Let bag swim freely while cooking.
• The water-tight zipper can be submerged with the food to eliminate cross-contamination that can occur with zippers that must be clipped above the surface of the bath after coming in contact with raw meat.
• Carrots and vegetables naturally tend to float even after sealing the bag. Placing a metal butter knife or spoon in the bag will help keep these foods submerged during cooking. Placing a ceramic bowl on the bag also works.
• During cooking, vegetables often give off the air that makes them float in the first place. With Savour, you can re-vent the bag after 15-20 minutes of cooking to remove the released air.