Big sous vider but getting more concerned about ingestion of microplastics and how to minimize this.
Article in NYTimes today recommends against heating food in plastic which makes a lot of sense. I do some cooks in mason jars and just got a couple silicone bags but they seem like they’ll be hard to use for large volume cooks (12 racks of ribs for example). Wondering if there are any other good solutions out there for us die hard sous vide folk?
by drewtonium
5 Comments
I will get colon cancer eating Sous Vide everyday and I am okay with that. It’s just something you have to accept.
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I’ve accepted that they’re unavoidable. Simple as that. The shit is EVERYWHERE, and in EVERYTHING. I’m also only cooking SV once a week at most, so there’s that too. I can’t stop breathing polluted air, or living on a cooking planet. Micro plastics are just the boogeyman of the day
I don’t think the bags used breakdown at SV temps. I may be wrong though/ lied to.
I don’t think the bags used breakdown at SV temps. I may be wrong though/ lied to.