Vacuum sealing is a great way to preserve your food and keep it from getting freezer burn. If you don’t have the space or funds for a vaccum sealer, the Kitchen Konfidence blog offers this inexpensive alternative: use a ziplock bag and a bowl of cold water.
Brandon Matzek illustrates on his blog this modernist “water displacement method” of sealing food:
Basically, you place food in a ziplock bag, then slowly lower the bag in a bowl of cold water. The water will push out all of the air, and press the plastic up against the food. Once the water is just below the ziplock, seal the bag closed.
As well as freezing, Matzek uses this method for sous vide cooking on his stove: check out the recipe for a low-fat macaroni and cheese below.
Fat-Free Mac and Cheese [well, virtually fat-free] [Kitchen Konfidence]
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