I needed something to cook large batches of sous vide meat that didn't fit in my vacuum or ziplock bag. These bags have proven themselves very well. I've cooked a whole chicken, a ham, and tomorrow I'll start with a ten pound brisket. With a rating of up to 400*FI, you can immerse the brisket in boiling water for a few seconds to kill the lactic acid bacteria and then lower it into a water bath. Using water displacement leaves some room for air to escape from above. From now on I will use pouches whenever I decide to sous vide over a long simmer.
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