WanderingWalrus wrote:
I use 1 of 3 types of bags.
Firstly, for short, cool cooks (under 2 hours, under 150), Ziplocs are fine. The main risk is that the heat degrades them and the bag leaks if you go above 150.
For longer or hotter cooks, I use Food Saver bags.
finally, just before Christmas I got a re-usable silicone bag. It's the "Stasher" brand, and while it does work pretty well, I haven't made much use of it yet. It's annoying to clean, so far, but it has worked both times I've used it.
Also remember that you can use other containers, like glass jars for liquids or cheesecake-like things.
Firstly, for short, cool cooks (under 2 hours, under 150), Ziplocs are fine. The main risk is that the heat degrades them and the bag leaks if you go above 150.
For longer or hotter cooks, I use Food Saver bags.
finally, just before Christmas I got a re-usable silicone bag. It's the "Stasher" brand, and while it does work pretty well, I haven't made much use of it yet. It's annoying to clean, so far, but it has worked both times I've used it.
Also remember that you can use other containers, like glass jars for liquids or cheesecake-like things.
, BUT emphasizing that if using the Ziplock, it's the freezer bags, which are thicker, and using the submersion technique for air dispersion.Also, I read somewhere in one of these threads that someone Sous-vide a large piece of meat in the cryovac it came in. Everything I've read is that that is a no-no for a variety of reasons...
