Vacuum seal a dish in sauce
Beef bourguignon, blanquette, homemade soups... These dishes are often better reheated, but difficult to preserve. The problem? They contain liquid, and liquid + vacuum sealer generally don't mix well.
However, vacuum sealing is the best solution for batch cooking. It allows you to keep your saucy dishes for up to 10 days in the fridge (compared to the usual 3 days) and for months in the freezer without frost.
In this article, we reveal 3 pro techniques for vacuum sealing your sauces without damaging your machine.
The liquid challenge: Watch out for your machine!
With a conventional external suction machine, if you run an automatic cycle on a soup, the liquid will be sucked up before the air is expelled. The result: a failed seal and a flooded pump.
Fortunately, there are simple solutions.
Method 1: Pre-freezing (The simplest method)
This is the most effective trick for bags:
- Pour your (cold) dish into the vacuum bag.
- Place the open bag upright in the freezer for 2 to 4 hours.
- Once the sauce has solidified, vacuum seal it as usual. Since the liquid is solid, the machine can safely remove all the air!
Method 2: Vacuum Sealed Containers (The most practical)
If you don't want to freeze it, use rigid containers (canisters) connected to your machine via a hose. This is ideal for keeping soup fresh in the fridge for the week.
Manage liquids like a chef
For sauces, you need total control. Our 30cm / 475W machine has a "Pulse" (manual) mode and a port for external containers .
See the multi-purpose machineMethod 3: The "Pulse" Mode (The Expert Technique)
If you have a machine equipped with a manual (Pulse) mode, like our 475W model:
- Let the bag hang in mid-air (at the edge of the table) so that gravity keeps the liquid at the bottom.
- Inhale in short bursts.
- Watch the liquid rise: as soon as it approaches the sealing bar (2-3 cm), stop everything and seal immediately.
Shelf life of vacuum-packed ready meals
Here's how long you can keep your baby food:
| Type of Dish | Conventional Storage (Refrigerator) | Vacuum-sealed (Refrigerated) | Vacuum Sealed (Freezer) |
|---|---|---|---|
| Stews (meat) | 3 to 4 days | 8 to 10 days | 6 to 12 months |
| Vegetable soups | 3 days | 8 to 10 days | 6 months |
| Risotto / Pasta with sauce | 2 days | 6 to 8 days | 6 months |
The advantages of sous vide cooking
Beyond preservation, vacuum sealing offers two major advantages for your prepared dishes:
- No mixing of smells: Your fridge won't smell of garlic or curry for a week.
- Quick marinade: The vacuum seal opens the pores of the food. If you vacuum-seal a dish in a sauce, the flavors will penetrate the meat much faster. It's ideal for reviving leftover meat that's a bit dry.
THANK YOU FOR READING US!
Ready to revolutionize your kitchen organization? To never throw away your leftovers again, equip yourself with a vacuum sealer suitable for liquids.