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Sous Vid? Anyone cook this way?

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Replies to: Sous Vid? Anyone cook this way?

  • BunsenBurnerBunsenBurner 40894 replies476 threads Senior Member
    edited December 2018
    My biggest concern is cooking in plastic that is not suitable for cooking. Folks who avoid plastic like the devil when it comes to microwaving, do not mind using it in sous vide cooking. While the temperatures are lower than those typically achieved in a microwave, the cooking times are longer... same crud (such as plasticizers and lower MW polymer chains) can be extracted into your food.
    edited December 2018
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  • LoveTheBardLoveTheBard 2129 replies20 threads Senior Member
    edited December 2018
    @BunsenBurner - Apparently, there are food-grade, FDA-approved, re-useable and re-sealable bags that are free of BPA, Phthalates, and fillers. They can withstand temperatures up to 300 degrees without leaching anything nasty.

    I, too, was a bit concerned about the need for plastics, the effects on the environment, etc.
    edited December 2018
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  • SouthJerseyChessMomSouthJerseyChessMom 3865 replies15 threads Senior Member
    @BunsenBurner you addressed my concern. My d loves her sous vide and gave me one a year ago. It's been in my pantry unused because I'm concerned about the plastics and warm temperatures -
    @LoveTheBard where do I find those food grade plastics bags ???????
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  • BunsenBurnerBunsenBurner 40894 replies476 threads Senior Member
    I would look for (preferably reusable) silicone bags. Regular ziplock bags are a no-go for me.
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  • LoveTheBardLoveTheBard 2129 replies20 threads Senior Member
    @SouthJerseyChessMom -- Amazon has a bunch. Just look up "reusable silicone food-grade bags" and you'll find a plethora. Like Ziplocs, they come in many different sizes (snack, sandwich, gallon, etc.).
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  • 1NJParent1NJParent 2233 replies37 threads Senior Member
    Some leaching is inevitable even at low cooking temperature as water molecules bombard the plastic bag during cooking. At lower temperature, water molecules are slower so they're less energetic, but prolonged bombardment will cause some plastic molecules to come off the bag. If you only cook sous vide occasionally, I wouldn't worry about the plastic bag too much. However, if you do it frequently, that's a different story.
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  • whitepicketfencewhitepicketfence 125 replies14 threads Junior Member
    @Bromfield2 I have an Anova and a Joule. Love them both but have gifted the Anova as I feel it is easier for a new user because you can set it manually, without wifi. They all do basically the same thing but Anova and Joule both have outstanding customer service in my experience.

    As far as cooking in plastic, I did read and read and read before I decided I was comfortable with it. I am in several online groups with members who obviously enjoy the study of it all-many scientists and some home cooks and chefs as well. I cook in mason jars, silicon bags and plastic. Every year, about this time, these same questions come up and I read new info. On my to do list is see if there is new data that changes my view.
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  • dietz199dietz199 3902 replies75 threads Senior Member
    I was SO excited to see the chickens started laying again. They had completely shut down production for the last 6 weeks. Store bought eggs are such a disappointment after you've had the fresh real thing from the coop.

    Darn you sous vide for needed an hour to make the perfect poached egg. I know they say a watched pot doesn't boil.... but here I sit, waiting......
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