Sous vide means vacuum in French. Sous vide is a cooking method which can have the accurate temperature control of the vacuum sealed food. Compared with the traditional cooking methods, the accurate temperature control of sous vide makes food cooked exactly to the right degree and have good tastes. The food vacuum sealers not only well keep the flavor and nutrition of food, but also prolong the shelf lives of goods. In recent years, sous vide has been widely used in the foreign food industries as well as households, but individuals in China has seldom heard about sous vide. The researches have been conducted in this field are only a few.
 
You can process the sous vide food in two ways. One is cooking the sous vide food through using the sous vide cookers and then eat it. The other is cooking the sous vide food by using the sous vide cookers, refrigerating the food, and cooking it later when you want to have it. The two methods of processing the sous vide food have different processing principles. The procedures of the former one are: prepackaging, vacuum sealing, heating or pasteurizing, finishing and serving the dishes, and the procedures of the latter one are: prepackaging, vacuum sealing, heating or pasteurizing, fast cooling, refrigerating, reheating, finishing and serving the dishes.

With the improvement of people's living standards and the accelerated pace of people's life, people have had less and less time which they can spend cooking food in kitchens, and the food convenient for people to eat has become the first choice for contemporary consumers. The original intention of sous vide is to provide safe food which is full of nutrition and also convenient for people to eat for each individual, based on the premise of guaranteeing the safety of the food. Therefore, convenient and health food become welcomed by the working-class families, the single persons as well as the elderly. In the near future, the food industry, the food retail industry, the restaurants, armed forces, hospitals, schools, the transporting systems including the airline, railway and sea transportation systems may become the potential markets for the sous vide cooking method.
 
Sous vide has been rapidly developing in the foreign countries, and it is used to process a variety of food such as poultry, livestock, aquatic and vegetables, while the applications of sous vide in China has just started, and there are only a few studies about it in China.

The idea of preserving food from rot in the vacuum sealer roll & bag appeared a long time ago. It is recorded in the history of cooking that people wrapped food with leaves and sealed it in animals' bladders before they cooked it, which showed that people had already known that vacuum seal could help prevent food from rot and being dry.
 
The concept of "sous vide" originally came from France, and the term "sous vide" is replaced with "cracked" in the United States. Sous vide is a cooking method that people place raw materials of food in the vacuum sealer roll & bag, and cook it later when they need the food. The food is usually heated at the low temperature, for example, about 60℃. Under exceptional circumstances, even if the food needs to cooked for 24 hours or more 24 hours, the raw materials of the food can be prepared within 30 minutes.
 
Many top chefs including Thomas Keller, Paul Focused, Joel Bronchus and Charlie Trotter all use the sous vide cooking method, which originally came from a chef named Georges Plurals in the 1970s. Georges Plurals found that if he cooked the foie gras through the traditional cooking method, the weight of the foie gras will decrease 30% to 50%. Thus he wanted to find another new method for cooking the foie gras. Finally, Georges Plurals found that through the sous vide cooking method, not only the fat of the foie gras will not lose, but also the foie gras will have good texture.
 
A person callled Bruno Tussaud once did a experiment at the International Frozen Food Conference in Strasbourg and he found that the shelf life of the beef which had been processed by the sous vide cooking method could be extended to 60 days.
 
The sous vide cooking method is very different from the traditional cooking methods. Even if the food is cooked at the target temperature for a few minutes longer, the taste of the food will not be affected and changed. With the help of the sous vide cooking method and the sous vide cooker, cooking dishes will not be a difficult thing for you any more. 
 
The traditional cooking methods such as cooking food with the oven have many disadvantages. Since the oven uses the high temperatures with fluctuations, it is necessary to well control the temperatures of the oven. Once you are not concentrated, it is possible that you fail to cook your food.
 
There are at least three obvious advantages of the sous vide cooking method. First, the the sous vide cooking method can have the accurate temperature control of food, and the phenomenon that the edge of food is overcooked and the middle of food is not yet done will not occur. Second, you can have the same delicious meal every time because the steak is very juicy every time you take it from the vacuum sealed bag. Third, the vacuum sealed environment can make cooking food more efficient because all the food can have the same good taste if you cook them through the sous vide cooking method. The time of the sous vide usually depends on the following three factors, and they are the core temperature of the dish, the heat transfer characteristic of the food and the amount of the food to be cooked.
 
The sous vide cooking method also has some other advantages compared with the traditional cooking methods. The food needs less oil if you cook it through the sous vide cooking method; the temperature control of the sous vide cooking method can help prevent the food from being overcooked and losing water as well as fat; the sous vide cooking method can keep the nutrition of food which is easily damaged by the traditional cooking methods.

In fact, the sous vide cooking method is much simpler than its fancy name. You only need to pack the raw materials of food in plastic bags through the food vacuum sealers and then place them in a sous vide cooker. Set the target temperature and keep it. When the food reaches the target temperature, take it out from the sous vide cooker. You can fast barbecue it or carry out other steps. That is the sous vide cooking method.
 
The result of the sous vide cooking is almost impossible to be achieved through the traditional cooking way. When the tenderloin is fried on the pan at the core temperature of 52℃ on the pan and when you feel it is well done, more than 40% of the meat is over cooked. While the steak with the same weight is cooked through the sous vide cooking method at the same temperature, the whole internal meat are evenly heated.
 
In the early period, experienced chefs will first fry the steak's surface until it begins to singe, and then put the steak into the oven for baking. The practice that fry the steak's surface until it begins to singe is to lock water and make the water not spill. The flavor of the steak after this treatment is indeed much better than that of the steak treated with the ordinary method in flavor, but the performance in locking water of the steak is completely unsatisfactory. If you have the experience of frying the steak, you should be able to find that when you are frying the one side of the steak, water inside the steak will overflow from the other side. In the process of baking the steak, water of the steak continues to drop, and even when you awaken the steak, water of the steak never stops dripping. In order to prevent the overflow of water, put the beef in a vacuum environment, and it is very necessary for you to reduce the cooking temperature.
 
At present, sous vide cooking method has been widely used in Michelin starred restaurants, and some Michelin three-star restaurants even heat the beef up to 24 hours, which is the reasons for only a few restaurants being able to make very tender steak. Similarly, if you cook pork ribs with the sous vide cookers and set a constant temperature of 58℃ for 72 hours, the pork ribs will be juicy and melt in your mouth when you eat them. If you boil the eggs at the constant temperature of 68℃, they will taste the same soft as tofu, and the protein part will just be as smooth as pudding.

The invention of vacuum sealers makes people's lives more convenient to a great extent. We can seal many kinds of food easy to spoil with the vacuum sealers and the food will taste as fresh as we seal them after being stored for long periods of time. The vacuum sealer can help eliminate freezer burn and reduce spoilage as well as food waste. If you plan to travel, it is a good idea to prepare some food in advance which you can enjoy later during your traveling with the vacuum sealers which can give long-term preservation of your food and make your journey full of energy.
 
The vacuum sealer is a kind of household appliances of various kinds of functions, which is very suitable for small shops to use. Yeasincere vacuum sealers remove all air from vacuum bags and seal food only in few seconds, saving your food, time, space and money. With the intelligent LED indicator lights, flexible manual pulse, one touch vacuum sealer operation and turning off automatically function, Yeasincere vacuum sealer is obviously superior to other vacuum sealer products also in that the vacuum sealer bags it use can be bought everywhere and all types of vacuum plastic bags can be used. However, it is not recommended to buy too thin vacuum bags because they are easy to leak after long-term use. In addition, when you select vacuum sealer bags, please remember that vacuum bags are not chosen based on the weight of food. As long as your vacuum sealer bags are big enough, you can put as much food as possible into them, but there are usually some requirements on the sizes of the vacuum sealer bags.
 
Although vacuum sealers have many obvious advantages, we still need to be careful when we use them and have to carefully read the instructions of them so as to avoid unnecessary danger in use, because the sealing end usually has high temperature and appropriate protective measures must be taken to avoid burns. Anyway, it is better to eat food sealed by vacuum sealers as soon as possible because the shelf life of food which is not added preservatives usually is not very long.

If your food can be kept fresh for a long time, you will need a few of suggestions on storing your food and then you will have more time to spend on things which you are really interested in. Food savers can help to save a lot of time for you and let you have more time to do things that you really enjoy.
 
If you plan to have a party in your house, you could think about your signature dishes and prepare your meals for the party a week or even a month in advance since you have the magic food saver. You can cook the food ahead and then pack them with the food saver, removing the air from the packages and sealing the packages. When your guests are coming or the food is needed, drop the sealed packages into simmering water to reheat or put the packages into the microwave and then you could enjoy them!
 
If you have a food saver, you can prepare custom veggie steamers. You can stock up on vegetables when they are on sale and in season, then pack them in appropriately sized packages. The packages provide you with the possibility that you could eat any fruits or vegetables which are not in season and that you can take out the little packages from the freezer, microwave them and enjoy them in minutes. If you are a busy office worker, who devotes all of his time to work and does not have time for cooking a meal after work, food savers are good choices for you to improve the quality of your life since you could prepare the delicious meals at weekends or when you are in holidays, seal them in the vacuum packages, reheat them when you go off work, and have a nice meal even you are very tired.
 
If you have a food saver, you can make entertaining a breeze. You can prepare your signature dishes or holiday treats in advance, and simply reheat while you spend quality time with your guests.
 
A food saver has many advantages and can be applicable to many aspects of life such as preventing messes and protecting valuables, not just for food storage.
 
Food savers can keep silver from tarnishing. After polishing, seal your silverware in little packages and then lay the packages flat, which will help to save space for you. When you have guests to come or when you want to set a beautiful house, just open the packages and start your settings.
 
Food savers can help to secure important documents and to protect important papers such as birth certificate, sales contracts and passports, which you can seal in the packages.
 
Food savers can help to keep you gear dry outdoors. You can seal your maps, compasses and even cell phones when you are going to have travelings and bring then to the beaches without worrying about getting them wet or dirty. You can even seal liquids such as shampoo, moisturizers and mouthwash in the packages.

You may have heard a lot about food sealers but you may not know them very well. A food sealer can provide you with an easy way to seal your food by removing air from the packages so that they will not get bad when you want to eat it. We all have experienced that we put food in the refrigerators and plan to eat it later, but later never comes. It's really a huge waste not only of food, but also of money. The food sealers work to prevent that waste by keeping your food fresh.
 
With a food sealer, you can buy fresh food as well as vegetables and take them home. Food sealers make it possible for you to buy food in bulk since you can seal and freeze it to avoid waste. It will remain fresh after a long time compared with the unsealed one. By removing air from the packages, you can take all of the air out of the packages. If you have air in them or put them in the refrigerators, you will allow germs to get into your food, which will make it become unsafe. If you do not eat it within a "safe time" and it's not well protected from the air in your fridges, you will have various odors from other food inside your fridges that can mess up the flavor. Your food may become discolored. This is because the freezers' pulling moisture out of the meat and vegetables due to your container allowing air into your food. Your frozen food will dry in the end. Although it's still safe to eat, it won't taste as good as it originally is. Food sealers are systems that seal food in air-tight vacuum packed systems like pouches and used for foods that need to be stored for long periods of time.
 
Anyway, food sealers can help reduce oxygen, limiting bacterial growth that would otherwise cause vegetables, meats and liquids to spoil. Sealing food guards against dehydration and freezer burn, and also saves on storage space because of the reduced size of the packaging. As an added perk, you can use the vacuum sealer to marinate meat or combine foods for ready-made meals.

Vacuum food sealers can be applied to a wide range of products such as the raw meat products, cooked meat products, sauce products, dried fruit, bean products, grain seeds, tea, local specialties, finance & securities, gold and silver jewelry, antique calligraphy and painting, medical supplies, electronic devices, hardware products packaging, etc. and can protect them from moisture, rust, oxidation, mildew, insects. Vacuum food sealers have advantages of beautiful appearance, compact structure, high efficiency, easy operation, etc.
 
The features of vacuum food sealers: 

Vacuum food sealers can automatically extract the air inside the bag, to complete the sealing process after achieving the required degree of vacuum. Because after vacuum packaging, due to the high degree of vacuum inside the bag and the existence of very little residual air, it can prohibit the propagation of microorganisms such as bacteria and avoid the oxidation, mildew and corruption of goods. While for some of the soft products, after vacuum packaging, their packaging volume can be reduced which will facilitate transportation and storage.
 
Using tips

1. Fresh vegetables and fruit generally do not need vacuum packaging. The bags of food after vacuum packaging will become inflated at room temperature, because the food at room temperature has cellular respiration and constantly releases carbon dioxide, but high temperature or low temperature treatment of food will slow down the gas emission process of food.

2. When packaging food with some small sharp edges and corners such as hard tea, bones, shrimps, crabs, etc., there is a possibility that the fine spikes of this kind of food pierce the vacuum bag and lead to leakage when we move air from the bags. It is recommended to wrap the food in advance and then put the food into the vacuum bags to move air.

3. We must package the food with heat or moisture until it is completely cooled or air dried, otherwise water vapor will appear in the bags.

4. Please keep the sealing lines of bags flat, clean and dry. If sealing lines are uneven, mixed with oil or water, it is likely that the vacuum bags will leak after moving air from them.

In my house, we never freeze the steak. Even there are only 2 people, we prefer to eat them up continuously rather than freeze them. Since the frozen steak tastes bad when it becomes defrosted. Recently, the frozen meat in our house looks especially good because we have a food vacuum sealer in our home now. The fact proves that the short rib which is sealed by the food vacuum sealer first and then put into the fridge tastes as delicious as the fresh short rib.

Now let' s share some tips with you on how to make the short rib fresh by the food vacuum sealer.
On the top of the machine, you can press the dry or wet food material button. Or you can choose the function of vacuum or just edge sealing.

Open the vacuum sealing lid, you will see the grey catch basin. It is to prevent the vacuum from sucking the water out.

1. Trim down the vacuum bag and leave 5cm to 8cm space above and below the food material. After several times usage, we prefer to use as few bags as possible. According to our experience, we can leave 2cm to 3cm space in the bottom of the vacuum bag, but it will be safer to leave 5cm space on the top too.

2.When trimming down the vacuum bag, you only need to push the trimming knife light toward left.

3.Put the trimming bag on the black sealing line. Turn the lock pin to"operating" button and then press "sealing" button to seal the bag. According to my experience, do not leave too much space of the bags, otherwise you will waste too many bags. (see the picture).
                                          
4. Put short rip into the vacuum bag and make the bag opening toward the vacuum groove, then press the seal button. Usually, I will put the bag opening into the catch basin to avoid dirtying the machine. When we vacuum the meat, in order to prevent too much blood being sucked into the machine, we suggest to keep the meat frozen for one hour first. It will be better to freeze the water a little and then freeze(one hour freeze only makes the meat surface a little hard ). Or you can use the kitchen paper to dry the water. Thus the subpackage of 2-kilogram American short rib is finished! There is another important key for subpackage, which is to mark the date and name on the bag. This is very important and can not be forgotten. Many people put a lot of things into their refrigerators, but these things are usually kept for several months and sometimes even yourselves do not know what are in the refrigerators. With the marks on the vacuum bags, you will not lose yourselves in your food materials. One month later, we really take two steaks out for cooking. It completely tastes as delicious as the fresh one.

Salting food
Besides food subpackage, the food vacuum sealer is also very convenient for salting food. It is heard that the food pore will open under the vacuum condition. Therefore if you are in a hurry and want to make tasty food, you can use the vacuum bag for pickling meat.

First, mix up various sauces in the bag, then put in the meat and disturb it. There is no need to use a bowl to do this. At last seal the bag directly and the pickled food is to be highly successful. You can also use this way to pickle the meat one night before the camping or BBQ day if you plan to go camping and barbecue. You can bring it outdoor without any worry about the leakage of the soup.

1.Compress the air out of the bag.
 
2.Put the bag opening in the catch basin.( Be careful to do not let the air enter in the bag.)

3.Put on the lid, turn to"operating" button, then press"sealing" button and pickling is done.
Please remember do not press "vacuum" button otherwise the sauce will be sucked out completely.
  
When you cook the delicious crab porridge or the other good liquid food, you may wish to share them with your mum and day who are a little far from you. The food vacuum sealer can really help you lock the taste. As long as you trim down the bag, heat them in the pot and things are done. A true food vacuum sealer is your best kitchen helper!