For inexpensive sous vide, consider plastic bags

01/29/2010 | Sun (Baltimore), The

Benjamin Erjavec, executive chef at the Oceanaire Seafood Room, demonstrates how to cook food sous vide by placing it in plastic bags and immersing in warm water. A spokeswoman said Ziploc bags are not recommended for sous vide, though she said they can withstand temperatures as high as 170 degrees.

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