Hi everyone - I’m doing a beef short rib recipe that cooks en sous vide for 48-hours. Right now, I’m about 26 hours into that. My issue is that the marinade that is in the bag with the ribs has sunk to the bottom of the bags. (I don’t have a vacuum sealer, so I’m using Ziploc.) So for at least one of the bags the ribs are only halfway covered by the marinade.
Is there a preferred method for redistributing it so the meat is covered evenly? I don’t want to disturb it more than necessary. I suppose I could rotate the bags 90 or 180 degrees, but would submerging the zipper part be problematic?
Any advice appreciated!