u/KU_Jayhawk

First off, I vacuum seal every time, but why does the air need to be removed? What if you just throw a ribeye in a zip lock bag and seal with a bunch of air still in it. As long as the bag is fully submerged, wouldn’t the air around the steak get to that perfect 137, and still cook the steak at the same temp? Again, just curious on the science behind it and will always vacuum seal regardless.