Does double vacuum bagging food for sous vide cooking measurably increase the cook times? Or is the extra bag not thick enough to make an impact?
How does double-bagging sous vide food affect cook time
cooking-timesous-vide
Related Solutions
I would recommend using Whiskey Stones. They are used in whiskey instead of ice cubes. So they should be heavy, won't rust, and are supposed to be immersed in liquid that you'll consume. I think that probably meets all your criteria.
Another alternative is to use a rack. This comes with the Sous Vide Supreme and I find it quite useful for keeping meat submerged. It does however only accommodate certain sizes of meat. It works quite well. You can buy it separately online for $12.
According to the Douglas Baldwin pasteurisation tables for poultry a chicken breast of that thickness would be pasteurised after 55 minutes so you are well within that range.
Thickness 57°C 58°C 59°C 60°C 61°C 62°C 63°C 64°C 65°C
20 mm 2¾ hr 2 hr 1¾ hr 1¼ hr 1¼ hr 55 min 50 min 45 min 40 min
25 mm 3 hr 2¼ hr 2 hr 1½ hr 1½ hr 1¼ hr 1¼ hr 60 min 55 min
30 mm 3¼ hr 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr 1¼ hr 1¼ hr
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Best Answer
Plastics have a very low heat capacity. On top of that, the plastic in a bag is very thin. While you are doubling up on the imperfect vacuum in your bags, the effects should still be negligible.