Sous vide cooking and food packaging

November 3, 2018

French sous vide cooking is not really a new method. It has origins from the 1790s and since then it has grown and evolved. This growth and evolution are what made it what it is today. The growth was slow and the evolution was worth the time it took.

Today French sous vide cooking has grown in one of the most celebrated cooking techniques around the world. This growth only happened due to the taste, because in the end food all about the taste. Today chefs from all around the world use this technique in their kitchen. This shows that people are always ready to wait for good food. The extremely long cooking and unconventional cooking methods have always provoked doubts and conflicts. People have always opposed French Sous vide cooking as something dangerous for the cooks and also the people.

The problem with Sous vide was always about packaging. Every one usually opposed the idea of cooking food wrapped in plastic at high temperature and for a long time. But there are clear explanations to why the packaging used for sous vide is perfectly safe.

Sous vide starts with packaging the food without air in some container or pouch and cooking it for a long time in the water. Here we will be looking at different kinds of packaging used for sous vide cooking and explain why all of them are safe.

1. Plastic wrap

These are thin films of plastic used to cover food. In sous vide, it is used to cover the containers for not letting the moisture out. When you are using an immersion circulator for sous vide the containers needs to close with a plastic wrap. We do this because unless it is done, the water will evaporate and will be lost during the cook.

Plastic wraps are made using high-grade plastics. Even though they may look absolutely flimsy they are safe. Just make sure that you don’t use them to wrap the food unless it is absolutely necessary.

2. Ziplock bags

These bags are super popular. You can find them everywhere and also everybody uses them. They are simple plastic bags which are usually used to store items airtight. The bag has a very nifty locking mechanism which can keep the water out. So this can be used with or without vacuum packing. They can also be found in all kinds of sizes.

These plastic ziplock bags are also made with high-quality plastics. For years studies have been done on this kind of plastic for effect on the food inside under various extreme temperatures. But an effect was never found. But when the temperature is above 70-degrees Celcius (which is pretty high for sous vide) the bags are often compromised.

3. Sous vide bags

They are similar to ziplock bags but are able to withstand temperatures well above 70 degrees Celcius. The bags have super strong seams which make sure they never fail under high temperature.

They are also made from a similar high-quality plastic and they are proved not have any impact on the prepared food.