The process of removing air from packaging before sealing to extend shelf life and prevent oxidation. Often combined with other preservation methods and essential for sous vide cooking.
Combines 'vacuum' from Latin 'vacuus' (empty) and 'seal' from Old French 'seel.' The food application developed in the mid-20th century as plastic packaging technology advanced, allowing home cooks to access commercial preservation techniques.
Vacuum-sealing prevents oxidation and freezer burn by eliminating the oxygen that causes rancidity and ice crystal formation. It also compresses food, which speeds up marinading and allows for precise temperature cooking in sous vide because there's perfect contact between food and water bath!
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