Wolf VS24 Cookbook
MASTERING THE
Vacuum Seal Drawer
TECHNIQUES, RECIPES, AND MORE
Discover more recipes, tips,
and resources on our website.
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UNLOCK CREATIVITY, LOCK IN
FRESHNESS AND FLAVOR
The Wolf vacuum seal drawer will assist you in
preparing delicious meals by conveniently preserving
and portioning fresh, frozen, and dry goods. It serves a
variety of other purposes, such as preparing foods for
sous vide cooking. It can also protect valuables, such
as important documents and jewelry, from damage.
Use this guide to discover the many practical and
creative ways to use your Wolf vacuum seal drawer.
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TABLE OF
CONTENTS
WHAT IS VACUUM SEALING?
6
7 COMPARING VACUUM SEALERS
7 CHAMBER SEALING: HOW IT WORKS
12
PRESERVATION
AND PREPARATION
14 DRY INGREDIENTS
15 IQF—INDIVIDUALLY QUICK FROZEN
16 LIQUIDS—SOUPS AND SAUCES
17 Corn Chowder
18 Chicken and Wild Rice Soup
20 Pesto
22 Earl Grey Crème Anglaise
GETTING STARTED
8
10 MODES
11 Vacuum Levels
11 Sealing Levels
11 Manual Settings
MARINATING AND BRINING
24
25 Vacuum Marinated Steaks
27 Preserved Lemon Marinated Shrimp
28 Single-Serving Chicken Brine
31 Compressed Marinated Tofu
INFUSION
32
34 Coffee-Infused Brownies
37 Holiday Mulled Cider
38 White and Red Sangria
40 Bloody Mary Base
42 Infusing Alcohol, Oil, and Vinegar
44 Infusion Recipes
PICKLING
46
48 Quick Vacuum Pickle
50
SOUS VIDE
50 Sous Vide Steaks
52 Sous Vide Vegetables
OTHER USES
54
56 GLOSSARY
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WHAT IS
VACUUM SEALING?
COMPARING VACUUM SEALERS
When you hear “vacuum sealer,” a countertop edge sealer may come to mind. The Wolf
vacuum seal drawer is dierent. Its technology—and thus its capabilities—dier greatly from
that of a common edge sealer.
EXTEND THE LIFE OF FOOD FOR TASTIER,
HEALTHIER COOKING RESULTS
Vacuum sealing is a packaging method that removes air before sealing, preventing
foods and other items from oxidizing and spoiling. By vacuum sealing items and
properly storing them in a refrigerator, freezer, or pantry, you significantly extend
the life of food. The best part? Preserved items will taste as fresh as the day they
were sealed. Naturally preserving foods not only ensures healthier, fresher,
better-tasting foods but also reduces waste and is more cost-ecient.
Widely used by restaurants and food manufacturers, vacuum sealing is considered
an ideal packaging method because of its ability to oer long-term preservation.
Many of the foods you purchase at the grocery store are likely vacuum sealed,
such as deli meat, poultry, and some frozen fruits and vegetables. In addition to
the benefits it provides in the kitchen, vacuum sealing can protect and preserve
valuable documents and artifacts around the home or during travel.
CAPABILITIES
Dry Goods (e.g. flour, pasta) X X
Solid Foods (e.g. proteins) X X
Frozen Foods X X
Sous Vide Preparation X X
Wine X
Delicate Foods (e.g. spices, chips) X
Liquids (e.g. soup, sauces) X
Marinating X
Infusing X
Pickling X
WOLF VACUUM
SEAL DRAWER
EXTERNAL EDGE
SEALER
chamber sealer
edge sealer
CHAMBER SEALING: HOW IT WORKS
Air is simultaneously removed
from the bag and the
chamber, preventing negative
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disruption or overflowing
of the bag’s contents.
2
When the vacuuming process
is complete, the drawer
seals the bag’s open edge.
3
WHAT IS VACUUM SEALING?
The unit releases air into the
chamber, creating dissimilar
pressure environments in
and around the bag. Then,
the bag collapses around
the items being packed.
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7
GETTING STARTED
HOW YOU CAN INCORPORATE VACUUM
SEALING INTO YOUR DAILY LIFE
The possibilities are nearly endless with your Wolf
vacuum seal drawer. Protect dry goods from moisture.
Forget the days of clumpy, unusable brown sugar.
Discover new cooking convenience, with a variety
of easy preparation and storage techniques.
Quickly infuse or marinate flavor into your meal.
Get dinner on the table faster when you pack
and freeze foods individually, reducing defrosting
time. Everyone can have their pick for dinner
permanent marker
for labeling
aux vac hose and stopper
when you freeze a variety of individually portioned
soups. Just heat, serve, and become a weeknight
dinner hero. As you use the vacuum seal drawer, you
will discover creative and indispensable uses beyond
food preservation and storage, such as packing toiletries or
medication for travel. Here are the supplies you will need on hand:
vacuum
bags
paper towels or cloth
for cleanup
small canning jars
QUICK TIPS FOR USE
1. Keep edges clean—ensuring
a secure seal—and make bag
filling easier by folding down
approximately two inches of
the bag’s edge. Remember
to unfold before sealing.
2. Select the appropriate size
bag to ensure the food does
not exceed two-thirds of
the volume of the bag.
3. Avoid sealing items that are
warm or hot.
GETTING STARTED
4. Do not seal the bag if you
plan to perform additional
vacuum cycles.
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9
Modes
FLEXIBILITY FOR ANY JOB
In addition to prepping foods for freezing and preserving dry goods, the four
vacuum levels, four sealing levels, and Aux Vac Mode provide you with the
versatility to do everything from infusing fruits for delicious desserts and pickling
vegetables to marinating and sous vide preparation. The special wine stopper and
hose attachment is ideal for preserving the freshness of unfinished bottles of wine.
MODES
VACUUM LEVELS
The vacuum levels range from 0 to 3. Level 0 produces
only enough vacuum to close the chamber. This
is suitable for packaging items you want to treat
delicately, such as potato chips, popcorn, or berries, or
if you want to seal the bag leaving air inside. Vacuum
level 3 is recommended for preparation techniques
that require total air removal, such as speed marinating.
Level 3 should be used only when the food will not be
negatively aected by the compression.
SEALING LEVELS
Various sealing levels oer flexibility if you
plan to vacuum multiple times, or if you are
using bags of dierent thickness. Level 2 is
recommended with the bags that accompany
your Wolf vacuum seal drawer.
MANUAL SETTINGS
When in use, your vacuum seal drawer will
automatically shut o once the bag is sealed.
Alternatively, you may prematurely stop all
operation of the drawer by touching Stop. This will
release any vacuum in progress and prevent the
bag from sealing. Conversely, you can touch Seal
to quickly seal the bag and halt the vacuum process
at any time if, for example, the contents begin to
overflow or you have removed enough air.
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PRESERVATION
AND
PREPAR ATION
DRY INGREDIENTS
Preserve the integrity of your dry goods, protecting them from the
negative impacts of oxygen and oxygen-reliant bacteria.
IQF—INDIVIDUALLY QUICK FROZEN
Freezer burn: meet your match. Store away the riches of summer
and enjoy fresh flavors and texture whenever you wish.
LIQUIDS
Liquids can be packed and sealed as easily as dry ingredients. The
chamber vacuum technology prevents any slippery, sticky messes.
MARINATING AND BRINING
Say goodbye to bland, dry meats and proteins. Flexible marinades and
a go-to brine recipe will make dinner a mouthwatering snap.
INFUSION
The flavor possibilities are nearly endless, whether experimenting with a new
twist on your favorite cocktail or adding flavor complexity to a salad dressing.
PICKLING
This technique has been used for hundreds of years to preserve seasonal
produce. Like infusion, you can pickle just about anything with any flavor
you like. And it takes a fraction of the time and eort of normal pickling.
SOUS VIDE
This reliable preparation of vegetables and steaks is gaining popularity
in home kitchens around the world. With this nearly foolproof
practice, you can count on succulent results every time.
OTHER USES
Find new, out-of-the-box uses for this versatile tool on a daily basis.
Protect everything from passports to family heirlooms.
PRESERVATION AND PREPARATION
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13
Dry Ingredients
PRESERVE THE INTEGRITY OF YOUR FOOD
Oxygen and moisture exposure can damage the taste and texture of dry foods. Rapid
spoilage and the result—throwing away food—creates more waste and costs you more to
replace at the store. Maintain your food's characteristics and extend shelf life by vacuum
packing dehydrated fruit, nuts, sugar, flour, and spices. Brown sugar stays soft, and crispy
items keep their crunch. You will also reap space- and time-saving benefits; replace bulky
boxes and unmanageable storage containers with stackable bags. Create premeasured
ingredient packs and grab-and-go snacks with ease. All of these practices will contribute
to a fully stocked, varied pantry that is simple and economical.
IQF—Individually Quick Frozen
ENJOY FRESH FLAVORS AND TEXTURE WHENEVER YOU WISH
Many of the items you buy in the store, such as frozen corn, strawberries, or shrimp,
are individually quick frozen. This method reduces the likelihood that foods with
high moisture content will stick together, making them dicult to portion out later. It
maintains the structure and shape of fragile items, such as raw meatballs or raspberries.
To prepare foods for IQF, arrange the items on a cookie sheet, avoiding crowding, and
place in the freezer. Once frozen, the contents are ready to be vacuum sealed.
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Liquids
VACUUM PACKING IS EASIER THAN EVER
NO PREFREEZING REQUIRED AND NO MESS
One of the chamber vacuum’s greatest strengths lies in vacuum sealing liquids.
Create large batches of soups or sauces, then pack and seal individual portions
for later. Because the frozen bags are relatively flat, they stack neatly in the
freezer and save precious space. When ready to serve, simply thaw bags for a
quick family dinner or individual meal.
LIQUIDS
Corn Chowder
At the end of the summer, seal fresh corn and enjoy this delicious
chowder all year long.
BAG SIZE # OF BAGS MAKES COOK TIME
SMALL 3 BAGS 6 SERVINGS 45 MINUTES
INGREDIENTS
1 cup bacon, diced
¾ cup onion, diced
¼ cup celery, diced
½ cup flour
3 ½ cups chicken broth
2 ¼ cups potato, diced
2 ½ cups corn
1 ½ cups milk
¼ cup cream
PREPARATION METHOD
1. Heat a large sauce pan over medium heat, and render the bacon
until it starts to brown. 2. Add the onions and celery and cook
until tender. 3. Add the flour and cook for 3–4 minutes stirring
continuously. Slowly add the chicken broth using a wire whisk.
4. Once all the broth has been added, raise the temperature to
medium-high and continue whisking until it boils. 5. Add the potatoes
and corn, and reduce to a simmer. 6. When the potatoes are almost
tender, add the milk and cream. Simmer for another 5 minutes.
Season with salt and pepper to taste. 7. Allow to cool, and divide
evenly between 3 bags. Seal each bag on vacuum level 2.
8. Lay flat and freeze for long-term storage.
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