My Sous Vide Hack

Have you had difficulty keeping your food from floating to the surface while cooking sous vide?

This week, I want to share something I learned a while back. I’ll also share a bonus accessory we use when we sous vide. We use Ziplock bags and the water displacement method when we sous vide.

For those who may not know, the water displacement method is placing the food in a zipper-style freezer bag and sealing most of the bag. You leave the last bit unsealed so air can escape and slowly submerge the bag into the water. The pressure from the water squeezes out more air from the bag, which makes the bag less likely to float.

However, sometimes, the food still likes to float. The best way to keep the food down comes from our metal spoon rest. It’s heavy enough to keep the food down. It can handle being submerged in hot water.

Here’s my bonus tip. We found this orange lid that fits our immersion circulator. It keeps the heat in while cooking, so the circulator will likely use less power. It also keeps water from evaporating.

What sous vide tips do you have? Please share below in the comments.