These bags have an internal fold that makes them unsuitable for sous vide cooking. Anything you put in the pouch (meat, spices, cereal, natural juices) falls into the seams of that odd inner gusset. It took me 30 minutes to use various brushes, a sink sprayer, and toothpicks to remove all of the chicken pieces and juices from the seams in the bag after vacuum cooking. The same applies to ribeye and pork chop. Then I gave up and sent the bags back. I'm not sure I understand the design. Why stick a bag in and have dozens of seams in there for food to get stuck in?
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