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?
Yeah, you just close up the bags, push them to the bottom, then put magnets around the edges. The magnets attract to the metal pot and hold the bag in place. If you don’t want to use a metal pot and only have plastic, put a piece of metal or another magnet on the outside, then magenta inside, and it’s the same effect.