I had the same snags with ziploks as Olan and also bought roll of bags and a cheapo sealer
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In fact, I’m pretty sure I bought the iVide, a container (that @dom uses as a foot bath) the sealer and the rolls as a job lot. I think I tried the ziplock bags when I couldn’t find the rolls during the clusterfuck that was our kitchen renovation.
Same group buy thing that I got. The rolls are so much cheaper than the bags
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Another option - I use a Gastronom type polycarbonate container (used in restaurants) instead of a saucepan. Lids are available for them I modified mine by splitting it and drilling a hole. I mostly use the 2/3 size but for a family the 1/2 size might be better
https://www.nisbets.co.uk/vogue-clear-polycarbonate-half-size-gastronorm-container-200mm/u231
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Does this thing look any good?
Looks better than mine which is a a luna life one and about £20 it works OK but thats about it.
I think this rather depends upon which ziplocl bags you use.
I’ve seen the IKEA bags mentioned above, which are a no no
I used a sealer til 3 years ago and have been using these Sous-Vide bags ever since, and without fail. Regular freezer bags aren’t up tp the job IMHO
Just ‘seal’ them by this method: https://www.seriouseats.com/2016/08/how-to-seal-food-airtight-without-vacuum-sealer-water-displacement-method.html
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I hadn’t seen those before @Craig. I was clearly referring to the bought from your local supermarket varieties.
How easy is it to get rid of the excess air using those bags? The vacuum sealer does a decent job.
AFAIK, it’s not entirely necessary for every single drop of air to be squeezed out of the bag (with the possible exception of produce cooked in a liquid. Ceryainly, onloads of the Chefsteps / Serious Eats vids, you’l see them using displacement method as a ‘norma’ method to cook the food.
I bought my bags online, and tey’re not exactly cheap (compared to ikea bags) but I don’t think my (DK) link will be of much help to you
Norma who?
Jean. Goodbye
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Norma Snockers
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We have just been using zip lock freezer bags so far, and for the big leg of lamb and pork tenderloin used v cheap slow cooker liners from Amazon.
Water immersion method has been fine so far for us.
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What’s the cheapest decent sous vide set up? I quite fancy trying this, but wouldn’t do it often enough to justify a massive outlay (or something that takes up a lot of space!).
We’ve just got the new InstantPot which includes a sous vide option and works well based on our first trial. It’s a moderately bulky item, but can also replace a number of other kitchen items including a pressure cooker and a slow cooker, so may even be a net space saver!
Anova seem to be well rated and have a sale at the moment. I don’t have one yet but suspect I will succumb soon.
Is this the one that also air fries?
Yes.
Linky? We are thinking of one for a Christmas present.
Think it was this one:
InstantPot Duo Crisp & Air Fryer Multicooker IP-DUO-CRISP80 | Lakeland