Plastic taste

[docjsmith]

I did pork shoulder for 36 hours in vacuum sealed bag. 155F
i feel like the meat tastes like plastic bag?

it IS tender though… thoughts anyone?

[rickgregory]

Assuming you used a food safe bag that's meant for SV cooking I'd say it's power of suggestion unless others who don't know about how it was cooked taste it. If the taste is prominent, my next question is what kind of bag did you use?

[docjsmith]

FoodVacBags Expandable Vacuum Sealer Bags 11-inches by 50-feet Heat Seal Rolls Commercial Grade for Large Roasts, Casseroles, Game Compatible with Foodsaver (1 Roll) https://a.co/d/0cYOYnG

thats the bags I used-

[rickgregory]

Huh. those should be fine. Was the taste pronounced or subtle?

[FireMan]

Not to be a smart aleck & certainly not an expert, but with as much as I’ve read about water & other drinks in plastic that is deemed safe by the authorities, it makes me wonder about “food safe” plastic & cookin in it. Something I may or may not delve into. Keepin in mind, I have to know where the money is in listening to any “authority”.
Then again, we know what happens ultimately in cookin other stuff such as Teflon, carbon steel, non-stick chemical, cast iron & aluminum for openers. Wonder where a plastic bag falls into the matter. Just wonderin.

[Porkies]

I also wonder about the food safe plastics. Two things made me start replacing all of my plastic with glass...

1) A vet told me to never use plastic for a pet's water bowl.
2) I happened to read the pamphlet which came with a plastic picture I bought and it basically said -- Do not store liquids in container for more than a few hours and Not meant for hot liquids.

Like FireMan said, I am no expert on plastics.

[Attjack]

Although I'm not into conspiracy theories and trust mainstream science, I don't cook in plastic. Science doesn't claim to be infallible and we discover new things as we go. I'll store food in plastic but I'll take it out of the microwave-safe container and put it into a glass container before I microwave it. I do not like non-stick pans either. Glass, wood, stainless, carbon steel, and cast iron, I like that stuff.

[docjsmith]

We don’t normally EVER heat plastic with any food or drink… I figured this is a very large group and would have seen comments against or something, I didn’t so I went ahead… like rickgregory suggested though, maybe I’m imagining it

[Bkhuna]

I've been using those bags for years and have never run into any problems with taste. Did you add any seasonings in to the meat?

Was it a whole shoulder and if so, did it have the skin? Did you smoke it after the sous vide or before? Lot's of variables.

I've never exceeded 165°F for 18 to 24 hours and it's always been very moist and shreddable.

[GolfGeezer]

I have never had that taste experience after SV, even long ones. I sometimes do brisket flats for over 30+ hours at 160* and have not had a plastic taste sense. Maybe mind over matter, maybe a production issue with the bags you used, dunno.

[Davek8282]

I'm with the other posters. I have done cooks up to 36 hours and never had a "plastic" taste. On those long cooks I have never exceeded 160.

[jfmorris]

I have a roll of those same bags, but have only used them for freezing. I’ve used zip lock brand freezer bags and FoodSavr brand vacuum bags for sous vide, and have never had a plastic flavor. However, my longest sous vide has been 5-6 hours at 140 for pork loin. I’ve gone up to 195f for 4 hours with some pastrami.