Water Displacement Method for Sous Vide Cooking

A common misconception about sous vide cooking is that it’s complicated and requires special equipment after you purchase your Anova. Think again! You have everything you need in your kitchen right now. No vacuum sealer? No problem. Sous vide water displacement is easy. Learn how to use the water displacement method with a resealable bag and cook like a pro. 

How the Sous Vide Water Immersion Technique Works

The idea is fairly simple, and even easier to execute. All you need is a pot of water, the food you’re cooking, and a resealable bag. Food nerd favorites are the BPA-free, gallon-sized freezer bags from brands like ZipLock or Glad. To start, you simply place the food into a the resealable zipper lock bag, then slowly lower the bagged food into your water filled cooking container. The pressure of the water forces the air through the top of the bag. Once most of the air is out of the bag, carefully seal it just above the water line. Watch this video to get the hang of the sous vide water immersion technique.

The Water Displacement Method, Step by Step

1. Place food in a zipper style freezer bag.

2. Seal bag, but leave the last bit unsealed so air can escape. Slowly submerge the bag into the water as a sous vide water immersion technique and massage bag around the food to help air escape.

3. Once food is completely submerged, seal the remaining bag opening and cook.

Immerse Yourself in the Sous Vide Water Immersion Technique

Some final tips and tricks for the sous vide water displacement method:

• Seal your bag before the water gets too hot, especially when cooking at higher temperatures. It's easier and safer to do when your water is coming to temperature, or at room temp.
  
  
• Another option is to use a large mixing bowl filled with cool water, just follow the same process to displace the water, then transfer the bag to the water bath that you’re using to cook.
  
  
• Resealable bags can be used for long or overnight cooks. Just make sure you’re using a durable bag, like ZipLock’s freezer bags. Rest assured, your overnight short ribs will come out perfect using the immersion method, and you can always double bag those bad boys if you want to be extra cautious.
  
  
• Once you’ve sealed the bag, clip it to the side of the pot to keep it from blocking the circulator’s pump.
  
  
• While the bag doesn’t need to be completely devoid of air, it is important to force out any air bubbles trapped around the food to make sure you don’t end up with uneven spots.

With Anova, you can cook like a pro and save like a boss. Be sure to check out the Anova Recipes Site for your next inspiration, and rest assured the  water immersion technique will deliver impeccable results every time. Happy cooking, nerds!