Pressure-Cookable Sous-Vide Bag

Mylar is nylon that's spray-coated by metal. Suppose we instead a bag made from a higher-tempreature and higher-strength polymer that's spray-coated with metal, so that we have a better-than-Mylar bag. Or suppose we have something like those reusable bags that can be used to microwave chicken inside of. And we use it to make a useful cooking vessel of sorts.

This bag will be used as a Sous-Vide bag to cook food Sous-Vide. But afterwards it can be pressurized to a decent amount of pressure (probably significantly less than a traditional pressure-cooker), so that the food inside can be briefly pressure-cooked.

Sous-Vide is a very healthy form of cooking that's especially good at making tough cuts of meats more enjoyable, since it can cook at a temperature targeted at breaking down tough collagen to make the meat more tender. But Sous-Vide cooking temperature is too low to achieve flavor-producing chemical reactions like the Maillard reaction.

For this reason, we want to follow up with some pressure-cooking for a short period of time, as a finishing process, since this can achieve the high temperatures of the flavorful Maillard reaction. As an analogy, you may have seen these newer multi-cooker appliances like the Ninja Foodi, which for example can pressure-cook a leg of chicken and then subsquently air-fry it as a finishing process to give a fried texture -- all within the same appliance.

The bag would be seated in a pressurizable vessel, of course, with cooking starting out with the Sous-Vide process. Then after that's done, we can then go into pressure-cook mode, to pressure-cook the food for a short period of time to produce the better flavors of the Maillard reaction.

This would allow us to achieve the desired benefits of Sous-Vide cooking, while also achieving the desired Maillard flavors from pressure-cooking as a finishing process.

As an alternative to the pressure vessel, it would also be nice to have a version of this bag that can work in a microwave. Obviously that version can't use any metal like Mylar does, since that wouldn't work for a microwave. The bag would have to reliably/safely hold pressure, even if only for a relatively shorter period of time, perhaps with the aid of some kind of clamp that goes over the mouth of the bag. That clamp thing would have a pressure release valve, so that pressure would release from it when it goes over a certain level. The clamp thing would also have a built-in temperature probe which could poke into the meat and provide temperature feedback to the microwave appliance, which could even cook at lower Sous-Vide temperatures, before doing the higher-temperature cooking inside the pressurized bag. Hmm, maybe this last paragraph deserves a separate submission post of its own, since it would require distinct engineering. Bleh, whatever.