Hello y'all,
I was having a discussion with a butcher about sous vides and meat cooking. I was curious because I've heard so much about how interesting the end results can be, but rather than describe the process of the effects this gentleman expresses his concerns about cooking with plastic being related to cancer. I was wondering if anyone has looked into this yet? Its not the first time I've heard about cancer causing agents in plastic. Does sous vide utilize plastics that are at a low to no risk for leaching chemicals into the food? Anyone know of any research on this subject?
Thanks!
Matt
