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A vacuum chamber sealer is a great way to give an already-great strawberry an entirely new appeal. The berries look cooked, but the texture becomes firm rather than soft. And by infusing them with more juice, these berries burst with an intense flavor. It&#39;s a great way to give a familiar ingredient an entirely new appeal.Vacuum infusion, used here, is closely related to <a href="https://www.chefsteps.com/activities/vacuum-compression-of-plant-foods">vacuum compression</a>. Both techniques relies on the ability of a vacuum chamber to rupture the porous structure of a plant food, but infusion surrounds the ingredient with a liquid that can rush in and fill the voids when the pressure is restored.