Marinating is an essential part of cooking, whether you're preparing meat or vegetables. But although it delivers delicious results, marinading your food can be a time-consuming process, especially in a busy family kitchen.


So, have you ever considered marinating in vacuum sealed bags? This method ensures that your food is thoroughly coated and can knock hours off your food preparation times. It's an effective method that can help you prepare a delicious meal quickly. Let’s take a closer look at how vacuum seal marinades work, along with some top tips for tasty results.


How to Create a Vacuum-Sealed Marinade

Before you begin marinating, select your favourite sauce that complements the food you're preparing - you can either create your marinade from scratch or purchase one from the store. Then, place the food and the marinade in a resealable vacuum sealer bag or container and allow your vacuum seal marinade to take shape. Sit back and let the magic happen!


Things to Know About Marinating in Vacuum Sealed Bags


When using vacuum-sealed bags a top tip is to keep the liquid away from the lip of the bag to ensure that the sealing process works correctly. Make sure there is one inch of space between the marinade and the seal to avoid issues later.


Marinating Meat in a Vacuum Chamber

When marinating meat in a vacuum chamber, cut it into smaller pieces to expose more surface area to the marinade. This allows the meat to absorb more flavour. If you're marinating steak, consider using tougher, more cost-efficient cuts - you’ll get a better taste than with expensive cuts.


The length of time needed to marinate your meat depends on the type and the cut - steaks are tougher meat, so might need slightly longer than smaller cuts.


If you're marinating poultry, removing the skin will allow for better absorbance of the sauce. Alternatively, you can pierce the meat with a fork to allow for absorption, particularly in full roast chickens.


For fish, you’ll need to marinate for around 30 minutes. Be aware that some fish will become mushy with marinades that are too high in acid, so it’s worth checking your recipe.


Marinating Vegetables in a Vacuum Chamber

Vegetables don't last long with increased acidity and enzymes from marination. That's why they should only be marinated for a shorter amount of time. Over-marinated vegetables become soggy and lose their texture, so stick to ten minutes for soft vegetables. Hard or firm vegetables, like potatoes, carrots, and squash, can be marinated for a little longer - around 30 minutes.



Using a vacuum sealer to marinate your food is a time-saving and cost-effective method. It's perfect for spontaneous dinner parties or when family members come to town. This approach allows you to prepare a meal in less time, giving you more time to spend with your loved ones. Give it a try and taste the difference!