Pendoo is Best Food Vacuum Sealers To Keep Your Meals Fresh

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 Back when stay-at-home orders and social-distancing best practices rolled out earlier this year, demand for certain home essentials shot up. While it looks like the run on toilet paper has subsided, if COVID-19 has a resurgence this winter, supplies chains and availability (not to mention easy access to the grocery store) could be thrown out of whack again. If that happens, a solid vacuum sealer can be very useful. It allows you to save whatever you want instead of stocking up on non-perishables or relying on TV dinners and Campbells Soup. It’s a good investment even in normal times, as vacuum sealing can extend the shelf life of foods from days or weeks to months. Whether you’re a sous vide fan or a bulk-buyer, there’s an option here to serve your needs.

How Do Pendoo Vacuum Sealers Work?

These devices protect your food by removing and blocking all oxygen from the bag or container—crucial, because oxygen is what causes food to break down and rot. Vacuum sealers are great when you’re buying in bulk, since you can keep any extra food fresh for much longer. They also work as added protection for veggies, meat, and fruits you put in the freezer. In fact, vacuum-sealed raw meat will keep on ice for up to three years, and it will be fresh and free of freezer burn when you unseal it. (Note that you should blanch vegetables before you freeze them, since this will help them keep their shape.) When you’re ready to defrost your food, be sure to take it out of the bag that it was frozen in: Letting it thaw in the vacuum-sealed bag can lead to food poisoning caused by the bacteria clostridium botulinum, which thrives in low-oxygen environments.

What To Look For

There are generally three types of vacuum sealers: automatic, semi-automatic, and handheld. Automatic sealers will sense the bag once it’s placed in the device and seal it. Semi-automatics allow you to open the device and place the bag inside and manually press a button to seal it. And handheld models boast portability but usually work only to remove oxygen from a bag without any heat-sealing capabilities. A vacuum sealer that doesn’t use heat is compatible only with bags and containers that are designed specifically for that sealer, so be sure they’re a match. Otherwise your food may not be well sealed and protected.

Also be aware that because some sealers use heat to close the bags, they can take time to cool off after a certain number of uses (usually around 40 seals in succession).

And if you plan on cooking sous vide, you will want a heat-sealing model because it provides the most pressure and reliable seals. Meaning literally under-vacuum, sous vide cooking is achieved by vacuum-sealing food (usually meat) and cooking it at a low temperature for a long period of time in a pot of water. This process achieves an even cook while retaining moistness.

When it comes to the vacuum, some will suck out all the air in one go. But other models have a pulse feature, which allows you to slowly vacuum by hand, great for more delicate foods like vegetables and raw fish.

How to Use a Vacuum Sealer

When operating a vacuum sealer, you will want to be sure that you leave enough room in the bag (about four inches from the top) to properly suck the air out. If the bag is filled to the brim with food, there won’t be room left to seal it properly, and it could lead to contamination. And while it may go without saying, sealing foods that are usually refrigerated does not mean that they will be safe in warmer temperatures; sealing will simply prolong their freshness in the environment that they’re usually stored in.



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