What are Kipit Bags made of,
and how do I use them?
Kipit bags are made of High Quality PET with a strong zipper-lock which seals in the freshness and flavors of your food, and avoids smelly food odors from escaping.
Kipit Bags gives you amazing benefits
- Keeps air and moisture away from the contents of the bag.
- Prevents oxidation, therefore extends the freshness and crispness of different vegetables, fruits, and dry food such as cookies, crackers, cereal, chips, seeds, oatmeal, snacks, coffee beans, etc.
- Air causes food to rot faster. Kipit is 100% pore-less which prevents air from entering the bag.
- Keep your favorite food Fresh & Crisp
- Kipit seals the freshness and flavors of your food.
- Kipit extends the life of your food longer than regular storage bags.
- Kipit is equipped with a heavy-duty zipper which creates an oxygen-free environment. 100% pore-less. No air = No rotten food
- Kipit is water resistant, which makes them ideal for hurricane or emergency kits.
How to freeze and thaw food with Kipit:
Kipit is great to storage dry food as well as for freezing, either raw or cooked food.
Freezing: Place food inside bag and remove as much air as possible. Close the bag tight using the sipper and set it in a flat position.
Thawing instructions:
If at all possible, overnight in the fridge.
Other: Kipit bags work great with cold.
As we learned from Harold McGee who reports at the NY Times:
The recommended method of thawing frozen meat overnight in the fridge but this requires planning. The second recommended method is to submerge frozen meat in cold water. Lately there has been many people who, supported by the article of Harold McGee in the New York times, started to do “hot water baths”.
Before we heard that soaking frozen meat in hot water was not good, because the water may cook the surface of the meat and lead to bacterial growth.
After some testing the USDA found that for thin* cuts of meat such as chicken breast, steaks and chops, thawing in hot water can be done in less than 10 minutes without reducing quality of meat and most important, without the risk of bacterial growth.
Suggested method is to submerged the frozen contents within the bag in a pot with hot water, 130 degrees and leave for approximately 8 minutes, stirring occasionaly.
*Don't try this with large roasts or turkeys, though, as those still are safest thawing in the fridge or in cold water.
A Hot-Water Bath for Thawing Meats | The New York Times
What's the story behind Kipit?
You wouldn't believe how much this is affecting your daily life!
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