I don’t know much about this cooking method yet. It uses heated water to cook food at a constant, relatively low temperature.
Traditionally, the food is sealed in a vacuum bag. My wife has done that but lately has just been using plastic bags and squeezing most of the air out manually.
It does a very good job with chicken. If you over-cook chicken, it gets tough. That rarely happens with the sous vide method.
Now I’m worried about chemical poisoning from the plastic bags.
Steve Parker, M.D.
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