# Floating carrots **URL:** \ **Category:** Anova Precision® Cooker\ **Created:** [January 14, 2018, 3:43am UTC](https://community.anovaculinary.com/t/floating-carrots/12465 "2018-01-14T03:43:58Z")\ **Posts on this page:** 1\ **Showing post:** 2
**Author:** ![Ember](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/ember/32/729_2.png) [@Ember](https://community.anovaculinary.com/u/Ember)\ **Post date:** [January 14, 2018, 4:28am UTC](https://community.anovaculinary.com/t/floating-carrots/12465/2 "2018-01-14T04:28:54Z")
Vegetables are notoriously difficult, particularly by displacement method. You could use a sink or container full of hot water to soften the bag and help you get the air out. Another common way to stop floaties is to pack something heavy but non-reactive in with them. A stainless steel dinner knife or two seems to be a popular option. There’s an entire thread devoted to floating bags on here somewhere. Here is one such thread, though this is not the one I was looking for: > [@Holding bags under water](https://community.anovaculinary.com/t/holding-bags-under-water/12049): > > Finally used unit twice. Once to heat water to see if it would hold temp. Next we had a chunk of standing rib roast left over from Christmas to reheat. Both worked as expected using the wifi. This is the best way to reheat anything! My question is how do most of you hold the cooking bag down without clipping to side of tank? I noticed that someone used what looked like rods going across their cooler and bags clipped to that. I would like the water to circulate all around bags so no putting a we… This is the one, I think, from forever ago: > [@Keep bags from floating](https://community.anovaculinary.com/t/keep-bags-from-floating/216): > > Any tips on how to weigh down vacuum bags so they don’t float, especially for long cook times? And something from about a year ago that specifically pertains to vegetables: > [@Floating - Vegetarian](https://community.anovaculinary.com/t/floating-vegetarian/271): > > Good morning! I have some issues cooking sous vide. I’m a vegetarian and cook lots of meals without meat, mainly alternatives such as tofu and of course vegetables. Last week I tried chamber vacuum sealing (default 30 seconds, VP112) some vegetarian meat product along with some organic carrots, oil and seasonings. Stored in the fridge for a few days. Last night took it out and sous vide using the Anova One machine at 85C for 25 minutes. The first few minutes were fine, until the bag started to p… --- _[View the full topic](https://community.anovaculinary.com/t/floating-carrots/12465)._