I bought a bunch of tuna from my local grocery store and it came vacuu packed in this thick plastic.
Jenghrick
No
santc
Would be great if you could, but no it’s not safe
gshideler
The most I use those bags for is to defrost with the sous vide on a super low setting, like 40 degrees.
Soluban
I guess it’s better to be safe than sorry, but that looks identical to the bags I use with my AvidArmor chamber vacuum, right down to the notch to open.
Familiar-Lab2465
Unless it says on the packaging, do not use plastics for cooking.
Dizzy_Process_7690
A lot of those bags are safe at room temp but once you apply Heat . All bets off
MoeSzyslakMonobrow
I wouldn’t.
LB3PTMAN
There’s no way to know. So in that case you assume no it’s not safe.
PAINKILLER_1020
Never ever ever sous vide anything that isn’t sealed in a bag specifically designed for sous viding. Unless you like melted micro plastics in your food.
Purple_Puffer
No, but lucky for you, that’s ready to eat.
ADrPepperGuy
I don’t use them. I read a few articles about possible bacteria build up.
Plus, I noticed when I get the frozen fish from Whole Foods, it tells me to remove the fish from all packaging prior to cooking.
Dramatic-Drive-536
Definitely not. Those are simply designed for safety and to lock in freshness. Cannot handle boiling temps.
Every-Cook5084
Get a pack of these with your food sealer. Never had one leak and are safe. https://a.co/d/hutpixl
bdash1990
No they are not. Botulism is the reason. All vacuum-sealed frozen fish should be removed from its packaging before defrosting.
A second reason for you: You season your food before you sous vide. Unless you like bland food I guess…
SirGunther
Not rated to handle higher temps, literally cooking the plastic into your food, tastes bad man. Also, bacteria.
This is why I prefer to use silicon bags, literally cut open the fish drop it in, submerge, weight it down. Clean up sucks, but it’s safer.
Keeperofthe3
Why would you sous vide tuna in the first place? Just give it a nice sear and serve.
AutofluorescentPuku
Without getting into the bacteriological arguments, I don’t trust the packaging my meat comes in to (a) be chemically stable, and (b) capable of maintaining a seal over sous vide temps and times.
18 Comments
I bought a bunch of tuna from my local grocery store and it came vacuu packed in this thick plastic.
No
Would be great if you could, but no it’s not safe
The most I use those bags for is to defrost with the sous vide on a super low setting, like 40 degrees.
I guess it’s better to be safe than sorry, but that looks identical to the bags I use with my AvidArmor chamber vacuum, right down to the notch to open.
Unless it says on the packaging, do not use plastics for cooking.
A lot of those bags are safe at room temp but once you apply
Heat . All bets off
I wouldn’t.
There’s no way to know. So in that case you assume no it’s not safe.
Never ever ever sous vide anything that isn’t sealed in a bag specifically designed for sous viding. Unless you like melted micro plastics in your food.
No, but lucky for you, that’s ready to eat.
I don’t use them. I read a few articles about possible bacteria build up.
Plus, I noticed when I get the frozen fish from Whole Foods, it tells me to remove the fish from all packaging prior to cooking.
Definitely not. Those are simply designed for safety and to lock in freshness. Cannot handle boiling temps.
Get a pack of these with your food sealer. Never had one leak and are safe. https://a.co/d/hutpixl
No they are not. Botulism is the reason. All vacuum-sealed frozen fish should be removed from its packaging before defrosting.
A second reason for you: You season your food before you sous vide. Unless you like bland food I guess…
Not rated to handle higher temps, literally cooking the plastic into your food, tastes bad man. Also, bacteria.
This is why I prefer to use silicon bags, literally cut open the fish drop it in, submerge, weight it down. Clean up sucks, but it’s safer.
Why would you sous vide tuna in the first place? Just give it a nice sear and serve.
Without getting into the bacteriological arguments, I don’t trust the packaging my meat comes in to (a) be chemically stable, and (b) capable of maintaining a seal over sous vide temps and times.