Anyone else cook their wild game steaks with a sous vide? https://www.youtube.com/watch?v=OCgqP0BX9dM&t=5s

Some of the best steaks I've ever cooked have been sous vide. Best way to precisely cook your protein.

But no more for me as my brother (a chef) said to me:

"Why would you cook your meals in a heated petrochemical product.........."

Haven't cooked sous vide since. (we had stopped microwaving in plastic containers years ago)

Shame, worked really well.

Why wouldn't you? I don't believe the heat is high enough to cause an issue.

Our oldest son has been cooking our meats lately with the sous vide set up that he has. Yesterday, we had our corned beef cooked that way. Fantastic is an understatement. We also had corned beef cooked the traditional way. Guess which meat is still left? He has also done pork loin sous vide that was to die for. I am a disciple of sous vide. The meat cooking in its own juices really seals in the flavor. The tenderness of the meat and the flavor is beyond words.

Wife's already had cancer once.......just not willing to take the risk, whether real or imagined.........

"Sous vide manufacturer ChefSteps recommends using food-grade vacuum sealing bags because they’re BPA-free and made of polyethylene (we like the ones made by FoodSaver). These bags need to be sealed with a vacuum-sealing system, which FoodSaver also makes. If you don’t want to pay for a vacuum sealing system, you can also use sturdy resealable freezer bags, like Ziploc ones made with low-density polyethylene."

We use the FoodSaver system.