Vacuum sealing offers a revolutionary method of marinating food, significantly speeding up the process. By using a vacuum machine, marinating time can be reduced from hours to just 20 minutes. This technique, known as “vacuum marinating”, allows the marinade to be absorbed by the food up to 50 times faster. The principle is simple: by removing the air from the packaging, the marinade is effectively pressed into the meat or other ingredients. This not only results in a faster process, but also requires less marinade, making it more efficient. In addition, this method ensures a more even distribution of the flavours, leading to a better end result in both the taste and texture of the marinated food.