meat, fish, & poultry
For best results, wash and gently pat dry poultry or fish. Beef, veal, lamb and pork should be patted dry. This extra step saves you time when you are ready to cook and also helps to maintain good moisture levels and shape. You can also insert a paper towel into the bag before vacuum sealing to absorb excess moisture and juices.
Use a clean paper towel to pat dry raw meats before Frisping.
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