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5 Food handling
5.2 Preparing special types of food
Some types of food have to be specially prepared so that they can be stored.
Brassicas, pulses, stalks and shoots
All brassicas (cauliflower, broccoli, white cabbage, red cabbage, etc.), pulses (fresh
beans, peas, etc.), and stalks and shoots (asparagus, etc.) release gas when vacuum
sealed. These foods have therefore to be blanched in a steam cooker or in plenty of boil-
ing water, then run under cold water until cold. The vacuum-sealed food can then be
frozen (as it is compact it takes little space in the freezer).
Only a few varieties of vegetables, e.g. carrots, leeks, sweet peppers, bunching onions,
Chinese cabbage, Pascal celery, tomatoes (for cooking) and herbs, can be frozen in
their raw state Portion the prepared and chopped vegetables in freezer bags and deep-
freeze. For making your next Swiss barley soup or minestrone, ideally dice, vacuum seal
and deep-freeze the raw vegetables
5.3 Storage
To store food safely, the following points must be observed:
▪ Food that is to be stored must be fresh and in perfect condition.
▪ The product must be already at the storage temperature before vacuum sealing.
▪ Keep any interruptions to the cool chain as short as possible.
▪ Where possible, dry the food before vacuum sealing.
▪ Avoid mixing raw and cooked foods.
▪ Select the highest level of vacuuming possible, as given in the section: Recommen-
ded vacuuming levels (see page 12).
▪ Large pieces of food can be preserved for longer than smaller pieces.
▪ Store food at as low a temperature as possible.
▪ Place the food in the refrigerator or freezer immediately after evacuating the air.
▪ Perishables should always be kept in a refrigerator or freezer, even when vacuum-
packed. Vacuum sealing food is not the same as preserving it!
5.4 Vacuisine ©
Vacuum-sealed food can be prepared using the sous-vide method of cooking. At V-ZUG,
we call this method Vacuisine.
Only use original V-ZUG vacuum bags for the Vacuisine method.
For detailed information and Vacuisine recipes, go to vzug.com.
11
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