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Often people use "ziploc" as a catch-all term for sealable plastic bags, but for sous vide we ONLY recommend using Ziploc-brand Freezer Bags.
The biggest benefit to using Ziploc Freezer Bags is the lack of any significant upfront expenditure. Instead of spending a few hundred dollars for a vacuum sealer, you can drop $10 and get started. They are also easy to use, and there's no machine to break down.
Ziploc Freezer Bags also have a few other benefits, such as the ability to easily seal liquids. You can also open up the bags in mid-cook if air has built up or if you want to test the doneness of the food. They also come in several sizes to pick from.
They don't pull a strong vacuum, but using the water displacement method works great and removes enough air for easy sous viding.
Sometimes they spring a leak during long (above 8 hours or so) or high temperature (above around 165°F (74°C)) cooks, but for shorter or lower temperature ones I've rarely run into issues. Some people double bag them to be on the safe side.
I used Ziploc Freezer Bags for the first several years I was using sous vide. I've moved to using an edge-style sealer but will still use Ziplocs occasionally. They are a great option for people starting out with sous vide since you can test out the process without spending money on a sealing machine.
If it sounds right for you, buy one today!
Have you used the Ziploc Freezer Bags? Let us know what you thought of it!