Sous vide makes it a no brainer.

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

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[–] 8 points 6 months ago (2 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...

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