Vacuum-packed: these few letters introduce us to a world of hygiene, freshness, savings, elimination of waste, optimizing purchasing and working in the kitchen.
The organoleptic features are preserved, food does not dehydrate, flavours and colours remain vivid.
Sometimes with certain foods, and to obtain best results, it is necessary to remove air and add a gaseous mixture - primarily nitrogen and carbon dioxide, but also oxygen, argon, nitrous oxide - which helps to preserve food and prevent it from being smashed and turning dull: fresh pasta, sliced cold cuts and meats are the most frequent examples. Vacuum-packaging, in special bags, makes it possible to cook many foods delicately; this is possible because in the absence of air, the foods can be cooked at lower temperatures, to the complete advantage of nutritional elements, of scents and of fragrance.
And we are not talking only about stuffed pig’s trotters or pork sausage! Other advantages? Vacuum-packed foods do not lose their flavours, smells, colour, and therefore can be stored in the refrigerator next to each other; anyone who has dealt with certain cheeses knows very well how sublime flavours sometimes join up with smells much less appreciated.