Sous Vide Bags Ripping/Failing

So I ve been testing all kinds of things with my new Anova,
but found that my sous vide bags keep failing at
- high temperatures of around 90°C (afer 20mins or so)
- really long cooking teams (after about 35 hours , beef shortribs,at 70°)

Does this happen to anyone else?

I'm using the normal houshold zipper bags that are labeld to withstand temperatures of 130°C!

Maybe I should try the Ziplock brand, if I can get ahold of them,as I saw many people using them.

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Comments

Brandon_34695

You want specifically Ziplock brand freezer bags with a double zipper, not a slider. Sandwich bags are expected to fail at higher temps.

Matz_G_49263

okay, i will try them instead

thanks a lot!

mike.minasian

I use the gallon ziplock freezer bags which work OK. I tried using them for the butternut squash puree (which requires the bag to be boiled) and let's just say it didn't go very well... I ended up just boiling the squash by itself and it was fine.