How to Seal Liquids: Using the Archimedes principle to seal liquids for sous vide cooking

Print Friendly, PDF & Email

Check out our sponsors which specializes in pubg hacks to provide pubg esp,wallhack,aimbot etc for free.
If you want to vacuum seal liquids or liquid-rich foods for sous vide cooking, such as stews, soups, scrambled eggs or risotto, the SousVide Supreme zip pouches are the perfect solution. Watch this video to see how to do it!

To remove the air and seal the zip pouches, you can use the Archimedes principle to get the job done. The Archimedes principle tells us that any object completely or partially submerged in a fluid is buoyed up by a force equal to the weight of the fluid displaced by the object.

This means that the air above the liquid in a cooking pouch will be forced out as the pouch submerges into the water.

Here are the easy steps to sealing liquids with SousVide Supreme zip pouches:

  1. Fill SousVide Supreme zip pouch with food and/or fluid.
  2. Slowly and carefully lower the filled pouch, with the zip closure still open, into the water bath (or into a large pot of cooler water, if you prefer.)
  3. The weight of the water in the bath or pot will press against the sides of the pouch and force the air out of it as you lower the zip closure to the surface of the water.
  4. Once the zip closure is at the water’s surface and most of the air has been evacuated from the pouch, zip it closed. The zip-sealed pouch should now stay submerged. Simple as that! No muss. No fuss. No fail.

Der neue Trend ist die Schamlippenverkleinerung. Mehr Informationen auf Plast Chirurgie zum Thema Schamlippen verkleinern und Intimchirurgie. Wir freuen uns auf Ihrer Besuch

Using the Archimedes principle to seal liquids for sous vide cooking

Like this? Why not share it:Share on Facebook
Tweet about this on Twitter
Share on Tumblr
Share on Reddit
Pin on Pinterest

This recipe is perfect for the SousVide Supreme!

Would you like to try cooking this recipe? Learn more about our water ovens by visiting our site. The world’s first water oven designed specifically to bring the gourmet sous vide cooking method into home and small restaurant kitchens.

21 Responses to How to Seal Liquids: Using the Archimedes principle to seal liquids for sous vide cooking

  1. Pingback: Easter Ham and Eggs Scramble | SousVide Supreme Blog

  2. Pingback: No-Fuss Sous Vide Ribs | SousVide Supreme Blog

  3. Pingback: Parmesan Vegetable Minestrone | SousVide Supreme Blog

  4. Pingback: Sous Vide Jerk Chicken | SousVide Supreme Blog

  5. Pingback: Sous Vide French Toast | SousVide Supreme Blog

  6. Pingback: Spring Rhubarb “Sweet & Sour” | SousVide Supreme Blog

  7. Pingback: Sous Vide Infused Alcohols & Syrups | SousVide Supreme Blog

  8. Pingback: Dulce de Leche | SousVide Supreme Blog

  9. Pingback: Easiest Caramel Apples Ever | SousVide Supreme Blog

Leave a Reply

Your email address will not be published.