Which large sous vide bags like used in videos?

Hi community, I'm seeking out the large sous vide bags that I've seen in the ChefSteps videos but I wanted to double-check on the size before I load up on 250 or 500 of them

I'm interested in the bag size that has been used for the leg of lamb, the smokerless brisket, and perhaps the whole pork shoulder. I want the higher quality bags like the vacmaster ones, and the largest size I see is 12"x14". Does that sound right as the large bag used in the above applications? Or is there another option?

Cheers and thank you!

-Nico

Find more posts tagged with

What About Tools?

Comments

HammeredChef_DEFINITELY_does_NOT_work_at_22134

I hope you have a huge chamber vac...

fisher23

The largest bag mine will seal is 10"

tshewman

The bag is limited by chamber size (to a degree) and size of product. the VP 112 for example will work with a 2x14" bag at the largest end (if my memory is correct). You can always cut them down (or order lesser quantities)

nasv

Thanks for the response. I am eager to use the style of high quality bag, but I'm not concerned about actually vacuum sealing it; I would simply clip it to the edge of the sous vide container, which is why I'm more curious about the bag independent of any actual vacuum chamber.

nasv

I wish

... I actually plan to use the bags independent of vacuum chamber, just clip the bag to the side of the container, which is why I'm curious about the bag size

coryhansen78

I've used 3 mil 14" x 16" bags for long cooks without any problems.

I believe I bought mine from Le Sanctuaire, but there are other folks that sell them too.

Edited to add: I should say that I've only used them sealed for long cooks - I'm lucky enough to have a chamber vac that will do this size. I think I agree with Todd below, I'm a little wary about using an open bag for a long cook, especially for a circulated (moving) water bath...

tshewman

any one of the 3mil bags will work. I would recommend sealing it to reduce the possibility of creating an unfriendly internal environment. I also prefer to double bag. I've had an occassional 3mil bag leak on me and double bagging/sealing saved my product.

nasv

Thanks for the reply, Todd. Pardon my lack of depth of knowledge here, but why would an unfriendly internal environment be created with simply using the water-displacement method with a large bag and clipping it to the side of the container? That's the method I saw in the ChefSteps video for the whole leg of lamb for example (which I imagine was too big to seal in their own chamber). Honestly curious because my idea with looking for a good sized "large bag" is with doing long cooks with bigger cuts.

nasv

I was thinking I didn't need to seal if I use water-displacement method and clip to the side of the container for the duration of the cook, similar to some of the CS videos with large items like the whole leg of lamb. No?

fisher23

They say you can, although I have never done it. I always vacuum seal or use a heavy duty freezer Ziploc bag. They make one gallon (L), three gallon (XL) and five gallon (XXL) Ziploc bags.