I recently have been reading up on sous vide and purchased the Anova circulator. I was trying to avoid paying for the vacuum sealer, at least for the time being, and just use freezer bags... which leads to my question.
Does anyone have experience using freezer bags for long sous vide cooking, 2-3 day? Will it work ok? Bad idea? Pros and cons?
I'd hate to try the 36 hour porchetta recipe on here (which I'm dying to try) and have the bag burst or something like that.
Thanks in advance,