I use 2 different bags:

1) plastic -- FoodSaver, started with the individual bags and have moved to rolls. Always have the 11" and 8" around. Great for freezing pre cook as well. https://www.amazon.com/FoodSaver-BPA-Free-Multilayer-Construction-Preservation/dp/B001U05R16/ref=sr_1_16

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2) Silicone -- for all shorter cooks I use silicone bags and water displacement method to "seal". You don't really need the ziplock as water pressure works. Nice thing is if any air bubble come in they go right out the top. SIOchef has 1 gallon and 2 gallon bags: https://www.amazon.com/SIOchef-Premium-Silicone-Sous-Vide/dp/B07BGJZ2WC/ref=sr_1_1

not really. this is what im talking about. you need a machine for it which is sold in ACE and Fnac.

https://www.amazon.com/FoodSaver-BPA-Free-Multilayer-Construction-Preservation/dp/B001U05R16

it is mainly used for a cooking method (sous vide)