So I recently ran out of bags for sous vide. I want to sous vide this salmon I have but im not sure if the bag is safe. I can't really seem to find any yes or no answers about it. I would only probably cook around 120 or 125. Just wondering if anyone knew if it's okay to sous vide in the bag they are packaged in?
by Far_Hope_5723
7 Comments
It’s not recommended. You don’t know what the bag is made of or how well it’s sealed.
Ehhh. Possibly safe especially if it’s only once but I’d be more worried about the glue coming undone or the plastic causing a taste- mainly it coming apart.
Use a ziplock and use the water pressure to push air out by slowly lowering it in with the top unzipped. Zip when the air is out.
I have done it several times and never gotten sick. However, I recently stopped doing this because apparently the risk of botulism increases a whole lot if you thaw and cook in the same bag. Botulism grows in anaerobic environments, and at thawing-to-room temps. Exposing the fish to air at some point in the thawing process, at a safe temp, greatly reduces the risk.
Edit for clarity
That plastic is not food grade to be heated up. You can do it but I wouldn’t.
I ran out of bags on Thanksgiving of all days and tried the ziploc method for the first time. I strongly suggest using a different bag. It’s a simple solution to your problem without having to worry about dying
Dear internet can we please stop downvoting people who just asks innocent questions
If you can see the plastic marking and it is PE (polyethylene) or PP (polypropylene), it’s definitely ok. PE is what ziploc bags and water bottles are made of. If it doesn’t say? 95% it’s PE. But they don’t package food things in bags with BPA at least not in this country.
Edit: It looks like the marking is on the bag, but I can’t read it.