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?
If it’s floating you aren’t getting all the air out of the bag. If you sous vide regularly, it may be worth investing in a vacuum sealer. If you don’t want to do that there’s all sorts of videos that show different techniques for getting the air out. Experiment and find one that works well for you.
Vacuum sealers aren’t too expensive. Sounds like if you’ve been struggling for years, you’re overdue to just get one and be done with it.
Ahh, an excuse for more gadgetry. Might need to look into this.
It’s a game changer.
Honestly I only used regular bags once in a sous vide before I gave up and ordered a cheap vacuum sealer.
I’m surprised the magnets don’t work for you. I use magnets when sous viding all the time and they always do the trick. Maybe they’re not strong enough?
Metal pot and strong earth magnets always works for me. Vacuum sealer always helps as well, but if you don’t have access to one, try using the water displacement method to get as much air out of the bag as possible. Pop the bag in the metal pot, and lock it down with magnets to the bottom. Just make sure there is enough space between the heating element and the bag.
Do you have magnets that you know are food safe?
Magnets are outside of the bag and don’t come into contact with any food. They’re just metal magnets.
Ah, so it’s just pinching a little bit of the bag or something?
Yeah, you just close up the bags, push them to the bottom, then put magnets around the edges. The magnets attract to the metal pot and hold the bag in place. If you don’t want to use a metal pot and only have plastic, put a piece of metal or another magnet on the outside, then magenta inside, and it’s the same effect.
Maybe add some pie weights to the bottom of the bag?
I often just put a baking dish or something on top. I think the main thing is making sure to get as much air out as possible, which may be also necessary midway through cooking. I have some fermentation weights, though, that I think would really do the trick well.
