After watching a Youtube video of Douglas Baldwin using sous vide and zip lock bags for Creme Brulee I bought the SousVide Supreme universal pouch rack he used in the video. He turned it on it’s side to keep the food in place and submerged in the slots. It’s 7 inches square and also fits the 12 qt cambro…My Anova is still in transit so I haven’t tried the setup myself…I’ve also seen it used on some of the eGullet threads…