Arun L.
TVWBB All-Star
I was given a sous vide this year. I've used it a few times for meats and vegetables.
A question, though.
I have 1 lb. of chicken breast tenders in a bag. They submerge into the water with little effort.
When I try vegetables, whether 1 lb. of peas, or a bunch of asparagus, they float. It takes some effort to keep them submerged. Now I actually have an Anovo sous vide container, so when I put the lid on that, it keeps the bag with veggies submerged a little, due to the container having a lid.
Why are the two bags so different, when they contain the same weight?
I do like how the veggies, whether asparagus or Brussels sprouts, turn out (after I've finished them in a pan on high heat.
I just want to know what I can do to keep veggies submerged.
I've tried putting heavy spoons, even a glass, etc. I wish it would easily submerge like the meat bag.
A question, though.
I have 1 lb. of chicken breast tenders in a bag. They submerge into the water with little effort.
When I try vegetables, whether 1 lb. of peas, or a bunch of asparagus, they float. It takes some effort to keep them submerged. Now I actually have an Anovo sous vide container, so when I put the lid on that, it keeps the bag with veggies submerged a little, due to the container having a lid.
Why are the two bags so different, when they contain the same weight?
I do like how the veggies, whether asparagus or Brussels sprouts, turn out (after I've finished them in a pan on high heat.
I just want to know what I can do to keep veggies submerged.
I've tried putting heavy spoons, even a glass, etc. I wish it would easily submerge like the meat bag.