By removing the air, the marinade can soak into the meat particularly well. The easiest way to do this is with some heat-resistant oil and the right spices. Voila! Your marinade is ready. But vinegar can also be used in a vacuum seal for certain dishes, such as perfect German-style sauerbraten. For a more exotic taste, you can also use honey or a delicious chutney as the basis. In the end, however, only one thing is important: that it tastes good. You can find the best inspiration for this in our sous-vide recipes.