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A Ziploc-branded storage bag Close-up from a cross section of the sealing mechanism. A zipper storage bag, slider storage bag, zipper bag, ziplock bag, zip-lock bag, ziploc bag, or zippie is an inexpensive flexible rectangular storage bag, usually transparent, made of polyethylene [1] [2] or similar plastic, that can be sealed and opened many times, either by a slider, which works in a similar ...
Ziploc has expanded their products to more than just sandwich bags. Ziploc products have varied from freezer bags to Twist 'n Loc containers, the latter now discontinued. They have expandable bottom bags that stand on their own. The now-discontinued polypropylene Zip 'n Steam bags were used to cook food in a microwave oven. They also have had ...
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A less common water-resistant zipper is similar in construction to a standard toothed zipper, but includes a molded plastic ridge seal similar to the mating surfaces on a Ziploc bag. Such a zipper is easier to open and close than a clipped version, and the slider has a gap above the zipper teeth for separating the ridge seal.
Gastronorm (GN), sometimes spelled Gastro-Norm, is a European standard for kitchenware tray and container sizes that is commonly seen worldwide in the catering and professional food industry, as well as in certain parts of the high-end consumer market. Gastronorm is generally used worldwide except in most of the United States and Canada, which ...
Interlocking plastic strips such as found on Zipper storage bags; Zip packs: resealable packaging with a zip feature that keeps the container airtight. These packs are designed with an ergonomical clip which functions like a zipper but is airtight. These products feature flanged interlocking profiles that create a reliable seal when pressed ...
A bag helps to keep the food being cooked moist by trapping the moisture in the bag and preventing it from escaping into the oven; as such, it serves a similar purpose to basting. Oven bags should be carefully placed so that the bag does not come in contact with any hot surfaces in the oven, such as heating elements or oven racks. These may ...
The food is first prepared, either raw or cooked, and then sealed into the retort pouch. The pouch is then heated to 240-250 °F (116-121 °C) for several minutes under high pressure inside a retort or autoclave machine. The food inside is cooked in a similar way to pressure cooking.