Storage

Food vacuum-packed for storage will last considerably longer in the refrigerator than food that’s simply wrapped in plastic. It will also hold up better in the freezer. The main reason is the removal of oxygen from the food’s environment. Lack of oxygen greatly reduces the activity of many bacteria that cause spoilage. In the freezer, the vacuum-sealing keeps the food from losing moisture to the air, preventing freezer burn. And in some cases, perhaps most notably with foie gras, artichokes, and fruit like apples and pears, vacuum-sealing can prevent discoloration from oxidation. Cooking and then storing food sous vide has the additional benefit that there’s no chance for recontamination from airborne bacteria, a cutting board, or a cook’s hands, and that will further delay spoilage. Storing food this way is also neater and cleaner, and it helps to maintain the shape of the food.