Patting ingredients dry is often time consuming and inefficient. Today we tried wrapping chopped parsley in paper towels and then vacuum sealing the herb. The process dried the minced herbs and the compression brightened the parsley's color. We applied the same approach to minced jalapenos with equally pleasurable results. Then we vacuum sealed raw diced onions in bacon fat as part of our preparation for risotto. This step evenly coated the onions with the fat and allowed us to put fat coated onions directly in a hot pan and sweat them for making seven minute risotto. These steps were small changes in our approach, though if they were repeated on a daily basis in a restaurant environment, the time saved and efficiency built into the cooking process would be monumental.