Sous Vide question

vacuum seal because it gets more of the air out of the bag. Floats less.

Vacuum seal

i would add, freezer bags, double zip

When it comes to wrapping plastic around my meat, I prefer snug fits and a good seal.  You want to make sure your juice doesn't escape.  

Raymont said:

Less air = better heat transfer. 
I also bought some magnets that come in very handy.

http://www.amazon.com/gp/product/B014Q4HNVO?keywords=PKG%20(29)%20Ceramic%20Donut%20Magnets%201-1%2F4%26%2334%3B%20dia%20x%203%2F8%26%2334%3B%20ID%20x%203%2F16%26%2334%3B%20Thick&qid=1457020472&ref_=sr_1_fkmr0_1&sr=8-1-fkmr0

Care to explain their use other than one on the inside of your vessel and one outside thereby holding the bag in place? Wouldn't a potato chip bag clamp do the same?

it depends. for steaks and most meat i vacuum.

for things that have liquid in them, i try to vacuum on gentle as to not suck the liquid out and if for some reason it isn't working i ziplock with a water dunk.

for delicate things like fish, i'll ziplock with a water dunk.

I think most will agree vacuum is preferable, but if you dunk a ziplock in a water bath and zip it up before the opening goes under, you'll effectively have all the air out and youll be ok for a short swim. If i was doing anything over an hour, i'ld make sure vacuum worked.

I don't get this Sous Vide thing...isn't it like putting a bag in 125 degree water in a pan?

bcsnave said:

I don't get this Sous Vide thing...isn't it like putting a bag in 125 degree water in a pan?

Yes, then keeping the water in said pan within a half degree of said 125 for an indefinite amount of time.

@eggo, I just started the Sous Vide with an Eye of Round Roast going to make roast beef for sandwiches. I have it set @130 and will go around 24-26 hrs. I will keep you posted.