I have a theory, soon to be tested, for sealing liquids in a bag for cooking sous vide. Gelatin! (or other thermo reversible gelling agents...?) The idea is, add gelatin to the braising liquid, insert to the bag with the solids, refrigerate until the liquid gels encasing the solids, then seal. When heated, the gel will melt... Could also be done for poaching in butter or other fats. I will be getting my sealer this week, so will be able to test this. In the meantime, I'm curious to hear your thoughts and experiences on the matter, and your tips, tricks and techniques for sealing liquids without having a high end chamber vac.
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