When plastic is boiled, the chemicals used to produce it can leach into the food being prepared due to a high temperature. Common chemicals in plastic include BPA and phthalates. Harvard Medical School says that high-fat foods are especially susceptible.
Hi, Sandy! The difference with sous vide cooking, and why plastic is safe to use, is that the water never comes to a boil. The maximum temperature is just below boiling, and most foods are cooked well below that.
So many great tips. Sous Vide has been on my bucket list to try for a while now.
There are a bunch of missing words in the post. Thank you for for sponsoring my learning curve. The pot I use most is. etc.
I think it is my ad blocker actually. Sorry!
Yup! It sounds like your ad blocker that is blocking out our ad-supported links in this post. If you’d like to view the text either add us to your whitelist of approved sites, or turn off your ad blocker. Thanks!
I use my Instant Pot for sous vide prepping for groups smaller than 3. The insulation makes the process more efficient and faster to reach desired temperature. For larger groups, I use a 4 gallon Igloo cooler with a hole cut out of the lid so the sous vide stick can fit through. My brother made the mistake of using a 2 gallon stock pot directly on a granite counter. It took nearly 40 minutes to reach temperature due to the heat transfer.
Tell me why this is a good thing? How is it better than conventional methods?
Hi, Pam! Sous vide isn’t necessarily better or worse. I’d say that sous vide is just another option, similar why some people like to cook with a slow cooker or a pressure cooker. If it’s intriguing to you, give it a try! If not, then no worries. If you’re curious to hear more, check out this post: http://www.simplyrecipes.com/recipes/sous_vide_french_dip_sandwiches/. I talk a lot about my initial experience with sous vide and how I see it fitting into my everyday cooking in this post. Thanks!
Will do! Appreciate the response.
Good article, but it seems like a draft. It’s missing words in several places.
Hi, Nancy! It sounds like you are using an ad blocker that is blocking out our ad-supported links in this post. If you’d like to view the text either add us to your whitelist of approved sites, or turn off your ad blocker. Thanks!
For those with a large enamel Dutch oven (like a big Le Creuset or similar) – these are perfect. The best part is that you can fill them and start them over a typical burner (under your range hood, which is a great help in removing the evaporated water) and heat them almost to temp there. Using a typical kitchen thermometer and a big wooden spoon to stir allows you to get to about 10 degrees below the target; kill the heat BEFORE inserting the Sous Vide. The cast iron holds the heat so well, the circulator will have an easy time keeping the heat at the perfect level.
Recipes are not being displayed. There is a word missing in the 2nd sentence of “What pot should I use?” section.
Hi JC! The recipes are linked at the end of they post. Enjoy!
The author uses an ad-tracker for many of her links, like this for the recipes:http://pubads.g.doubleclick.net/gampad/clk?id=4545074595&iu=/11927475/SR_SponsoredLogo_ClickTracker
Ad-blockers – at least, uBlock Origin which I use – rightly filter these out.
If words and links are missing when you view the page, you can either disable ad-blocking (“allow on this site” or similar), or go to another site which doesn’t use ad-trackers for helpful links.
Yup, just confirming what Andy said: If you’re still seeing missing words, then it’s likely that your ad blocker is blocking out our ad-supported links in this post. If you’d like to view the text either add us to your whitelist of approved sites, or turn off your ad blocker. Thanks!
True! I have deactivated adBlock and every words appeared… thanks for solving this issue. Kindly.
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