New answers tagged sous-vide
I've had this problem and after trying various things, I've found that this works pretty well: I make sure the SVS is filled to the max line I cut my own bags from a roll, and make them rather longer than is really necessary - about the internal height if the SVS When vacuuming, make sure the contents are kept at one end of the bag Then, I place the bags ...
Two things cause bags to fill with air during low temp cooking. The expansion of air that already exists in a product (typical in vegetable cookery), and gas that results in bacterial growth (a problem with some cuts of meat). For vegetable cookery weighting helps, but this is almost always an issue unless you compress a really hard vacuum with a ...
Have you tried placing some kind of weight on them? maybe plates, cooling rack, colander or some sorts
Believe it or not, veggies just happen to contain a lot of air. Even under vacuum this is a fairly common occurrence when cooking veggies low temp. You can add oil or other liquid to the bag, it will help, but air pockets will still likely develop. I usually add weights to the bag or bleed the air out by lifting a corner of the bag and resealing by ...
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