Tips & Recipes

Marinating with vacuum

Summertime is barbecue time.

Families and friends get together to barbecue, especially at weekends. And it doesn't matter whether it's meat, fish or vegetables on the grill: It tastes even better with a delicious marinade made from good oil, fresh herbs and flavourful spices. However, the food often needs to marinate for several hours for optimum results. Today we'll tell you how you can reduce the marinating time to just a few minutes.

The secret is vacuuming. This is because the vacuum created in the process allows the flavours to be absorbed much more quickly and intensively by the food. The meat also becomes even juicier and more tender. Hours of waiting are reduced to just a few minutes - perfect if you don't have much time or like to grill spontaneously.

How it works:

Simply put the ingredients for the marinade into a vacuum bag or vacuum container together with the food to be grilled.
Vacuum the bag or container with a CASO Design vacuum sealer.
Our tip: The VRH 690 advanced offers an extra function for marinating.
After just a short time, the seasoning sauce is thoroughly absorbed and the barbecue can begin!

By the way: food left over after the BBQ can be vacuum-sealed again to keep it fresh up to 8 times longer, naturally and without preservatives. Try it out for yourself!

Our recipe ideas

Beer-mustard marinade

Perfectly marinated meat in just a few minutes with the marinating function! How about pork neck in a delicious beer and mustard marinade? ️

Ingredients:

4 steaks (e.g. 300 g salmon fillet)
75 g grainy mustard
20 g honey
300 ml Altbier
1 small bunch of marjoram, roughly plucked
Salt, freshly ground pepper

And this is how it's done:

Mix the mustard with the honey and Altbier. Place the marjoram in the marinade and add the steaks.
Vacuum seal in a vacuum bag or glass jar (tip: this only takes about 20 minutes if you use the marinating function).
Drain the steaks and pat dry with kitchen paper. Cook on the barbecue, first over a high heat, then over a medium heat for approx. 3-5 minutes on each side, depending on the thickness.
Allow to rest briefly, season with coarse salt and freshly ground pepper and serve immediately.

Chicken Meal Prep

Ingredients (for 300g chicken breast each):

Oriental Chicken

100 g yoghurt
1 tsp paprika powder, sweet
1 tsp salt
1/3 tsp pepper
1/2 tsp turmeric
Handful of parsley
1 tsp cumin
1 clove of garlic
1 tbsp olive oil

Teriyaki

Ginger, about the size of a thumb
1 clove of garlic
60 ml soy sauce
1 tbsp brown sugar
4 tbsp honey
1 tbsp sesame oil
1 tsp fresh lemon juice

Honey-mustard

100 g yoghurt
3 tbsp honey
2 tsp mustard
1/2 tsp salt
1/3 tsp pepper
1 clove garlic
1 tsp fresh lemon juice
Handful of parsley
3 tsp chilli flakes

Here's how it's done

Cut the chicken breast into equal-sized pieces and divide between 3 vacuum bags.
For the marinades, chop all the ingredients in the Chop & Go and add to the meat.
Seal the vacuum bags, vacuum seal and label, ideal for meal prep.

Marinated vegetable skewers

Ingredients:

200g halloumi
1x aubergine
1x courgette
100g cherry tomatoes
100g champions
1x peppers
3x red onions
4 tbsp olive oil
2 tbsp balsamic vinegar
2 cloves of garlic
1 tsp rosemary
1 tsp salt
1/2 tsp pepper

Preparation:

Cut the vegetables and halloumi into bite-sized pieces.
Mix together the marinade of olive oil, balsamic vinegar, finely chopped garlic, rosemary, salt and pepper.
Place the vegetables and marinade in a vacuum bag and mix well.
Vacuum with a moderate vacuum (tip: use the marinating function).
Leave the bag to marinate in the fridge for approx. 30 minutes.
Then thread the vegetables onto skewers.
Cook the skewers evenly over a medium to indirect heat on the barbecue.
Serve and enjoy.

Pork marinated in a yoghurt sauce with vegetables

Ingredients:

For the vegetables:

200 g pimientos
1 red pepper
1 courgette
1 clove of garlic
1 red onion
100 g mushrooms
1/2 lime
100 ml olive oil
1 1/2 tsp salt, 1 tsp pepper

For the meat:

200 g pork
1 tbsp paprika powder
1 tsp salt
1/2 tsp pepper
2 tbsp yoghurt
1/2 lime

Preparation:

Wash the vegetables, cut into pieces and place in a vacuum box with the garlic, oil, lime juice, salt and pepper.
Vacuum and chill.
Dice the pork, marinate with paprika powder, salt, pepper, yoghurt and lime juice.
Also vacuum-seal and chill.
Leave both to marinate in the fridge for approx. 30 minutes.
Preheat the SteakMaster Pro, prepare the table with plates and bowls.
Cook the vegetables and meat on the grill for approx. 10 minutes with the lid closed.
Enjoy directly at the table - perfect for cosy evenings.