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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
i've never seen a recipe call for 2 bags even for recipes 72h in length. No matter how many layers of plastic between your food and the water some transfer of ions will occur so I guess there is an acceptable level of tolerance for kosher foods? – Brendan Jan 29 at 16:21
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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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