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I have never had luck with sous vide vegetables. The high temperatures required also raise concerns about the stability of the plastic bags.
by Gatsky 6y ago
I have never had luck with sous vide vegetables. The high temperatures required also raise concerns about the stability of the plastic bags.
- JoeAltmaier 6y agoI agree! I am not going to eat food cooked in plastic bags, for any reason.
- ortusdux 6y agoI do recommend reusable silicone Sous Vide bags. You cannot vacuum seal them directly, but you can submerge them in water to drive the air out. You can also place them inside a vac bag, pump down, press the seal close, and then remove them from the vac bag.
- Gatsky 6y agoThanks, do you have a recommended product?
- morsch 6y agoI don't. At least the ones I got gifted[1] fight you every step of the way. The silicone is very thick and stiff. It's hard to remove air by submerging them, depending on what you put in there, there are always some pockets of air remaining. And the way they seal is very fiddly. One of the sealing clips broke after a few uses. Maybe it gets easier with experience, but some things just shouldn't be that aggravating. On the other hand, a cursory search shows that there are many other products available that may be more sensibly designed. [1] PureSiliconeWare is the brand name
- YeGoblynQueenne 6y agoA mason jar or similar is a great alternative. Glass will certainly not leech any nasty stuff into your food and there's no need to create a vacuum. I'm not talking from experience but it's easy to find information on that kind of cooking on the internet: https://anovaculinary.com/5-tips-for-precision-cooking-in-canning-jars/ https://anovaculinary.com/5-tips-for-precision-cooking-in-ca...