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Shoutout to the $300 immersion circulator I bought for the kitchen
I dropped the cash on it thinking it would be a game changer for proteins. First time I used it, the seal on the bag failed and I lost a whole prime rib roast into the water bath. That was about $90 of meat gone in a second. I got a better sealer and tried again with some pork chops, and they came out perfect, like the best I've ever cooked. Has anyone else had a rough start with sous vide before it clicked?
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jessesingh7mo ago
Oh man, that bag failure is the worst feeling! A good tip is to use the water displacement method for sealing, especially with bigger cuts. Just lower the bag into the water bath slowly to push the air out before you clip it to the side. It really helps prevent those seal breaks.
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amymason5mo ago
Yes exactly! The water displacement trick is a total game changer. I had the same problem with a pork shoulder last year. Bag seal failed halfway through. Lost all the juices. Meat came out like shoe leather. I was so mad. Now I do the water trick every single time. Even for small stuff like chicken thighs. I just lower the bag real slow. Let the water pressure push all the air out naturally. Works way better than trying to squeeze it by hand. Haven't had a single seal fail since I switched. Six months of perfect cooks now.
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brookep277mo ago
My last brisket was a total disaster because of a seal failure halfway through. I lost all the juices and it dried out so bad. I started using the water trick you mentioned on every big piece of meat now. It feels a little weird at first but it gets all that air out so much better than my vacuum sealer ever did. I haven't had a single bag come open since I made it a habit.
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