I have always been fascinated by "sous vide" cooking, but could simply not put up with the idea of eating food that has been in contact with plastics for hours in a hot environment.

Most plastics do leach some very nasty compounds, not to mention the whole estrogen controversy (which has been known by the FDA since the 30s). Besides, I am sure it is very eco-unfriendly to use them to routinely cook foods since all those plastic bags will end up somewhere in the ocean for the next hundred years...

Therefore, does anyone know of any hacks for cooking in low temps and vacuum WITHOUT the damned plastics bags?