Why wouldn’t I sous vide these straight from packaging and straight from frozen?
Why wouldn’t I sous vide these straight from packaging and straight from frozen?
by basilboiii
12 Comments
gpuyy
Personally I’d say yes
lFrylock
Factory packaging is not good nor recommended for sous vide.
energybased
People are going to give you good reasons not to, but I would probably do that out of laziness. Plus, salmon is cooked at really low temperature.
rbrkaric
Depends if that plastic is intended to be used as such else will leech into your food.
IsThisOneAlready
First off do you see the imperfections in their vac seal?
2nd is do you know if that’s the right plastic for sous viding in?
CosmicBallot
You don’t know if the plastic is going to hold up. If it’s going to have any leaks. If it is safe to get it hot and “eat it’.
Laylelo
I wouldn’t trust the plastic to be heat safe, or that it wouldn’t burst open when it got hot. But if anyone can chime in I’d love to be proven wrong because it would be very convenient!
ADrPepperGuy
I believe the instructions say remove from pouch before cooking. But that could just be there to protect them from a lawsuit in case something goes wrong.
Relative_Year4968
YIPPEE, that makes it 1,000 times this EXACT original packaging question has been asked! We did it, everyone!
karenmcgrane
Are you supposed to do it? No.
Would I do it? Yeah probably. Especially at like 120, 125F for salmon. I wouldn’t serve it to other people, but I’d eat it.
There’s a lot of food safety rules where there’s the rules you know and then what you can get away with and it’s up to your personal risk tolerance to choose between them.
Sirhctopher024
BPAs
Merkenfighter
Because the material may not be designed to be stable to sous vide temperatures. Completely safe for its use case, but you may find leaching of stuff into your food.
12 Comments
Personally I’d say yes
Factory packaging is not good nor recommended for sous vide.
People are going to give you good reasons not to, but I would probably do that out of laziness. Plus, salmon is cooked at really low temperature.
Depends if that plastic is intended to be used as such else will leech into your food.
First off do you see the imperfections in their vac seal?
2nd is do you know if that’s the right plastic for sous viding in?
You don’t know if the plastic is going to hold up. If it’s going to have any leaks. If it is safe to get it hot and “eat it’.
I wouldn’t trust the plastic to be heat safe, or that it wouldn’t burst open when it got hot. But if anyone can chime in I’d love to be proven wrong because it would be very convenient!
I believe the instructions say remove from pouch before cooking. But that could just be there to protect them from a lawsuit in case something goes wrong.
YIPPEE, that makes it 1,000 times this EXACT original packaging question has been asked! We did it, everyone!
Are you supposed to do it? No.
Would I do it? Yeah probably. Especially at like 120, 125F for salmon. I wouldn’t serve it to other people, but I’d eat it.
There’s a lot of food safety rules where there’s the rules you know and then what you can get away with and it’s up to your personal risk tolerance to choose between them.
BPAs
Because the material may not be designed to be stable to sous vide temperatures. Completely safe for its use case, but you may find leaching of stuff into your food.