Marination

We marinate food sous vide because it is neat, convenient, and efficient. Vacuum-sealing itself doesn’t speed up marinating, but when the bag is opened, releasing the vacuum, some marinade can penetrate the food, enhancing its effects. From a restaurant standpoint, the economy of space afforded by marinating food in sealed plastic bags, rather than in plastic containers, is especially useful. The sealed package prevents the possibility of the marinade accidentally spilling, and it also makes it easy to redistribute the marinade ingredients around the food.