Sous vide and plastic - It is toxic SHIT!

[Anonymous No.14271927]

Imagine destroying good meat by marinating it for hours in toxic hormone soaked plastic.

Why not just but the meat in the oven for the same amount of time at the same temperature? If you put it in a small pot with a lid you will give the moist inside too

Am I in the wrong here or is it the plastic bois?

[Anonymous No.14271937]

>>14271927
air is a shit heat conductor, mate. Also, not all plastic is created equal. You lack basic chemical knowledge

[Anonymous No.14271939]

Sous vide just means it's vacuumed so it doesn't spoil. Right?
You don't cook in plastic? Or do people actually do this?

[Anonymous No.14271958]

>>14271937
>air is a shit heat conductor
That doesn't matter. The meat will heat up anyway and reach the same temperature as its surroundings

>Also, not all plastic is created equal
What kind of retarded answer is that? You're not actually saying anything. Before people discovered that BPA and flatals (or whatever it's called) every "experts" said plastic was totally safe. Now those compounds is removed and the "expert" once again tell us how safe plastic is. What guarantee do I have that next week we discover 10 other chemicals in plastic that gives you bitch tits with cancer in them?

[Anonymous No.14271959]

>>14271927
only poors use cheap toxic bags. if you actually had one, you'd know how wrong you are

[Anonymous No.14271962]

>>14271939
>You don't cook in plastic? Or do people actually do this?
yes, that is exactly what they do. It's insane

[Anonymous No.14271963]

>>14271927
People still eat out of steel cans lined with BPA or the alternatives which are worse. Why not cook in that crap too?

>>14271939
It was in that lousy cooking movie "Burnt"

[Anonymous No.14271967]

>>14271959
>only poors use cheap toxic bags
How do you know they're not toxic? Because it says so on the pack?

[Anonymous No.14271977]

>>14271963
>People still eat out of steel cans lined with BPA or the alternatives which are worse
I don't

[Anonymous No.14272003]

>>14271962
What's the purpose?

[Anonymous No.14272009]

>>14271958
>That doesn't matter. The meat will heat up anyway and reach the same temperature as its surroundings
it does matter, because the heat does not travel evenly through the medium. As a consequence, the meat will not cook evenly. The outcome does not depend on the equilibrium, but the path taken.

>Now those compounds is removed and the "expert" once again tell us how safe plastic is. What guarantee do I have that next week we discover 10 other chemicals in plastic that gives you bitch tits with cancer in them?
you don't. did you know that the chemicals produced in the browning reaction of meat are also assumed to be cancerous?
Also dismissing scientific evidence because things assumed for granted turned out be be wrong proves you have no understanding of science in general. However, food and health sciences are very shaky at best, but whether X is carcinogenic or not is an active, proper field in medicine, biochemistry and biology.

[Anonymous No.14272040]

Sous vide is a shitty meme technique that actual chefs make fun of. Literally just an expensive toy for people who lack the basic simple skills required to cook meat in a normal way

[Anonymous No.14272041]

>>14271927
More like sous sloppa shit

[Anonymous No.14272048]

>>14272003
>What's the purpose?
To be able to heat up the meat in a temperature controlled waterbath. The idea is you'll be albe to control the temp much more accuratly in the water than in an oven. With modern ovens however you can controll the temp almost as accuratly.

>>14272009
>it does matter, because the heat does not travel evenly through the medium
That doesn't really matter when you do sous vide because the temp of the surroundings is the same as the temperature you want the meat to be.

>did you know that the chemicals produced in the browning reaction of meat are also assumed to be cancerous
This is if you cook with plant/seed oils.

>Also dismissing scientific evidence
I'm not dismissing evidence. And the fact that you think you can prove something to not be unhealthy indicates you have no idea what science is

>However, food and health sciences are very shaky at best, but whether X is carcinogenic or not is an active, proper field in medicine, biochemistry and biology.
I agree and do not dispute this

[Anonymous No.14272095]

>>14272048
>This is if you cook with plant/seed oils.
you mean almost every oil that is not lard or butter? both of which have their own caveats as well? Non-statement.
>And the fact that you think you can prove something to not be unhealthy
I did not say that, your line of argument (as I understood it) is "how do I know <something else> is not unhealthy if they were wrong about <thing> before?"
>I agree and do not dispute this
then I don't get your point from above at all. Things are being checked all the time, and going out on a limb and extrapolating to a broad generalization is far from the best estimate to make.
>That doesn't really matter when you do sous vide because the temp of the surroundings is the same as the temperature you want the meat to be.
in my experience, the average oven is not able to evenly heat its chamber in a satisfying way (with a 1°C margin of error), which is a common issue for baking using a sub-par oven. You would have to manually control the temperature. Also, there are several other things to be considered, like that you would have to wrap your meat in something in the oven as well, so that moisture does not escape. It is also not as energy efficient.

[Anonymous No.14272105]

>Why not just but the meat in the oven for the same amount of time at the same temperature?
my oven doesn't go down that low

[Anonymous No.14272137]

>>14272095
>you mean almost every oil that is not lard or butter? both of which have their own caveats as well? Non-statement.
yes I do. I mostly cook in lard or butter. It is the most healthy option. Animal fat being unhealthy is not grounded in real science

>I did not say that, your line of argument (as I understood it) is "how do I know <something else> is not unhealthy if they were wrong about <thing> before?"
I used it as an example that even though experts says something is not unhealthy they might be wrong and history has proven this many times. There is no reason to think this will stop. I didn't mean to use that as a proof plastic is toxic, just that we can't know it is not unhealthy

>like that you would have to wrap your meat in something in the oven as well
I agree that oven is not as accurat, but in my view accurate enough. If you use a small pot and squeeze the meat down in it and put on a lid you achieve basically the same thing as with vacuume plastic. You will get some airpockets, but it doesn't really matter


>>14272105
>my oven doesn't go down that low
That's a bummer

[Anonymous No.14272158]

>>14271927
What is called a silicon bag

[Anonymous No.14272172]

>>14272137
>Animal fat being unhealthy is not grounded in real science
biggest issue with butter is it burning when its not cleared beforehand. But I doubt optimizing that far has much of a benefit, as eventually other surrounding factors will become the dominant risk eventually.

[Anonymous No.14272370]

https://recipes.anovaculinary.com/recipe/sous-vide-garlic-confit
anyone tried this?

[Anonymous No.14272374]

>>14271927
>Guys! Sous Vide terrible for you
Proceeds to down 2 Big Macs and extra large coke
>The plastic is gonna turn you TRANS!!!
Chain smokes a whole pack of Newports
>I'm so glad I use my cast iron skillet to prepare my steaks
Steaks from cows filled with growth hormones, fed with corn and previously slaughter animal byproducts


Thanks for the post, anon. I'm sure glad I look up to every single one of you guys for advice and guidance

[Anonymous No.14273081]

>>14272374
Different anon, but these are a bunch of strange assumptions. Why are you assuming that anyone skeptical of the healthfulness of food cooked sous vide eats junk food and smokes?

[Anonymous No.14273523]

>>14272009
Stop replying with a thought out knowledgeable argument to an obvious troll just throw a sage on the post and let it sink to the bottom

[Anonymous No.14273628]

>>14273523
You can sage on 4chan? I thought that was a lolcow thing?

[Anonymous No.14273631]

>>14271927
>Am I in the wrong here
yes

[Anonymous No.14273642]

>>14271939
>Right?
>You don't cook in plastic? Or do people actually do this?
you don't cook in a metal pot d-do you senpai? that shit leeches in to your food.

[Anonymous No.14273656]

>>14272048
>This is if you cook with plant/seed oils.
incorrect all maillard reactions produce chemicals that in large quantities could maybe give you cancer, the same with some plastics, and this thread.

[Anonymous No.14273666]

>>14272172
>Animal fat being unhealthy is not grounded in real science

[Anonymous No.14273694]

>>14272158
>he meme-cooks his tofu in a meme-backpack
ngl, that's pretty avant garde

https://siliconbag.com/

[Anonymous No.14273700]

>>14271927
vacuum seal bags and zip lock bags are made of polyethylene here is the msds sheet https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&ved=2ahUKEwjz_4n4yY7qAhUFHjQIHRB7BhoQFjAAegQIAxAB&url=https%3A%2F%2Fkorellis.com%2Fwp-content%2Fuploads%2F2016%2F01%2FPOLYETHYLENE.pdf&usg=AOvVaw1Bc3b-4gSwvopQCd4j8AUr

[Anonymous No.14273764]

>>14273700
do you not know how to internet?

https://korellis.com/wp-content/uploads/2016/01/POLYETHYLENE.pdf

[Anonymous No.14273802]

>>14273666
I just quoted him and decided not to argue against it and instead focus on the main point.
>>14273523
I can't say whether I was or am for obvious rule reasons.

[Anonymous No.14273811]

>>14273764
probably been doing it longer than you have been alive cubby.

[Anonymous No.14274608]

Sousvide is a meme for faggots that like their food slow boiled in plastic baggies to get their maximum estrogen intake for the day.

Dont fall for the sousvide jews tricks.

[Anonymous No.14274641]

>>14272003
"Fun." It's the newest food gimmick and retards can't get enough of it.

[Anonymous No.14274666]

put your meat on a grill or in a pan you fucking fags
holy shit sous vide faggots are the ultimate soyboys

[Anonymous No.14274690]

>>14271939
>Sous vide just means it's vacuumed so it doesn't spoil. Right?
Wrong.
>Sous vide, which means “under vacuum” in French, refers to the process of vacuum-sealing food in a bag, then cooking it to a very precise temperature in a water bath.

[Anonymous No.14275427]

>>14273694
whoops. silicone

[Anonymous No.14275462]

>>14271927
>Hey look ma, I posted it again, and they replied again!

[Anonymous No.14275469]

>>14272048
>With modern ovens however you can controll the temp almost as accuratly.
You can't set an oven to 129 to get a steak perfectly cooked, and it would heat unevenly anyways, and take 6 hours to get the same results.

[Anonymous No.14275819]

>>14272048
>This is if you cook with plant/seed oils.
lmao it's this jew again.

People of European descent are well adapted to polyunsaturated oils. They grow in cold climates, that's the whole point of them--the unsaturated fats don't oxidize easily in cold climates.

Fats like coconut oil and butter lack these. If you cook too much with them you'll lose arachidonic acid generation and become a sissy over time.

It's also important to get them from pork and chicken fat (beef/lamb lacks it)

[Anonymous No.14276473]

>>14275819
>and become a sissy over time.
And this is how you show you're an idiot.

[Anonymous No.14276539]

>>14273081
Because we can see you.

[Anonymous No.14277288]

If I was stupid enough to use incorrect products for sous vide, it would still be worth the cancer and bitchtits for perfect steaks each time with minimal effort.

[Anonymous No.14277387]

>>14274690
Wrong...
"Sous vide" means "vaccum" in French

What you mean is "cuisson sous-vide" or "cuisson a basse température"
Even most people don't know the difference

Trust me, i am a French chef