i recommend you look into sous vide as well.

although plastic bags can obviously leach into your food supposedly there are silicon pouches for sous vide that should be more chemically stable.

i used to think sous vide machines are big and expensive but then i learned you can use small inexpensive IMMERSION sous vide devices using any container of your choosing for water ... including just regular plastic storage containers

the temperature used for Sous Vide is so low that it won't melt the plastic bin ... 

 if you were a physics, nutrition and culinary genius like me you would realize the superiority of sous vide. 

 of course you won't get the flavor that maillard reactions give steak but it shouldn't be as tasteless as boiled either

well i have never actually tried sous vide for some reason but you should try and let me know how it goes