Vacuum packaging also allows for a special cooking method, sous-vide. Sous-vide, French for under vacuum, involves poaching food that is vacuum sealed in a plastic bag.
When foods are frozen without preparation, freezer burn can occur. It happens when the surface of the food is dehydrated, and this leads to a dried and leathery appearance. Freezer burn also ruins the flavor and texture of foods. Vacuum packing reduces freezer burn by preventing the food from exposure to the cold, dry air.