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Yes, you can easily freeze food in them. I have not frozen meat in them, but multiple people have (as you can read about in the comments below). Are Stasher Bags Worth It? The bags are great as reusable freezer bags, can be used in the microwave, sous vide and oven. Plus, once done, you can bung them in the dishwasher to get them clean and use again. It’s worked for us so far, although I’m aware that the options we’ve used (although great for our budget) are not great for the environment. What are Stasher bags? Leaving the bag in a sous vide bath for a long time at a high temperature. We’ve also heard reports of users having issues with their Stasher bags ripping or tearing after regular sous vide use. I decided to try to accelerate any issues by sous vide cooking marbles wrapped in paper towels for 99 hours at 203° F—the longest and hottest settings on my sous vide device. The bags themselves are more supple than I would have expected before touching them, and feel high quality. Once you have one in your hands, it makes sense that these bags are supposed to be able to last for up to 3,000 uses.
Bags - Consumer Reports Best Silicone Food Storage Bags - Consumer Reports
This is where Stasher bags have been great. There are no lids, and the bags are self-sealing, making them really easy to use.In short, if you’re going to use a Stasher bag for sous vide, you’ll need some weights. These bags aren’t inclined to stay underwater on their own. The planet is a stakeholder in everything we do. That's why we're a member of 1% For the Planet and are an official Surfrider Foundation partner.
Stasher Stand Up Bag Mega (Clear) | Reusable Sandwich Bags
It took forever to make eggs sous vide. I could make an omelette for 6, cook it, serve it and do the cleanup in less time than to make 2 eggs in the stasher. The cleaning suggestions are more like a primitive ritual—vinegar, water, boil, set out in sunlight naturally sanitize/bleach; place upside down on a bottle or a stand up paper towel holder. Come ON! Glass or Tupperware are better choices. Almost too expensive to buy for just freezing some meat. Not for me… This is obviously a problem; you don’t want the water from your sous vide bath leaking into the bag. Admittedly, this is a bit of an odd thing to sous vide—but let me explain why this was the choice for the experiment! First and foremost, I didn’t want to waste food on what I saw as a likely doomed experiment from the beginning. Leaking: I filled the flat bags halfway with water and held them upside down, shook them, topped them off with a 5-pound bag of flour, and dropped them from 3 feet (counter height) to assess for leakage.But let’s be realistic. Will you sous vide 3000 times? If you do it twice a week (which is more than the average home cook with a sous vide machine, in our experience), that’s 1500 weeks—or 29 years. As much as I love sous vide, I can’t commit to doing it twice a week for the next three decades of my life. Can you? And given the issues with these bags, we’re not confident that they’ll last for 3000 uses anyway. Another side effect of not being able to get all the air out of these bags is that your food can cook unevenly. It’s important to remove almost all air in sous vide cooking, both for quality and even for food safety reasons.
Stasher Bag Review: Are They Worth It? - The Produce Nerd Stasher Bag Review: Are They Worth It? - The Produce Nerd
You’ll also need to have a decent amount of money to replace your single-use bags with Stasher bags. Like so many things, they’ll save money in the long run, but cost much more upfront. The Stasher bags are a great solution to disposable plastic bags (e.g., Ziploc bags), and are durable and made out of good, food-grade materials. However, there are other viable solutions to using both reusable and disposable plastic bags, such as plastic or glass dishes that are cheaper, and easier to manage and clean in most cases. For example, I was asked about storing chocolates and cut avocado in the bags. For me, those can go in small air-tight containers, stay better for longer and result in a situation that is a lot easier to clean!You don’t boil food in sous vide cooking. We could get into a debate about this, sure—maybe you technically could boil food in a bag and argue that it’s sous vide. But realistically, it’s not a thing that’s done (and for good reason; the whole point is to bring food to a precise temperature, not just blast it with heat). In fact, most sous vide cooking is done at 165°F (74°C) or below, well under the 212°F (100°C) boiling point. Typical sous vide cookers don’t even have the option of going up to boiling. You’ve probably already spotted the problems here, but in case you’re new to sous vide, let me spell them out for you.
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