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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
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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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    I double bagged because my first one vacuum sealed but there was a little meat juice in the seal and I was afraid it would open up there a little and leak. I stuck the whole thing into another bag and vacuum sealed that one as well. There is no air space between the bags. The meat is corned beef and I'll be cooking it for 48 hours. I came here to find out if the extra thickness would affect my cook time. I suspected not, and am convinced by responses here that it will make no difference. Thank you, everyone! – Heather C Mar 17 '17 at 1:40
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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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