Originally Posted by
mbusky
FREEZER BAG COOKING
When I saw the title of this thread I was thinking the exact same thing. Good to see another ground pounder over here too. I've done many meals this way as well. The key is the freezer grade bag - heavier duty.
Originally Posted by
mbusky
Originally Posted by
chrisx
Keep plastic away from hot food!
Boil in the Plastic bag out of business?
Because boiling water makes plastic leach into your food.
The plastic lodges in you brain, and reduces your level of brain power.
SC Johnson's ZiplocŪ brand Bags and Containers are BPA free. Thier products are extensively evaluated for toxicity and safety and comply with applicable quality and safety regulations. ... Many reports of this study note that this chemical is commonly found in plastic food storage containers.
Agreed.
This isn't dried food friendly, but another freezer bag trick is to use larger gallon size freezer bags to make egg omelets. Mix what ever chopped veggies you want, meats, cheeses, etc in the bottom of a gallon bag. Then either use a carton of egg (you can get it in a pint or so size wax paper carton, like a cream carton, in some stores) or use fresh eggs - 2 or 3 depending on how big of an omelet you want to make. Mix the ingredients in the bag with the egg by squishing the bag around. Then close the bag except for a little bit and press out the air. Then roll the mix in the bottom of the bag over a fold in the bag to squeeze out the remaining air before sealing the zip loc entirely. Next - unroll the bag and dunk it in boiling water. Let the egg cook through for a couple minutes. Depending on how much "stuff" you mix in your omelet it may not hold together, no matter how long you try to cook it. If you have the proportions right it generally will hold together, though. When it is cooked - pull it out of the boiling water, open the bag, and slide out the omelet on to your plate.