Whenever we explain sous-vide cooking, the first reaction is often “isn’t that just boiling it?” The difference, of course, is that the food never actually touches the water—it’s protected by a thin layer of plastic. At first, you might just use plastic bags for this, but for some dishes it’s better to use a vacuum sealer.
Of course, once you have a vacuum sealer, you may as well exploit its other talents—vacuum sealed foods last a whole lot longer in the refrigerator or freezer. At this time of year, the smallest quantity of strawberries that I can buy is approximately three tons for two dollars. Since this usually results in me stuffing myself silly before the remaining 2.995 tons grow a forest of mold, I thought we’d try vacuum sealing them to decrease the waste slightly.
The results are as you see above. We rinsed the strawberries in a weak vinegar solution, then chopped and sealed them in bags. There was a little finessing involved to persuade the vacuum sealing to not crush them to pulp for us, but once that was figured out, it worked nicely.
Our future plans involve crushing the strawberries to pulp. We’ll see how it goes.