We believe not only that cooking sous vide is safe, but also that it may reduce the risk of errors often associated with foodborne illness, such as mishandling food or not allowing it to reach the recommended internal temperature. That said, we recognize that cooking food in plastic is concerning to some people. We totally get it—there have been some alarming reports about heating some types of plastic, and the studies, which sometimes conflict with one another, are also often oversimplified in the news. While we cannot predict what may be discovered in the future, we can assure you that we read the research closely, we understand the science, and we believe the risk involved in cooking food at low temperatures in high-quality plastic bags is extremely small. If we didn’t believe that, we wouldn’t encourage you to use them and we wouldn’t use them ourselves when cooking for our families and friends. Want to learn more? Check out our complete guide to sous vide safety and sustainability.
Articles in this section
- How long can I leave my food in the water after the cook is finished?
- Help! My egg bites are sticking to the jar. What can I do to remove them more easily?
- What is so great about sous vide eggs? Try to explain it to me.
- Is it possible to pasteurize eggs in the shell with sous vide?
- I tried the Can’t-F***-It-Up Egg Benedict, and my egg whites are watery. Why is this?
- One of my eggs cracked in the water. What should I do?
- Help! My eggs are cracking as soon as I place them in the water!
- If I can make ramen eggs (soft-boiled) in 8 minutes and hard-boiled eggs in 20 minutes, why do poached eggs take 60 to 90 minutes?
- No matter which egg recipe I do, I can’t get the whites to set. What am I doing wrong?
- Need some cooking advice? Check out these online communities!