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Message: [QUOTE="auror, post: 2302613, member: 1329"] [USER=1]@temery[/USER], you can do some sous vide cooks in regular zip lock bags that are "sealed" via [URL='http://www.seriouseats.com/2016/08/how-to-seal-food-airtight-without-vacuum-sealer-water-displacement-method.html']water displacement[/URL]. Other cooks, such as for longer time periods, stuff you want to be extra careful with, need to submerge completely, or things you plan on saving for prolonged periods, should be properly vacuum sealed. I have both a vacuum sealer and also use ziploc bags, because the vacuum bags are more expensive. I do, however, usually zip the ziplocs after removing the air, to keep stuff from floating or accidentally getting water in there (especially for lighter items like sausage). [/QUOTE]