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Sorry for the very kitchen focused comment but the kitchen is where I used the most plastic. Polycarbonate is a very useful plastic for food containers ("cambr
by rockostrich 4y ago
Sorry for the very kitchen focused comment but the kitchen is where I used the most plastic.
Polycarbonate is a very useful plastic for food containers ("cambros") because it's lightweight, durable, and can be transparent. Sure, glass could work but it's a lot more fragile, especially if you were to try to constantly stack/unstack them in a commercial kitchen.
To a lesser extent the same argument could be made for polypropylene deli containers (for food storage and kitchen prep, not as disposable food containers).
I use plastic wrap probably more than I should in the kitchen (when baking) which could obviously be replaced by lids that fit whatever containers I'm putting the plastic wrap on but in some applications I can't imagine plastic wrap being replaced without some special lid (proofing a bread loaf that you want to proof out of the top of the container).
I think that's it though. In general, I agree that single-use plastics (or "re-use for a while and eventually throw out") are unnecessary but if something can be used indefinitely (I've had my cambros for something like 5 years at this point and they still look new) then I don't see it as an unnecessary plastic.
- hammock 4y ago>Polycarbonate is a very useful plastic for food containers ("cambros") Heavily impregnated with BPA. I would avoid putting anything warmer than room temp in there (yes I know they're in widespread use in restaurants) >I can't imagine plastic wrap being replaced without some special lid (proofing a bread loaf that you want to proof out of the top of the container). Cheese cloth tied around the lid with plenty of slack in the cloth in the middle
- coeneedell 4y agoUnfortunately the cheese cloth solution doesn’t work if you’re cold-fermenting an enriched/fatty dough in the fridge, as it can pick up “fridge flavor” without a lid or plastic wrap. For very long ferments (cold proofing sourdough for example) it’s also liable to dry out. All other situations it works fine for in my experience.
- gadflyinyoureye 4y agoHow about this? https://www.beeswrap.com/ https://www.beeswrap.com/ My wife uses as an alternative to clingwrap.
- amluto 4y ago> Polycarbonate is a very useful plastic for food containers ("cambros") because it's lightweight, durable, and can be transparent. Sure, glass could work but it's a lot more fragile, especially if you were to try to constantly stack/unstack them in a commercial kitchen. Cambro will happily sell you polypropylene bins, too. They even stack with the polycarbonate ones.
- BeFlatXIII 4y agoPlastic wrap is also far easier than finding the correct matching lid, in my experience.
- clcaev 4y agoThere are now silicone lids you can purchase for pyrex storage containers. As a bonus, they stay supple and don't crack. Even so, lids do not touch food as much as the container itself. Sadly, silicon freezer bags have yet to work as well as plastic ones. Give them time.
- opan 4y agoWhere do you find them? I have many cracked pyrex lids.
- shiftpgdn 4y agoProof bread with a cloth. Glass containers for food are very durable, I've yet to break one.
- mrtranscendence 4y agoHow long have you been cooking? I've broken pie dishes, 9x13 baking dishes, measuring cups ... probably other things. Maybe I'm a butterfingers but that doesn't change matters.
- jessekv 4y agoIn South East Asia, you can buy a lot of different prepared foods in banana, lotus, or bamboo leaf wrappings. Additionally, corn husks are used for wrapping tamales in Mexico. I wish I knew what the equivalent would have been in Europe. I would love to see traditional packaging getting popular in supermarkets around the world.
- pixl97 4y agoRisk adversity in the US will pretty much never allow this to happen. The moment one of those leaves has listeria or something like that on it, they'll be back in sterile plastic wrap.
- jessekv 4y agoYou're probably right. Its related to the question of whether to wash eggs or not.
- Retric 4y agoLack of an air barrier is a huge limitation on shelf life. It’s not an issue for prepared foods you are about to eat but it is most things you’re buying at a grocery store.
- jessekv 4y agoIt's not an issue for the fruits, vegetables, eggs, grains, "cured" meats, or many cheeses that I buy at the grocery store. Relying on natural barriers to keep things from breaking down does limit shelf life, but its not a foreign concept to shoppers or grocery stores.
- Retric 4y agoI’ve gotten all of those without them without plastic packaging. Presumably for cost cutting not just environmental concern.
- simongr3dal 4y agoA lot of commercial kitchens use stainless steel for their containers.