# Sous Vide direct from FoodSaver bag?

**URL:** <https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575>\
**Category:** General\
**Created:** [February 27, 2025, 1:03pm UTC](https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575 "2025-02-27T13:03:07Z")\
**Posts on this page:** 5\
**Page:** 1

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**Author:** ![Artie](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/artie/32/3227_2.png) [@Artie](https://community.anovaculinary.com/u/Artie)\
**Post date:** [February 27, 2025, 1:03pm UTC](https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575/1 "2025-02-27T13:03:07Z")

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Can I place pork cutlets that are in a FoodSaver vacuum bag directly into the water? Or do I need to move them over to a Ziplock bag so they have air around them?

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [February 27, 2025, 6:47pm UTC](https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575/2 "2025-02-27T18:47:15Z")

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You don’t want air around the food you are cooking. Tight contact makes for the best heat transfer and your item is consistently cooked from all sides. Air gaps act as insulation.

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**Author:** ![Artie](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/artie/32/3227_2.png) [@Artie](https://community.anovaculinary.com/u/Artie)\
**Post date:** [February 27, 2025, 7:00pm UTC](https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575/3 "2025-02-27T19:00:01Z")

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Thanks John. I suspected so, but wanted to check before I mess up some nice pork cutlets.

While I’ve got you “on the line”, so to speak, these are a bit thin. About 6" x 3" oval, and maybe 3/16" thick. How long, and at what temp would you recommend? For four.

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**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\
**Post date:** [February 27, 2025, 7:52pm UTC](https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575/4 "2025-02-27T19:52:22Z")

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When you are setting a time you go by total thickness not individual slice. If yours are 3/16" it would equate to a 1" chop. I would go 2 hours.

Temperature is personal taste and texture. Look here for pictures and temperatures for various degrees of doneness.

> **[Sous Vide Pork Chops Recipe](https://www.seriouseats.com/sous-vide-pork-chops-recipe)**
>
> Here's the simplest way to guarantee extra-juicy pork chops. Slow, precise cooking using a water bath and an immersion circulator cooks pork chops to a perfectly even temperature, from edge to edge, while a high-heat finish, in a skillet or on the...

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**Author:** ![Artie](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/artie/32/3227_2.png) [@Artie](https://community.anovaculinary.com/u/Artie)\
**Post date:** [February 27, 2025, 8:05pm UTC](https://community.anovaculinary.com/t/sous-vide-direct-from-foodsaver-bag/34575/5 "2025-02-27T20:05:51Z")

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Thanks again John. I’ll let you know how they turn out.