Food inside steam-in microwaveable bags is cooked and vented specifically to prevent burning. These bags are safe to use to cook vegetables if they are used correctly and in accordance with the manufacturer’s instructions. They won’t melt, unlike other types of plastic bags, and the majority don’t contain dangerous chemicals that could leach onto the vegetables when heated.
Some plastic containers and bags, such as those made of bisphenol A, phthalates, and dioxin, which may leach into food when heated in the microwave, are not created equal. According to the website Fruits and Veggies — More Matters, steam-in bags don’t contain these chemicals, making them safe to use in the microwave for the brief times recommended by the manufacturer. The majority of plastic steam-in bags are only intended to be used once and for microwave cooking that lasts no longer than 15 minutes. When the bags are used improperly, such as for longer periods of time than advised, their safety may be compromised.
According to the Harvard University “HealthBeat” magazine, microwave cooking vegetables helps to retain the majority of the vitamins and minerals they contain, making it one of the healthiest ways to prepare them. When vegetables are cooked on the stove, boiling them causes the nutrients to leach out into the water. In contrast to boiling, microwaveable steam-in bags require little to no water to cook the vegetables inside, preserving more of their nutrients. After cooking, you can also add any sauces or seasonings you want to the vegetables directly in the bag; however, not while cooking. These bags are not intended to cook vegetables in sauces, especially ones that are high in fat or sugar.
The U.S. Department of Agriculture advises thoroughly washing your vegetables under running water before cooking them to remove any rotten, bruised, or damaged areas. S. Food and Drug Administration. Vegetables should be kept in the steam-in bag in the refrigerator for up to two days or the freezer for two weeks before being microwaved. Without first defrosting them, frozen vegetables can be cooked in a steam-in bag safely. Throw away the bag after cooking, and keep the leftovers in a different container. To avoid pathogen cross-contamination from raw meat and vegetables in the same bag, cook the vegetables separately. Cut your vegetables into small, equal pieces for even cooking.
Foods cooked in steam-in bags are very hot. When handling the bag, put on oven mitts, and let it rest for a moment before opening it slowly to let the hot steam out. To ensure even steaming, shake the contents of the bag and rotate it halfway through the cooking time. To cook your vegetables, only use the bags in the microwave instead of the oven. Follow the manufacturer’s instructions for the specific bag you are using; some bags are made to stand up while others are meant to lay flat while cooking your vegetables. The Iowa Department of Agriculture advises steaming vegetables to 135 degrees Fahrenheit. gov website.
Susan Paretts has been writing since 1998 and resides in Las Vegas. She writes about a variety of topics, including green living, shopping, home improvement, food, crafts, and pets. Her reviews, short stories, and articles have appeared on The Noseprint and the website of City National Bank. Paretts graduated from the University of Southern California with a Master of Professional Writing.
Steam bag vegetables can be used in the same way as any frozen vegetable. While steam bags do add cost to the vegetables, there definitely is convenience in using the steam bag packaging as there is virtually no clean up involved. One doesn’t need to be confined to using an entire bag when a smaller amount is needed. The bag can be opened and a smaller portion taken out and steamed using another method. For additional information on steaming vegetables, check out Cooking Fresh Vegetables by Purdue University.
There are benefits to steaming vegetables whether you use the microwave steam bag or not. Frozen vegetables are usually flash frozen right after picking. As a result, fresh vegetables that have been in transit, stored in a warehouse, or put on display at the store may be less nutrient-dense than frozen vegetables.
Another excellent method for thawing frozen vegetables for a salad is steaming. Frozen vegetables should not be thawed and eaten raw. While blanching vegetables before freezing prevents aging, it does not always eliminate contaminants like salmonella, listeria, and E. coli that may be present in the field. When vegetables are blanched, their thin cell walls are broken, allowing contaminants to enter. All vegetables are packaged as ready-to-cook, not as ready-to-eat. For that reason, vegetables should be cooked to 165 degrees. The majority of the time, you can achieve this temperature by steaming the vegetables until they are tender-crisp and then letting them rest for 5 minutes in a closed container before serving.
Concerns about the safety of microwaved steam bag vegetables, such as those sold under the Birds Eye Steamfresh label, were raised recently by a client of AnswerLine. These bags are offered with the vegetables inside as stand-alone items, along with sauces or seasonings, or just as vegetables. Foods in plastic containers may generally pose some health risks when microwaved because BPA and pthalates can transfer from the plastic to the food. However, the steamed vegetable products are packaged in bags made specifically for microwave steaming that do not contain BPA or pthalates. These bags are designed for a one-time use. If there is any doubt, it is possible to open the packages and steam the vegetables or prepare them in another way.
Vegetables can be steam-cooked in a pressure cooker, microwave, or stovetop to preserve flavor, texture, and color while retaining nutrients. Additionally, steaming aids in retaining water-soluble nutrients that would otherwise leach into cooking water. Quick cooking reduces nutrient loss because water soluble vitamins are heat sensitive. Along with fiber and phytochemicals, vegetable nutrients help reduce the risk of high cholesterol, high blood pressure, heart disease, stroke, obesity, cancer, and vision loss.
I also discovered a report on tests conducted by Good Housekeeping magazine to determine whether any plastics used to heat food contained the most dangerous chemicals, phthalates and BPA. Four of the 31 tested products had low levels of BPA, but 27 of them contained neither compound. However, the lab discovered that no discernible BPA migrated from the plastics into the “simulants,” which were intended to replace food, when these products were retested.
Even though microwaves are very practical, I suggest only using glass or ceramic containers in them and only using waxed paper or a paper towel to cover the food you are heating. I don’t cook anything in the microwave. Instead, I only use it to defrost or quickly reheat leftovers. Without covering them in plastic, steaming vegetables on the stove is very simple.
In general, I think we should try to use less plastic because of how bad it is for the environment and people’s health. Plastics are likely health hazards because some of the chemicals in them can leach into food and water, they are made from petroleum, a non-renewable resource, and their manufacture can pollute the environment with toxic chemicals. While it may be nearly impossible to avoid all plastics, be particularly vigilant about PVC vinyl (#3), which may be the biggest threat. It is frequently not recyclable and may contain lead and phthalates. Polycarbonates (PC, often labeled #7, which is an “other” category for plastics, and not necessarily indicative of a problem material) made with BPA should also be avoided – be especially wary of water and baby bottles made from polycarbonate.
I haven’t personally used these steaming bags, so I can’t comment on how well they function. However, when I researched your question, I learned that one widely available brand, Ziploc’s Zip ‘n Steam bags, are made from polypropylene (PP, #5) and polyethylene (PET, #1). These plastic resins are thought to be safer, and they shouldn’t contaminate your food with any dangerous chemicals. However, because they are only intended for one use, I wouldn’t repurpose them.
You should consume between five and nine servings of fruits and vegetables every day, including fruits and vegetables of a variety of colors, depending on your age, gender, and level of activity in order to maximize the nutrients you consume. You can quickly and easily prepare your vegetables with varieties that steam in the bag in the microwave, and they also help minimize nutrient losses.
Similar to other frozen vegetables, steam bag vegetables are typically flash frozen as soon as they are harvested. As a result, they might be richer in nutrients than recently harvested vegetables that have traveled a great distance. Vegetables cooked in steam bags contain a variety of necessary vitamins and minerals, as well as fiber and phytochemicals. These nutrients work to reduce your risk of developing a number of illnesses, such as cancer, high blood pressure, obesity, vision issues, heart disease, and stroke.
Vegetables can be cooked in a healthy way to preserve nutrients by steaming or using a microwave. Cooking without additional water preserves water-soluble vitamins that would otherwise leach into cooking water, such as vitamin C and the B vitamins. The quick cooking times of steam-in-the-bag vegetables help to reduce the amount of nutrients that are lost because these vitamins are also heat sensitive. Vegetables have the greatest health benefits when prepared without additional salt or saturated fat.
Due to the fact that the vegetables were cooked in a plastic bag, you probably don’t need to be concerned about BPA contaminating your food. A type of microwave steam bag was among the samples of plastic containers that “Good Housekeeping” sent to a lab for testing. The majority of containers tested did not contain phthalates or BPA, and those that did not transfer the chemical to the food cooked in the container even after 30 uses were found to contain only small amounts of BPA. Vegetables cooked inside of a steam bag are just as healthy as other frozen vegetables.
These vegetables can be used in the same way as other frozen vegetables. You can steam the vegetables in the bag if you only want to reheat a package of vegetables for a side dish or if you are preparing a dish that calls for precooked vegetables. Alternatively, you can open the bag and prepare these vegetables in smaller quantities as needed, according to your preferred method. References.