Mishandling bags

It's common for individuals to handle the bags improperly while attempting sous vide. To begin with, you need to make sure the seal is indeed sealed. One typical manner of misusing the bags, according to Jessica Randhawa, head chef and recipe developer at The Forked Spoon, is to not check the closure on the bags three times before immersing them.

Remember that pointed objects, such as forks or tongs, can easily pierce the bags, enabling the juices to combine with the heated water. However, Randhawa advises that using tongs while handling more delicate fish filets might easily shatter the soft flesh. Therefore, cleanliness is important; simply take care! Otherwise, some delicious meat or fish risk becoming destroyed and entirely mushy (and that could be quite a mess as well).