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FoodSaver Bags and Joule

David_Grider_331223

I'm curious if anyone has information about at what temperature the seals on the bags fail? I know you can use them, I'm just wondering how long they last under pressure.

Anyone have anything they can share?

-DaG

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Comments

fisher23

Ziplocs seams can fail at about 158'F. Vacuum bags are made to be able to withstand boiling water so sous vide temperatures are fine with most vacuum bags of 3 mil or greater thickness. I used to use ziplocs but now mainly I use vacuum bags, not the rolls, factory sealed seams on three sides. The only issues I have had were woth sharp bones, which I now wrap with foil and the sharp spines on some crab which I now put two between to fiber type paper plates before sealing, I do vacuum seal so may not be a problem with the inversion method. But have never had the seams fail wtih the vacuum type bags.

wolfiegirl

I more often than not use rolls of vac bag material, making bags to fit the size needed. Rarely do I use freezer bags. As for failure, the issues I've had stem from my failure to vac out all the air to begin with but never a puncture or split seam.

Dereck_D_277761

My FoodSaver factory made bags failed on Thanksgiving for the CS pomme puree recipe. My double seal stayed intact, but the side of the bag split when I went to check on the doneness... milk and melted butter everywhere! I just purchased bags from Amazon and will report back if I remember to do so.