Sofia Martinez
Cooking sous vide involves vacuum-sealing food in plastic bags and cooking it in a hot-water bath. This has raised concerns about the safety of consuming food cooked in plastic. Some worry that the plastic bags may leach harmful chemicals like Bisphenol-A (BPA) into the food. However, sous vide cooking is typically done at temperatures well below boiling, which is when plastics start to break down. It is recommended to use food-grade vacuum sealing bags that are BPA-free and made of inert polyethylene, which does not contain additives like BPA or phthalates. While there is a lack of specific studies on chemical migration during sous vide cooking, the key precautions are similar to other cooking methods: use food-safe plastic bags, avoid the danger temperature zone, and chill stored foods quickly.
| Characteristics | Values |
|---|---|
| Safety concerns | There are no published studies on the migration of chemicals in sous vide conditions. |
| Plastic bag safety | Most plastic is BPA-free. Use food-grade vacuum sealing bags made of polyethylene. |
| Health risks | Grilling creates carcinogens due to char and smoke. |
| Alternative options | Silicone bags, such as Stasher brand bags, can be used instead of plastic bags. |
| Specific bags | Use sous vide-specific bags, not microwave ziplock bags. |
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What You'll Learn
Safety of sous vide plastic bags
The safety of using plastic bags for sous vide cooking is a common concern, with some people worrying about the potential for harmful chemicals to leach into food. While there is a lack of published studies on the migration of chemicals during sous vide cooking, it is important to note that most plastic bags used for sous vide are BPA-free and made of food-grade materials.
One concern regarding sous vide cooking is the potential for bacteria growth, particularly Clostridium botulinum, which thrives in low-oxygen environments. To prevent this, it is important to avoid keeping food in the "danger zone" of 40°F to 140°F for more than two hours. Additionally, it is recommended to use food-safe plastic bags, such as freezer-safe zip bags, and to chill foods that will be stored quickly to prevent bacteria growth.
When choosing plastic bags for sous vide cooking, it is recommended to use food-grade vacuum sealing bags made of polyethylene. These bags need to be sealed with a vacuum sealing system to ensure no air is left inside. If a vacuum sealing system is not available, sturdy resealable freezer bags can be used, but it is important to avoid single-bagging when cooking at temperatures above 158°F as the heat can cause the bag to open at the seams. Double-bagging or using FoodSaver bags can help avoid this issue.
While there may be some risks associated with using plastic bags for sous vide cooking, many people consider it safe, especially when following proper safety precautions. However, it is important for individuals to make their own informed decisions based on their comfort level with the available information and their personal preferences.
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Published studies on chemical migration
Cooking sous vide involves vacuum-sealing food in plastic bags or pouches and cooking it in low-temperature water baths for extended periods. There is limited data on the migration of chemicals from the plastic packaging into the food during sous vide cooking. However, a few studies have been conducted to assess the potential migration of chemicals and the associated health risks.
One study evaluated the effects of the sous vide technique on rainbow trout fillets at different temperatures and time intervals. The study found that the sous vide method influenced microplastic degradation and migration in the fillets. It also highlighted potential changes in microplastic levels consumed by humans, with longer cooking times, higher temperatures, and specific cooking methods increasing these effects.
Another study by Chris Kresser tested over 500 plastic products, including bags and plastic wraps, and found that most of them leached chemicals with estrogenic activity (EA). These chemicals can have adverse effects, such as early puberty in females, reduced sperm counts, altered function of reproductive organs, obesity, increased rates of certain cancers, and problems with infant and childhood development.
A 2011 study also found that most plastics on the market, even those advertised as BPA-free, release non-BPA chemicals that disrupt hormone activity when heated. However, it is important to note that this study was not specific to sous vide cooking conditions.
Some manufacturers, such as ChefSteps and FoodSaver, offer food-grade vacuum sealing bags that are BPA-free and made of polyethylene. These bags are recommended for sous vide cooking as they mitigate the risk of chemical migration. FoodSaver bags, in particular, have been found to be free of BPA and EA-leaching issues in migration studies.
While there is uncertainty due to the lack of comprehensive studies on chemical migration in sous vide cooking, the available research suggests that using high-quality, food-grade plastic bags that are BPA-free and made of polyethylene can mitigate potential health risks associated with chemical migration.
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Manufacturers' recommendations
Firstly, it is essential to use food-grade vacuum sealing bags that are specifically designed for sous vide cooking. These bags are made from materials such as polyethylene, which is considered safe for use in contact with food. Some manufacturers, like FoodSaver, produce bags that are plasticizer-free and BPA-free, addressing concerns about potential toxins like phthalates and BPA leaching into food. It is worth noting that most plastic today is BPA-free.
Secondly, transparency and traceability are crucial. Some manufacturers, like SC Johnson (Ziploc bags), publish the ingredients used in their products, providing assurance that their bags are made without additives. This transparency allows consumers to make informed choices and trust the safety of the product. It is recommended to opt for name-brand bags with well-documented manufacturing details to minimise potential health risks.
Thirdly, while plastic bags are commonly used for sous vide, some manufacturers offer alternative materials. For instance, Lekeu provides a reusable silicone "boil-in" bag, recognising that some consumers may prefer a non-plastic option. However, it is important to note that even silicone products may not be entirely safe unless specifically developed to be free of certain additives.
Finally, it is worth mentioning that some manufacturers have not been transparent about the additives in their sous vide packaging. This lack of disclosure makes it challenging to fully assess the safety of their products for this specific cooking method. Consumers should be cautious when choosing such products and consider opting for alternatives with more comprehensive ingredient information.
In summary, when following manufacturers' recommendations for sous vide cooking in plastic bags, it is vital to prioritise food-grade materials, transparency in ingredient listings, and the avoidance of potentially harmful additives. By selecting reputable brands with detailed manufacturing information, consumers can minimise potential health risks associated with plastic-food interactions during sous vide cooking.
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Preparing food for sous vide
Sous vide is a French term that means "under vacuum". It involves cooking food in vacuum-sealed plastic bags at a precisely controlled temperature. The food is placed in an airtight plastic bag, and the bag is then sealed and submerged in a water bath that is heated to a specific temperature. This method ensures even cooking and consistent results.
When preparing food for sous vide cooking, there are several steps to follow:
Choose the Right Bags
Use freezer-grade zipper-lock bags or food-grade vacuum sealing bags. Avoid thinner bags as the seal may degrade over long cooking times. If you're using a vacuum sealer, ensure it's specifically designed for sous vide cooking.
Prepare the Food
Season and prepare your ingredients as you normally would. If you're cooking meat, consider using less salt if you're preparing it ahead of time, as too much salt will cure the meat and draw out moisture. You can also add lemon or lime slices to your bag if you're cooking immediately, but avoid this if you're prepping in advance.
Seal the Bags
Place your food inside the bag, then seal it, leaving about an inch of the seal open. Lower the bag into a pot or tub of water, allowing the water pressure to push the air out through the opening. Just before the bag is fully submerged, seal the opening and remove it from the water. Ensure the bag is tightly sealed to prevent floating during cooking.
Store and Cook
You can store your sealed bags in the fridge for up to 24 hours before cooking. When it's time to cook, preheat your water bath to the desired temperature. For food safety, ensure that your water bath reaches a minimum temperature. For example, 130°F (54.4°C) is recommended to reduce E. coli to a safe level in meat.
Cooking Time
The cooking time will depend on the type of food and your desired level of doneness. For example, pork, chicken, and turkey can cook together at specific temperature ranges for 2-3 hours. Always refer to reliable sources for specific cooking temperatures and times to ensure food safety.
While there are concerns about the potential migration of chemicals from plastic bags during sous vide cooking, currently, there is a lack of published studies specifically addressing this issue. It is recommended to use BPA-free bags and ensure that your food is not exposed to excessive heat for prolonged periods.
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Alternatives to plastic bags
While sous vide, which is French for "under vacuum", typically involves putting a protein in a plastic bag and removing all the air, there are alternatives to using plastic bags. One option is to use silicone bags, which are food-grade and reusable. However, they may not seal as well as a vacuum sealer or a Ziploc bag due to the stiffness of the material. Silicone bags work great for anything in liquid. Glass jars are another alternative for items with enough liquid to cover the food. You can use them for cooking beans or custards, for example.
Some people also recommend using polyethylene bags, such as Ziploc, which are BPA-free and don't break down at sous vide temperatures. The bags/rolls used for vacuum sealers are also made of polyethylene and are easily recyclable. However, it's important to check with your local recycling facilities to see if they accept this material.
Another option is to use food-grade vacuum sealing bags that are BPA-free and made of polyethylene. ChefSteps, a sous vide manufacturer, recommends this option.
While these alternatives exist, it's worth noting that there is limited research on the migration of chemicals in sous vide conditions. As such, individuals should make an informed decision based on their comfort level with the potential effects of chemicals in non-BPA plastics.
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Frequently asked questions
There is a minor degree of risk involved when cooking sous vide in plastic bags, but it is generally considered safe. The low cooking temperatures used in sous vide (typically 130 to 140°F) are well below the boiling point of water (212°F), which is the temperature at which plastics start to break down. Most plastic bags sold for sous vide cooking are also free of Bisphenol-A (BPA) and other harmful chemicals.
It is recommended to use food-grade vacuum sealing bags made of polyethylene for sous vide cooking. These bags are BPA-free and need to be sealed with a vacuum sealing system. If you don't have a vacuum sealing system, you can use sturdy resealable freezer bags, such as Ziploc bags, but avoid using a single bag when cooking in water temperatures above 158°F as the heat can cause the bag to open at the seams.
Yes, you can use silicone bags or a silicone "boil-in" bag instead of plastic bags for sous vide cooking. Some people also use oven-safe glass or ceramic containers for sous vide, although these may not provide the same level of convenience as bags.
