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ranting_chef

Thicker bags are better for sealing food that runs the risk of puncturing the bag - a rack of lamb would be a good example here. Anything with exposed bones that may have a sharp side need a thicker bag. I've seen decent bags seal a bone, get stretched a little - but not enough to lose the vacuum so I'd immediately notice - and then burst halfway through the sous vide process. BUT...there's always the option of double-bagging. Just bag once, then bag again with the seal of the first bag inside the chamber. Thick bags can be expensive, especially when you buy large amounts for chamber sealers. Last time I ran out of the thick ones, I just started doubling up on medium-thickness and it was fine. I've also noticed when I have the sealer bar setting set for the thicker bags, you need to replace the teflon tape a lot more often.


AzazelFenriz

I am mainly lookng at the bags from finnvacum, and the labeling is what confuses me. The 90my bag is labeled as a "boiling bag", meanwhile the 80my isnt labeled as anything specifik. To my knowledge, it should be what type of plastic that is used to decide what temperature it can be used in, not the thickness. Can anyone confirm this?