any trapped air bubbles as you go Continue lowering it until just the very top edge of the bag is above the surface (don’t allow any water to leak inside) 4 Seal the bag You now have your food inside a completely airless bag A note about nomenclature: While the term “sous-vide” technically refers to the vacuum-sealing portion of the cooking process, in common usage these days, it’s come to mean the act of cooking food in a temperature-controlled water bath—so that’s how I’m going to use it, even though my cooler method actually makes no use of a vacuum at all Deal with it So does the beer cooler method really work? I pitted my beer cooler/freezer bag method (total cost: $21.90) against a SousVide Supreme/FoodSaver combo (total cost: $569.98), comparing their performance in four categories: The ability to cook proteins to a precise temperature all the way from the edges to the center The ability to hold cooked foods at serving ...4 Seal the bag You now have your food inside a completely airless bag A note about nomenclature: While the term “sous-vide” technically refers to the vacuum-sealing portion of the cooking process, in common usage these days, it’s come to... comparing their performance in four categories: The ability to cook proteins to a precise temperature all the way from the edges to the center The ability to hold cooked foods at serving ... So does the beer cooler method really work? I pitted my beer cooler/freezer bag method (total cost: $21.90) against a SousVide Supreme/FoodSaver combo (total cost: $569.98), comparing their performance in four categories: