Most of the time the food came in that very plastic. I mostly sous-vide meat that came frozen and is already vacuum sealed. One less step.
You're generally heating it to 140 F or so. I don't know if that's sufficient to trigger leaching of some sort, but the plastic isn't deformed in any way and there's no aftertaste.
Is there any scientific evidence for this statement on no harmful chemical transfer below 140F. Also, just because the food came in the very bag you're cooking it in doesn't mean it is safer.
> Is there any scientific evidence for this statement on no harmful chemical transfer below 140F.
I didn't make that statement. I simply stated that was my practice. If you have evidence that it is harmful, I would certainly like to know.
> Also, just because the food came in the very bag you're cooking it in doesn't mean it is safer.
Absolutely. There is no evidence that it doesn't leach at room temperature. Should we stop buying all food packaged in plastics? That's a tall order. Many vegetables come in plastics now and those that don't, you'll likely put in a plastic bag either in the grocery store or as you're leaving it.
Do you have evidence that any of this is harmful? Genuinely want to know.
You're generally heating it to 140 F or so. I don't know if that's sufficient to trigger leaching of some sort, but the plastic isn't deformed in any way and there's no aftertaste.
Any experts care to weigh in?