I have had my second SV vegetable dish ‘challenged’ by ineffective bags, or my technique. First, large carrots cut into 1” pieces, then brussels sprouts.
In both cases the bag was inflexible inelastic enough to leave considerable trapped air. Both bags flooded also.
I had previously done ‘penny carrots’ very successfully.
The reason for the ‘vide’ vacuum is to improve the heat transfer from the SV water bath to the item being cooked. The carrots and brussels sprouts above are usually, in my house, steamed and ‘wet’, so I am next going to try leaving a bit of water in the air free bag.
Edited to add: After posting the above, I was thinking about Saran Wrap® and the properties of polyvinylidene chloride (PVDC) when I learned that Saran Wrap® is now made of polyethylene with melting temperature Tm > 200ºF I believe in all formulations.
So I may try making a bag from Saran Wrap®
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Added still later; in re Saran Wrap, while the dish’s piece count is low, why not individually wrap the pieces and let the circulator agitate for even heating.