Good tip, thanks. My only remaining concern is how the carrots get cooked properly if there is a lot of air in the bag. I understood that sous vide works because there is only a thin layer of plastic between the food and the water. If there is air in the bag, surely it is steaming rather than cooking ‘sous vide’. In that case, at the very least an adjustment needs to be made for the time it is in the pot, surely. Certainly my carrots were very much al dente. Perhaps a solution would be to put them in a ziplock bag instead and leave an inch or so undone so that air can escape. What do you think?