How to Vacuum Seal for Sous Vide
Season and seal food in a heat-safe bag so it lies flat and sinks in the bath. Freeze wet marinades first or use a moist mode so liquid does not break the seal, and use only bags rated for sous vide heat.
Sous vide and vacuum sealing are natural partners: a tight seal removes air so food sinks and heats evenly, and protects it for the long, gentle cook. Here is how to seal well for the water bath.
Sealing proteins
- Season the food and lay it flat in a sous-vide-rated bag so pieces do not overlap.
- Vacuum and seal so the bag hugs the food and no air pockets remain, air makes food float and cook unevenly.
- Check the seal is complete before cooking.
Cook and store
Sealed food cooks evenly and stores well, chill it fast after cooking if keeping, see how long sous vide food lasts. New to sous vide? See how to sous vide for beginners and the best sealer for sous vide.
Frequently asked questions
Do I need a vacuum sealer for sous vide?
It gives the cleanest, most reliable seal, but zipper bags with the water-displacement method also work to start. A sealer shines for frequent cooking and storage.
How do I seal marinated food for sous vide?
Freeze wet marinades first or use a moist/pulse mode so liquid does not reach the seal. A light coating of marinade seals fine; pooling liquid is the problem.
Are vacuum bags safe for sous vide?
Use only bags rated for sous vide or cooking heat. Many food-grade vacuum bags are, but confirm on the label, see our bag-safety guide.