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sous vide cooking safety
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An_198316 posted:
I recently became a raw vegan and am looking into sous vide cooking, where raw ingredients (and sauces) are vacuum-sealed in plastic bags, immersed in a water bath and heated at controlled low temperatures (no higher than 108F or so for raw vegan) over long periods(sometimes up to 12 hours). Is it safe to use plastic bag? If not, what wold be the alternative, i.e. a different packaging material? I would also love to have recommendations on further reading/links (I have read the article by Good House Keeping on plastic heating safety)
Thank you very much!
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121766; responded:
We were raw vegan for a while, we put glass bowls in the dehydrater and in hot water, we also used hot 108 F water with some of the soups. Also when you make sauces in the food processor it does heat them up to cream them. Our favorite was creamed raisins, they taste like chocolate. The Raw Gourmet is a very good book with a lot of simple recipes.
 
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EricE_MA responded:
"Plastic" covers a wide range of materials, so you have to look at them on a case by case basis. Some packaging is specific about it's suitability for food and heat. Some not.

There is a very nice article about sous vide by Michael Chu of "Cooking for Engineers" here:
http://www.cookingforengineers.com/article/283/An-Introduction-to-Sous-Vide-Cooking


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