Does anyone ever double-up on plastic bags for SV cooking? The only reason I ask is because when I normally cook with one bag, I almost always can smell what's cooking in the bag. Whether it's a slow(er) cook or longer cook, the water I cooked in as well as the area around my circulator.
Now, the bags always stay sealed, to the naked eye.
So yesterday I was cooking some pork and the bag ripped right where the seal was. I must've sealed too strong. The plastic pulled off like it was perforated, although the bag was still sealed. So for some reason (laziness), I decided to just throw another bag on top and re-seal, with less seal strength. Cooked for 12 hrs and couldn't smell a thing. I don't plan on doing this all of the time, but I kinda liked the added insurance the second bag gave.
Oh, btw, the bags I'm using are ARY 3 mil from WEBrestaurant store.
