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Keeping things underwater...

Patrick_Ancillotti_6135

So, turns out that the more I cook things at slightly higher temps, the more often I end up with bags that float, no matter how many times I try seal it. I've taken to sometimes putting a plate in there to keep it below the water, but there must be an easier way (this is of course with a Cambro, and a Creative Series from Polyscience.

Any suggestions / tips ? I was thinking about buying a roasting rack, and using that to keep things submerged... anyone have any tips? vaccum seal some food safe stones in the thing? heeelp

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Comments

Brendan_Lee_56950

A lot lid rack turned upside down will work well. Are you talking about floating bags for proteins or vegetables? Some vegetables like broccoli and other green vegetables will give off gas while they cook so you may have to blanch them first before bagging but make sure you cool things thoroughly before bagging.

I have also seen people with food saver machines adding an extra few inches of length to the bag and then sealing in something heavy to hold the bag down in its own section above the sealed goods.

Chris_Young_80640

So the reason that bags are more prone to floating at high temperatures is because that more water evaporates into steam inside the bag. The higher the temperature, the higher the vapor pressure of the evaporating water, and the more buoyant the bag will become.

Outgassing is a different issue—most cruciferous vegetables will get pretty stinky inside the bag, but they don't really cause it to become more buoyant.

I have been known to put some easily removed, heavy ballast in the bag. Getting some chunks of stainless steel (think big stainless steel bolts) is one way to go. Otherwise you'll have to resort to using heavy pot lids and such to weight the bags down.

dpietranczyk_49940

I place a quarter pan cooling rack on top of whatever I'm cooking. Tying some heavy washers to it with butchers twine helps too.

Patrick_Ancillotti_6135

Update: I've ordered a number of things to try weight things down, and I'll update everyone when they arrive. So far I had luck using a baking grid, but I'm searching for some bolts to use in the corners to give it a little more weight for bigger items.

nick.pmallon

I use a small colander and that usually does the trick.

Patrick_Ancillotti_6135

@nick: That's a great idea!

Mason_Perry_34060

I used a mug to keep my corned beef on the bottom, it worked fine.

BlvCook_25591

I have whiskey stones that I vacuum pack or put in small ziplock and place inside the packages. Seems to help weight down but I haven't tried on a vegetable pack yet.

Jack_Mayer_85396

@BlvCook great idea, another cool use for the Whisky Stones!