# \#safety **URL:** https://community.anovaculinary.com/tag/safety/25.md [Latest](https://community.anovaculinary.com/latest.md) · [Categories](https://community.anovaculinary.com/categories.md) · [Tags](https://community.anovaculinary.com/tags.md) --- ## [Cooking in plastic bags and health issues](https://community.anovaculinary.com/t/cooking-in-plastic-bags-and-health-issues/825)
**Author:** [@Marco](https://community.anovaculinary.com/u/Marco)\ **Replies:** 5\ **Last updated:** [August 27, 2023, 5:30pm UTC](https://community.anovaculinary.com/t/cooking-in-plastic-bags-and-health-issues/825 "2023-08-27T17:30:30Z")
I have read that there are health concerns associated with cooking in plastic/zip lock bags. Are there any ways around cooking in these? --- ## [Is it safe to have vinegar in water while cooking food?](https://community.anovaculinary.com/t/is-it-safe-to-have-vinegar-in-water-while-cooking-food/754)
**Author:** [@esbjorn](https://community.anovaculinary.com/u/esbjorn)\ **Replies:** 4\ **Last updated:** [December 3, 2022, 1:59pm UTC](https://community.anovaculinary.com/t/is-it-safe-to-have-vinegar-in-water-while-cooking-food/754 "2022-12-03T13:59:00Z")
I live in an area with hard water. One way to handle lime scale build-up, which is recommended here on the forums, is to run the unit with water and vinegar when needed. I'm considering running with a smaller amount of v… --- ## [Sous-Vide food safety OR How to keep everyone alive](https://community.anovaculinary.com/t/sous-vide-food-safety-or-how-to-keep-everyone-alive/281)
**Author:** [@AnovaRick](https://community.anovaculinary.com/u/AnovaRick)\ **Replies:** 17\ **Last updated:** [March 5, 2020, 4:27pm UTC](https://community.anovaculinary.com/t/sous-vide-food-safety-or-how-to-keep-everyone-alive/281 "2020-03-05T16:27:14Z")
Hi fellow sous-vide'rs Just a quick question. I received my Anova Precision Cooker a few weeks back and have tried it a couple of times on salmon. The first time the fish came out very tender but may have been slightly… --- ## [Plastic safety](https://community.anovaculinary.com/t/plastic-safety/331)
**Author:** [@Roman](https://community.anovaculinary.com/u/Roman)\ **Replies:** 19\ **Last updated:** [September 30, 2017, 10:05pm UTC](https://community.anovaculinary.com/t/plastic-safety/331 "2017-09-30T22:05:29Z")
Hello everyone, I just recently received my Anova cooker and started doing some research into which plastic bags are safe to cook in and after reading through a dozen websites or so, I'm pretty confused. On the one han… --- ## [Sous vide, bag safety - Australia](https://community.anovaculinary.com/t/sous-vide-bag-safety-australia/4334)
**Author:** [@Punzilla](https://community.anovaculinary.com/u/Punzilla)\ **Replies:** 11\ **Last updated:** [September 6, 2017, 5:22am UTC](https://community.anovaculinary.com/t/sous-vide-bag-safety-australia/4334 "2017-09-06T05:22:25Z")
Hi all, I've had an interesting first couple of experiences using the ANOVA. My first recipe I cooked Scotch fillet (or rib eye) pork. I initially cooked it and then seared it. It was quite tender. The only thing is … --- ## [Newbie questions: Fat use and reusable plastic bags](https://community.anovaculinary.com/t/newbie-questions-fat-use-and-reusable-plastic-bags/3514)
**Author:** [@Vivian](https://community.anovaculinary.com/u/Vivian)\ **Replies:** 5\ **Last updated:** [December 27, 2016, 2:02am UTC](https://community.anovaculinary.com/t/newbie-questions-fat-use-and-reusable-plastic-bags/3514 "2016-12-27T02:02:40Z")
Hello, just got my Sous Vide for Xmas and have two questions: 1) Do I need to use fat when cooking chicken breasts or fish? I would like to keep my meats lean, if possible... 2) Are there any reusable alternatives to… --- ## [Safest pan / material for use with culinary torch](https://community.anovaculinary.com/t/safest-pan-material-for-use-with-culinary-torch/269)
**Author:** [@datashovel](https://community.anovaculinary.com/u/datashovel)\ **Replies:** 12\ **Last updated:** [March 7, 2016, 2:09am UTC](https://community.anovaculinary.com/t/safest-pan-material-for-use-with-culinary-torch/269 "2016-03-07T02:09:57Z")
What is the best / safest pan / material for use when searing meat after sous vide cooking? I cooked steak tonight using Anova, and then used culinary torch to brown the meat. I noticed that the aluminum foil that line… --- ## [Is Anyone using the SousVide Supreme Universal Pouch Rack?](https://community.anovaculinary.com/t/is-anyone-using-the-sousvide-supreme-universal-pouch-rack/173)
**Author:** [@saluki](https://community.anovaculinary.com/u/saluki)\ **Replies:** 23\ **Last updated:** [January 24, 2016, 1:29am UTC](https://community.anovaculinary.com/t/is-anyone-using-the-sousvide-supreme-universal-pouch-rack/173 "2016-01-24T01:29:47Z")
I haven't received my Anova precision cooker yet but I did order the pouch rack because I thought it would be useful especially in keeping the food submerged ..... Does anyone know what size container this will fit......… --- ## [Water evaporation exposed the meat - is it safe?](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/324)
**Author:** [@Keith](https://community.anovaculinary.com/u/Keith)\ **Replies:** 4\ **Last updated:** [May 10, 2015, 1:19pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/324 "2015-05-10T13:19:52Z")
I'm making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought t… --- ## [A potentially silly concern: any safety issues leaving the sous vide on unattended?](https://community.anovaculinary.com/t/a-potentially-silly-concern-any-safety-issues-leaving-the-sous-vide-on-unattended/358)
**Author:** [@one2three](https://community.anovaculinary.com/u/one2three)\ **Replies:** 2\ **Last updated:** [February 24, 2015, 9:40pm UTC](https://community.anovaculinary.com/t/a-potentially-silly-concern-any-safety-issues-leaving-the-sous-vide-on-unattended/358 "2015-02-24T21:40:26Z")
Please forgive me for this potentially silly concern: Some recipes call for cooking 36, some even up to 72 hours, I'm a little worried with regard to safety leaving the sous vide on unattended while I'm at work etc as I… --- ## [Water evaporation exposed the meat - is it safe?](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323)
**Author:** [@Keith](https://community.anovaculinary.com/u/Keith)\ **Replies:** 1\ **Last updated:** [February 2, 2015, 11:55pm UTC](https://community.anovaculinary.com/t/water-evaporation-exposed-the-meat-is-it-safe/323 "2015-02-02T23:55:57Z")
I'm making a brisket sous vide. When I went to bed, the meat was fully submerged. When I woke up, some of the water had evaporated and a very small portion of one corner of the meat was above the water level. I brought t… --- ## [Danger Zone](https://community.anovaculinary.com/t/danger-zone/158)
**Author:** [@rogerskf](https://community.anovaculinary.com/u/rogerskf)\ **Replies:** 5\ **Last updated:** [December 6, 2014, 1:51am UTC](https://community.anovaculinary.com/t/danger-zone/158 "2014-12-06T01:51:22Z")
I cooked a five pound leg of lamb in a vacuum bag in the water bath at 131degrees F for approx. 36 hours. I turned off the device and the meat sat in the vacuum bag for approximately 5 hours in the cooking water. Do I ne…