The filling could be cooked in a baggie, pureed in a blender, then poured into the crust and chilled to set up.

It’s tempting to say cheesecake since that’d be the most easily applicable. But it’d also be the easiest to just try at home myself. I like both gator and pigs’ feet, with the feet edging out alligator: I’m more likely to be able to use the findings but less likely to do it myself first. In the same category: frogs’…

Second the crawfish!

What do you prefer about clipping it? Is it just less hassle, or can you see a difference in texture?

Absolutely. I found myself trying to think of ways to hold the bag open. Or maybe use tall canning jars without lids. But I realized it had become more an exercise to see how it could be done rather than anything useful. Admittedly, I’ll probably have to try the open canning jars anyway.

Right, of course. I should have thought of that: I use water to seal bags when I don’t want to haul the vacuum out.

What if you just didn’t seal the bag? You could put a cooling rack over the pot and hang the open bag with clothesline clips from it so that the onions are submerged, but the water evaporates.