When cooking sous-vide in vacuum packing pouches, is it necessary to use different bag thicknesses depending on the cooking temperature?
The vacuum bags are divided roughly as follows:
Preservation bags: mainly used to preserve foods. They can normally withstand, without problems if they offer good quality, temperatures between 55° -70°C, enough for cooking and regenerationg in many processes.
Cooking bags: these bags are reinforced and made of different materials. These bags are ideal for long-time cooking and controlled temperatures ranging from 70°C-120° C. Some of them stand up to 225°C.
Retractile bags: these bags are also very good for long-time cooking and can stand temperatures ranging from 70°C to 99°C.
Therefore, we recommend looking at, rather than thickness, qualities and attributes of bags and to be aware of the maximum temperatures they can support. This data will be provided by the manufacturer.
Note: the plastic bags often expand with heat, causing the separationi the side seals. This cannot be apparciated by sight, but the product inside the pouch can have received the water from the bath where it was cooked.