster. This means that marinating only takes a few minutes instead of hours.
Marinating in a vacuum bag
Pour the marinade in a vacuum bag together with the produce and vacuum pack
according to earlier descriptions. Be careful to add enough marinade so that it covers
all of the contents. For best results, marinate for at least 30 minutes in the vacuum bag
before you cut open it.
Preparation guide for various raw materials
Meat and fish:
To get the best result, the raw materials should be pre-frozen for about 1 to 2 hours
prior to vacuum packing in order to preserve juiciness and texture. If it is not possible
to pre-freeze the raw materials, put some paper towel between the meat/fish and the
bag opening. Make sure that the paper does not stick in the sealing. Note that beef
may have an even darker colour when vacuum packed, as oxygen is removed during
the process.
Vegetables:
Vegetables should be blanched before vacuum packing, since all vegetables emit gas
during storing. When freezing vegetables, let them pre-freeze for 1-2 hours. Position
the vegetables separately on baking paper or similar to prevent them from turning into
a frozen lump. Put the frozen vegetables in a vacuum bag and vacuum seal the bag.
Next, put the vacuum bag in the freezer. Note! Never vacuum pack fresh mushrooms,
onion and garlic because of the risk of anaerobic bacteria.
Leaf vegetables:
For the best result, use a vacuum container for vacuum packing of leaf vegetables.
Rinse the vegetables and let them dry on paper towel or similar. Vacuum pack later in a
vacuum container and keep in the refrigerator.
Fruit:
Fruit with skin shall be peeled before vacuum packing. We recommend that you pre-
freeze for 1-2 hours before vacuum packing. Position the fruit separately on baking
paper or similar to prevent them from turning into a frozen lump. Vacuum pack later
in a vacuum bag and keep in the refrigerator. If you want to keep it in the refrigerator,
vacuum packing should be made in a vacuum container.
Bread and cakes:
If you want to vacuum pack soft bread and cakes, we recommend that you use a
vacuum container to preserve the shape. On the other hand, if you want to use a
vacuum bag, we recommend that you pre-freeze bread and cakes for 1-2 hours. It is of
course also possible to vacuum pack cake dough, pies and cake mix for later use.
Hard cheese:
Use a very big vacuum bag, so that you can reuse the bag if you want to vacuum pack
the same cheese again.
Note!
Soft cheese should not be vacuum packed because of
the risk of anaerobic bacteria.
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