Considering displacement techniques

The displacement technique is the best choice if you don't have access to a vacuum sealer. According to Sous Vide Ways, this method is not only inexpensive, but it will typically provide results that are just as good as those produced by a vacuum sealer. Simply place your food in a freezer bag, a stasher bag, or a double-zipper Ziploc bag along with any marinades. Only one corner of the bag should be unzipped after it is around 80% closed.

The bag should then be entirely submerged under water, any air pockets should be gently massaged out, and the bag should be slowly lowered further into the water until the pressure inside the bag expels all of the air. The bag may then be taken out and manually closed. After releasing the air, it is crucial to thoroughly close the bag. If the bag is not totally air tight, it is impossible to sous vide food. Although a good vacuum sealer will guarantee a completely sealed bag every time, the water displacement method is probably easier for amateur chefs to use.