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In light of the LA Times' reccomendations for a poor-man's sous-vide, Megnut did a little sleuthing into the dangers of plastic.
Turns out that both freezer bags and the vacuum seal bags the pros use are both made with polyethylene, a plastic that melts around 115 degrees, give or take a few.
Ergo, eat really tender and delicious meats at your peril.
