Tips & Recipes
 

Express marinating with a vacuum sealer

As the days grow longer and temperatures rise, it’s finally time to kick off barbecue season. The crackling of the embers, the sizzling of juicy steaks and fresh vegetables, savoring the taste of perfectly grilled food—barbecuing is more than just a meal; it’s a way of life.

Whether Mediterranean or Asian, spicy or hot, classic or unique, marinades give meat, fish, and other foods that extra kick. And with a vacuum sealer, it’s quick and easy – because the negative pressure created during vacuum sealing allows the flavors of the marinade to be absorbed much faster and more intensely by the food. This way, your food is marinated in no time and ready for the grill – perfect!

Here’s how it works:

• Simply place the marinade ingredients together with the food to be grilled in a vacuum bag or vacuum container.
• Vacuum-seal the bag or container using a vacuum sealer from CASO Design.
• Our tip: the VRH 790 advanced Pro, for example, offers a special marinating function and, thanks to the patented CASOTEK® Liquid function, can even vacuum-seal liquid foods.
• After just a short time, the marinade has been thoroughly absorbed, and the barbecue can begin!

By the way: Any leftover food from the BBQ can be vacuum-sealed again and will stay fresh up to 8 times longer – without any preservatives.

Orange-Rosemary Marinade

Fancy a fruity-tangy marinade? This orange-rosemary combination, combined with the marinating function, creates wonderfully flavorful chicken in no time.

Ingredients:

• Chicken breasts
• 80 ml orange juice (freshly squeezed)
• 2-3 thin orange slices (untreated)
• 3 tbsp olive oil
• 1 tbsp maple syrup or honey
• 1 sprig of fresh rosemary (optional, roughly chopped)
• 1 clove of garlic, crushed
• Sea salt & mixed peppercorns to taste

Here’s how to make it:

1. Mix the orange juice, olive oil, honey, salt, and pepper in a bowl.
2. Place the chicken fillets in a vacuum bag. Place the orange slices, rosemary, and garlic directly on top of the meat.
3. Add the marinade and vacuum-seal the bag (Tip: Using the marinating function, the meat will be perfectly flavored in about 20 minutes).
4. Remove the meat from the bag, pat dry, and grill or pan-fry to your liking – about 4–6 minutes per side over medium heat.
5. Let it rest briefly and season to taste with salt and freshly ground pepper.

Tip: Be sure to use organic oranges, as the peel releases a very intense aroma in the vacuum. Wash the fruit with hot water beforehand.

Honey-Mustard-Dill Marinade

Ingredients:

• 2 tbsp medium-hot mustard
• 1 tbsp whole-grain mustard
• 2 tbsp liquid honey
• 3 tbsp canola oil
• ½ bunch fresh dill, finely chopped
• ½ tsp pepper
• Salt to taste

Preparation:

1. Mix both types of mustard with the honey and canola oil until smooth. Season with pepper and salt, and fold in the chopped dill just before serving.
2. Briefly coat the meat or fish in the marinade, or place it in a vacuum-sealing bag along with the marinade.
3. Since mustard is quite thick, massage the marinade into the bag from the outside. Then vacuum-seal (Tip: Using the marinating function, the food will be intensely flavored after about 20 minutes).
4. Remove the marinated piece from the bag, wipe off any excess marinade, and grill, pan-fry, or bake in the oven depending on the cooking method.
5. Let rest briefly and serve immediately.

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:

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