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?

2 comments

2 Comments

jessesingh23d 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.

brookep2722d 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.