plastic bags for sous vide cooking

[John Doe]

Considering the low temperature of cooking (max 85C for vegetables, 60C for meat and fish), do I really have to worry about chemical leaking from the plastic? I'm gonna use bags that are allowed to be used to defrost food in a macrowave. It is a cost issue for me, as the bags adviced for it are prohibitely expensive for my budget.

Alternatively would wraping the food into a silicon, kitchen foil or parchement paper inside the bag be safe?

[xcorps]

Considering the low temperature of cooking (max 85C for vegetables, 60C for meat and fish), do I really have to worry about chemical leaking from the plastic? I'm gonna use bags that are allowed to be used to defrost food in a macrowave. It is a cost issue for me, as the bags adviced for it are prohibitely expensive for my budget.

Alternatively would wraping the food into a silicon, kitchen foil or parchement paper inside the bag be safe?

http://nomnompaleo.com/post/12463202...plastic-safety recommends

http://www.amazon.com/gp/product/B00...SIN=B001U05R16

for that.

FWIW, I found that article as the first google result when I googled the thread title.

[John Doe]

I came back from that nomnompaleo.com site before posting, have you seen the price in the links?


That 16 feet long film, that potentially a 8 feet long of bags if you don't count the inchs you loose when sealing/partitioning in smaller bags. They could be reused but you'll still loose the width of the seal each time. At $26.51, that's $25.51 too much for me. Then there are the Ziploc brand, but they won't guaranty safety above 76C. And that food grade silicon bag at $15 each, I wasn't born with my dad's silver spoon in my mouth. When cooking with stew/marinade, a mason jar does the trick, but it doesn't work with a piece of steak or a loin of pork.


Anyway, if anyone knows if I could protect the food from contaminant inside the bag?