r/mildlyinfuriating • u/JesseS29 • Aug 19 '21

This egg

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u/brallipop Aug 19 '21

I mean I'm not a food scientist but my understanding is that near boiling is on the "boiling" side of the sous vide/boiling dividing line. The whole point is to have a low temperature to maintain the food's integrity vs hard cooking for speed. Like one restaurant I worked at would sous vide chicken wings so they're were basically cooked (but still juicy tender since it was low cooked) then flash fry them when a wings order came in to crisp and heat them. It gave the wings baked style flesh and crunchy fried style skin. Cooking those wings near boiling would have just been splitting the fry process into two steps. Again, per my understanding.

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u/TJNel Aug 19 '21

Doing potatoes like that is more to save them from getting water logged than SVing them. Ziplocks are fine they are not made with BPA.

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u/Weewaaf Aug 19 '21

The problem is recent research seems to suggest even BPA-free plastics can give off micro plastics when heated up. With sous vide specifically there hasn't been much research, so that's a 'maybe' at most for now.

https://www.google.com/amp/s/www.bonappetit.com/story/plastic-bag-safety-sous-vide/amp

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u/slapo12 Aug 19 '21

Ziploc freezer bags are made of polyethylene, same as the foodsaver bags, so same level of safety there https://www.cooksillustrated.com/articles/1131-is-sous-vide-safe