It sounds like food cooks “better” (i.e., more efficiently and evenly) when water circulates freely around (between, over, under) food packets. If I “clip” food packets to the side of a cooking vessel, how can water circulate between the packet and the cooking vessel?
Similar issue but different “position” of the food packet: If I’ve sealed the packet correctly and it sinks to the bottom and doesn’t float, how can water circulate under the food packet? I read the suggestion to put a rack on the bottom of the vessel under food packets so water could circulate under the food, but I haven’t yet found a small round rack to put in my pasta pot.
I haven’t yet ordered the Anova. I’m pretty sure I want one, but I’m retired and can’t afford a pricey food gadget that I won’t use more than once or twice (although I’m certainly a sucker for cooking tools!); so I’m reading a lot and trying to get answers to practical questions before spending my $$.