A sous vide bag has to stay sealed for hours in hot water. The two things that cause failures are wet seals and single seals.
Tips
- Use a double seal if your sealer has one.
- Keep marinades and butter away from the seal; fold the bag mouth back while filling.
- For wet ingredients in an edge sealer, use the wet mode or freeze the bag briefly first.
- Leave a few inches of bag so you can re-seal if needed.
Floating bags
Bags float when air remains or gas forms during cooking. Re-seal, or clip the bag to the side of the container.
Best sealers for sous vide
The Anova Precision Pro passed Healthy Recipes 101's sous vide seal test on its default setting. See all our picks.
