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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?

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If there's any air space between the two bags, then you might be defeating the purpose of sous vide. –  Chris Cudmore Oct 24 '12 at 18:37
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@ChrisCudmore You're probably right. But vacuum sealed each time should minimize that. Many recipes suggest double-bagging for durability on foods that require a very long cook time. –  Eli Lansey Oct 24 '12 at 19:58
    
I agree with Sean, this will have no effect if there's no additional air in between, but why are you doing this anyway? –  yossarian Oct 25 '12 at 19:14
    
@yossarian Two reasons to do it. 1) Many recipes suggest it for durability with long cook times. 2) For the purposes of kosher food, the same bath can be used for milk and meat foods. –  Eli Lansey Oct 25 '12 at 19:22
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honestly something you may want to try is to seal the first bag as tightly as you can and then put that in a second bag full of water and put that into the bath so you minimize the air space and the water is more in contact with the food. –  Brendan Feb 21 '13 at 0:20
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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.

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