I sometimes have a local product: fully cooked chili frozen in a clear plastic bag.
Years ago, when I first started with it, the main suggested “cooking” method was putting the bag in boiling water for twelve minutes. Sometime in the past few years, this changed: both stovetop and microwave instructions now have you remove it from the bag (thawed or not) to “cook.” I don’t know when this change happened or why — just that I’ve used the “old” method as more convenient for the past few years.
Can anyone think of any possible health-related reason (as opposed to practical — like to avoid having to deal with boiling water) for this change, like a new type of plastic that could leach carcinogens into the chili or something?
Thanks in advance.