My guess why the color was different between the vacuum sealed bags and the other two was a slight oxidation on the surface of the steaks. The vacuum sealed method removes all the air where the other two don't remove all the air in the bags so you get a bit of oxidation. For a short cook like this I don't think it would make a big impact but it would be interesting to see for a longer cook or something with a lot higher surface area to volume ratio. Just got my joule this Friday and my girlfriend and loved the pork chops and corn on the cob we used it for. Would love to add the anova to the line up or give it as a gift to family or friends.
I've gone to using the FoodSaver bags exclusively. I've noticed the same thing you did in that a lot more "juice" ended up in the Zip lock bags. I came to find out that a small hole had developed somewhere in the Ziploc bags and was letting water see into the bags as it cooked! I figured this out when one of my Ziploc bags developed it's hole in the lower right corner and when I took it out it leaked all over the place. If you are going to use the Ziploc bags, you need to use the ones made for the freezer as these are made much more sturdier. If you use just regular Ziploc bags, there is a very good chance you will developed a hope in it while cooking and get water leakage into the bags.
The extra liquid in the ziplock bag is possibly due to osmotic pressure causing the water from the tank passing through to the where the meat is (this is a common high school chemistry lab demonstrating osmosis). Since there are extra salts on the inside of the bags where the meat is, the water is going to pass through the "membrane" (plastic) to where the higher salt concentration is to equalize the salt concentration. The other bags possibly have a tighter density of the plastic molecules not allowing the water to permeate through. The silicone repels water so it doesn't allow the water to pass through like other plastics do.
Thank you for all these videos. They help me decide which SV machine to get and how to cook my food PERFECTLY. Thank you for all your hard work and trial and error. I love you guys!
Vacuum bags also require more work as you need to seal an end to make a bag then seal the other end once ready. I use ziplock bags for general steaks and chicken & pin them to the side of the water bath (with a peg or similar) to keep the top of the bag above water as water can get in (the excess liquid seen in this video was water that had leaked into the bag during the cook). I use vacuum bags for long cooks such as ribs as you need a lid to prevent evaporation. Those silicon bags looks terrible but I would guess ultimately they would be the cheapest of the three options.
You tell me does this mean I watch your channel to much when my 3 year old starts humming the song as soon as the video starts playing, come to think of it that's amazing LOL!!!!
Love the videos. You guys crack me up. My wife and I moved to Colorado from Florida a few years ago and I miss seeing all the Badia brand seasonings. You can't get that out here. Badia and Publix are the two things we miss most! We do a turkey breast Sous Vide and it comes out AWESOME! Season the breast how you like, sear on a SUPER HOT (500+ degrees) grill for the marks and crust for 2 minutes on each side. After that, put into bag and drop in 131 degrees for 18 hours. You guys will not be disappointed. Slice and add to sandwiches, or dice for a salad. It's great! Let's do it!
I agree that Vacuum sealed bags work the best. I started cooking Sous Vide about 2 years ago and of course started with ziplock bags. It worked well, but once I switched to vacuum sealer, I have never looked back. I also did buy the resealable bags from Anova and they work well, but I agree that having to clean that thing sucks. It's so small and hard to manipulate. Just get the vacuum sealed guys, this channel will make you cook a lot with Sous Vide and I love it. Amaaaaaaaaazinngggggggg food!!!
Love the channel! Cooked a 16 pound brisket for 72 hours and served it to the office today. Followed your instructions and it was a huge success. Thanks again!
BrandonDaDon_ I once tested various zipper bags to see which were most likely to leak. I tested three boxes worth of four brands: no-name, Glad, Ziploc, and Ikea. The worst was the generic, followed by Ziploc and Glad. Ikea was the best, which surprised me.
He let the seal go underwater. The vacuum bags don't have that problem though. They definitely win out, if you can't afford the vacuum sealer just get ziploc bags and don't let the seal go underwater.
Regular food saver vacuum bags are not ment to be cooked in due to plastic chemicals that can get into your food...same with Zip Lock bags UNLESS you use FREEZER Zip Lock bags that can take microwave heat...which gets hotter than sous vide temps. Surprised you didn't warn viewers about this .
Hey guys found your videos a few months ago and at first didn't like them but over time you guys have become one of my favorite TH-cam cooking channels. The videos have definitely improved and I really like to see you guys interacting more with your subscribers. Thanks again for the great videos can't wait for more.
Thank you guys for the videos. My son absolutely loves them. We watch them together and he always says they seem to always be happy even when the experiments don't turn out. So once again thank you for sharing your happiness with us.
I've used the straw method and never noticed any flavor / taste. Usually just use the immersion method and clip the top of the bags to a wooden spoon I set across the top. Also, Ikea has an stainless steel accordion style pan lid holder that works great for keeping the bags separated or weighing them down and only cost a few bucks
You guys are amazing. When doing my research as part of my decision on purchasing a Sous Vide, I watched your videos. Most informative as well as entertaining. Your natural style and at ease presentation is wonderful. Thanks guys!
I started watch your videos during finals week, and I was obsessed right away. The videos make me so happy cause I love cooking so much and it's so nice seeing the friendship and camaraderie you have with each other!
You can make ziploc bags more water tight. I have an old Seal-A-Meal, but I rarely use the vacuum bags. The weak areas on the ziplocs are the seams on each side, particularly at the lower corners. As you guys have said, they are particularly unreliable at higher temperatures. Here's how to make them stronger: Take a ziploc (I actually use my store's own brand just fine) and line up the side edge with the sealing element on your vacuum sealer, close it and hit "seal". This will make a much stronger seam about 1/8-1/4 inch from the edge of the bag. After you've sealed in your food with the water displacement method, you can even seal the top, just below the "zipper". Using this technique with freezer bags, I can even reliably cook veggies at 85C. BTW, love your channel and I'd love an Anova!!
I followed the same logic you did with my cooks. When I started ziploc was fine, then I got a simple vac sealer and roll of bags. The food results didn't change, but the convenience did. It seems clear that ziploc bags are fine for normal cooks, BUT!! they are not as sturdy as you'd need for high temp cooks or long cooks. There are special bags that are rated for cooking temperatures. So your test was spot on, but didn't test the extremes.
I also prefer the vacuum seal bags. The equipment is cheap enough now that almost anyone can get one but if not, good old ziplocks work just fine! I really love this channel. I have learned a ton and my family is glad I started watching too!
I love you guys and your channel. I appreciate the honesty and devotion to making this channel one of the best cooking channels on TH-cam. Keep up the great work!
I've learned a great deal watching your videos. My 3 boys and I do a little happy dance when the music comes on when you are searing. My son said the steak I sous vide after watching your video was "the best ever." Keep up the entertaining videos!
Love your tests. They've taught me so much! I now only do salt and garlic powder on my pricey steaks! I use Ziploc exclusively and specifically because 1) I can pick gallon or quart sized and 2) I want to be able to reuse the bags and reduce plastic waste (though many communities have locations where you can take soft plastics for recycling - e.g. grocery stores). I have had a few bag failures, but hear that happens with vac seal bags too. For long immersions I have learned to double bag.
You can vacuum seal Ziploc bags by using a small strip (1/2") of a vacuum bag and cutting a corner off the non-zip end. Insert the strip into the bag so that it is even with the cut end and vacuum seal. Saves on bag cost and works and you don't need to cut the bag to open it.
I started with Ziplok bags and they are great for getting started or if money is a concern. I cannot see using the resealable bags unless you want to save the planet by wasting less... hands down the vacuum sealed bags now that I have the machine. It sinks to the bottom of the cooking vessel better and is a more durable bag for hotter/longer cooks. Excellent video! Thx!!! Future food ideas: Shrimp: for cocktail or with a sauce Lamb: chops, rack of, boneless leg Lobster tails Jerk chicken Pork shoulder 👍🏾👍🏾
I have used Ziplocks and vacuum sealed bags, but I have also purchased some ziplock style bags that have a valve and a pump for removing the air. I reuse them, not as good as a silicon bag, but practical. Amazing videos, thanks for the good work! Parabéns pessoal! Ótimas dicas!
I only have a foodsaver and not a chamber vacuum, so when cooking roast with wine reduction and beef stock in with the roast I use Ziploc freezer bag first with water immersion to get air out, then I vacuum sealer that in a vacuum bag. But have to be careful and seal early so you don't pop to Ziploc bag inside. Works great!!!
With all the experiments you guys do, other people save more money and time from experimenting with sous vide themselves. Thank You for all your hard work.
Your channel is the one I share the most when evangelizing SousVide. So much fun. Success and failure. Makes the whole thing accessible to everyone. PorkShoulderButt was first try for me. Bought your recommendations for equipment and took them on vacation. Was fun hobby experiment for family with great payoff on last night of vacation. You three keep up the enthusiasm and good work!
Ever since i was a small boy watching the food network with my late grandma seeing the chefs put their foods in a tub of wayer confused and amazed me. I always thought that it was only achieveable with professional equipment that the common folk couldnt get but you and your channel have shown and inspired me to want to sous vide in my own home. It would be a dream come true to be able to use the anova to make steaks half as good looking as yours. Thank you for being and inspiration and reigniting my dreams of sous vide.
As always guys, great video. Man, I gotta stop watching your videos in the early afternoon... you make me so hungry! I have used many of your tips and recipes and it comes out great. We were even surprised with your Stroganoff Chicken, who thought! Keep up the great job and stay hungry!
I love these videos. They are AMAZING! The tests they have in so many videos is so helpful for us home cooks to decide what to buy and different techniques to achieve the perfect steak; even if it isn't picanya. Thanks guys.
Your videos make me HUNGRY and you guys always make me laugh! I'm an avid sous vide cooker myself and I love it. I mainly use Ziploc bags and they seem to work fine, but you have to use freezer bags. They are thicker and can stand up to heat better. Keep it up guys!
Thanks for comparison testing, always wonder if the re-usable are even worth looking at. I would be worried about making sure the bag was clean between uses for the re-usable.
Any type of plastic bag that is not sealed with the vacuum sealer will leak a little (the extra liquid in the ziplock bag probably came from the water bath). In a bid to save cost, I have tried using those rolls of cheap plastic food saver bags - yes, they do work in a pinch, but it is quite challenging to keep water out. Instead of marinating the food with dry salt, I used salt dissolved in a little water instead. This seems to work well enough, and achieves 2 things: 1) makes it easier to expel excess air from the bag, 2) lower possibility for cuts that still has the bone in to perforate the plastic
I use Ziploc freezer bags for all my sous vide cooks and I double bag everything. The bags are water-permeable. There is always (clear) water between the bags that entered from the bath, and the sous vide bath water, while still totally clear, smells like the food after every cook! I have to wash all the equipment with soap every time. Everything I sous vide takes on a tiny bit of water, but if I single-bagged it would really affect the result. When you factor in the necessary double-bagging and additional maintenance (scrubbing the immersion circular and tub/pot/vessel), a vacuum sealer might be cheaper in the long run and I should probably buy one.
Being in grad school, sous vide is one of those cooking methods that will allow me to make delicious food while maintaining my studies! Your videos have been super inspirational, and I love the character that all three of you bring to the channel! "Let's do it!"
Love your videos. Have worked in the food service field for 35 years. Twenty Nine of those years was in the United States Marine Corps. Never heard about sous vide cooking until recently. GREAT, instructional videos.
You guys are hilarious and I can watch your videos all day lol. I'm a Weber Guy myself and I love trying different things on my kettle but after seeing these videos, this is something new that I want to try! The first video I saw from your channel happened to be the brisket video...OMG!! That was AMAZING!! Glad to see some south Florida neighbors making some awesome food! Keep it up!!
Love all the videos! For the ziplock bags I rarely have leaks. I do use the thicker freezer bags even though I have a FoodSaver. I just find it easier to grab a bag from the box and drop my steaks in. Another benefit of using a ziplock is you can have liquid or a marinade that just gets sucked out of the FoodSaver bags. Of course, I saw you also have a fancy chamber sealer, but that's way more than the FoodSaver machine. Thanks again!
I watched a video of yours while ago to learn about sous vide and figured I'd be one and done with the channel but you guys manage to keep putting out practical content that is extremely entertaining. Needless to say I subscribed soon after and look forward to your new posts.
Appreciate the videos friend. I wanted to see if anyone else has had this happened when using the ziploc bags -- A lot of juice was left in the bottom of the bag. The food tasted great, but after the meat was cut and let sit for a few minutes, the meat toughened up and changed texture, This has never happened when vac sealed. I feel like it lost so much in the bag. With the vac bag it forces the juices in and doesn't give them a change to escape!
I was looking for some new content and TH-cam recommended the video you said you are Brazilian and from Uberaba. What a amazing surprise! I am from Uberaba as well hahaha. Since that video I can't stop watching your videos and desiring a Sous Vide Machine. Keep doing this amazing content!
I have had a little bit of water get into the Ziploc bags before, but I don't think it really affected the flavor. Since then I have found ways to clip it to the sides so that the seal doesn't submerge.
I've been watching for months. You guys are AMAZING! (ha ha). Thanks for testing ways to improve the experience with an open mind (remember the butter experiment?). Rock on!
When putting things into my stasher bags I always have a pair of tongs on hand, place them in and let them open, then put anything inside. Keeps the opening clean! And there’s a lot of sizes. I even put soup in mine!
I am obsessed with this channel. I love the interaction between the three of you. I have not Sous Vide anything yet, but I am close to going for it. Winning this would be icing on the cake so that I would not have to buy. If I won, I would do my own review to add to the channel if you guys would like. Love it!! "Let's do it!!"
Thanks Guga! You guys rock! I love that everything is a comparison/competition with you guys. Some may call it OCD, but I prefer detailed and proven. Love the show!
I'm new to this method and bought bags that are exactly like ziplock but have a one way valve that you can pump out air with a manual pump. They work great but have to be washed out and pumping is a pain
I have an old vacuum sealer and ziploc bags. It is usually just easier to use ziploc honestly as it is one less thing to get out. I use it for weekly meal prep, so my kitchen is a mess and another appliance would just be in the way.
For those thinking about getting a vacuum sealer, I can tell you that if mine broke today, I'd be purchasing another one tomorrow. Even when I don't sous vide, I can toss a portion of traditionally cooked food in a bag, freeze it, and have it for a day when you don't feel like cooking. Since the food is already cooked, all you need to do is drop it into the water bath and let it come up to temperature. In about a half hour you have a dinner ready that may take up to 4+ hours to make. A tip for freezing liquids is you can pour it into a bag and without sealing it, prop it upright in your freezer. Once frozen you can easily vacuum seal it. There are other things you can do with your vacuum sealer like resealing a store bought bag of chips or pretzels so you can eat what you want then seal it up and it will stay very fresh. Speaking of chips, you could carefully open the bottom of a bag of chips and place anything you wouldn't want to get caught with (wink wink) on a road trip. If your car does get searched, the officer probably won't go as far as to break open what appears to be an unopened bag of chips. I don't use the vacuum, but I do seal off my opened bags of smoking chips, not to keep them fresh but so that they aren't loose and can't spill out. I also buy wasabi powder and various spices in bulk for dirt cheap and vacuum seal a few bags of them. Another nifty use for a sealer is that you can put your smartphone in a bag and seal it up, leaving some air in there. You've seen in these videos that bags with a slight bit of air in them will float. If you're out in a boat or around water, your phone will not sink AND I found out that you can still use the touch screen through the bag provided that there's not too much air in the bag that your fingers couldn't touch the phone. As far as the above video, if it hasn't been said, the reason your one vacuum sealed ribeye remained red is because you took the oxygen out of it, while the other bags still had some air. Guess what happens to certain foods like red meat or avocados when they are exposed to air? Yup they darken in color, ironically called "oxidation". Regarding the Anova giveaway, November 3rd just so happens to be my birthday. Perhaps the Anova Gods will be kind to me.
I really love all the experiment videos! I like seeing the results of how the different variables that are changed affect the results of what comes out at the end.
Hey there, you guys! I started watching all of your videos from first to now and all I can say is you guys are amaaaazing! Keep up the great work, and hope Ninja and Momao stay safe!
Haven't missed a video! I started sous vide cooking and you have inspired many of my cooks! Especially the whole brisket! AMAAAZING! Commented 100s of times but found out nobody saw my comments because I wasn't linked to my google+ so now I am set! Of at least I hope so...
I've noticed that you haven't been using the Searzall as much to sear. You usually have an additional torch involved. Is the Searzall that slow to sear the meats?
My comment is about the bags, I initially was using ziploc bags, but for a big family, it felt so wasteful, (4-5 bags each time) and the displacement method was a pain. I only used the sous vide a handful of times. Now, I use a vaccum sealer ($80AUD) and because it is so much more convenient, we sous vide about 3 times a week. Apart from the initial machine investment, the bags are the same/cheaper (precut bags are the same, rolls are cheaper, but you need to cut and seal both ends) On top of that, having a dedicated water vessel to sous vide in helps too. I was using a pot, but occasionally, we would need to use it for pasta or something else.
I went to Vegas. Saw some friends I haven’t seen in 5 years. Got drunk and talked about your channel for 3 hours. You gained 7 new followers that night lol this would be a dream.
My guess why the color was different between the vacuum sealed bags and the other two was a slight oxidation on the surface of the steaks. The vacuum sealed method removes all the air where the other two don't remove all the air in the bags so you get a bit of oxidation. For a short cook like this I don't think it would make a big impact but it would be interesting to see for a longer cook or something with a lot higher surface area to volume ratio.
Just got my joule this Friday and my girlfriend and loved the pork chops and corn on the cob we used it for. Would love to add the anova to the line up or give it as a gift to family or friends.
Congrats to winner of this giveaway Briant Lam!
Who was it? Has he/she responded??
I've gone to using the FoodSaver bags exclusively. I've noticed the same thing you did in that a lot more "juice" ended up in the Zip lock bags. I came to find out that a small hole had developed somewhere in the Ziploc bags and was letting water see into the bags as it cooked! I figured this out when one of my Ziploc bags developed it's hole in the lower right corner and when I took it out it leaked all over the place. If you are going to use the Ziploc bags, you need to use the ones made for the freezer as these are made much more sturdier. If you use just regular Ziploc bags, there is a very good chance you will developed a hope in it while cooking and get water leakage into the bags.
yes he did respond.
could you possibly test the SIOChef bags in the future? They're new and seem to be well liked by a lot of people.
Guys. Not only your content is top notch but your video quality is Game of Thrones level. Great work.
The extra liquid in the ziplock bag is possibly due to osmotic pressure causing the water from the tank passing through to the where the meat is (this is a common high school chemistry lab demonstrating osmosis). Since there are extra salts on the inside of the bags where the meat is, the water is going to pass through the "membrane" (plastic) to where the higher salt concentration is to equalize the salt concentration. The other bags possibly have a tighter density of the plastic molecules not allowing the water to permeate through. The silicone repels water so it doesn't allow the water to pass through like other plastics do.
There are no other TH-cam channels that bring excitement like this one. I always watch as soon as I can.
Thank you for all these videos. They help me decide which SV machine to get and how to cook my food PERFECTLY. Thank you for all your hard work and trial and error. I love you guys!
Vacuum bags also require more work as you need to seal an end to make a bag then seal the other end once ready. I use ziplock bags for general steaks and chicken & pin them to the side of the water bath (with a peg or similar) to keep the top of the bag above water as water can get in (the excess liquid seen in this video was water that had leaked into the bag during the cook). I use vacuum bags for long cooks such as ribs as you need a lid to prevent evaporation. Those silicon bags looks terrible but I would guess ultimately they would be the cheapest of the three options.
Thanks for all these videos! Because you guys I've started cooking via sous vide for the first time and the results are already amazing!
AMAAaaaZING!!! lol
Ziplock for me I cant
Michael Arnold Evan Major hello i have sous vide bag and vacuum eclectic pump that i want to invite you to test for free. interested?
The finger wag tied in to the narration was a nice touch. ha! I've been subscribed for several months, now. Love your channel!
You tell me does this mean I watch your channel to much when my 3 year old starts humming the song as soon as the video starts playing, come to think of it that's amazing LOL!!!!
I really think the ziplock bag maybe leaked a little. The video was AMAZING!
Vacuum sealers are worth it just so you can freeze stuff ready to sous vide
When I first started watching your videos, I thought Maama was a girl! LOL
Love the videos. You guys crack me up. My wife and I moved to Colorado from Florida a few years ago and I miss seeing all the Badia brand seasonings. You can't get that out here. Badia and Publix are the two things we miss most! We do a turkey breast Sous Vide and it comes out AWESOME! Season the breast how you like, sear on a SUPER HOT (500+ degrees) grill for the marks and crust for 2 minutes on each side. After that, put into bag and drop in 131 degrees for 18 hours. You guys will not be disappointed. Slice and add to sandwiches, or dice for a salad. It's great! Let's do it!
This is the only youtube channel that I have watched every video at least once! Great job guys
I personally have always used ziploc bags, however the idea of using vacuum sealed bags are interesting to me.
I watch all of your videos lol.
IHazCow Evan Major hello i have sous vide bag and vacuum eclectic pump that i want to invite you to test for free. interested?
Ziplock bags usually tend to leak. Good episode
Love checking out what you guys sous vide! Keep it coming! Maybe duck?
Yes DUCK!!
I agree that Vacuum sealed bags work the best. I started cooking Sous Vide about 2 years ago and of course started with ziplock bags. It worked well, but once I switched to vacuum sealer, I have never looked back. I also did buy the resealable bags from Anova and they work well, but I agree that having to clean that thing sucks. It's so small and hard to manipulate. Just get the vacuum sealed guys, this channel will make you cook a lot with Sous Vide and I love it. Amaaaaaaaaazinngggggggg food!!!
You are the first channel I look at when I watch TH-cam. We need more chanels like this! Keep it up!
How about sous vide limoncello? I've seen recipes circulating around sous vide sites.
It would be fun to see a liquor and desserts series
Amaaazing channel!
If you ever need a roommate, please let me know. I'll even pay your part of the rent if you add me to the tasting panel!
that reaction after you sucked the air with the straw KILLED ME!! keep up the great work!
Love the channel! Cooked a 16 pound brisket for 72 hours and served it to the office today. Followed your instructions and it was a huge success. Thanks again!
Water got inside
I was going to post the same thing. Clearly the ziplock one leaked somewhere.
BrandonDaDon_ I once tested various zipper bags to see which were most likely to leak. I tested three boxes worth of four brands: no-name, Glad, Ziploc, and Ikea.
The worst was the generic, followed by Ziploc and Glad. Ikea was the best, which surprised me.
He let the seal go underwater. The vacuum bags don't have that problem though. They definitely win out, if you can't afford the vacuum sealer just get ziploc bags and don't let the seal go underwater.
Yeah, that's been my experience as well whenever a bag fills up like that, but it's weird it didn't affect the flavor in the final taste test.
I love watching Sous Vide Everything! You guys do an amazing job. Thanks so much.
Regular food saver vacuum bags are not ment to be cooked in due to plastic chemicals that can get into your food...same with Zip Lock bags UNLESS you use FREEZER Zip Lock bags that can take microwave heat...which gets hotter than sous vide temps. Surprised you didn't warn viewers about this .
I just spent 200$ on a sealer, going to be researching this. Surprised they didn't respond.
Hey guys found your videos a few months ago and at first didn't like them but over time you guys have become one of my favorite TH-cam cooking channels. The videos have definitely improved and I really like to see you guys interacting more with your subscribers. Thanks again for the great videos can't wait for more.
Thank you guys for the videos. My son absolutely loves them. We watch them together and he always says they seem to always be happy even when the experiments don't turn out. So once again thank you for sharing your happiness with us.
PICANHA!
Please try sous vide SPAM!
Why? It would seem to be only slightly more rewarding than cooking a 10 cent hot dog sous vide.
It depends on what you season with, but mostly just for the giveaway.
I've used the straw method and never noticed any flavor / taste. Usually just use the immersion method and clip the top of the bags to a wooden spoon I set across the top.
Also, Ikea has an stainless steel accordion style pan lid holder that works great for keeping the bags separated or weighing them down and only cost a few bucks
You guys are amazing. When doing my research as part of my decision on purchasing a Sous Vide, I watched your videos. Most informative as well as entertaining. Your natural style and at ease presentation is wonderful. Thanks guys!
I started watch your videos during finals week, and I was obsessed right away. The videos make me so happy cause I love cooking so much and it's so nice seeing the friendship and camaraderie you have with each other!
You can make ziploc bags more water tight. I have an old Seal-A-Meal, but I rarely use the vacuum bags. The weak areas on the ziplocs are the seams on each side, particularly at the lower corners. As you guys have said, they are particularly unreliable at higher temperatures. Here's how to make them stronger:
Take a ziploc (I actually use my store's own brand just fine) and line up the side edge with the sealing element on your vacuum sealer, close it and hit "seal". This will make a much stronger seam about 1/8-1/4 inch from the edge of the bag. After you've sealed in your food with the water displacement method, you can even seal the top, just below the "zipper". Using this technique with freezer bags, I can even reliably cook veggies at 85C.
BTW, love your channel and I'd love an Anova!!
I followed the same logic you did with my cooks. When I started ziploc was fine, then I got a simple vac sealer and roll of bags. The food results didn't change, but the convenience did.
It seems clear that ziploc bags are fine for normal cooks, BUT!! they are not as sturdy as you'd need for high temp cooks or long cooks. There are special bags that are rated for cooking temperatures.
So your test was spot on, but didn't test the extremes.
I also prefer the vacuum seal bags. The equipment is cheap enough now that almost anyone can get one but if not, good old ziplocks work just fine! I really love this channel. I have learned a ton and my family is glad I started watching too!
I love you guys and your channel. I appreciate the honesty and devotion to making this channel one of the best cooking channels on TH-cam. Keep up the great work!
Love your videos. Keep up the great work guys. One of the best sources for solid Sous Vide info.
I've learned a great deal watching your videos. My 3 boys and I do a little happy dance when the music comes on when you are searing. My son said the steak I sous vide after watching your video was "the best ever." Keep up the entertaining videos!
Love your tests. They've taught me so much! I now only do salt and garlic powder on my pricey steaks! I use Ziploc exclusively and specifically because 1) I can pick gallon or quart sized and 2) I want to be able to reuse the bags and reduce plastic waste (though many communities have locations where you can take soft plastics for recycling - e.g. grocery stores). I have had a few bag failures, but hear that happens with vac seal bags too. For long immersions I have learned to double bag.
Man, that feeling when you have already watched every single video and run out so you decided to watch them all again 2 times over:D.
My taste buds thank you each time a new video notification pops up!
Already a subscriber of both channels... how did I miss this? You guys were the reason I bought my Anova in the first place.
You can vacuum seal Ziploc bags by using a small strip (1/2") of a vacuum bag and cutting a corner off the non-zip end. Insert the strip into the bag so that it is even with the cut end and vacuum seal. Saves on bag cost and works and you don't need to cut the bag to open it.
Don't even have a sous vide, but watching all these tests videos help fill in that void for me.
I started with Ziplok bags and they are great for getting started or if money is a concern. I cannot see using the resealable bags unless you want to save the planet by wasting less... hands down the vacuum sealed bags now that I have the machine. It sinks to the bottom of the cooking vessel better and is a more durable bag for hotter/longer cooks. Excellent video! Thx!!!
Future food ideas:
Shrimp: for cocktail or with a sauce
Lamb: chops, rack of, boneless leg
Lobster tails
Jerk chicken
Pork shoulder
👍🏾👍🏾
Thanks. I learned two things: 1) folding the bag before inserting the meat; and 2) using a rack for water displacement.
I have used Ziplocks and vacuum sealed bags, but I have also purchased some ziplock style bags that have a valve and a pump for removing the air. I reuse them, not as good as a silicon bag, but practical. Amazing videos, thanks for the good work! Parabéns pessoal! Ótimas dicas!
I only have a foodsaver and not a chamber vacuum, so when cooking roast with wine reduction and beef stock in with the roast I use Ziploc freezer bag first with water immersion to get air out, then I vacuum sealer that in a vacuum bag. But have to be careful and seal early so you don't pop to Ziploc bag inside. Works great!!!
Thank you for the comparison. I've been using the zip loc bags with good results. But the vacuum bags look good.
You guys are great!.. always a pleasure watching you test different methods.
With all the experiments you guys do, other people save more money and time from experimenting with sous vide themselves. Thank You for all your hard work.
Your channel is the one I share the most when evangelizing SousVide. So much fun. Success and failure. Makes the whole thing accessible to everyone. PorkShoulderButt was first try for me. Bought your recommendations for equipment and took them on vacation. Was fun hobby experiment for family with great payoff on last night of vacation. You three keep up the enthusiasm and good work!
Ever since i was a small boy watching the food network with my late grandma seeing the chefs put their foods in a tub of wayer confused and amazed me. I always thought that it was only achieveable with professional equipment that the common folk couldnt get but you and your channel have shown and inspired me to want to sous vide in my own home. It would be a dream come true to be able to use the anova to make steaks half as good looking as yours. Thank you for being and inspiration and reigniting my dreams of sous vide.
As always guys, great video. Man, I gotta stop watching your videos in the early afternoon... you make me so hungry! I have used many of your tips and recipes and it comes out great. We were even surprised with your Stroganoff Chicken, who thought! Keep up the great job and stay hungry!
I love these videos. They are AMAZING! The tests they have in so many videos is so helpful for us home cooks to decide what to buy and different techniques to achieve the perfect steak; even if it isn't picanya. Thanks guys.
Your videos make me HUNGRY and you guys always make me laugh! I'm an avid sous vide cooker myself and I love it. I mainly use Ziploc bags and they seem to work fine, but you have to use freezer bags. They are thicker and can stand up to heat better. Keep it up guys!
Love the quality of the videos (testing one thing) and how you guys joke around with each other. Keep it up
Thanks for comparison testing, always wonder if the re-usable are even worth looking at. I would be worried about making sure the bag was clean between uses for the re-usable.
Any type of plastic bag that is not sealed with the vacuum sealer will leak a little (the extra liquid in the ziplock bag probably came from the water bath).
In a bid to save cost, I have tried using those rolls of cheap plastic food saver bags - yes, they do work in a pinch, but it is quite challenging to keep water out. Instead of marinating the food with dry salt, I used salt dissolved in a little water instead. This seems to work well enough, and achieves 2 things:
1) makes it easier to expel excess air from the bag,
2) lower possibility for cuts that still has the bone in to perforate the plastic
I use Ziploc freezer bags for all my sous vide cooks and I double bag everything. The bags are water-permeable. There is always (clear) water between the bags that entered from the bath, and the sous vide bath water, while still totally clear, smells like the food after every cook! I have to wash all the equipment with soap every time. Everything I sous vide takes on a tiny bit of water, but if I single-bagged it would really affect the result. When you factor in the necessary double-bagging and additional maintenance (scrubbing the immersion circular and tub/pot/vessel), a vacuum sealer might be cheaper in the long run and I should probably buy one.
Being in grad school, sous vide is one of those cooking methods that will allow me to make delicious food while maintaining my studies! Your videos have been super inspirational, and I love the character that all three of you bring to the channel! "Let's do it!"
Thanks for all your work, guys. I learn something new almost every time I watch.
These comparison videos save me a lot of time. Keep up the great work!
I can't remember if I commented already. You guys are awesome! Keep it up! This channel is so fun!
Love your videos. Have worked in the food service field for 35 years. Twenty Nine of those years was in the United States Marine Corps. Never heard about sous vide cooking until recently. GREAT, instructional videos.
You guys are an absolute riot. I haven't started sous vide-ing, yet, but when I do, it will be because of you.
You guys are hilarious and I can watch your videos all day lol. I'm a Weber Guy myself and I love trying different things on my kettle but after seeing these videos, this is something new that I want to try! The first video I saw from your channel happened to be the brisket video...OMG!! That was AMAZING!! Glad to see some south Florida neighbors making some awesome food! Keep it up!!
Your videos are terrific! It has become a highlight of my week seeing what you come up with next. Kudos.
Thanks for all of your tests! Some of the results are very surprising; I'm so glad I don't have to figure some of this out! Thanks again!
Love all the videos! For the ziplock bags I rarely have leaks. I do use the thicker freezer bags even though I have a FoodSaver. I just find it easier to grab a bag from the box and drop my steaks in. Another benefit of using a ziplock is you can have liquid or a marinade that just gets sucked out of the FoodSaver bags. Of course, I saw you also have a fancy chamber sealer, but that's way more than the FoodSaver machine. Thanks again!
Your contribution to Sous Vide cooking has made all of us better Sous Vide cooks. Thank you. Moito Obrigado!
I watched a video of yours while ago to learn about sous vide and figured I'd be one and done with the channel but you guys manage to keep putting out practical content that is extremely entertaining. Needless to say I subscribed soon after and look forward to your new posts.
Appreciate the videos friend. I wanted to see if anyone else has had this happened when using the ziploc bags -- A lot of juice was left in the bottom of the bag. The food tasted great, but after the meat was cut and let sit for a few minutes, the meat toughened up and changed texture, This has never happened when vac sealed. I feel like it lost so much in the bag. With the vac bag it forces the juices in and doesn't give them a change to escape!
I was looking for some new content and TH-cam recommended the video you said you are Brazilian and from Uberaba. What a amazing surprise! I am from Uberaba as well hahaha. Since that video I can't stop watching your videos and desiring a Sous Vide Machine. Keep doing this amazing content!
I have had a little bit of water get into the Ziploc bags before, but I don't think it really affected the flavor. Since then I have found ways to clip it to the sides so that the seal doesn't submerge.
Plus the foodsaver is 100x better to vacuum seal your food for freezing. We have been using it for the past year and end up saving on so much food!
I've been watching for months. You guys are AMAZING! (ha ha). Thanks for testing ways to improve the experience with an open mind (remember the butter experiment?). Rock on!
When putting things into my stasher bags I always have a pair of tongs on hand, place them in and let them open, then put anything inside. Keeps the opening clean! And there’s a lot of sizes. I even put soup in mine!
Love your videos! When I subscribed, I watched like 10 videos in a row. Keep up the good work!
I am obsessed with this channel. I love the interaction between the three of you. I have not Sous Vide anything yet, but I am close to going for it. Winning this would be icing on the cake so that I would not have to buy. If I won, I would do my own review to add to the channel if you guys would like. Love it!! "Let's do it!!"
I have been waiting for the video,thank you guys!!
Thanks Guga! You guys rock! I love that everything is a comparison/competition with you guys. Some may call it OCD, but I prefer detailed and proven. Love the show!
started to watch your videos this past week and glad that your doing all the experiments i have been wanting to try
I'm new to this method and bought bags that are exactly like ziplock but have a one way valve that you can pump out air with a manual pump. They work great but have to be washed out and pumping is a pain
I have an old vacuum sealer and ziploc bags. It is usually just easier to use ziploc honestly as it is one less thing to get out. I use it for weekly meal prep, so my kitchen is a mess and another appliance would just be in the way.
For those thinking about getting a vacuum sealer, I can tell you that if mine broke today, I'd be purchasing another one tomorrow. Even when I don't sous vide, I can toss a portion of traditionally cooked food in a bag, freeze it, and have it for a day when you don't feel like cooking. Since the food is already cooked, all you need to do is drop it into the water bath and let it come up to temperature. In about a half hour you have a dinner ready that may take up to 4+ hours to make.
A tip for freezing liquids is you can pour it into a bag and without sealing it, prop it upright in your freezer. Once frozen you can easily vacuum seal it.
There are other things you can do with your vacuum sealer like resealing a store bought bag of chips or pretzels so you can eat what you want then seal it up and it will stay very fresh. Speaking of chips, you could carefully open the bottom of a bag of chips and place anything you wouldn't want to get caught with (wink wink) on a road trip. If your car does get searched, the officer probably won't go as far as to break open what appears to be an unopened bag of chips.
I don't use the vacuum, but I do seal off my opened bags of smoking chips, not to keep them fresh but so that they aren't loose and can't spill out.
I also buy wasabi powder and various spices in bulk for dirt cheap and vacuum seal a few bags of them.
Another nifty use for a sealer is that you can put your smartphone in a bag and seal it up, leaving some air in there. You've seen in these videos that bags with a slight bit of air in them will float. If you're out in a boat or around water, your phone will not sink AND I found out that you can still use the touch screen through the bag provided that there's not too much air in the bag that your fingers couldn't touch the phone.
As far as the above video, if it hasn't been said, the reason your one vacuum sealed ribeye remained red is because you took the oxygen out of it, while the other bags still had some air. Guess what happens to certain foods like red meat or avocados when they are exposed to air? Yup they darken in color, ironically called "oxidation".
Regarding the Anova giveaway, November 3rd just so happens to be my birthday. Perhaps the Anova Gods will be kind to me.
We tried to smoke and sous vide a 10 pound brisket after watching your video. It came out perfect 😁 keep up the videos! We love them .
I really love all the experiment videos! I like seeing the results of how the different variables that are changed affect the results of what comes out at the end.
Love your stuff! The commentary is always great!
I got into Sous Vide cooking all because of your channel. Keep up the great work!
Hey there, you guys! I started watching all of your videos from first to now and all I can say is you guys are amaaaazing! Keep up the great work, and hope Ninja and Momao stay safe!
Haven't missed a video! I started sous vide cooking and you have inspired many of my cooks! Especially the whole brisket! AMAAAZING! Commented 100s of times but found out nobody saw my comments because I wasn't linked to my google+ so now I am set! Of at least I hope so...
I've noticed that you haven't been using the Searzall as much to sear. You usually have an additional torch involved. Is the Searzall that slow to sear the meats?
My comment is about the bags, I initially was using ziploc bags, but for a big family, it felt so wasteful, (4-5 bags each time) and the displacement method was a pain. I only used the sous vide a handful of times. Now, I use a vaccum sealer ($80AUD) and because it is so much more convenient, we sous vide about 3 times a week. Apart from the initial machine investment, the bags are the same/cheaper (precut bags are the same, rolls are cheaper, but you need to cut and seal both ends)
On top of that, having a dedicated water vessel to sous vide in helps too. I was using a pot, but occasionally, we would need to use it for pasta or something else.
I went to Vegas. Saw some friends I haven’t seen in 5 years. Got drunk and talked about your channel for 3 hours. You gained 7 new followers that night lol this would be a dream.
Your videos are fun and informative. I've tried many of your recipes and everyone of them was a hit with my family. Keep them coming.
Love the videos guys. I've watched just about everything. At this time I have about 10 videos left to watch.
Yum! How well does the ziploc hold for longer cook times or higher temps?