I received this ad from Anova in my email and wanted to pass it on to anyone who likes SV but doesn't have a vacuum sealer (sorry Huskee - I accidentally posted in SV instead of SV accessories):
Ziploc are especially weak at the bottom of the zipper. The bottom of the zipper tears easier when you are adding larger items. These might solve that problem. I would give them a try. tbob4hogdog6Potkettleblack
yeah, having all sorts of problems with the 1 gal zips. I do have a large quantity of 2 gal ziplocks, which seem to be made a bit better. But they are really large. I got them for turkey parts last T-day.
Well it really depends on the user and use. For me, I use the 1qt or 1gal zips for shorter cooks, lower temps and warmups. For longer cooks and higher temps I use the vacuum sealer bags. I use the Food Saver bags when the food has been frozen, brined and otherwise ready to go. I always leave enough room at the top to open and insert a tablespoon for added weight and reseal. Otherwise I use the vacuum bags from Amazon (recommended on this site) because they're cheaper and they work very well in sous vide cooking. For instance I just finished smoked ham hocks that cooked for 48hrs @ 145F. What to make of all this? First this forum provides a ton of insight as above and on other threads. There's no magic wand, you learn as you go. I always view my cooks as "a work in progress". It helps me keep my sanity as one can get overwhelmed with trying to sort out all the great suggestions. Welcome to the club @Gerardinni!!
I wouldn't cook anything over 150 for an extended period in a ziplock bag. But for most proteins I keep it below 140, so use 1 and 2 gal freezer ziplocks. For everything else, anything with bones, I bust out the vacuum sealer.
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