Chloe Zhang
The sous vide cooking technique, which involves vacuum-sealing food in plastic bags that are then submerged in a water bath, has gained popularity for its ability to cook food to the perfect internal temperature and texture. However, concerns have been raised about the potential health and environmental risks associated with using plastic. While some argue that plastic bags are safe for sous vide cooking, others suggest that chemicals from the plastic can leach into the food, especially at high temperatures. As a result, alternatives to plastic bags for sous vide cooking have emerged, including silicone bags, wax coatings, aluminium foil, and ceramic appliances. These options offer a way to enjoy the benefits of sous vide cooking without the potential risks associated with plastic.
Characteristics and Values of Sous Vide without Plastic
| Characteristics | Values |
|---|---|
| Type of Container | Airtight, waterproof, able to withstand heat, pliable |
| Alternatives | Silicone bags, Mason jars, aluminium foil, wax with a high melting point (e.g. carnauba wax), combi-oven or water vapour oven, giant panini press with ceramic plates |
| Weights for Buoyant Bags | JUJUPANDA Sous Vide Weights, TopHat Sous Vide Sinker Weight |
| Plastic-Free Containers | EVERIE Stainless Steel 18/8 Sous Vide Container |
| Plastic Types to Avoid | Polypropylene, BPA plastic |
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What You'll Learn
Use a combi-oven or water vapour oven
Sous vide is a slow, temperature-controlled cooking technique that preserves the original taste, texture, and essential characteristics of food. The traditional method involves vacuum-sealing food in a plastic bag and cooking it in a water bath. However, it is possible to achieve excellent results without plastic by using a combi-oven or water vapour oven.
A combi-oven is a combination of a hot, dry air oven and a wet heat steamer. It can cook with ambient air, injected steam, or a combination of both. Combi ovens with dedicated low-temperature cooking programs are ideal for sous vide cooking. The Anova Precision Oven, for example, can maintain consistent, low temperatures and has a food probe to monitor the internal temperature of the food. This oven also has a sous vide mode, which raises the relative humidity inside the oven to 100%, replicating the environment of a sealed plastic bag.
To use a combi-oven for sous vide cooking, it is important to understand the difference between wet-bulb and dry-bulb temperatures. The dry-bulb temperature is the temperature of the air in the oven cavity, while the wet-bulb temperature is the temperature on the surface of the food as water evaporates during cooking. By maintaining the correct wet-bulb temperature, you can ensure that your food is cooked evenly and effectively.
Using a combi-oven for sous vide cooking offers several advantages. Firstly, it eliminates the need for a water bath, which can be time-consuming and may not be suitable for a fast-paced environment. Secondly, it provides precise temperature control, ensuring that your food is cooked perfectly every time. Finally, the vacuuming process associated with sous vide cooking can help with food storage and simplify your workflow, making it a great choice for busy kitchens.
In addition to combi-ovens, water vapour ovens, such as the CSO-300 Steam Oven from Cuisinart, can also be used for sous vide cooking. This type of oven uses steam heat, reducing cooking time by up to 40%. It can be used to cook a variety of foods, including vegetables, fish, poultry, and rice, and can even be combined with the Broil or Bake functions to create moist and juicy roasts.
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Try silicone bags
Silicone bags are a great alternative to plastic bags for sous vide cooking. They are food-grade, BPA-free, and endlessly reusable, making them a more environmentally friendly option. They are also safe for your health, as they do not release harmful chemicals, even at high temperatures.
When using silicone bags for sous vide, it is important to note that they are more buoyant than plastic bags. To address this, you can use weights specifically designed for sous vide, such as the JUJUPANDA Sous Vide Weights made of Himalayan stone or the TopHat Sous Vide Sinker Weight, a food-grade stainless steel net that goes over your bags to hold them down.
Another option is to use a large metal cooking pot as your sous vide container, which eliminates the need for a dedicated plastic container. Additionally, you can use silicone bags in combination with mason jars for cooking a variety of foods. Mason jars are perfect for cooking foods like eggs, crème brûlée, and other small or space-variable foods, while silicone bags can be used for meats and seafood that don't fit well in jars.
Some people have concerns about the use of plastic in sous vide cooking due to the potential release of chemicals at high temperatures. While the temperature for sous vide, typically around 60°C, is not considered high, there are still valid health and environmental concerns associated with plastic use. Silicone bags offer a safe and reusable alternative that can address these concerns.
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Use a giant panini press with ceramic plates
If you want to try sous vide cooking without using plastic, one option is to use a giant panini press with ceramic plates. This appliance gives you the results of a sous vide without the plastic or boiling. It can be used indoors to cook meat, fish, vegetables, or anything that needs a perfect sear. It is also temperature-controlled, so you don't have to worry about overcooking your food.
This panini press is a pricey appliance, but since it can be used for a wide variety of foods, from eggs to pancakes to grilling, it's much more versatile than other sous vide methods. Smaller models are now available that attach to a pot or pan you may already have, and these cost under $100.
One of the challenges of sous vide cooking is figuring out how to keep the food from touching the water without using plastic. This panini press solves that problem by providing a non-plastic surface for cooking your food.
If you're looking for an alternative to plastic bags for sous vide cooking, you might also consider using silicone bags or mason jars. Silicone bags are food-grade, BPA-free, and endlessly reusable. Mason jars are perfect for cooking foods like eggs, creme brûlée, and other space-variable foods.
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Cook in Mason jars
Cooking sous vide in Mason jars is a great alternative to using plastic bags. It's toxin-free, reusable, and reduces your carbon footprint.
Mason jars are designed to survive temperatures of 250°C, so they can handle the heat and being submerged. However, you should be careful when introducing a cold jar to hot water, as the jar can crack. To avoid this, you can heat the jar before placing it in the sous vide water bath.
When using Mason jars for sous vide, it's important to remember that glass doesn't convey heat as quickly as plastic. This means that you'll need to allow for longer cooking times. The heat will take longer to pass through the glass to the food, so cooking something like a roast can be tricky. The liquid in the jar can help carry the heat to the food, so you may want to fill the jar with broth or another liquid.
To prepare your Mason jar for sous vide, spray it with olive oil and add your desired toppings and flavor components. Chop any toppings into small pieces and finely grate any cheeses. Remember that you're working with a small jar, so you don't want to overfill it.
After adding your toppings, crack an egg into a blender along with cream cheese and cream or milk. Pour this mixture into the Mason jar and place the lid on the jar, tightening it with your fingers. Be careful not to over-tighten the lid, as this can cause the jar to break in the hot water.
Place the Mason jar in the preheated water at 170°F and cook for about 45 minutes. Remove the jar from the water and let it cool for a few minutes before serving. To reheat, simply remove the lid and place the jar in the microwave, heating in 20-second intervals.
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Wrap food in wax
If you want to avoid plastic when cooking sous vide, one option is to wrap your food in wax. The only wax that fulfils all the necessary criteria is a wax with a high melting point, such as carnauba wax.
To use this method, melt the carnauba wax and paint it onto your food, or soak a piece of gauze in the melted wax and wrap your food in it. This will create an airtight and waterproof barrier around your food, which is necessary for sous vide cooking.
It is worth noting that this method will likely alter the texture of your food and may affect the flavour, as the wax will not allow the food to cook as evenly as plastic. Additionally, it is important to ensure that the wax is food-safe and does not contain any harmful chemicals that could be released during the cooking process.
Another option for creating an airtight and waterproof barrier is to use aluminium foil. However, this may also release chemicals into your food, so it is important to do your research beforehand.
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Frequently asked questions
Some people are concerned about the potential health risks of cooking with plastic, believing that chemicals from the plastic will leech into the food. There are also environmental concerns, as single-use plastic bags are not eco-friendly.
Silicone bags are a popular alternative to plastic bags for sous vide cooking. They are food-grade, BPA-free, and reusable. Other options include using a combi-oven, water vapor oven, or a giant panini press with ceramic plates.
Polyethylene is a great option for sous vide as it is heat-stable and does not release chemicals. It is important to do your research on safe temperatures for different types of plastic.
Silicone bags are more buoyant than plastic bags, so it is important to use weights to keep them submerged. You can also use a stainless steel sous vide container instead of a plastic one.
The EVERIE Stainless Steel 18/8 Sous Vide Container is a great option for those avoiding plastic. For weights, you can use the JUJUPANDA Sous Vide Weights or the TopHat Sous Vide Sinker Weight.
