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.
Sorry, not sure this link came through. Just search up reusable sous-vide bags on Amazon. There are a few products.
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: http://community.anovaculinary.com/t/cooking-in-plastic-bags-and-health-issues/825/3 there is a lot of info and advice on there.
Awesome - thanks for the answers. Will give the reusable bags a shot. I’m always trying to minimize waste