Is it Safe to Sous Vide in Any Plastic Bag? (2024)

FAQs

Is it Safe to Sous Vide in Any Plastic Bag? ›

Sous vide manufacturer ChefSteps recommends using food-grade vacuum sealing bags because they're BPA-free and made of polyethylene (we like the ones made by FoodSaver). These bags need to be sealed with a vacuum-sealing system, which FoodSaver also makes.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Unlike other bags, FoodSaver® Bags can be simmered in water (for sous vide cooking) or microwaved (so you can reheat leftovers or pre-cooked dinners).

Designed with the environment in mind, The Anova Precision® Reusable Silicone Bags are a durable, reusable alternative to single-use plastic.

You can use some plastic containers for sous vide. Do NOT use basic food storage containers for sous vide, even if they are very large. The plastic will warp or melt at higher temperatures. The keyword is “polycarbonate,” which signifies a durable, heat-resistant plastic that will last for years.

What about the plastic bags used for cooking do they pose any risks? No. The bags sold for sous vide cooking are free of phthalates , BPA , and other hormone-disrupting chemicals.

Food-safe zipper bags work great for sous vide. I'm known to go the cheap route whenever possible, so while learning to cook sous vide I used Ziploc bags instead of vacuum sealed bags. I have never had a problem with them. They didn't melt, burn or make me sick.

No, vacuum sealing is not necessary for sous vide. In fact — and this isverycounterintuitive — foods inside a sealed vacuum bag aren'tunder vacuumat all! A vacuum is defined as a space that contains little to no air [or matter, generally speaking].

With sous vide cooking, it's absolutely vital that your bags stay submerged and that trapped air bubbles are pushed to the top of the bag and away from the food. This is the only way to guarantee that your food is heating properly, which is important for both food safety and quality.

Yes, IF the packaging is vacuum sealed similar to what you may see in frozen fish or meats. Does food have to be vacuum sealed to be safely cooked in a Sous Vide? The vacuum isn't about safety. It's about even cooking.

Can you sous vide in aluminum foil? ›

Sous Vide Tips

To prevent water from evaporating too much, use aluminium foil or a lid to cover as much of the pot as possible during cooking. Pat ingredients dry after sous vide and before searing; this encourages better browning. Sous vide is also a great tool for entertaining because it's easily scalable.

To prevent cold spots on the food, make sure the bag isn't touching the sous vide machine or cooking vessel. If cooking with multiple bags, make sure they aren't pressing up against each other.

You can sous vide in a vacuum sealed bag, a reusable silicone bag, or a jar. Most sous vide bags sold are plastic, but we're partial to food grade platinum silicone Stasher bags because they are reusable, plastic-free, and BPA-free.

Sous vide manufacturer ChefSteps recommends using food-grade vacuum sealing bags because they're BPA-free and made of polyethylene (we like the ones made by FoodSaver). These bags need to be sealed with a vacuum-sealing system, which FoodSaver also makes.

Saran Wrap

It should work for sous vide cooking for short amounts of time.

The Rubbermaid container is about 11" (28cm) square and 8" (20cm) deep which is almost the perfect size for sous vide cooking meals for 4 to 5 people.

How About Sous Vide? Of course, one of the most common concerns about sous vide cooking is the use of plastics (at heat), however the main thing to remember here is that you should always be using BPA-Free bags and pouches.

Polyethylene Terephthalate (PET)

When exposed to high temperatures, food-safe PET can leach the contaminant, antimony, into your foods. On the other hand, cold foods such as salads and wraps can be packaged and stored into PET containers. PET Temperature Limits: Up to 120°F.

The key is that you don't want air between your food and the bag, because it won't conduct the heat from the water. So if you can't make a vacuum, the thing to do is use a zip lock and slowly submerge your bag into a pot of water, or into the sous-vide container.