The bags we have say not to immerse the part of the bag with the vacuum valve into water, so that means a part of the bag is out in the air. We sealed up some steaks, and some juice rose to the part of the bag that is not submerged. Should we be worried about those juices not getting cooked? Not too worried about beef, but when we try chicken, is that going to be a problem?
use the juice in the final dish. pulled pork and all the juices in it mmmmm
An image of the bags you use might be helpful. If they say not to submerge the valve then they would seem unsuited to sous vide cooking to me.