# Advice on vacuum sealing with marinade please

**URL:** <https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846>\
**Category:** Anova Precision® Cooker\
**Created:** [February 7, 2017, 11:40pm UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846 "2017-02-07T23:40:23Z")\
**Posts on this page:** 8\
**Page:** 1

<div class="post-metadata">

**Author:** ![gdaymatie](https://avatars.discourse-cdn.com/v4/letter/g/c2a13f/32.png) [@gdaymatie](https://community.anovaculinary.com/u/gdaymatie)\
**Post date:** [February 7, 2017, 11:40pm UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/1 "2017-02-07T23:40:23Z")

</div>

I have a basic foodsaver vacuum sealer that doesn’t have a “moist” mode but want to vacuum seal meat with a wet marinade.  
Would wrapping the meat and marinade in microwave safe catering grade plastic wrap and then sealing in a proper vacuum bag work? And would it be safe?  
Thanks in advance

---

<div class="post-metadata">

**Author:** ![Walter\_Ego](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/walter_ego/32/403_2.png) [@Walter\_Ego](https://community.anovaculinary.com/u/Walter_Ego)\
**Post date:** [February 7, 2017, 11:46pm UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/2 "2017-02-07T23:46:10Z")

</div>

aid process by attempting to remove air pockets manually first. stop the vacuum when the liquid is pushed near the lip of the bag, and seal.

---

<div class="post-metadata">

**Author:** ![jordan](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/jordan/32/532_2.png) [@jordan](https://community.anovaculinary.com/u/jordan)\
**Post date:** [February 8, 2017, 12:00am UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/3 "2017-02-08T00:00:26Z")

</div>

One trick I’ve learned is to let the bag hang off the counter with the meat and marinade off the edge at about a 90º angle. The edge of the counter and the weight of the meat provides a loose “seal” that still allows for vacuum sealing but keeps the marinade from getting sucked out. 👌

---

<div class="post-metadata">

**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\
**Post date:** [February 8, 2017, 12:44am UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/4 "2017-02-08T00:44:59Z")

</div>

@jordan’s trick worked for me with my first vac-sealer. I still do it now with my current one even though it has a soft pull setting for dealing with moisture.

---

<div class="post-metadata">

**Author:** ![acs](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/acs/32/855_2.png) [@acs](https://community.anovaculinary.com/u/acs)\
**Post date:** [February 8, 2017, 4:47am UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/5 "2017-02-08T04:47:59Z")

</div>

Add everything to the bag, put it in the freezer for 5-6 hours, then seal.

I’ve had mixed results with the “hang over the counter” method. The pump in my sealer doesn’t really kick down that much when set to the “gentler” modes.

---

<div class="post-metadata">

**Author:** ![Liz11](https://avatars.discourse-cdn.com/v4/letter/l/7c8e57/32.png) [@Liz11](https://community.anovaculinary.com/u/Liz11)\
**Post date:** [February 8, 2017, 6:22pm UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/6 "2017-02-08T18:22:25Z")

</div>

freezer is an awesome tip. I will try that next time!

---

<div class="post-metadata">

**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [February 8, 2017, 6:40pm UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/7 "2017-02-08T18:40:15Z")

</div>

Light freezing also works with softer foods like chicken breasts. It helps them keep a better shape while cooking.

---

<div class="post-metadata">

**Author:** ![Roger\_Piquette](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/roger_piquette/32/2668_2.png) [@Roger\_Piquette](https://community.anovaculinary.com/u/Roger_Piquette)\
**Post date:** [January 15, 2018, 3:22am UTC](https://community.anovaculinary.com/t/advice-on-vacuum-sealing-with-marinade-please/4846/8 "2018-01-15T03:22:35Z")

</div>

Sweet hack, thank you!