I’ve been sous viding for years but I always struggle with the darn bags floating. I’ve tried spoons (what a joke, does nothing for me), magnets, clips. It doesn’t matter if I’m cooking three pounds of meat or one little vegetable, my bags always want to float up at least enough that some portion of my cook isn’t fully submerged. Others report success with these techniques, and I can usually rig something after several minutes of fussing but it’s an ugly ordeal every time. What am I doing wrong? Any good videos of a technique that really works?

  • Tolookah
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    3 days ago

    I have a Corningware dish that fits really well in my Cambro bin. I fill it with water and put it above what I’m cooking, though if it’s a zip bag, I will empty it of air mid cycle.

    • Imgonnatrythis@sh.itjust.worksOP
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      2 days ago

      Recently tried something like this with a frying pan. Worked ok, but allowed for some water channeling out of the cooking pot. Pie dish might be better for this