I’ve been sous viding for years but I always struggle with the darn bags floating. I’ve tried spoons (what a joke, does nothing for me), magnets, clips. It doesn’t matter if I’m cooking three pounds of meat or one little vegetable, my bags always want to float up at least enough that some portion of my cook isn’t fully submerged. Others report success with these techniques, and I can usually rig something after several minutes of fussing but it’s an ugly ordeal every time. What am I doing wrong? Any good videos of a technique that really works?