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From pickling and infusing to marinating and tenderizing, there are some unexpected ways for foodservice operators to use vacuum sealing technology from Henkelman.

One of the best ways to see how vacuum sealing is for more than just sous vide, though, is to get some ideas from other chefs across the country who are using Henkelman in unique ways. Here are some thoughts from four of them.

An evenly cooked ribeye steak. An egg with a runny yolk at its ideal consistency. A juicy chicken breast. Even tender, flavorful vegetables. What do all of these dishes have in common? They are ideally prepared using sous vide cooking. But what is sous vide cooking, exactly, and how has it become one of the most popular cooking methods in today’s foodservice operations?

When you think of a vacuum sealer, your first thought probably goes straight to separating raw foods from air to keep them fresher longer. While keeping foods fresh is one reason to use vacuum sealing, there are many additional benefits of a vacuum sealer to explore. 

When you think about a vacuum sealer, you probably think about how it can help to preserve foods, marinate foods, and aid the sous vide cooking process. The truth is, a Henkelman Vacuum Sealer can do much more than that. From marinating chicken to creating the perfect craft cocktail, there are many benefits to a Henkelman Vacuum Sealer.

The craft cocktail movement has become exponentially more popular in recent years. According to Barman’s Journal, a craft cocktail can be defined as a cocktail where every element is handmade or tailored specifically to the drink. And while the benefits of selling and serving craft cocktails are numerous, the processes to create their ingredients can be complicated and time consuming.

As many of you know, the biggest food service equipment tradeshow, The NAFEM Show, is making its biennial appearance in Orlando this February. Here is a sneak peek of what you can expect to see at NAFEM17.

Aging meat is really the only way to tenderize it and add desired flavors. The aging process occurs when microbes and enzymes act on the meat, essentially breaking down its connective tissue making it more tender. There are two main ways to do this, though, so let's take a closer look at both.

From sous vide to marination, a commercial kitchen vacuum can provide many benefits to a Maryland, Virginia, or Washington, D.C. foodservice operation. Vacuum sealing your foods can increase quality, help with moisture retention, and even reduce the potential for cross contamination. But there's more.