Air sous vide bags for 9900 range

[Fernst313]

I recently purchased the NSI6DG 9900 SR range. It’s the top of the line induction range in this lineup. One of the reasons I purchase this one was for the air sous vide capabilities. 

I also purchased a set of reusable sous vide bags that claimed to be good for air sous vide, but when I received them, the directions said they can’t be used for air sous vide, only in water. 

Does anyone else have this range, or another that does the air sous vide?  Have you found a set of reusable bags that can be used for air sous vide?

Thank you. 

[realaud]

Is there no recommendation for bags in the user manual? Normally appliances that require a specialized item have a recommendation.  If not, you might try calling Samsung and seeing if they have a recommendation.

[Fernst313]

Good call. 
I have not read all the way through the manual. I will definitely check that. 
Thank you. 

[OldLadyWho2]

Check Food Saver. I think you can use their vacuum bags. But you need the vacuum unit. It is great for keeping frozen meat longer.

[OldLadyWho2]

No recommendations in useless manual. Food Saver bags are 1 use.

[realaud]

All sous vide bags are, technically, one use.  I thoroughly wash out my food saver bags and reuse them.  They say the vacuum bags that contained meat should not be reused, but I've been washing and drying them thoroughly for years and I'm not dead yet.  Never even a bad stomach ache.  So, if there are no recommendations in the manual, you can use any vacuum bag.  I buy Wevac bags from Amazon.  Much cheaper than FoodSaver bags 

https://a.co/d/9SmZNiN

[OldLadyWho2]

I have been washing and reusing vacuum bags and zip locs for years, too! Not familiar with sous vide. How do you tell meat is the temperature you want without opening? Then what? Seeing 2 to 4 hours is a pretty broad range for a steak. I'm sticking to broiling!

[realaud]

Sous Vide is just a fancy word for controlled vacuum cooking.  It's usually done in a temperature controlled water bath.  Some people swear by doing steak this way.  But, to me a steak without the fond (crust), is just a soggy piece of meat.  Vacuum sealing the meat seals in the juices and slow cooking at a controlled low temperature tenderizes the meat and melds any seasonings into the meat.  Many people who do cook steak this way, flash sear it after the cooking is done in order to get the crust. Sous vide is also a good way to reheat a rare or medium steak without making it well done.

[OldLadyWho2]

How do you know it is done? I can't find a chart that has specific times by inches of thickness and how well done. A 2-hour window doesn't help! If you open the bag and are many degrees under, do you reseal or seal in a new bag and go from there? I need a salt free way to tenderize them. Thanks for helping!

[realaud]

I don't normally actually *cook* sous vide as much as reheat leftovers.  When I do that, I go by the "does it feel warm" method through the bag.  I would imagine if you opened the bag and stuck a thermometer in, and it was not at the temp you wanted, you could simply re-seal the bag, being careful to keep the juices in, and continue cooking.    You might try searching Amazon for a beginner's sous vide cookbook. https://a.co/d/86zs0DQ