I've been continuing to learn sous vide and it's fantastic. However, I have run into a dilemma and I'm wondering if any other "sous vider" out there can help.
I've been using a vacuum sealer to prep food for sous vide, but I noticed that the sealer compresses my final product too much for my liking. However, if I vacuum the food and let up a little on the vacuum, the bags contain enough air to float in my circulating water, which is also not acceptable. My thought was to use ziploc bags and seal via the submerge in water technique, which would solve my problem by not compressing my food too much. But here's the rub - I like to sous vide complete dinners > freeze them > then reheat and serve as needed because it's a very convenient way for us to eat healthy meals during the week without a lot of work in the kitchen. Problem is that the ziploc just doesn't freeze as neatly and reliably as something that's vacuum packed, plus vacuum sealed food holds much longer in the freezer.
Has anyone experienced this issue and figured out a good solution or compromise?
Thanks for any suggestions.
***As a side note, if anyone is curious, the FoodSaver bagging materials do not contain BPAs, and I know Glad brand zipoc bags also do not contain BPAs.