Plastic Bags and Sheets for Sous Vide

When I ordered my circulator I thought I had the bagging all up to date: "Just use freezer quality zip locks' now I find that (they say) freezer bags fall apart with extended exposure to 150 degrees or so. If not ziplock, what and where should I get bags for my sous vide? (I don't plan to use a vacuum sealer - I don't have to, do I?)

Now I run into the ChefSteps recipe for bean burger patties It requires "plastic wrap." It doesn't seem the grocery store plastic wrap would be appropriate.

What should I plan to use?

Sorry to ask questions about what seems to be obvious knowledge but I haven't been able to find the answers elsewhere.

Thanks!

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Comments

tshewman

What temperature did you plan on cooking the burgers at? Recpipe calls for 144 deg for 15 minutes...?? FWIW, I typically do ours 129-131 for 45min-1 hr and sear to finish. They turn out great! So, for these temps, Ziploc (and no vacuum sealer) is still fine. But put it on santa's list and who knows. :-)

Brendan_Lee_56950

Extended exposure, in my experience is like on the order of hours (i.e. 12+) as opposed to 2-3hrs. I've done the 72h short ribs in the blue thick ziploc brand freezer bags as one of my very first cooks and they held up fine. Also, with plastic wrap, anything that is marked microwave safe will work fine.

allan.balliett

Jeez, I've never seen the blue thick ziplog brand freezer bags. What are they called and where did you get them?

Brendan_Lee_56950

I used to buy them at costco in bulk but they should be available on any shelf where ziploc's are sold.