If the bag is floating there's too much air in there.
Vacuum sealer was somethin I was contemplating anyway just so I can buy more bulk meat and easily freeze single servings since I'm usually just cooking for me. It would be nice if you could season before freezing without worry but I've now read conflicting reports.
Now I'm kind of torn because that steak turned out so well that I'm debating trying to do a rack of lamb in there, but my usual method is so damned reliable that I'm sort of hesitant... Maybe I'll do the chops first and see where that leaves me.
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