this post was submitted on 23 Apr 2026
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Sous vide makes it a no brainer.

Simply seasoned with freshly crushed black pepper, mustard seed, powdered garlic and salt.

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[–] FauxPseudo@lemmy.world 0 points 3 weeks ago (1 children)

The plastic is safe at the temperatures it is expected to operate at. If we are using science as a guide then the micro find layer of char on the outside is a bigger risk.

But all food has risks. Everything is toxic in a large enough quantity.

[–] JohnnyEnzyme@piefed.social 0 points 3 weeks ago (1 children)

The plastic is safe at the temperatures it is expected to operate at.

Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.

Huh!
My apologies, @mbp@slrpnk.net.
Will edit my comment, above...

[–] YoSoySnekBoi@kbin.earth 1 points 3 weeks ago

Rare civil conversation spotted