- Joined
- Jan 14, 2006
- Location
- At home...
I realize there is some security with using a vacuum sealed bag when cooking in a sous vide bath. But I have been using zip lock bags successfully for years without any leak problems. The trick of weighting down the bags (with a metal utensil) and closing the sinking bags as water pressure drives the air out has worked as long as I've kept the seal above the water with a wood-working clamp affixed to the side of the bath container. I've not felt it necessary to get a 'seal-a-meal' system - at least not for sous vide.
I use a vacuum bag when doing racks of lamb, and I do make bone sleeves for extra protection. Everything else I use Ziploc Freezer bags and have never had an issue. I have the silicone bag weights that work great. I plan on SV'ing a rack of St Louis ribs soon and will probably use a vacuum seal bag on those.