Im not sure how the air got in there, it it could have come out of the meat or a poor technique when bagging. Anyway no air in the bag is a must. If there is air in the bag the heat is not getting to the surface of the meat where the air is. This is unsafe as the air exposed meat doesn’t get access to the heat of the water. This could allow bacteria to be present, bacteria that would normally perish in an air free bag with all around heat. If I’m using zip lock bags (don’t usually) I’ll also double bag.

FFS buy a vacuum sealer... Its one thing I use in my kitchen pretty frequently...

http://forums.pelicanparts.com/uploa...1711820327.jpg

Is that a rubber band? The opening of the bag should be up..

https://anovaculinary.com/products/anova-precision-vacuum-sealer-pro

https://anovaculinary.com/products/anova-precision-vacuum-sealer

https://anovaculinary.com/products/anova-precision-port-handheld-vacuum-sealer

^^^ It's been running fine for about two hours now since I re-bagged it...no air bubbles.

I'm used to 130 degree water when doing steaks....155 is hot when pulling it out of the water!
130 is not too hot to just reach your hand in.

I'll find out around noon tomorrow how it worked out.

[QUOTE=TimT;12223389]FFS buy a vacuum sealer... Its one thing I use in my kitchen pretty frequently...


I have a vacuum sealer...have used it a few times but never had a problem before with just zip-lock bags.

It'll be fine, weird about the air!

If part of the food is not touching the water it would probably cook a little uneven, that's all.

^^^ Thanks.
No big deal if it's not perfect....the grocery store always has more steaks/briskets.:)

The gf is coming for dinner later... dropped some coin on a nice steak so lets do it right.

http://forums.pelicanparts.com/uploa...1713118248.jpg


Everybody in the pool

http://forums.pelicanparts.com/uploa...1713118290.jpg

Gonna look into trying this......probably go with this unit.......

<iframe width="718" height="404" src="https://www.youtube.com/embed/iWdUGusNASA" title="Anova NANO Sous Vide In Depth Review!" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" referrerpolicy="strict-origin-when-cross-origin" allowfullscreen></iframe>

http://forums.pelicanparts.com/uploa...1718339440.jpg

These ribs were sous vided 13 hr at 150 F, then grilled with a glaze including the cooking liquid, reduced. Yum.

I bought a Nova about 2 years ago and only used it a couple of times. My wife's carnivore instincts are very weak and she can't stand the idea of cooking meat without incinerating it. She turns pale when I test chicken with a thermometer. Her method of testing doneness is to smash it with a spatula. If any liquid squeezes out, it's not done enough.
I gave the Nova to my daughter in law but she hasn't picked it up yet. If she doesn't get it, it may be for sale.