How to Quickly Marinate with a Vacuum Sealer

Whether you're preparing a cut of your favorite red meat or you're starting a tantalizing vegetable dish, marinating is essential for crafting the tastiest meal possible. Sealable plastic bags can be used to hold your food and desired dressing, but using a vacuum sealer is one of the most effective ways to ensure that your meat or vegetables are sufficiently coated and soaked before cooking.

Your FoodSaver® 2-In-1 Vacuum Sealing Kit is ideal for keeping your cuts fresh and juicy, so plug it in next time you're prepping a meal that requires a quick marinade.

Pick the Perfect Marinade
Before you can start the marinating process, you've got to pick your favorite sauce to soak your food in. If you're a fan of making your own marinade from scratch, pick a sauce that will bring out the flavors of the food at hand. For those looking for a quick, easy and tasty marinade, opt for one of the simple solutions presented by Bon Appétit, which include olive oil, lemon juice and vinegar mixes that can be made in seconds. 

Got a favorite sauce you already picked up from the store? That will work too. After you've picked the perfect marinade, gently open a resealable vacuum sealer bag and put your food in the bag. If you're making meat, cut it into bite-sized pieces so the marinade can cover more of the food. Add the recommended amount of marinade to the container - this will change depending on what meat or vegetable you're cooking, but generally, use enough marinade to coat the entirety of your food.

Sealing with Care
Vacuum Sealer Digest explained that keeping the liquid away from the lip of your bag is essential for ensuring that the sealing process works. After clearing the open edge of your bag - leaving at least 1 inch of space between the marinade and the seal - use your vacuum sealer to close the empty space. 

After your bag is completely closed, place it in the refrigerator for at least 30 minutes. The longer you leave it in the fridge, the longer the meat or vegetables will be able to soak in the marinade. If you're trying to get the process done quickly, the food can be removed after a half-hour. For more tender meat, keep it stored for one to two hours.