Hello, just got my Sous Vide for Xmas and have two questions:
Do I need to use fat when cooking chicken breasts or fish? I would like to keep my meats lean, if possible…
Are there any reusable alternatives to Ziploc bags? I dislike the fact that cooking this way will create unwanted plastic waste vs every other cooking method (baking, searing, slow cooking, etc…)
Hey @Vivian! No fat is necessary, in fact there are several beliefs that the fat draws flavor out of the meat similar to how a stock would be made. Liquid+Meat=stock. As far as the plastic goes, not really, BUT the energy use of the Anova is so low, that the total impact is quite minimal. I have seen statements that suggest an entire sous vide cook (2-4 hours) uses less electricity than bringing a pot of water to boil on an electric range.
There are definitely some alternatives out there for plastic bags like sillicone reusable bags, and glass if what your cooking works with that. Also check out this thread: Cooking in plastic bags and health issues - #3 by phoneless there is a lot of info and advice on there.