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12
Food Preparation and Reheating Tips
Thawing and Reheating
Vacuum- Sealed Foods
Always thaw foods in either refrigerator
or microwave. Do not thaw perishable
foods at room temperature.
To reheat foods in a microwave in a
POTANE® Bag, always cut a corner
of the bag before placing it on a
microwave-safe dish. However, to avoid
hot spots, do not reheat bone-in meat
or greasy foods within a POTANE® Bag
in a microwave. You can also reheat
foods in POTANE® Bags by placing them
in water at a low simmer below 170°F (75°C).
Preparation Guidelines for
Meat and Fish
For best results, pre-freeze meat and fish
for 1-2 hours before vacuum sealing in a
POTANE® Bag. This helps retain the juice
and shape. And guarantees a better seal.
If it’s not possible to pre-freeze, place a
folded paper towel between meat or fish
and top of bag, but below seal area.
Leave the paper towel in the bag to
absorb excess moisture and juices during
vacuum sealing process.
Note: Beef may appear darker after
vacuum sealing due to the removal of
oxygen. This is not an indication of spoilage.
Preparation Guidelines for Hard Cheeses
To keep cheese fresh, vacuum seal it after
each use. Make your POTANE® Bag extra
long, allowing one inch of bag material for
each time you plan to open and reseal in
addition to the 3-inch room you normally
leave between contents and seal. Simply
cut sealed edge and remove cheese.
When you’re ready to reseal the cheese,
just drop it in bag and reseal.
IMPORTANT: Due to the risk of anaerobic
bacteria, Soft cheeses should never be
vacuum sealed.
Preparation Guidelines for Vegetables
Vegetables need to be blanched before
vacuum sealing. This process stops the
enzyme action that could lead to loss of
flavor, color and texture.
To blanch vegetables, place them in boiling
water or in the microwave until they are
cooked, but still crisp. Blanching times
range from 1 to 2 minutes for leafy
greens and peas; 3 to 4 minutes for snap
peas, sliced zucchini or broccoli; 5 minutes for
carrots; and 7 to 11 minutes for corn on the cob.
After blanching, immerse vegetables in cold
water to stop the cooking process. Finally, dry
vegetables on a towel before vacuum sealing.
Note:All vegetables (including broccoli,
brussels sprouts, cabbage, cauliflower, kale,
turnips) naturally emit gases during storage.
Therefore, after blanching, they must be stored
in freezer only.
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