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food + heat + plastics doesn't sound very appealing...
The point of this mode of cooking is that it's low temp, below the temperatures at which plastics in high-quality freezer bags become an issue (Ziploc confirmed this to Dave Arnold earlier this year).
Earlier quoted context omitted.
This is what is holding me back on getting into sous vide. Any non plastic alternatives?
You can use mason jars if you are worried about plastic.
This is a nice project but this common misconception is false: > Searing the food after sous-vide seals in the juices http://www.foodnetwork.com/videos/to-sear-or-not-to-sear-985...
You definitely want to sear though, both before and after (Kenji Alt is wrong about this). For flavor.
food + heat + plastics doesn't sound very appealing...
This is what is holding me back on getting into sous vide. Any non plastic alternatives?
food + heat + plastics doesn't sound very appealing...
This is what is holding me back on getting into sous vide. Any non plastic alternatives?
In theory you can use anything that handles the temperature, such as silicone. You could in theory force your food into a jar with a bit of oil.
I just picked up an anova a few months ago (was $169 on sale) and for that price you need to be getting a lot of enjoyment out of the build process and be happy having an inferior product at the end. http://smile.amazon.com/Anova-Sous-Vide-Immersion-Circulator...
food + heat + plastics doesn't sound very appealing...
The point of this mode of cooking is that it's low temp, below the temperatures at which plastics in high-quality freezer bags become an issue (Ziploc confirmed this to Dave Arnold earlier this year).
Make sure you're using Ziploc specifically -- as in that brand. Other manufacturers may have their own formulations for their plastics, including non-heat-stable plasticizers. I contacted Trader Joes, for example, when writing Cooking for Geeks, and they disclosed that their plastics are NOT heat safe.