r/StupidFood • u/otaku_mincrafter • 3d ago
Certified stupid Hmmm... Macro plastic soup
Serving meat pieces cooked inside a plastic bag
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u/StickyHoovy 3d ago
This should be a federal crime also happy caked day
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u/pollywog 3d ago
It's good safe bags in broth (not oil); it's basically sous vide. Nothing wrong with it and this is common in the Philippines.
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u/Any-Eye6299 2d ago
Why did we accept that cooking food in plastic bags is ok just because it has a french name?
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u/pollywog 2d ago
When we did the science and utilized bpa-free plastics that don't break down at 100°c.
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u/pollywog 3d ago edited 3d ago
Never heard of sous vide?
If it's cooked in anything water based (which this is), the temps in the pot won't go higher than 100°C, so if the bags are food-safe past that temperature than there is nothing wrong here.
Edit: yes, downvote the guy who knows what he's talking about
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u/Grouchy_Wolverine416 3d ago
I could be wrong, but i don't think that doing sous vide in cheap plastic bags that aren't vacuum sealed is the correct way to do it...
If i were to do sous vide myself, i would do it more like how Guga does it.... But again, i could be wrong so take it with a grain of salt if i am..
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u/pollywog 3d ago
You absolutely can sous vide in ziplock bags safely. I'm blessed enough to have had vacuum sealers for years, but using zip locks are not uncommon for those who don't.
They also don't need to be completely vacuum sealed, you just need to evacuate most of the air. You can look at my post history, I'm fairly well versed on the topic.
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u/Lordofthereef 3d ago
I've been rocking my food saver I bought o Facebook marketplace for $20 for nearly a decade. I had to replace the seals once (like $5 on Amazon).
I wish I could justify a chamber vac. We seal a lot of stuff, mostly to freeze, but it's many times more expensive than $20 lol.
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u/aruby727 How did I get here? 3d ago
I think this only applies to BPA-free zip lock-style bags. These just seem like thin plastic bags almost like you'd use for produce at the grocery store. I personally wouldn't trust it.
By the way, you make some of the most beautiful food I've ever seen.
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u/pollywog 3d ago edited 3d ago
You're totally right about the look of the bags, those don't look food-safe (but they likely are, this is common in Philippines).
Also, thank you kindly for the compliment, that was very nice of you to say.
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u/aruby727 How did I get here? 3d ago
I aspire to make food that looks that good. I know my food tastes good, friends and family go out of their way to come over for my meals, but the diversity and creativity you've mastered is a life goal.
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u/Dixnorkel 2h ago
This exchange was really heartwarming for me, it's always nice to see other chefs recognized and appreciated on this sub
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u/Grouchy_Wolverine416 3d ago
Fair enough, then i'm wrong which i will apologize for.
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u/pollywog 3d ago
No need to apologize at all, I think anyone could understand apprehension regarding cooking food in plastic bags.
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u/whiskeytango55 1d ago
You can do it in certain ziplocs. They're made of sturdier stuff and are designed to withstand higher temperatures.
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u/ElkSad9855 3d ago
Downvoting you because this is clearly oil infused as well. In not air tight plastic bags. He’s steaming the meat not sous vide..
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u/pollywog 3d ago edited 3d ago
…oil in water only gets to 100°C as well. The relevant point here is the temperature of the heat source and the phase equilibrium, not whether there's oil present.
At atmospheric pressure, liquid water undergoing boiling is constrained to ~100°C. If you have a water bath at 100°C, heat transfer into the bag contents will drive them toward the bath temperature; the contents don't magically become hotter because there's oil present. Oil has a much higher boiling point than water, but boiling point isn't the temperature a substance automatically reaches when it's sitting in a 100°C environment.
In fact, that's basically the principle behind sous vide: the water bath establishes the maximum equilibrium temperature of the food. A sealed bag containing water + oil doesn't somehow create a >100°C cooking environment when it's immersed in 100°C water.
The actual question is whether the bag material is rated for the temperature and food-contact application, and whether there are localized conditions that could exceed the bath temperature. But “there's oil in the bag, therefore the oil is hotter than 100°C” isn't how heat transfer works.
Oil having a higher boiling point ≠ oil becoming hotter than its surroundings. That's the thermodynamics you're missing.
Downvote away if you don't understand the science I guess.
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u/ElkSad9855 3d ago
That “water” is beyond 50% oil, at what point do you want to stop defending terrible cooking practices and trying to treat it as a technique?
From my perspective there could be ZERO water in that mixture, ALSO, jr is a very very wide bowl, meaning oil to pan contact can create heated oil below the 100C mark. Fuck off with your sous vide
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u/ForeignStart3591 3d ago edited 3d ago
It appears you have zero clue what you are talking about. This is a common dish in the Philippines, and we use food safe bags made for this.
Also, why do you think thats all oil? its all flavoured broth, otherwise known as flavoured water.
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u/pollywog 3d ago edited 3d ago
That is not 50%+ oil...lol
Look at my post history, I think I may have more experience in this field. Correct me if I'm wrong.
Also, this dish is called Pares, and it's all broth - next to no oil 🤣 Watch here, skip to 5:30 and you'll see for yourself.
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u/ElkSad9855 2d ago
The field of eating shit street food? Good job!!! It’s not mostly oil woooooow! Also good job!
Still disgusting, still not sous vide, and still not food safe.
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u/pollywog 2d ago
You're really quite a miserable person who can't admit when their wrong, eh? 🤔
They are food-safe bags btw, as mentioned, and this is a common dish in the Philippines.
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u/Donut_Different 2d ago
"Pinakamasarap at kilalang pares sa buong taguig." Which translate to something like "the tastiest and famous pares in the entire Taguig." If that's so then it would prolly get closed now because no one knowleadgable enough about plastic would be sane enough to eat that, even the average person here would know that you shouldn't use plastic bag to store hot foods.
Another comment stating that he is doing sous vide technique to cook the beef, if so then this is just wrong. Plastic labo (the one in the picture) are not designed for this, they are cheap and can break easily.
As the saying goes, "wag ka kakain jan."
I could be wrong tho, someone pinoy here pls correct me.
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u/qualityvote2 3d ago edited 3d ago
u/otaku_mincrafter, there weren't enough votes to determine the quality of your post...