In this episode, I answer Drago's question about cooking in plastic wrap:
My question has to do with cooking in plastics. I have seen on a few of your shows you use plastic wrap, zip lock bags or vacuum seal bags for poaching or cooking sous vide. I was wondering if you could recommenced some brands or materials (and/or temperature ranges) where it is safe to use these packaging's to cook with. My research online has not yielded any conclusive answer and there is allot of fear mongering about cooking with plastics due to seepage of chemicals, plasticizing agents etc... As I have recently purchased an immersion circulator I am looking to buy some food safe bags.
If you can post some suggestions on the forum or future podcast I and certainly many other subscribers would be most grateful.
All the very best,
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