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Seal the Deal: How to Perfectly Vacuum Seal Your Catch

Vacuum sealing fish is hands down one of the best ways to keep your catch fresh and flavourful for months. But if you’ve ever tried it before, you’ll know it can be a bit tricky because of all that moisture. Don’t worry – we’ve got you covered. Here are some foolproof tips to help you vacuum seal fish easily and effectively.

Preparing Fish for Vacuum Sealing

The key to perfectly vacuum-sealed fish starts with proper preparation. Here’s how to do it right:

  • Keep It Dry: If you can, avoid washing the fillets altogether. Less moisture means a better seal. Use paper towels to gently pat the fillets dry before bagging them.
  • Chill Before Sealing: For even better results, place fish fillets in the fridge for a few hours before vacuum sealing. This helps dry them out slightly, making the sealing process smoother and more effective.
  • If You Must Wash, Do It Right: Sometimes, you just need to rinse your fish. In that case, always use salt water, not fresh. After washing, drain the fillets thoroughly and pat them dry with paper towels. This helps prevent any excess liquid from messing with your seal.

How to Vacuum Seal Fish Without the Mess

Fish can be a bit tricky to vacuum seal because of its high liquid content. But with these simple tips, you’ll get perfect results every time:

  • Use a Paper Towel Trick: Place a folded paper towel inside the bag, above the fish, and across the width of the bag. This trick absorbs any moisture that tries to creep up during sealing. (Check your vacuum sealer manual or our FAQs page for more details.)
  • Leave Some Room: Always leave about 50mm of space between the fillets and the sealing area. This “window” lets you see if any liquid is getting close to the seal. Don’t try to save on bag material by making the bags too small – the extra space is worth it!
  • Spread Out the Fillets: Make sure you don’t overfill the bag. Lay the fillets flat and spread them out. This reduces compression, minimizes liquid buildup, and helps the fish freeze and defrost evenly.
  • Long and Thin for The Win: When sealing foods with high liquid content (like fish), long and skinny bags are better than short and wide ones. This shape helps control the flow of liquid during sealing.

And remember: When vacuum sealing anything, cold is key! Always vacuum seal food when it’s cold or at room temperature. Warm food creates condensation inside the bag and can cause the vacuum to release over time. But in this case, if your catch is warm when you’re sealing it… well, let’s just say that’s not a great sign (you want fresh, not funky).

What to Do If Liquid Gets on the Sealing Band

Even with the best prep, sometimes liquid can sneak up to the sealing area. Here’s what to do:

  • Smart Sealing Trick: Before putting wet food into the bag, fold the top edge outward (like folding down a sock). This keeps the sealing area dry and free from any liquid, ensuring a strong, reliable seal.
  • Double Seal for Safety: If you notice moisture near the seal, just run a second seal above the first one. Even if the first seal looks fine, a backup seal ensures it won’t come undone in the freezer.

Tips for Vacuum Sealing Shellfish

Shellfish are a bit more delicate, so they need a slightly different approach:

  • Use Manual Mode: To avoid crushing delicate shellfish, use the manual mode on your vacuum sealer. This gives you more control over the vacuum strength.
  • Flash Freeze First: If you want the longest possible freezer shelf life, place the shellfish in the freezer for 1-2 hours before vacuum sealing. You can also flash freeze them on a tray before bagging and sealing. Doing this means you can vacuum the frozen seafood in automatic mode without squashing it. This keeps excess liquid at bay and makes them easier to store.

Choosing the Right Vacuum Rolls and Bags

Not all vacuum bags are created equal – some are better suited for sealing fish than others. Here’s what to look for:

  • Top-Quality Materials: Choose rolls and bags made from BPA-free, multi-layer vacuum film that’s safe for freezing, cooking, and reusing.
  • Built to Last: Go for bags with a strong inner layer made from food-grade polyethylene. This gives the bags extra flexibility and toughness. Even when frozen, these bags stay strong and secure without tearing or leaking.
  • Embossing: Do not use vacuum bags with straight line embossing as this allows liquids to travel quickly up the lines. Also straight lines can get blockages trapping air. Use embossed bags with a criss cross dimple pattern for better vacuum results.

Top Tip: All ZeroPak bags meet these high standards, so you can save time searching for the right one.

Bonus Tips: Reuse Vacuum Bags for Fishing Trips

Don’t toss those used vacuum bags just yet – they can come in handy for your next fishing trip:

  • Perfect for Bait and Gear: Save the bags from your fillets and reuse them for bait. Vacuum-sealed bait stays fresher longer, resists contamination, and refreezes well if unused. You can also wash the bags and use them to store fishing gear.
  • Make Your Own Ice Packs: Need ice packs for your chilly bin? Just fill vacuum bags with water and seal them (don’t vacuum). These reusable ice packs fit perfectly in your bin and can be used over and over. For salt ice, fill the bag with pre-frozen cubes, vacuum seal it, and let it melt – it’s a super easy way to make custom-sized ice packs that stack neatly.

Whether you’re new to vacuum sealing or a seasoned pro, the right techniques and equipment make all the difference. With these tips, you can easily preserve your fish’s flavour and freshness for months.

Happy sealing!

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Vac Packing Essentials for Your Summer Adventures

As summer hits full stride, it’s the perfect time to pack up, head outdoors, and enjoy everything New Zealand’s stunning landscapes have to offer. Whether you’re planning a camping trip, a weekend on the boat, or a full-blown motorhoming adventure, packing efficiently and keeping your food fresh can make or break the experience. That’s where ZeroPak comes in, with two must-have tools for your adventures: the TravelVac and the HandyVac.

Not sure which one is right for you? Let’s break it down—and spoiler alert: having both might just be the best decision you’ll make this summer.

Why Vac Packing is a Game-Changer for Summer Trips

When you’re outdoors or on the road, fridge and freezer space is a luxury, and freshness is everything. Vac packing your food offers these unbeatable benefits:

  • Maximised Storage: Vacuum-sealed bags are compact and space-efficient, leaving room in the chilly bin for drinks and other essentials.
  • Extended Freshness: Keep your meat, fish, and snacks fresher for longer, even in the summer heat.
  • No Spills, No Worries: Forget about leaking bags or soggy Eskies—vacuum sealing keeps your food mess-free.

Meet Your Travel Must-Haves: The TravelVac & HandyVac

TravelVac:

Lightweight and portable, the TravelVac is ideal for motorhoming families, fishing enthusiasts or anyone with limited space. It’s small enough to tuck into your gear but powerful enough to ensure your food stays fresh for days. Perfect for sealing:

  • Fresh fish straight on the boat.
  • Pre-portioned meals for the campsite.
  • Snacks to keep the kids happy during the drive.

Vacuum sealing fresh fish on the boat with the TravelVac.

 

 

HandyVac:

This cordless, rechargeable hand-held vacuum sealer is the ultimate travel buddy. Use it to:

  • Seal leftover food quickly.
  • Keep fruit and veggies crisp for longer.
  • Prep ingredients for your campsite cook-up.

Vacuum sealing leftover food while camping off-grid with the HandyVac.

Why You Might Need Both

While the TravelVac handles the heavy lifting, the HandyVac steps in for the smaller tasks. Together, they make the ultimate vac packing duo.

Think of it as having the right tools for the right jobs—because no two adventures are the same.

Tips for Effortless Summer Vac Packing

  1. Pre-Portion Your Meals: Divide your food into meal-sized portions before sealing. This saves time and eliminates waste at the campsite.
  2. Label Everything: A permanent marker is your best friend. Include the contents and the date on each bag for easy organisation.
  3. Double Down on Snacks: Seal trail mix, dried fruit, or crackers in snack-sized portions for quick grab-and-go options.
  4. Think Beyond Food: Vacuum sealing isn’t just for meals—use it to pack toiletries, keep important documents dry, or even store bait for fishing.

Get Ready for Your Next Adventure

ZeroPak’s TravelVac and HandyVac are your summer essentials for stress-free packing and fresh, delicious meals wherever your adventures take you.

Ready to gear up? Check out our Travel Vac, and Handy Vac. Don’t wait—summer is here, and with ZeroPak, you’ll be more than ready to hit the road.

P.S. Have a vac packing tip or success story to share? Tag us on Facebook with #ZeroPakAdventures—we’d love to feature you! Not online? Email us your stories, we love to hear from you.

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Why Sometimes Bigger Really Is Better: The Status Solid 300 Vacuum Sealer for Hunters and Fishermen

Picture this: It’s the end of a long, successful day. The chilly bins are full— You’re tired but accomplished. Now, you face the next critical step: preserving your hard-earned catch. This is where the right gear can make all the difference.

Meet the Status Solid 300 Vacuum Sealer, the machine that goes above and beyond when the stakes (and steaks) are high. At ZeroPak, we’ve seen virtually every type of vacuum sealer on the market, but when it comes to serious hunters and fishermen, this is the one we trust.

Why? Because sometimes, bigger really is better.

The Seal That Won’t Let You Down

If you’ve ever tried vacuum sealing meats or fish with a cheaper machine, you know the frustration. Bags that don’t seal properly, liquid sneaking out of the bag, and a result that’s anything but freezer-ready. It’s frustrating, especially after all the effort you put into landing that fish or bagging that deer.

The Status Solid 300 eliminates these headaches with double 2.5mm seals. This feature alone is a game-changer. Whether you’re packing home-kill steaks or fillets of snapper, you get a secure, durable seal that can handle even liquid-heavy foods like marinades or fresh seafood.

 

 

 

Power and Speed That Keep Up with You

When you’re processing a big beast or it’s been a cracking day out on the water, time matters. Smaller machines, like travel models or entry-level domestic sealers, often can’t keep up. They’re slow, prone to overheating, and struggle when the workload increases.

The Solid 300 is in a league of its own. Equipped with dual pumps that can move 22 litres of air per minute, this machine works at least twice as faster than smaller models. You’ll spend less time fiddling with bags and more time enjoying the fruits of your labor.

Whether you’re turning a haul of ducks into freezer-ready portions or preparing pork for long-term storage—you’ll appreciate the almost continuous operation with a turnaround time of 20 seconds. No overheating. No waiting around. Just reliable, efficient sealing, bag after bag.

 

Smart Features for Better Results

Delicate foods like soft fish fillets or marinated cuts can be tricky to seal, but the Solid 300 makes it simple with its manual pulse function. You control the suction, ensuring the perfect seal without squishing or damaging your food.

The removable liquid trap is another standout feature. If liquid accidentally enters the machine, a liquid sensor automatically stops the action, preventing messes and protecting the motor. It’s a thoughtful touch that makes a big difference during messy jobs.

 

 

 

Built for a Good Time & a Long Time

Durability is non-negotiable when you’re serious about food preservation. Craig, who puts every product to the challenge at ZeroPak, puts the Solid 300 to the test every hunting season. Processing 10 or more deer in a single session? No problem. This machine powers through hundreds of bags in a row without breaking a sweat.

“Smaller machines just don’t last under that kind of pressure,” Craig says.
“With the Solid 300, you don’t waste time waiting between bags—it just keeps going.”

 

 

Why Size Matters for Hunters and Fishermen

Sure, compact vacuum sealers have their place. They’re great for the occasional camper or home cook sealing leftovers. But if you’re someone who processes large quantities of fish, game, or bulk buys from the butcher, you need a machine that matches your ambition.

The Solid 300 doesn’t just work harder—it works smarter. It’s a machine designed for those who demand reliability, speed, and precision, all wrapped up in a robust, professional-grade package.

 

 

 

Make It Count with the Status Solid 300

When it comes to food preservation, cutting corners isn’t an option. Your hard-earned venison or freshly caught fish deserves the best. The Status Solid 300 Vacuum Sealer is built for serious users who need durability, speed, and reliability to keep their food fresh.

So, if you’re ready to upgrade your vacuum sealing game, don’t settle for less. Trust the machine Craig uses for his biggest jobs and see the difference for yourself.

Check out the Status Solid 300 at ZeroPak—and make your hard work last.

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Effortless Smoke, Incredible Flavor: The Hakka Electric Smoker

Whether you’re a weekend grill master or a culinary pro looking to craft gourmet,  smoked-to-perfection dishes, the Hakka Electric Smoker has you covered. This isn’t your average backyard contraption – it’s a full-blown game-changer for anyone serious about getting that perfect smoke flavour without the hassle.

 >> View Full Electric Smoker Range <<

 

 

 Let’s be real–traditional smokers can be a hassle, requiring constant babysitting to maintain temperature and smoke levels. But with the Hakka 8 Rack Electric Smoker, all that fuss goes out the window. This beauty gives you precision control at your fingertips, so you get that deep, smoky goodness without the headache. Whether you’re smoking a brisket low and slow for hours or whipping up quick, smoked veggies, you’ll be blown away by the results.

 

Backyard Warriors: This One’s for You

If you’re the kind of person who loves gathering the crew for an afternoon of cold beers and smoked ribs, the Hakka Electric Smoker is your new best friend. You don’t need to be a pitmaster to nail it every time. Set it and forget it (it even has auto shut off). It’s the perfect blend of convenience and traditional smoking, you still get to play with flavours and techniques but without the constant struggle of temperature management.

With adjustable spacious racks for large portions and cuts of meat, you can load up the smoker for a feast – from ribs and brisket to fish and even cheese. The electric setup gives you consistent smoke flow, ensuring that signature flavour penetrates all the way through.

Chefs, Listen Up: Upgrade Your Menu

For professional smoker chefs, consistency and control are everything. The Hakka Electric Smoker offers the precision you need for high-end kitchen creations. Imagine delivering smoky duck breast, house-made charcuterie, or a perfectly smoked salmon that has your guests raving. The best part? You’re not sacrificing control or quality for ease of use. The digital display allows you to tweak settings to your exact specifications, ensuring every cut of meat or veg gets the treatment it deserves and you’re not playing roulette with your food. Plus, with the ability to add any type of wood chips or sawdust, you can customise your smoke profile to perfectly match the dish. 

And here’s the kicker–the Hakka Electric Smoker can also run at a super low temperature, ideal for cold smoking. This is huge for smoke house chefs (and adventurous backyard smokers) who want that subtle, almost delicate smoky flavour without actually cooking the food. Picture silky, melt-in-your-mouth smoked salmon or smoked cheeses – perfect for adding depth to your dishes without overpowering them. It’s a chef’s secret weapon for getting that professional edge.

Let’s be real, we all want the kudos of being the neighbourhood’s Smoke Pro. 

The beauty of this smoker is it handles whatever you throw at it, giving you the freedom to get creative without worrying about stuffing it up. It’s a must-have for anyone who loves the taste of real, honest smoke – without the all-day babysitting session. Whether you’re smoking meats for your backyard bash or crafting dishes to stand out on your restaurant’s menu, this smoker is the tool that’ll get you there. Want to get inspiration? Check out some of the best Sous Vide cooking appliances and subscribe to our Blog for monthly ideas and specials. 

 

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Which Food Dehydrator is Right for You? A Comprehensive Guide

Preserve Your Garden Bounty with Ease: The Perfect Dehydrator for start up Homesteaders and Gardeners

If you’ve got a garden overflowing with fresh produce or are living the homestead life, preserving your harvest is key. From crisp apples to juicy tomatoes and a whole lot more, food dehydrators let you turn that fresh goodness into shelf-stable snacks, soups, and pantry staples that last long after the growing season ends. If you love making homemade dried fruit, crunchy veggie chips, or jerky, a good dehydrator is a must.

But let’s face it—picking the right one can be a little overwhelming. Don’t worry, though—we’ve done the homework for you. Here’s what to look for in a dehydrator so you can make the most of your crops without wasting a single bite.

Why Dehydrating is a Game-Changer for Gardeners

Dehydration is an age-old method for preserving food, and it’s perfect for anyone who wants to enjoy their garden’s bounty year-round. By removing moisture, dehydrating concentrates flavours and helps keep food (and those important nutrients) shelf-stable without the need for freezing or canning. Whether you’re saving your tomatoes for sauces or making snacks out of your winter fruit haul, a dehydrator helps you enjoy the fruits (and veggies!) of your labour all year round.

What to Look for in a Dehydrator (and why it matters)

Before you invest in a dehydrator, here are the key factors to keep in mind:

  1. Size and Capacity – Got a big garden harvest? Look for a dehydrator with multiple trays, so you can dry more food at once. Larger units allow you to process bulk amounts and stock up your pantry in no time.
  2. Temperature Control – Not all foods dry the same way. For example, delicate herbs need lower temperatures, while heartier fruits and veggies can take a bit more heat. Adjustable temperature settings give you full control to ensure you’re drying everything just right.
  3. Airflow – Consistent, even airflow is essential for perfect drying. Make sure to pick a dehydrator that circulates air evenly across all trays to avoid soggy patches or half-dried food.
  4. Easy Cleanup – After spending hours in the garden, the last thing you want is to struggle with a messy cleanup. Removable, dishwasher-safe trays make this part a breeze, so you can get back to planning your next harvest.
  5. Bonus Features – Look for dehydrators that come with added perks like timers, special trays for different purposes and thermostats for precision. These little extras can save you a lot of time and hassle.

 

Why We Choose the Status Dehydrator at ZeroPak

At ZeroPak, we’re all about quality and reliability. That’s why we proudly stock the Status Dehydrator—an absolute gem when it comes to food preservation. Status, a family-owned company based in Europe, has been producing high-end, innovative kitchen products for over 20 years. Their dehydrators are designed for both ease of use and long-lasting performance.

Why the Status Dehydrator is the Perfect Fit for Gardeners and start up Homesteaders

If you’re wanting to preserve your garden bounty, the Status Dehydrator is a no-brainer. Here’s what makes it perfect for gardeners, start up homesteaders, and anyone who’s into self-sufficiency:

  • Consistent Airflow – Thanks to its powerful fan, the Status Dehydrator ensures even airflow across all trays, meaning every slice of fruit or vegetable dries evenly—no soggy surprises here!
  • Precise Temperature Control – Whether you’re drying tender herbs or hearty fruits and veggies, the Status Dehydrator’s precise temperature settings ensure that each batch turns out just right, every time.
  • Two Sizes – Whether you’re dealing with a bumper crop from your own garden or you’re just starting out by drying some fresh fruits from the market, the Status Dehydrator comes in two sizes to fit your needs.
  • Built to Last – Status is known for crafting top-notch, durable kitchen gear, and this dehydrator is no exception. With high-quality materials and construction, it’s designed to go the distance. Plus, if something ever goes wrong, we’ve got your back with spare parts and friendly service.
  • Easy Cleanup – The last thing you want after a long day of preserving is a complicated cleanup. The Status Dehydrator’s removable trays are dishwasher-safe, making cleanup quick and easy.
  • Bonus Features for Every Task – Whether you’re making fruit leather, jerky, or dried herbs, the Status Dehydrator has trays designed for specific tasks. You can swap them out based on what you’re drying, so every batch gets the care it deserves. Plus, built-in timers and thermostats help you dry everything with precision.

 

The Bottom Line for Gardeners and start up Homesteaders

A dehydrator is far from being a one-trick pony. Sure, it’s great for drying fruits and veggies, but did you know it can do so much more? You can make crunchy vegetable crisps, homemade crackers, or even tortillas! You can also get creative by using it to make yoghurt, help your bread dough rise, or even whip up treats for your pets. For the more adventurous, a dehydrator is perfect for crafting food decorations or extracting fruit and vegetable essences to use as natural food dyes. The possibilities are endless!



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MAKING SAUSAGES & BURGER PATTY TIPS

Making sausages and burger patties aIt is possible to do this with just a sausage stuffing machine and buying your mince ready ground. However, for most people it starts with the mincing. If you intend doing this regularly it is worth investing in a decent quality meat mincer and sausage stuffer.

MINCER

Mincers generally fit into three sizes TC8, TC12 and TC22. The larger the number, the bigger the machine. For most people, an excellent choice would be the TC8 or TC12. The TC8 will process around 60kg per hour and the TC12 about 120kg per hour, any higher stated output would be an unrealistic expectation.

You also need to consider the hole size in the grinding plate, this dictates the coarseness of the meat grind. Most people will be well served with a 5/6mm and 8mm. A reverse gear is also a really clever idea as this allows you to get out of trouble if something jams the mincing head. A stainless steel mincing head gives the best combination with easy cleaning and wear resistance.

SAUSAGE STUFFER

A decent quality machine will have hardened steel gears with a 2-speed gear box. The fast speed is for reloading the tube with sausage mix and slow speed is for making the sausages or burger patties. Your sausage stuffer should come with a selection of filling tubes. Stainless steel tubes are best for longevity and hygiene. A range of tube sizes of 20mm for general sausage size, 10/16mm will make bier sticks or breakfast sausages and 30/40mm for salamis.

“For making burger patties use a drier mix and add less fat. For venison which has exceptionally low fat, 10% is a good starting point for patties and 25-30% for sausages.”

PATTY MAKER

This is one of our newer products and is fantastic for making burger patties of a consistent size, ready to eat, free flow and freeze. It attaches to the front of either the meat mincer or sausage stuffer and comes with a variety of adaptor tubes which will fit most machines. Importantly, please ensure that whatever you purchase you can easily obtain parts for later. We regularly get phone calls from people looking for parts on some obscure no name brand that they purchased from a seller who has since disappeared.

PREPARATION AND INGREDIENT TIPS

When mincing meat and sausage making, it is critical that the meat is kept as cold as possible. Room temperature meat does not mince well. A cold mix is also important for obtaining a proper bind when making patties and sausages. Any liquid added to the mix needs to be chilled.

Put the mincer head in the freezer for at least an hour prior to starting and any added fat should only just be defrosted. Once the mix is ready for making the sausages or burger patties, keep it chilled.

Mince the meat and the fat through a 5/6mm plate then add your chosen herbs, spices, bread- crumbs or rice flour. Mix this together and run through the mincer again. Now add some liquid and mix well with your hands. You will know the mix is cold enough if your fingers start to turn numb.

If you pick up some mix, open your hand and the mix sticks you are spot on. Mixing properly at this point is also important for getting a good bind in the sausage.

For making burger patties use a drier mix and add less fat. For venison which has exceptionally low fat, 10% is a good starting point for patties and 25-30% for sausages. We recommend visiting www. thecasingbotique.com which has a good variety of sausage casings. When starting out go for the natural hog casings in the 32-35mm sizing. The skins will come to you salted so soak them in water for at least two hours and run some water through them prior to use. It is better to slightly over fill rather than under fill the skins. Once you have completed the filling, twist the end result into sausages. Twist three turns in one direction, then three turns in the opposite direction. Allow the sausages to set in the fridge overnight before bagging or vacuum packing. Sit burger patties on grease proof paper then freeze prior to packaging, they will then be free flowed.

When choosing your herbs and spices, you can purchase a ready-made mix or create your own. When starting out, I would recommend the ready to use mix option until you get the hang of making them.

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Sous Vide, Cook like a Boss.

Let’s be honest, navigating the kitchen can sometimes feel like a battlefield. The pressure to create delicious meals can be daunting, and the fear of overcooked chicken, dry fish, or mushy vegetables is a constant companion. But what if there was a secret weapon that could guarantee restaurant-quality results every single time? Enter sous vide, a French term meaning “under vacuum,” and a revolutionary cooking technique that’s shaking up the culinary world.

Sous vide isn’t just another fancy gadget or a passing fad. It’s a method that allows you to achieve precision and consistency in the kitchen, transforming you from a home cook into a culinary master – all without breaking a sweat. So, how does sous vide work its magic?

Sous Vide: A Recipe for Perfection

Sous vide cooking involves precisely cooking food in a temperature-controlled water bath. Here’s a deeper dive into this innovative process:

  • Imagine a world where guesswork is eliminated from the cooking equation. Sous vide makes this a reality. You simply seal your food in airtight vacuum sealer bags, typically made from a special plastic or reusable silicone. This pouch is then submerged in a water bath precisely controlled to a specific temperature. This ensures even cooking throughout, eliminating hot spots and cold zones that can lead to over or undercooked food. No more undercooked chicken or dry, flavourless fish – sous vide guarantees consistent results every single time.

Gone are the days of constantly checking internal temperatures or relying on visual cues like browning. With sous vide, you simply set the desired temperature based on the type of food you’re cooking and the level of doneness you prefer. The water bath then takes care of the rest, ensuring every bite of your steak is perfectly medium-rare or your salmon is cooked through with a beautifully flaky texture.

  • Sous vide isn’t just about flawless cooking; it’s about unlocking the full potential of your ingredients. Since food cooks in its own juices under a gentle heat, all the natural flavours and nutrients are beautifully preserved. This translates to incredibly moist and tender dishes bursting with flavour. Vegetables retain their vibrant colours and crisp textures, while meats become melt-in-your-mouth masterpieces. Imagine perfectly cooked asparagus that still has a satisfying snap or a juicy pork chop where every bite is bursting with flavour. Sous vide elevates even the simplest ingredients to gourmet status.
  • Gone are the days of hovering over the stove and constantly checking on your food. Sous vide allows you to set the temperature, walk away, and come back to a perfectly cooked meal. This hands-off approach frees you up to focus on other tasks, whether it’s prepping side dishes, setting the table, or simply relaxing and enjoying a glass of wine. Sous vide eliminates the stress and anxiety associated with traditional cooking, allowing you to embrace the joy of creating delicious meals.

Imagine being able to throw together a gourmet steak dinner party without breaking a sweat. Sous vide allows you to prepare your steaks in advance, confident that they will cook to perfection regardless of when you need them. This technique is perfect for busy weeknights or elaborate dinner parties, allowing you to impress your guests with your culinary prowess without the last-minute scramble.

With a little understanding and the right equipment, you’ll be well on your way to becoming a sous vide pro and a culinary legend in your own kitchen. Check our best sous vide equipment. 

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Vacuum Packing Fresh Meat and Seafood Tips

Status HV100 vacuum sealing meat

Vacuum packing fresh meat and seafood, here are some tips to make the job easy!

The benefits of vacuum packing or vacuum sealing are definitely worth the small amount of effort required. Freezer burn will not happen. Fish fillets can be frozen for 12 months or longer and will still pan fry just the same as fresh fish. Red meats can be frozen for 5 years plus and still come out in pristine condition. You will save around 20% freezer space because of the flat packs, and you will get a nice even defrost, either in the fridge with no leakage, or in cold water. You can also age red meat in the fridge for 3 to 5 weeks in the vacuum bag. Below are some tips and ideas which will help you get the best result with the least fuss.

There are two main issues when trying to achieve a satisfactory result with these food types. For this article I will use the term meat which refers equally to either meat or fish.

The first is achieving as good a vacuum as possible with the ever-present issue of air locks in the bag, air locks with these types of food are caused by the meat trapping air in the bag.

The second issue is liquid being dragged up the bag and into the sealing area which can compromise the seal causing leaks which release the vacuum from the bag.

Air locks – The most common cause of air locks is because the meat is touching the sides of the bag causing an air lock at the bottom of the bag. The solution is to leave a small gap up each side of the bag. To achieve this, once the bag is loaded, pinch the sides of the bag with your thumb and finger to push the food away from the side of the bag and allow a small gap.

The exception to this is mince, when vacuum packing mince load the mince into the bag and push the mince into the bottom corners of the bag, then lay the bag down and push it flat. Put the bag into the vacuum sealer machine and while the vacuum function is running, press down on the top of the mince to dislodge any air locks which are forming on the top. You can never achieve a perfect vacuum with mince but using this technique it will be close.

The technique of pushing down on the top of the meat can also be used when packing larger cuts of meat where you start to see an air lock forming on the top surface. The other common cause of air locks is leaving gaps in the centre of the food, so when packing multiple fish fillets or cuts of meat try not to leave gaps in the middle. Air locks can also be minimised by packing smaller bags, the less in the bag the less opportunity there is for air locks to form. Laying the food as a single layer in the bag will have less air trapped and also give a nice flat pack that is easy to defrost later.

Liquid getting into the seal area – The solution is simple, minimise the amount of liquid in the bag. Never wash fillets before vacuum packing, make sure the meat is well chilled, once meat starts to reach room temperature it will release liquid. If you need to remove any scales or foreign objects from the meat or fish use a paper towel. Try and get the food into the vacuum bag as quickly as possible after filleting or breaking down. If it sits on a board or tray it will start to release liquid then you will need to pat the surface with a paper towel to remove excess liquid. Always leave a gap of around 50mm or more between the front of the  vacuum sealer and the food in the bag. This creates a buffer zone for any liquid which does happen to be dragged out of the meat. Then finally if you do manage to get some liquid residue in the seal area do another seal on the bag straight away

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TravelVac Test Fired by Hunting & Fishing: ‘GET AHEAD OF THE GAME’

TravelVac 12 Volt Portable Vacuum Sealer – Testfire, By Leigh Sirett, Otaki Hunting & Fishing NZ.

“Unreal piece of kit. When I first got this sealer I tested it on an empty coke can at the office to see how powerful the vacuum was. The coke can didn’t stand a chance, the can was crushed in the vacuum seal bag through the sheer power of the vacuum pump on the sealer. From here I was so excited to try it on some fresh vennie.  Key features include the built in battery, making this unit fully portable. As well as the USB power source to charge – whether that’s your ute, laptop, solar powerbank, or standard USB wall adapter.

For those that don’t vacuum pack your food, you’re missing out on preserving the quality of your catch or the spoils from your hunt. The key to all good preserving is removing as much oxygen from the vacuum sleeve as possible to reduce food oxidation. The solution to removing air starts with a quality unit, then good quality bags through to a strong sealing machine to lock out the air and lock in the flavour. A big fear that’s prevented some people from not using a vacuum sealer is perhaps a misunderstanding that there is extra admin involved in processing your own food this way, however this unit is super simple and fast with no messy clean-ups!

Being fully portable is an absolute winner. It becomes the ultimate accessory at the campground or any other place where you have things fish or game to process and no power source.  Imagine this at duck-shooting or on the boat. You’ve had some luck on the mallards, breasted them in the field when they’ve cooled down, then straight into the vacuum sealer out in the field.  Or used a remote outdoors bench to fillet-off the snaps having first chilled them off on ice on the boat, then pop straight into the vacuum bags where you’ve filleted – reducing mess at home and meaning you can relax sooner after the trip.  With nothing to attract flies at home you’ll also be keeping the family happy, with the cleanup as simple as bringing the fish frames home wrapped in newspaper ready for dumping in the wheely bin! Taking the portable sealer on a recent fly-fishing trip to Turangi I was able to pack down some beautiful rainbows on ice back at the ute after fishing. This kept them super fresh and preserved the quality of the fish so when it’s served up with friends and family back home a few days later it tastes like it’s just come out of the river. This is super convincing but for the best results Zero Pac suggest slightly pre freezing your meat allowing the meat to retain the moisture getting an even better seal.

This sealer is a super powerful .8bar tough built unit. Vacuum modes for dry, moist, pulse and canister. Pulse mode gives great control for more delicate foods as the .8bar will crush soft or delicate foods like lettuce for example. Takes both pre-made bags or invest in the whole rolls so you can seal your bags to the desired length. The sealer is a single strip sealer so if you like double seals you’ll need to heat seal it twice. Not that I think you’ll need to double-seal as not one seal has given way on any of the vennie front and hind leg meat I’ve processed once sealed up, versus my previous sealer where the odd bag would break a seal after a few days especially on a wet seal – but not this guy. Invest in this unit as after all, getting the most from what you harvest is what its really all about.  Then enjoy packing/preserving your game over a couple of frothy lemonades with a few mates this season, with the satisfaction of knowing you are doing full justice to whatever you have just caught or hunted.

Conclusion?  The best portable, versatile, powerful, value for money sealer on the market.

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Freeze Drying: The Benefits and Applications

Freeze drying, also known as lyophilization, is a preservation technique that removes water from a product or food by sublimation. Here’s the gist:

  1. Freezing: The product (raw or cooked food, herbs, flowers etc) is first frozen to a very low temperature, locking the water content in place as ice crystals.
  2. Vacuuming: The frozen product / food is then vacuumed in the chamber, where the pressure is significantly reduced.
  3. Sublimation: With low pressure and constant low heat, the ice crystals sublimate – transforming directly from solid (ice) to gas (vapour) – without ever becoming liquid.
  4. Moisture Removal: The water vapour is evaporated and removed from the chamber, leaving behind a lightweight, shelf-stable product

So, what makes freeze-drying so special? Unlike traditional drying methods that expose food to high heat, freeze-drying minimizes nutrient loss. Vitamins, minerals, and even the original shape and structure of the product are remarkably well-preserved. Freeze-dried fruits, for instance, can be just as nutritious as their fresh counterparts. Freeze-dried products boast significantly longer shelf lives compared to their fresh counterparts. This eliminates spoilage and reduces food waste. Freeze-dried meats and vegetables can last for years without refrigeration, making them ideal for emergency preparedness or long-term storage. By removing water content, freeze-dried products become incredibly lightweight and compact. Imagine packing freeze-dried strawberries for your next backpacking trip – the weight and space savings are significant! This makes them ideal for camping, backpacking, and even space travel – astronauts rely on freeze-dried meals for their missions. Simply add water, and freeze-dried food springs back to life, often retaining its original flavour shape and texture. When rehydrated properly, freeze-dried food can be just as delicious and enjoyable as fresh food.

Beyond Food: A World of Freeze-drying Applications

Pharmaceuticals: Freeze-drying is crucial for preserving vaccines, antibiotics, and other life-saving medications. It ensures their stability and effectiveness during storage and transport. Without freeze-drying, transporting these medications to remote areas or storing them for long periods would be much more challenging.

Biological Research: This technique is invaluable for preserving biological samples like bacteria, enzymes, and tissues for research purposes. Freeze-drying allows scientists to store these samples for extended periods without compromising their integrity, facilitating crucial research in various fields.

Flowers and Plants: The delicate beauty of flowers can be preserved using freeze-drying, creating everlasting keepsakes or stunning decorative elements. Freeze-dried flowers can be used in bouquets, wreaths, and other arrangements, offering a unique and long-lasting way to enjoy nature’s beauty.

Freeze-drying isn’t just about preserving food for astronauts; it’s a versatile technique with a vast array of applications. As technology progresses, the potential of freeze-drying continues to expand, promising exciting advancements across various fields. From ensuring the stability of life-saving medications to preserving the beauty of nature, freeze-drying is a powerful tool shaping the future of food preservation, pharmaceuticals, and scientific research.

Considering Freeze-drying at Home? Introducing ZeroPak’s Freeze Dryers.


While commercial freeze-drying facilities handle large-scale operations, home freeze dryers are becoming increasingly popular for personal use. If you’re interested in enjoying the benefits of freeze-dried food or exploring its potential for preserving flowers, herbs, or other small items, then a home freeze dryer might be a great option for you.

  • Harvest Right Home Pro Freeze XLarge Dryer: For the serious home freeze dryer with larger volumes of food or for businesses the XLarge model processes twice the amount of the large model. 
  • Harvest Right Large Freeze Dryer: This versatile large freeze dryer is perfect for families or those who plan on doing a lot of freeze-drying.  
  • Harvest Right Medium Freeze Dryer: Ideal for those with limited space, this medium freeze dryer  model offers excellent performance for preserving smaller batches of food or flowers.

Benefits of ZeroPak’s Freeze Dryers:

Durable and Reliable: Constructed with high-quality materials, ZeroPak’s freeze dryers are built to last. 

Easy to Use: Their user-friendly design makes freeze-drying accessible for even beginners. With intuitive controls and clear instructions making them easy to use. The entire process is automatic with the touch of the start button.  The freeze dryer will let you know when the process is complete.

Quiet Operation: Unlike some commercial freeze dryers, ZeroPak’s models operate at a relatively low noise level, making them suitable for home use.

International Warranty: ZeroPak offers a warranty on its freeze dryers, providing peace of mind for your investment. There is technical support provided in New Zealand as well as the USA.

We are committed to helping you find the perfect freeze-dryer for a successful and enjoyable freeze-drying experience. Don’t hesitate to reach out – we’re happy to assist!

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The ZeroPak TravelVac 12 Volt Vacuum Sealer

If you are a camper, hunter, angler, hiker, and anyone who wants perfectly vacuum packed food on the go then the ZeroPak TravelVac 12 Volt Vacuum Sealer is here to revolutionize your experience, ensuring your provisions stay fresh and flavorful, no matter where your journey takes you.
This vacuum sealer is a game-changer for anyone who enjoys the outdoors but hates the thought of wasted food or simply wants to pack their catch right away, even while out on the go.This innovative gadget boasts a powerful built in battery allowing you to vacuum seal your food even in the most remote locations with no power cords or other power needed. With a single charge, you can process over 100 bags, depending on size, to keep your food fresh throughout your entire trip. To recharge the battery simply plug it in while travelling or when you get home with the USB-C charging cord and its ready for action again.

Built for Any Adventure: Tough Enough to Handle the Wild, Light Enough to Carry

The TravelVac 12 Volt Vacuum Sealer isn’t just about preserving food; it’s built to conquer any adventure you throw its way:

Compact and Portable: Weighing in at a mere 39cm x 15cm x 8.4cm, this vacuum sealer
easily fits into your backpack, camping gear, or tackle box, without adding unnecessary bulk.

Stainless Steel Toughness: The TravelVac boasts a durable stainless steel lid and a lightweight ABS body that can withstand the bumps and scrapes of off-road travel, accidental drops, or the occasional encounter with a curious critter.
Cordless Convenience: Forget the frustration of finding outlets in remote locations. The TravelVac 12 Volt’s 2000mAh lithium battery offers ultimate convenience on the go. Whether you’re parked at a campsite, nestled in your cozy cabin or camped out in the bush you can easily power up the sealer and ensure your food remains at its peak.

This vacuum sealer goes beyond its rugged build. It is user-friendly, allowing anyone to achieve professional-grade vacuum sealing. Simple controls with intuitive icons make vacuum sealing a breeze, even after a long day of exploring. No complicated manuals or guesswork – just a few taps, and your food is ready for the long haul. You get to experience the power of cutting-edge technology. It features a heavy-duty 3mm sealing bar and a spacious 30cm wide vacuum chamber, ensuring a strong, airtight seal for every bag. It also boasts a powerful 80kpa vacuum pressure, removing maximum air for optimal freshness.

If you are travelling with a diverse range of ingredients, this vacuum sealer features dedicated wet and dry sealing modes, along with a precise pulse function. This allows for optimal pressure and sealing time for both meats and vegetables, while the pulse function provides extra control for delicate foods like seafood, berries, soup, or marinated vegetables, preventing crushing, over-processing or liquid entering the vacuum chamber.

Pack Less, Eat More: The Ultimate Space-Saving Solution

The TravelVac 12 Volt goes the extra mile for your outdoor culinary convenience:

Built-in Roll Holder & Cutter: No need to pre-cut bags that might not fit your needs! TravelVac
lets you create custom-sized vacuum sealer bags from vacuum sealer rolls, eliminating
unnecessary bulk and allowing you to tailor the bag size to the specific amount of food you want
to seal. The roll holder and cutter are conveniently built into the base of the machine, so you can
keep the roll stored inside and easily create bags whenever you need them, without the risk of
leaving them behind.

With the ZeroPak TravelVac 12 Volt Vacuum Sealer, you can say goodbye to food spoilage
anxieties and hello to worry-free outdoor adventures. Enjoy the peace of mind of knowing your
food will retain its flavour and quality, and keep longer than normal storage, allowing you to
focus on creating lasting memories in the great outdoors.

Here’s what the ZeroPak TravelVac 12 Volt Vacuum Sealer offers to elevate your outdoor culinary experience:

Up to 5 Times Longer Shelf Life: Vacuum sealing removes air, significantly slowing down the
spoilage process.

Space saving: By vacuum sealing your food into flat packs saves space and for easy defrost too.

Cook In The Bag: For quick easy meals vacuum packed food can be reheated in the bag to
create meals while out camping, tramping, hunting and fishing. Just pop the bag into a pot of
simmering water to heat and then eat. No fuss, quick and easy while on the go.

 

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Vacuum sealer bags Where to get them?

Investing in a vacuum sealer is a fantastic step towards extending your food life and transforming your meal prep routine. But to really unlock its potential, you need the perfect partner: high-quality vacuum sealer bags.

Why Quality Matters? 

Generic bags may seem like a budget-friendly option, but skimping on quality can cost you more in the long run. Here’s why investing in quality bags is a smart decision: 

Durability Beyond Thickness: While thicker bags might seem like the obvious choice, true quality lies in a combination of factors. ZeroPak vacuum sealer bags are crafted with this in mind.

  • Tougher Materials: We use strong, resilient materials that resist punctures and tears, keeping your food safe from freezer burns and leaks.
  • Rigorous Testing: We understand that not all vacuum sealers are created equal. That’s why we test our film extensively – both for material quality and compatibility with various seal bar temperatures (high or low heat) – ensuring optimal performance across different models.

This commitment to quality ensures long-lasting durability and protects your food for longer.

Versatility: Unlike some generic options, our film is specifically tested and approved for sous vide cooking, ensuring safe and delicious results. The high-quality bags can withstand normal cooking temperatures, making them ideal for exploring the world of sous vide and creating restaurant-worthy meals at home.

Where to Find Quality Vacuum Sealer Bags? 

Looking for good quality vacuum sealer bags can take you to various retailers, each offering different options. 

Online Retailers: The internet contains a vast selection of vacuum sealer bags, including specialty options and those directly from manufacturer’s websites. With ZeroPak, we offer high-quality, versatile bags at competitive prices, often with bulk deals and wholesale options for high-volume users like farms, lifestyle block owners, hunters, and fishermen. 

Physical stores: Physical stores such as Briscoes, The Warehouse, and Noel Leeming also have a huge selection of vacuum sealer bags. Chains like Hunting and Fishing (all 40 NZ stores) stock our rolls and bags, offering a convenient option for outdoors enthusiasts and those who value quality food preservation. Remember to check the quality of the film as it’s not all the same or does not suit all models of vacuum sealers. 

Specialty Stores: Several specialty stores nationwide stock our vacuum sealer rolls and bags. Visit our “Our Partners” for a (non-exhaustive) list. 

Choosing the right bags

Opt for quality vacuum sealer bags that will maximize your food storage and cooking endeavours. We offer a range of sizes and materials to fit your specific needs.

Important note: While department stores and online marketplaces may offer seemingly cheap vacuum rolls and bags, prioritise quality over price. Low-quality options can malfunction by losing their vacuum, leaking and wasting time, energy and wasted food. Investing in quality vacuum sealer bags is an investment in your food storage success. They extend the life of your food, enhance versatility in the kitchen, and provide peace of mind knowing your food is safe.

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What is Freeze Drying?

Freeze drying also known as lyophilization, is a dehydration process that involves freezing a substance and then removing the frozen water content through sublimation. Freeze drying has emerged as a fascinating process that not only prolongs the shelf life of a product but also uniquely retains its original characteristics. This technique is known for its ability to preserve the structure, flavour, and nutritional content of the original substance.

Unlike traditional drying methods, freeze drying can minimise damage to the nutritional benefits of the preserved products. Products that undergo freeze-drying have an extended shelf life compared to those preserved by other methods. It can also be easily rehydrated by adding water, restoring them to a state similar to the original.

The first step of freeze drying involves freezing the substance to a very low temperature, typically below -40 degrees Celsius. This phase solidifies the water content within a substance. Then the frozen substance is placed in a vacuum chamber, then the pressure is lowered. At this pressure, the frozen water undergoes sublimation, transforming from ice into vapour. This drying phase removes the majority of the water. In the final step, the temperature is slightly raised to make the removal of remaining water molecules easier. This secondary drying phase ensures that the product is dried thoroughly and stable for long-term storage.

Freeze Drying Beyond Kitchen

While freeze-drying is commonly associated with preserving food, its applications extend far beyond the kitchen. Here are some uses:

  • Food Preservation – Freeze drying is employed to preserve food including fruits, vegetables, or even entire meals. It locks in flavour and nutrients resulting in lightweight, shelf-stable products.
  • Pharmaceuticals – It is also utilised to preserve and stabilise medications, vaccines, and biological substances.
  • Cosmetics – Certain skincare products are also benefiting from freeze-drying to enhance stability and prolong their shelf life.
  • Biotechnology – This process is a common method of preserving bacteria, enzymes, and other biological materials in the field of biotechnology.
  • Space Exploration – It also preserves the original properties of substances for extended periods. It has been used for space missions and maintained the quality of food and medications.

Check out our freeze dryer that can help you with the freeze-drying process. If you have any questions, please don’t hesitate to reach out.

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Healthy and Homemade: Dehydrating for Backpacking and Camping Trips

Are you an outdoor enthusiast looking for ways to upgrade your camping and backpacking meals? Want to enjoy delicious, nutritious food while minimizing weight and waste? Dehydrating your meals and snacks is the answer. In this guide, we’ll explore the art of dehydrating for backpacking and camping trips, with a special focus on using vacuum sealer bags, vacuum sealer rolls, and food dehydrators to prepare your own homemade, healthy, and lightweight meals.

The Benefits of Dehydrating for Outdoor Adventures

Lightweight and Space-Saving

One of the biggest advantages of dehydrating your food for outdoor trips is that it significantly reduces the weight and volume of your meals. Dehydrated food is lightweight and compact, making it easy to carry in your backpack without adding extra strain.

Extended Shelf Life

Dehydrating your meals allows you to preserve food for extended periods without the need for refrigeration. This is perfect for long backpacking journeys or camping in areas where refrigeration is not an option.

Nutrient Retention

By dehydrating your meals, you can control the ingredients and ensure that essential nutrients are preserved. You can also avoid the excess salt, preservatives, and additives often found in store-bought dehydrated foods.

Getting Started with Dehydrating

The Right Equipment

To begin your dehydrating adventure, you’ll need a food dehydrator. These machines gently remove moisture from your food, preserving flavour and nutrients. You can find various models to suit your budget and needs. Be sure to invest in vacuum sealer bags and vacuum sealer rolls, as they play a crucial role in keeping your dehydrated food fresh and free from moisture.

Choosing Foods to Dehydrate

Not all foods are created equal when it comes to dehydrating. Fruits, vegetables, meats, and even cooked grains like rice or pasta can be successfully dehydrated. Slice or dice them into uniform pieces for even drying.

Preparing Your Food

Blanching vegetables and marinating meats can enhance the taste and quality of your dehydrated meals. Once prepared, arrange the food on your dehydrator trays, ensuring proper spacing for air circulation.

The Dehydrating Process

Set your food dehydrator to the appropriate temperature and let it work its magic. The drying time varies depending on the type of food and the machine you’re using. Keep an eye on the process, and periodically check for doneness.

Vacuum Sealing for Freshness

Once your food is fully dehydrated, transfer it to vacuum sealer bags or cut vacuum sealer rolls to the desired size. Vacuum sealing your food removes excess air, preventing moisture and bacteria from compromising the quality of your meals.

Delicious Dehydrated Meal Ideas

Homemade Trail Mix

Combine dehydrated fruits, nuts, and seeds for a custom trail mix that’s perfect for on-the-go energy.

Spaghetti Bolognese

Dehydrate your favourite spaghetti sauce and cooked ground meat. Rehydrate with hot water on the trail for a hearty meal.

Dehydrated Soups and Stews

Prepare your favourite soups or stews at home, then dehydrate them for a warm and comforting meal at the campsite.

We hope this guide inspires you to explore the world of dehydrating for backpacking and camping trips. With the right equipment, some creativity, and a bit of practice, you can enjoy delicious and nutritious meals while reducing your pack weight. If you have any questions or need further assistance, please don’t hesitate to contact us. Happy camping and bon appétit!

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How to Cook Steak with Sous Vide: The Ultimate Guide

There’s nothing quite like enjoying a perfectly cooked steak – tender, juicy, and bursting with flavour. While traditional cooking methods like grilling and pan-searing can yield fantastic results, the sous vide cooking technique takes steak perfection to a whole new level. Sous vide allows you to cook your steak to precision, ensuring it’s cooked exactly the way you like it, every single time.

In this guide, we’ll take you through the step-by-step process of cooking steak with sous vide, from selecting the right cut of meat to finishing it with a perfect sear. Get ready to elevate your steak game and impress your friends and family with your culinary prowess!

Step 1: Choose the Right Cut of Steak

The first step to cooking steak with sous vide is selecting the right cut of meat. While you can use almost any cut, some work better than others. Here are a few popular choices:

Ribeye: Known for its marbling, ribeye is incredibly flavorful and tender when cooked sous vide.

Filet Mignon: The most tender cut, perfect for those who prefer a melt-in-your-mouth experience.

New York Strip: Offers a balance of tenderness and flavour, making it a popular choice.

Sirloin: A leaner option that still provides great flavour and tenderness.

Choose a thickness of about 1.5 to 2 inches for optimal results.

For a big, fat steak, consider opting for a thicker cut like a bone-in ribeye or a T-bone steak, with a thickness of at least 2 inches. The bone adds flavour, and the thickness ensures a juicy, succulent interior. Make sure to choose well-marbled steaks for that extra burst of flavour.

Step 2: Season Your Steak

Seasoning is key to enhancing the steak’s flavour. You can keep it simple with just salt and pepper or get creative with your favourite seasonings and herbs. Remember that sous vide cooking will intensify the flavours, so a little goes a long way. Season both sides of the steak generously.

Step 3: Vacuum Seal Your Steak

Place the seasoned steak in a vacuum-sealable bag or a high-quality zip-top bag. Make sure to remove as much air as possible to ensure a good seal. Vacuum sealing helps maintain the steak’s integrity during the cooking process and allows for even heat distribution.

Step 4: Preheat Your Sous Vide Bath

Fill a sous vide container with water and set your sous vide circulator to the desired temperature. The recommended temperature for medium-rare steak is around 130°F (54°C), but you can adjust it to your preferred level of doneness.

Step 5: Cook the Steak

Gently lower the sealed steak into the preheated water bath, ensuring it’s fully submerged. Use a sous vide weight or clip to keep the bag in place. Let the steak cook for 1 to 4 hours, depending on the cut and thickness. The longer you cook it, the more tender it will become, but it won’t overcook.

Step 6: Finish with a Sear

Once your steak has cooked to perfection in the sous vide bath, it’s time to give it that irresistible crust. Preheat a cast-iron skillet or grill to high heat. Remove the steak from the bag and pat it dry with paper towels.

Sear the steak for about 1-2 minutes per side, or until you achieve a beautiful crust. You can also add some butter and herbs to the skillet for extra flavour. Rest the steak for a few minutes before slicing and serving.

Step 7: Serve and Enjoy

Slice your sous vide steak against the grain, plate it up with your favourite sides, and savour the mouthwatering, perfectly cooked masterpiece you’ve created.

Cooking steak with sous vide is a game-changer for home cooks looking to achieve restaurant-quality results. With precise temperature control and minimal risk of overcooking, you can enjoy a steak that’s consistently tender, juicy, and full of flavour. So, next time you’re craving a delicious steak dinner, give sous vide a try and prepare to be amazed by the results. Happy cooking!

 

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Welcome to the New ZeroPak Website!

As New Zealand’s specialised distributor of ZeroPak, Status and SICO European Food Vacuum Sealers, Hakka and Tre Spade Food Preparation Products and Sous Vide cooking products. We felt that our dedication to quality service and products should be matched by our online presence.

So, From today our new ZeroPak website will reflect and uphold our core values. It will now be easier than ever to find and order food preparation equipment than ever before through our new online store.

Select a category and be directed straight to the product you seek. No more searching and scrolling through pages items, get straight to the point.

But hold on. How will you know what food equipment preparation equipment to buy? With so many types of food sealers and meat grinders they can start to all look the same.

Introducing our new blog!

Under the ‘news’ tab you can now find all of our latest publications. Ranging from product reviews to cooking tips and tricks. Find all the information you’ll ever need to know about food preparation on our blog.

Wait there’s more! We’ve listened to your feedback and found that almost half of our users access the ZeroPak website on their phone. Moving forward, our website has been designed to be fully responsive and accessible on Mobile. No more awkward content and hard to click buttons!

We are excited to see how everyone enjoys our new website. Products and information will now be easier than ever to access. If you have any questions about our new site don’t hesitate to contact us online or give us a call at 6494061004.

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HV100 VACUUM SEALER One Button To Keep Food Fresh

HV100 vacuum sealer with salami and vegetables

A good vacuum sealer can keep your food fresh for longer. If you like to buy in bulk, bought too much or perhaps have just gone hunting. Then consider vacuum sealing your meat and produce to extend its shelf life.

At ZeroPak we sell a long line of high-quality vacuum sealers. With our favourite being the HV100 vacuum sealer by status. Designed in Europe, Status has been our trusted supplier of vacuum sealers for the better part of a decade.

The Status HV100 is a great all round vacuum sealer with a compact design, handling everyday vacuum sealing tasks effortlessly. It has the latest technology, is easy to use, reliable and built from quality components.

KEEP FOOD FRESH FIVE TIMES LONGER

With the lid locking system allowing easy hands-free use, advanced adjustable vacuum and sealing functions, touch sensitive buttons, exact pulse function and the handy removable liquid tray the HV100 vacuum sealer is ideal for the hunter and fisher person wanting to keep their catch in tip top condition.

Red meat vacuumed in the freezer will keep up to 5 years and fish and seafood up to 2 years. All with no freezer burn, loss of nutrients and the packs are all flat saving on freezing space. Red meat can be aged in the vacuum bag in the fridge and fresh fish will keep for a week in the fridge and still be nice to eat!

The general rule is your food will keep five times longer than normal storage.

AUTOMATIC VACUUM SEALING

The automatic vacuum sealing function with adjustable seal setting for moist foods, works with the touch of a button. The duty cycle is faster than other domestic vacuum sealers. We gave it the torture test of processing multiple deer in one session. We haven’t come across another domestic machine that coped so well with this workload.

PULSE FUNCTION

A full precise pulse function and an adjustable pump speed give you control of the vacuum air suction. Simply hold your finger on the pulse button to start. Stopping is instant when you remove your finger, giving you complete control for moisture and to stop crushing. How simple and easy is that!  You can also slow down the pump speed/pressure with the normal/gentle adjustable button giving you extra control.

SIMPLE TO CLEAN

The removable liquid trap/ drip tray can catch any liquids accidentally sucked up while vacuuming while protecting the vacuum port underneath it. Just lift it out and wash in hot soapy water, dry and put back into place. The suction port is under the drip tray making it harder to suck liquid into the machine. A simple but effective way to protect the inside of your vacuum sealer from corrosion.

The chamber seal is a new design made of non-porous rubber for a longer lasting life and with a 20 second duty cycle, this machine can process more bags without stopping than most domestic vacuum sealers. It also has a handy channel inside the machine for your cutting blade so you can cut your bags easily and straight.

The HV100 vacuum sealer will save you time and money by vacuum packing your food. You can wash and reuse your BPA free bags and even cook in them too which is great for those quick and easy meals while hunting. Vacuum seal your hunting and fishing gear, and even your clothes to keep them dry! With a 2-year warranty and replacement parts in New Zealand we can service these vacuum sealers easily giving you a reliable vacuum sealer for longer. ZeroPak has full exclusivity for this nifty vacuum sealer in the South Pacific.

Shop online or call us to get your hands on the HV100 vacuum sealer.