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Chamber Vacuum vs. Ziploc Bags for higher temp

jpancerman

I don't have a chamber vacuum sealer, but there are recipes that suggest a higher temperature. Are there any rules of thumb regarding how high you would go with Ziploc? Can you instead using "cook-in" Chamber Vacuum bags and just hang the open over the edge of the bath with clip? I am interested in doing stuff like custards (e.g. creme anglaise), but wonder what limitations there would be to this method at higher temperatures.

Thanks!

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Joshua_Sharp_47919

Can these hand-pump Ziplocks have their vacuum 'refreshed' every couple days?

Yes they can, and they can be reused to an extent as well. Overtime the seal where you put the pump might deteriorate, but you can get a few uses out of them in many cases.

@Brendan The ziploc's are pretty thick and they have a textured mesh on the inside, I had no concerns or issues using them in high temp water baths. I used them for veggies at 185 without signs of any weakness in the bag.

Brendan_Lee_56950

I have that small handheld pump from foodsaver with their version of those bags and I use it primarily for lunch meats and cheese slices and while it holds a nice vacuum the bags themselves aren't very thick so I wouldn't use them in a bath. I have never used the ziploc brand though so I can't attest to their build quality.

matthew.snyder77

I'd say that's in keeping with what @Chris said in the other thread about the Ziplocs being permeable to gasses. Can these hand-pump Ziplocks have their vacuum 'refreshed' every couple days?

Joshua_Sharp_47919

Before I got my vacuum sealer I used the vacuum pump ziplocks for a month and they worked decently well. They will remove air from the packaging and you can include some liquid in the bag.

Be aware that they will not hold a complete vacuum over a long period of time, its not uncommon for some air will get into them over a few day period.

Chris_Young_80640

@ParkerCook — I've never used the hand-pump style Ziploc bags. I'm aware of them, but have never had much interest in buying them. Perhaps others can jump in with their experience?

ParkerCook_66639

I've read a few of @Chris's comments mentioning that using the water-displacement method with ziplock bags works fine for cooking at higher temperatures but that ziplock bags shouldn't be used to cook and then store in the refrigerator or freezer. My question is about the vacuum pump ziplock bags that use the hand pump to force all the air out of the bag: Can you cook, chill in an ice-water bath and then freeze the product in these bags? Or is the advice the same for these ziplock bags as the others?

Chris_Young_80640

@Jp888 — These would be more than fine. Heavy-duty and food safe.

jpancerman

Thanks for the responses. Any tips on using freezer ziplocs for veggies in a water bath/

Chris_Young_80640

@Jp888 — I agree with Brendan. The heavy-duty ziplock-style bags hold up well even above 90 °C / 194 °F. There are not as tough as sous vide bags at these temperatures, but they will work in many situations, including preparing sous vide custards and pastry creams.

Brendan_Lee_56950

I honestly haven't been able to find exact temp ranges for ziplock bags but I buy the freezer bags since they are more heavy duty and made out of thicker plastic and they would be what I would recommend for the higher temps.

seijoed

I think it is right at boiling for ziplock and that it doesn't touch the bottom in a tradition heated vessel.

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