#cryovac

[notyourcharlottesweb]

Some neighbors not concerned with possible pollution from Cryovac expansion

Despite a possible increase in pollution, some Iowa Park residents are happy that more potential jobs are coming to the area.

[for-the-love-of-food-91-blog]

About this thing called Cryovac.....

So one of the best thing known to us is the sealed air tight plastic that keeps our food safe, giving it a longer shelf life and will help build your brand. It is the Cryovac®, known as the industry leader in meat packaging innovations.

Who would think that a South Carolina-based company that created this genius product in 1950s to lengthen the shipping distance of freshly slaughtered turkeys for Thanksgiving and Christmas would become as useful as it is now?  Of course it only made sense to apply that techniques to other meat products. The idea of these items being able to last for longer periods of time once stored properly in the freezer and refrigerator was a good one. Also keeping away those nasty frostbites we get when meat is stored improperly in the refrigerator or freezer too long in a package that has not been cryovaced.

Because of this innovation it not only protects our food from bacteria but it is also a newer method of cooking meat to specific temperature doneness without worrying about the meat being undercooked or well done. In the recent years the new cooking method which came about is what we know as sous vide. Some items such as steaks, briskest, etc, are just a few that a lot of chefs use.

Where did the word sous vide arrive? Well it is French for ‘under vacuum’ because as you know, within the industry the dishes we create has to be pleasing to the mouth, eyes and ears.

This technique of food being cryovaced or cooked sous vide also applies to seafood and vegetables. Now think about it. Would things be the same if we did not have this?

[lazycreations]

A random video of how much a big bag of chard can shrink with a cryovac machine.