Water displacement is safer than the straw and easier in many ways. Fill a small pot or large bowl with water. Put your food in your hot safe bag. Ease the bottom of the bag down into the water, keeping hold of both sides of the top edges so you don't get water in the bag. When the water is nearly at the zipper (you can slightly fold or add water as necessary), zip it closed. The pressure of the water pushes out the air. You can use a temperature regulator with any vessel of water to then cook as if under vacuum (i.e., sous vide). The vacuum is used by caterers to season and portion individual servings a day or two ahead of an event. It keeps the food safe, assists the marinade to get into the meat, etc., and doesn't come open while being chucked from box to box while counting, etc. Nearly vacuum, with the water displacement method, is fine for home use. Vacuum might help the marinade, but isn't required. Temperature regulation is, and at a significantly lower temperature than nearly boiling. What was described in "The Hack" was old fashioned "boil in bag" cooking, which was popular for awhile decades ago, especially for vegetables, before countertop microwaves became affordable enough that everyone had one. It makes mushy food, especially chicken. Considering all the homemade temperature regulators we've seen from people like Dcarch and Arley, made out of Radio Shack type parts, wouldn't it have been more useful if they'd told how to make your own? Rather than pretending they're doing sous vide? I guess this bothers me so much because people will try what they've said and be unhappy with the results.

Ann - I haven't experimented a ton, honestly, but what I have found is we're happier with a steak that has been cooked for an hour versus one that's sat for a couple hours or more. The notion of "can't overcook" holds true for temperature only, not texture, hence my sticking to minimal cooking times now. IMO and IME of course. From the results in my own kitchen, we'd prefer say a thick strip steak perfectly cooked with conventional methods than sous vide, but for us "perfectly cooked" means primarily medium rare throughout, and that can be slightly tricky to perfect. If we preferred a rare center like you do, I wouldn't bother with SV. My favorite application is probably thick cut pork chops. With pork I'm not interested in a temperature gradient, I want the center cooked and the outer sections not dried out. Pretty foolproof with SV, and I've not experienced the textural issues I have with beef. Another success has been lobster. While I find the low temps often recommended off-putting, using the high end I can thoroughly cook the meat without risking the outer parts getting overcooked. Of course these are obstacles that a decent cook can overcome, SV just makes it brainless once you nail down your preferred time and temp. As of yet I've not found anything that I prefer specifically because it was cooked sous vide, just things that are easier not to mess up using it.

Artemis_ma, I had 146 written originally, but have changed it to 148 – thank you. OT: I woke up in the middle of the night last night, literally sat up, and almost said aloud “that is artemis ma’s kitchen!” Forgive me, I didn’t remember your reveal post, but I guess it’s been in my subconscious all the while… I love your kitchen (said that a while back, but worth repeating). I even remember a family member had made or found an incredible crazy-looking langolier-like (from a Stephen King book) metal creature sculpture with eating utensils which I adored! I hear you, I’m now in TN, where the humidity makes me soaked after 10 minutes outside. I loved NM, the heat so dry… but DH is here, so I am : ) Plllog, you have a good point. I was thinking if there were followers, or later someone searching, they’d like to hear a newbie’s experiences, but yes, this is a long thread now, and many might skip over some of this invaluable information accidentally. I’ll start a new thread but include reference to this one. I’m (again) saving your comments. I need to write all this out in a notebook – writing it again will help me remember without having to look up things every time. I put a towel over and around the container with my long-cook meat yesterday and had been watching the water level like a mother hen : ) Sherri, I’ll keep your comment in mind about fast sears. See? These types of learning experiences are so helpful and I feel others can also benefit! That’s what I’d read Islay! Endive with butter and ginger? Instant gratin? My brain is in joyful overload! Bragu, I’d never have thought of that combo, ever… will now! Sleeve, I think I will start a new thread.. Yes, I will put sous vide in the title : ) “In a 'part-2' thread I'd like to hear some recipes.” – Last night I was thinking the same thing! I’ll make that request and share what I’ve got thus far (which isn’t much, but it’s a start!). Ha! There’s a very happy dog at your home! Did you smile or grumble? I’d have done both! Ah, so you use it for lunches and tacos! Or were going too.. Oh my, that London broil… I hope I’m not sous vide’ing (OK, how do you say it???) the round sirloin tip roast too long… oh well, trial and error! Sleevendog, I know I sound dense, but to clarify: You had a London broil that had been sous vide earlier, then you smoked it 45 minutes at 180-200 F to finish? Because, I’m thinking I can get (even in this heat) the weber and pellet tube at 200 F… I have yet to pre-sous vide and freeze anything – because I need to get my times and temps down before doing several at once. This is so embarrassing, but it’s the only way to learn: I looked for a London broil last Tuesday - but I was also looking for Top Round (which I also couldn’t find). Now I understand London broil is Top Round or Flank Steak or the way it’s prepared??? I bought the ‘round sirloin tip roast’ because it was cheap, and have never bought one before (it’s about the same thickness I think as Sleeve’s London Broil pic). It’s my understanding the top round is more tender than the sirloin tip, but the sirloin tip has some flavor. I’ve stared at photos of cow cuts, read multiple beef articles and my brain is now sous vide! If anyone can clarify what a London broil is, I’d appreciate it!

Air displacement is to keep the food submerged. The reason many of use foodSaver sealing methods straight from the butcher or farm is to SV multiple packages for that nights meal but to freeze the others for later meals. Or to FoodSaver raw butchered or hunted/fished for later frozen meals that can be SV'd later. A sealed, air/oxygen removed package, will have a much longer freezer life. I don't bother with FoodSaver for a one-off preparation. Water displacement/ immersion is fine. September/October month we often have 30 lbs of moose from a neighbors hunt and our cod fishing, 50-80 lbs...that needs good sealing for best freezer storage. In packages for a 2-4 person meal. Labeling is key. Take two 4 person out for 8. Take a 4 person out for a second day taco night. I just took out a SV cooked short rib for tacos for tomorrow night. It will thaw and I'll toss it in the oven for a quick roasting. 20 minutes with a miso/kimchi glaze....while prepping the avocado/ salads/fresh whatever I find in the crisper drawer...