Is it Safe to Sous Vide in Any Plastic Bag? (2024)

FAQs

Is it Safe to Sous Vide in Any Plastic Bag? ›

Sous vide manufacturer ChefSteps recommends using food-grade vacuum sealing bags because they're BPA-free and made of polyethylene (we like the ones made by FoodSaver). These bags need to be sealed with a vacuum-sealing system, which FoodSaver also makes.

The EEP recommends the use of appropriate plastic bags for sous vide that follow current FDA guidelines and are free of BPA and phthalates. Bags and pouches used in sous vide should be made of food- grade plastics such as high density polyethylene, low density polyethylene, and polypropylene.

Food-safe zipper bags work great for sous vide. I'm known to go the cheap route whenever possible, so while learning to cook sous vide I used Ziploc bags instead of vacuum sealed bags. I have never had a problem with them. They didn't melt, burn or make me sick.

So, sous vide recipes can be safely translated into their bag-free variants in the Oven. However, if you are concerned about oxidation, or are doing very long cook times, following hygienic practices and pre-sealing your food before cooking in the oven will minimize risk.

You can use some plastic containers for sous vide. Do NOT use basic food storage containers for sous vide, even if they are very large. The plastic will warp or melt at higher temperatures. The keyword is “polycarbonate,” which signifies a durable, heat-resistant plastic that will last for years.

Polyethylene Terephthalate (PET)

When exposed to high temperatures, food-safe PET can leach the contaminant, antimony, into your foods. On the other hand, cold foods such as salads and wraps can be packaged and stored into PET containers. PET Temperature Limits: Up to 120°F.

Sous vide manufacturer ChefSteps recommends using food-grade vacuum sealing bags because they're BPA-free and made of polyethylene (we like the ones made by FoodSaver).

Here's a quick, easy, inexpensive option called the water displacement method. All you need is a zipper-lock bag and a tub or pot of water. I first learned about this technique when Dave Arnold demonstrated it to me as an alternative to vacuum sealers for sous vide cooking, but it has far wider applications.

Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins. A good rule of thumb is that when a bag is rated as microwave safe (which requires FDA approval) you can use it for sous vide. Even Dr. Schaffner agrees.

Sometimes, no matter how carefully you handle the bag, you'll find pockets of air in the bag after you've started cooking. Although the air isn't optimal, it's no cause for alarm, and there are various ways to manage those air bubbles.

Is it OK if the bag touches the sous vide? ›

To prevent cold spots on the food, make sure the bag isn't touching the sous vide machine or cooking vessel. If cooking with multiple bags, make sure they aren't pressing up against each other.

If you're not careful about cooking times (as specified by the product manufacturer), your food can become contaminated. In addition, if your food is not properly vacuum sealed, or your food becomes contaminated during prep, cooking sous-vide poses an additional threat.

Sous vide cooking doesn't always require plastic. Glass canning jars are also a fine cooking vessel, especially with recipes that require a lot of liquid or a high cooking temperature.

Cracks and crazing due to wear and tear increase the rate at which BPA leaches out of polycarbonates. The bottom line is that bags made expressly for cooking sous vide are perfectly safe—as are oven bags, popular brands of zip-top bags, and stretchy plastics such as Saran wrap.

FoodSaver® Bags and FoodSaver® rolls are simmer safe for sous vide cooking. Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F).

I went with the Rubbermaid 12-quart container and Everie hinged lid, and they work great for 99 percent of the things I sous vide. I keep it parked next to the sink in my laundry room. In retrospect, I might find another lid that had the hinge further back instead of in the middle.

Look for bags made from high-density or low-density polyethylene and/or polypropylene. They can't be boiled, but are food safe (and won't melt) up to about 195F. (You wouldn't sous vide at that high a temperature anyway.) Ziplock and Glad brand bags are made from polyethylene plastic, and are free of BPAs and dioxins.

Oftentimes, we see people use polycarbonate tubs as a sous vide cooler hack. These are those fancy-looking clear tubs that you imagine a restaurant's kitchen must be full of - and you wouldn't be far off!