So I found my sous-vide bags floating. I was cooking frozen shrimp, you see, and when I got the vacuum tight, the cheap-o bags kept being punctured. We needed to find a way to weigh the bags down, and it being pretty late at night, my options felt a bit limited. Skipping the shrimp was Not an Option.
Oh, and I didn't want to just plonk down random metal pieces because they might leach into the water and I couldn't quite trust the bags to not have punctured. So I just vac-sealed some salt — make a small bag, pour some salt in, and vacuum seal. That worked well enough I made another bag. You can buy some weights from Amazon, or some fancy pie weights from Sur la Table or something, but this was quick, cost me pennies and I didn't even have to put on pants.
I was reading about this on SeriousEats and one of the commenters said he vacuum-sealed a rock. I like the salt idea a lot better.
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