Looks great, but isn’t “sous vide” (literally “under a vacuum”) cooked in a plastic pouch? If so, that means you’re leaching carcinogenics in to your food, whenever you cook it that way.
The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.
But all food has risks. Everything is toxic in a large enough quantity.
The plastic is safe at the temperatures it is expected to operate at.
Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.
Looks great, but isn’t “sous vide” (literally “under a vacuum”) cooked in a plastic pouch? If so, that means you’re leaching carcinogenics in to your food, whenever you cook it that way.EDIT: Nope, I believe I was wrong. See below…
The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.
But all food has risks. Everything is toxic in a large enough quantity.
Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.
Huh!
My apologies, @[email protected].
Will edit my comment, above…
Rare civil conversation spotted
Fuck this bullshit opinion!!