Believe it or not, one of the great advantages of vacuum sealing your food for storage is that you can take it directly from the refrigerator or freezer to cooking directly in the bag.
- Simmer: Safe to cook at low temperatures (below 180 degrees F) for up to 4 hours
Simmering in a water bath at low temperatures is also known as sous vide cooking. Although the technique has been around for centuries, it has only began to gain popularity in the US over the last decade or so. Prepare and season your food, vacuum seal and then toss in water bath for desired cooking time and temperature.
- Boil: Safe to cook at high temperatures (above 180 degrees F) for up to 20 minutes
Boiling in vacuum sealed bags is a great way to reheat food. If you have stored leftovers or done meal prep, this is an easy way to have a cooked meal in a short amount of time. And did we mention, the clean-up is easy too!
- Microwave: Safe to cook when bag is punctured up to 10 minutes
Similar to the store bought frozen vegetables in steam bags, you can achieve the same results in a vacuum sealed bag. Take your frozen veggies out of the freezer (no thawing required), cut off a small corner for venting and then put into the microwave for approximately 4-7 minutes (cooking time varies depending on vegetable). Once finished, you will have perfectly steamed veggies. If you're really looking to spice things up, prior to vacuum sealing, season your vegetables with salt, pepper, butter or whatever seasonings you prefer and toss in the freezer. Once they have been steamed, you will have perfectly seasoned vegetables.