Quote:
Originally Posted by jeffporfirio
Do you need the vacuum sealer? or can a straw and a ziploc bag substitute?
Their site mentions, that the ziploc bag and straw trick is not recommended for meat.
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I don't even use a straw. I just use freezer ziplock bags and submerge it in the water to push the air out. I have never had any issues this way. I haven't tried any 24-36 hour cooks yet but from what I have read the submersion method works quite well.
I also clip the top of the ziplock bag to the container to avoid the risk of it opening in the water.