tag:blogger.com,1999:blog-782419876408800148.post1790013393261028693..comments2023-05-21T07:56:29.574-07:00Comments on My Life With Mr. Rogers: You made a WHAT?Kimhttp://www.blogger.com/profile/01447419254961166599noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-782419876408800148.post-11292878903083793102011-10-19T21:46:08.767-07:002011-10-19T21:46:08.767-07:00Hey Leslie, good question! It may not be totally ...Hey Leslie, good question! It may not be totally clear, but the food being cooked is always vacuum packed in cooking-safe polyethylene. The bags I use don't start to break down until they hit about 235*, so at the 120-140 this usually runs at, they are fine.<br /><br />The cooler is PVC, as is the coating on the rack, so phthalates etc could be a problem, but the food never comes in to contact with either the cooler or even the water in it for that matter. <br /><br />As long as the bags don't leak, I could do the same technique in used motor oil, and the food would be perfectly safe to eat. A little messier than what I'm doing now, but technically safe.<br /><br />YOu can read more about the cooking method @ wikipedia - http://en.wikipedia.org/wiki/Sous-vide and here's the original cooler sous vide blog post I read: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html<br /><br />I got tired of adding hot water to my cooler, so I figured I'd try a little hacking...Darrenhttps://www.blogger.com/profile/06318417678937565671noreply@blogger.comtag:blogger.com,1999:blog-782419876408800148.post-58038970575302521042011-10-11T09:56:43.495-07:002011-10-11T09:56:43.495-07:00THAT is so crazy-cool!THAT is so crazy-cool!Carriehttps://www.blogger.com/profile/06793997501814901439noreply@blogger.comtag:blogger.com,1999:blog-782419876408800148.post-14089868073744869032011-10-09T22:49:38.523-07:002011-10-09T22:49:38.523-07:00While I do think his inventive-ness is AWESOME. Ku...While I do think his inventive-ness is AWESOME. Kudos Darren! Did he doublecheck to make sure that plasticizers, pthalates, and polyurethanes aren't accidentally getting into your food? Okay, I didn't mean for that to sound that scary. (sorry). What I mean is that with the lower cooking temps of this method you would probably be just fine (right? I think??), but just doublecheck that your materials (food bags, metal closet rack, ice chest) aren't going to accidentally leech chemicals into your meat. Usually it's discussed in terms of high heat and long contact times, but it varies depending upon materials.... I don't mean to be a downer, I think it's a really interesting cooking concept actually and I applaud Darren's engineering and frugalness. :)Lesliehttps://www.blogger.com/profile/03287579522765187864noreply@blogger.comtag:blogger.com,1999:blog-782419876408800148.post-85415998341911620112011-10-08T12:39:00.582-07:002011-10-08T12:39:00.582-07:00hahaha Danaly, that's awesome :)hahaha Danaly, that's awesome :)Kimhttps://www.blogger.com/profile/01447419254961166599noreply@blogger.comtag:blogger.com,1999:blog-782419876408800148.post-91003295577366765572011-10-08T11:55:04.004-07:002011-10-08T11:55:04.004-07:00I just showed Jim this post and I'm pretty sur...I just showed Jim this post and I'm pretty sure he fell in love with Dar all over again. Tell him to expect a phone call later. Jim had a twinkle in his eye I haven't seen in a while, LOL!!!Danalyhttps://www.blogger.com/profile/00915945900580133452noreply@blogger.com