How did the classic French technique of boiling food in a plastic bag work before the days of plastic, vacuform sealers, and immersion circulators?

How did the classic French technique of boiling food in a plastic bag work before the days of plastic, vacuform sealers, and immersion circulators?

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  1. 1 month ago
    Anonymous

    >before the days of plastic
    um... anon.
    plastic is a naturally occurring material.
    did you not know this?

    • 1 month ago
      Anonymous

      I'm not sure that's true, before plastic production horn was used for the things we commonly make out of plastic now

      • 1 month ago
        Anonymous

        >I'm not sure that's true
        is natty, baby.

        • 1 month ago
          Anonymous

          not all polymers are plastics
          DNA is a polymer. plastics are synthetic or semi synthetic polymers

          • 1 month ago
            Anonymous

            >not all polymers are plastics
            oh, ye of little faith.

            • 1 month ago
              Anonymous

              Slap slap slap become plastic become plastic!

          • 1 month ago
            Anonymous

            >not all polymers are plastics
            that is literally the textbook definition of plastic

            • 4 weeks ago
              Anonymous

              That plastics are polymers doesn't mean all polymers are plastics, moron.

        • 4 weeks ago
          Anonymous

          >and latex
          Latex isn't a fricking polymer, it's entangled proteins. Unless those morons want to claim that peptide chains are "polymers", which is not how they are classified by any scientist.

          • 4 weeks ago
            Anonymous

            >peptide chains are "polymers"
            but they are anon. a polypeptide is a polymer. the monomeric subunits are amino acids
            DNA is a polymer made from nucleotide monomers
            RNA is a polymer made from nucleotide monomers
            Protein is a polymer made from amino acid monomers. Sanger got a Nobel Prize for figuring this out

      • 1 month ago
        Anonymous

        Don't argue with pedants anon. Shit like cotton is a plastic but everybody knows you mean petroleum derived polymers.

        • 1 month ago
          Anonymous

          cotton is a polymer, not a plastic
          not all polymers are plastics
          protein is a polymer

    • 1 month ago
      Anonymous

      I'm not sure that's true, before plastic production horn was used for the things we commonly make out of plastic now

      https://i.imgur.com/oc8J3El.png

      >I'm not sure that's true
      is natty, baby.

      see

      They used sheep bladders

  2. 1 month ago
    Anonymous

    They used sheep bladders

  3. 1 month ago
    Anonymous

    >before the days of plastic, vacuform sealers, and immersion circulators
    All of those things have been around for half a century. That's like 4 times as long as you've been alive.

    • 1 month ago
      Anonymous

      Sous vide has been around for about 175 years

  4. 1 month ago
    Anonymous

    >Marc Veyrat
    >3 stars Michelin Chef
    >Show his restaurant's kitchen on a tv show during the 90's
    >Boil food in plastic bag
    >Customers start canceling their reservations en masse
    >Nearly went bankrupt
    >Refuse any camera in his kitchen anymore

    • 1 month ago
      Anonymous

      Probably not due to concerns about plastic leaching into their food but because adults in the 90s remember "Boil-in-Bag" food being cheap slop from the frozen food case. My mother used to buy the chipped beef boil-in-bag meals and serve it to us over toast. I remember it tasting ok but since the military name for it was "Shit on a shingle", my childhood tastes probably weren't very refined.

    • 1 month ago
      Anonymous

      That's Yoko Ono

      • 1 month ago
        Anonymous

        >That's Yoko Ono
        Proof that the beetles used too many drugs

        • 1 month ago
          Anonymous

          >Beetles, not Beatles.
          Lad
          Also
          >Yoko
          A single plum, floating in perfume, served in a man's hat.

    • 4 weeks ago
      Anonymous

      I'm French and never heard that shit.
      Also never known anyone giving a shit about plastic but this must have changed nowadays
      Veyrat is still well known

      • 4 weeks ago
        Anonymous

        No you're right, no one gives a shit about plastic
        Microplastics in food are gaslighting to make normies think that microplastics in masks are fine because only schizos care about microplastics
        Don't wear masks, enjoy sous vide

        • 4 weeks ago
          Anonymous

          >enjoy sous vide
          man, last year i bought a nice strip loin. i cut it into strip steaks and ever single time i tried to cook one, be it in a skillet or grill or fricking sous vide, it was always grey and chewy.
          usually never had that problem, do you think it was the meat? i always cooked it to an internal of 130F and same with sous vide. i threw them away out of frustration.

          • 4 weeks ago
            Anonymous

            130 is to high for most steaks
            Also sous vide is best for really tough cuts of meat, the only reason to use it for steak or seafood is if you're cooking for a crowd

            • 4 weeks ago
              Anonymous

              >130 is to high for most steaks
              really? what would be a good temperature? i like my steaks rare.
              i had success with steaks and sous vide in the past, i wanted to try again last year and that experience completely threw me of trying to cook steaks for a while.

              • 4 weeks ago
                Anonymous

                127-8 is where rare ends and mid-rare begins
                Cooking will add 3-5 degrees during the sear
                So for rare you want to cook at 120-122
                That's too low to actually have much effect o the meat besides getting it to temp, which is why a reverse sear in the oven is a better way to cook steak than sous vide
                Sous vide is for meat with a lot of connective tissue

              • 4 weeks ago
                Anonymous

                ok, i will try that, thank you very much for your responses.

  5. 1 month ago
    Anonymous

    Doesn't this whole "boiling food in plastic" introduce microplastics and plastics INTO your food?
    I'm not sure I want to eat the equivalent of a credit card with my sous vide
    I'm sure sous vide foods taste great, but I'm working on limiting the amount of plastic I ingest on a daily basis

    • 1 month ago
      Anonymous

      >Doesn't this whole "boiling food in plastic" introduce microplastics and plastics INTO your food?
      Just a little xenoestrogen, nothing to worry about.

    • 1 month ago
      Anonymous

      If done correctly it's at much lower temps than boiling, and with foodgrade plastics or even silicone bags that don't break down very easily.

    • 1 month ago
      Anonymous

      No if you look at the bags after cooking they get stained. That means the food leeches into the plastic not the other way around.

      • 1 month ago
        Anonymous

        >That means the food leeches into the plastic not the other way around.
        >molecules can only travel in one direction because I can see all of them

    • 4 weeks ago
      Anonymous

      there's no point in trying to avoid plastic. it's impossible. it's used in every step of every productive industry at this point. it's in your drinking water whether you drink from a well or from the city. it's in the rain. it's literally in the deepest parts of the ocean. plastic is everywhere, it is unavoidable. the average person consumes the equivalent to a credit card's worth of plastic a year. thank your israeli overlords.

      • 4 weeks ago
        Anonymous

        >Plastic is everywhere, eat more of it!

        You are as dumb as this sounds.

        • 4 weeks ago
          Anonymous

          Reading comprehension level: Learned English on Culinaly
          frick off esl monkey and learn to read before trying to engage in a discussion with white people

      • 4 weeks ago
        Anonymous

        >there's no point in trying to avoid plastic. it's impossible
        >if you can't be perfect, then don't try at all
        only a sith deals in absolutes

      • 4 weeks ago
        Anonymous

        moronic Doomposting mindset response.

  6. 1 month ago
    Anonymous

    >how did people poach things before plastic bags????

  7. 1 month ago
    Anonymous

    i cook all of my food in plastic in hopes the leeched chemicals will lower my testosterone

  8. 1 month ago
    Anonymous

    They just cooked food normally, with a gentleman's agreement to inject poison into their veins after dessert.

  9. 1 month ago
    Anonymous
  10. 1 month ago
    Anonymous

    You don't boil it, quite the opposite. They probably left it in their intern asses, so I read in ancient books.

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