Sous Vide-air removal

I have found that a simple balloon seems to get air out of zip lock bags used for sous vide better than water immersion. The picture seems to be self explanatory but simply press balloon on food in bag while closing.

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Comments

ttpoker

Less mess in a home kitchen, yes. Better? Doubtful. Nothing works as well as water with the obvious exception of a vacuum chamber. Physics is hard to argue with ;-)

Travis__70949

Go ahead and try it and compare. Better in my opinion, because there is more pressure to force air out.

Alex_Thomson_41278

Very clever - you could develop more force this way than with water displacement.

com-chefsteps

I dunno; when I use water displacement, I frequently see air pockets left behind thanks to food-corners and bag-folds.

ttpoker

Put your hands in the water, that is very easy to solve. The more liquids you cook with sous vide, the easier it is to see that this is without a doubt the most foolproof method. It even works with items that are likely to float such as scrambled eggs.

Travis__70949

That's the problem I've had, the balloon idea doesn't work with everything. Just something I've had a bit of success with and maybe someone could run with the idea.

com-chefsteps

Nice. So I've got one hand holding the open corner of the bag above water, one hand zipping it shut, and two hands (presumably someone else's) fiddling with the bag under water to get the creases and bubbles out?