If you’re in the market for a vacuum sealer, you may be asking yourself.. Do I really need a chamber sealer? What’s the different between dry pumps and oil pumps? What sort of vacuum bags do I need? What features are important? We’ll break it all down for you here..
Without question, you’ve heard phrases like “seal in the freshness” or “extend shelf life”. Does vacuum sealing -and / or- pasteurizing with sous vide cooking really allow you to get “days or weeks ahead on prep”? The answer is yes, but you need to be extremely aware of your chilling procedures and storage temperatures.
Sous Vide literally translates to “Under Vacuum”. However, the technique is as much about cooking under vacuum as it is low temperature cooking. You may also see vacuum sealing as a process referred to as “Reduced Oxygen Packaging or ROP” -or- “Modified Atmosphere Packaging or MAP”. Although not everyone uses reduced oxygen for low temperature cooking, there are numerous reasons why vacuum packaging is ideal.
Healthcare institutions can see great benefits in consistency, waste reduction, health benefits for patients, tighter inventory control, enhance flavor & appearance of food, and reduced products costs.
Fajitas are easy to make, so why bother with extra steps? Any night can turn into a fiesta when you pull a bag of fajita meat and veggies from the freezer. Prepare ahead and eat within 4 days, or freeze and reheat within 6 months!
Prep time, 10 minutes
Cook time: 65 minutes
3 Boneless, skinless chicken breasts
1 Skirt Steak, outside cut
1 Tablespoon olive oil
1 Tablespoon Fajita Rub
1 Green Bell Pepper, cored, sliced
1 Red Bell Pepper, cored, sliced
1 Large, Red Onion, sliced
Kosher Salt and Black Pepper, to taste.
8 Flour Tortillas
Shredded Chihuahua Cheese
2 Limes, quartered
Set the Sous Vide Professional™ to 165°F/74°C for Chicken (140°F/60°C for Steak) with the Rear Flow Adjustment Slide closed and Front Flow Adjustment Slide fully open. (Flow Adjustment Slide available on CHEF Series only.)*
* Even though the temperatures for Chicken and Beef are different, the par-cooked vegetables will be fully cooked after sautéing in Step 7.
Keeping meats and vegetables separate, season with Williams-Sonoma Fajita Rub, salt and pepper.
In separate pouches, vacuum seal vegetables in one pouch. Vacuum seal beef or chicken in the other.
Place sealed bag in circulating water bath and cook for 60 minutes.
If serving immediately, remove beef or chicken from bag and slice. For later use, remove bag from water bath, quickly shock in ice water bath.**
Preheat a large non-stick pan over high heat with 1 tablespoon olive oil.
Sauté chicken/beef and vegetables until nicely browned.
Serve with warmed tortillas, sour cream, cheese and limes.