Before filling the bag, its top edge should be turned outward so as to keep the tope clean and the whole bag hygienic. The best way to pour liquids into the bags is with a funnel.
Not all household vacuum devices allow liquids to put under vacuum easily (please refer to the manufacturer's operating instructions). If your appliance was not designed to allow the vacuum-cooking of liquids, simply use a dollop of butter instead of oil when filling the vacuum bag. To allow bouillon, stock, sauces, marinades or other liquids to be put under vacuum without risk for the appliance, they should be frozen into ice cubes. The frozen liquid can then be vacuum-cooked easily as it thaws out completely during cooking. Liquids should only ever be vacuum-cooked gently.
Addition of flavourings
"Less is more" certainly holds true here. After all, a single bay leaf can provide an intense seasoning. The reason is that the herbs or spices sealed in with the food being cooked penetrate far more effectively. Furthermore, the added seasonings develop their flavours far more intensely right through to the end of cooking than with traditional cooking methods. As a general rule, half the quantities of flavourings normally required are enough when preparing food with Vacuisine.
Try out new flavour combinations and make up your own creations – Vacuisine will open up a whole new world of cooking for you.
To ensure that all the ingredients are cooked with the same heat, they must lie next to each other in the bag and not on top of each other.
Opening bags with liquids
First, you place the bag in a bowl, then cut it open at two corners and allow the food complete with liquid to slide out by pulling away the bag.