How long to boil food in vacuum sealed bags？

With the development of the times, people have higher and higher requirements for the use of time; the demand for fast food is also rising. For fast food, especially meat, many are packaged in vacuum bags. For these packaging bags, can we use them directly for steaming?

The answer is yes; many people worry whether steaming packaging bags will release toxic substances and affect people's health; the fact is that cooking food in vacuum sealed bags designed for this purpose is not only an effective cooking method but also 100% safe and healthy. More and more fast food also uses this steaming bag, which greatly facilitates and saves people's time. MSTPackBags are BPA-free, phthalate-free, and safe.

Of course, the steaming time is different for different ingredients.

Vacuum bag cooking time depends on many factors, including the type of food, thickness, weight and desired doneness. Here are some reference vacuum bag cooking times for some common foods:

1. Steak:

Medium thickness (1 inch): 1-2 hours at 55°C

Thick cut (1.5-2 inches): 2-3 hours at 55°C

2. Chicken breast:

1-2 hours at 60°C

3. Pork chops:

Medium thickness (1 inch): 1-2 hours at 60°C

Thick cut (1.5-2 inches): 2-3 hours at 60°C

4. Fish (such as salmon):

30-45 minutes at 50°C

5. Vegetables:

Root vegetables (such as potatoes, carrots): 1-2 hours at 85°C

Leafy vegetables (such as spinach): 15-30 minutes at 85°C

As long as you use a MSTPACK vacuum sealer bag and ensure that the cooking pot is large enough and has plenty of water, your food will turn out great !