Ziplock Bag Method of Sous Vide Cooking

Lamb chops in Ziplock Bags

In french, sous vide literally means ‘under vacuum’ but you don’t necessarily need to create a vacuum to have great results. I recommend having a good stock of various sizes of Ziplock bags as well as a Seal-a-Meal Manual Vacuum Sealer (about $55 with bags on Amazon). If you’re on a budget you can get away with Ziplock bags for most recipes. There are actually several softer proteins that work better in Ziplock bags such as salmon fillets.

I was going to record a video demonstrating the water displacement method using Ziplock bags, but I ran across this one from Christina Wylie and decided to use it instead. Enjoy!

You might be wondering if using Ziplock bags as opposed to using vacuum bags is safe. From everything I’ve read it is. Fellow Texan, Alina Bradford has a good article on the topic on C|Net where she addresses the ‘too much air’ concern and the ‘chemical leaching’ concern in detail.

Interested in starting to cook using the sous vide method? Here is a list of the equipment I use that you can order:

My Sous Vide Kit (Image Linked to Amazon List)

The total cost for the complete kit is approximately $500 from Amazon.You can save some money by using a stock pot instead of the container/rack. You can also sear your food in a hot cast iron skillet (I like to do both) and skip out on the torch and searzall. Finally, you can skip the vacuum sealer and use Ziplock bags with the water bath sealing method.

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