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So, when you order from the average restaurant, you get a meal made of pre-portioned frozen ingredients containing sometimes questionable substances and you als

So, when you order from the average restaurant, you get a meal made of pre-portioned frozen ingredients containing sometimes questionable substances and you also get poisoned by the packaging. And the restaurant industry is complaining. Makes sense. (If you are a German-speaker, ZDFbesseresser is a worthwhile channel to watch. We basically all but stopped going to or ordering from restaurants.)

beebeepka 4y ago
We're not big on ordering food, or take out in general, but I've been thinking about just providing our own metal/glass containers instead of wasting aluminium and paper. My wife is against it. I think she finds this idea embarrassing but I don't care.
- dwater 4y ago
  Plastic use in commercial kitchens is pretty high too. Taking boiling hot food and putting plastic wrap over it or putting it in a plastic container is pretty common. With sous vide the food is cooked inside a brand new plastic bag. The only way to avoid it is to be fanatical.
  - beebeepka 4y ago
    Only speculating but something tells me mineral water is often bottled while it's at still hot. I didn't know what sous vide is. According to the wiki article, containers are either plastic or glass. It boggles the mind. Why would anyone cook in a plastic container
    - simmerup 4y ago
      I imagine because it’s easier. The plastic doesn’t soak up as much of the heat and is easier to shift around and takes up less space
    - arthur2e5 4y ago
      Sous vide is long waterbath at around 55 C or lower. Not a typical plastic safety issue temperature. Cooking in plastic (or any "original package") has a food safety point in restaurants. Keeping it sealed until the outside is sterilized reduces possible contamination. Immersion also makes for easier and faster heating.
adrianmonk 4y ago
> And the restaurant industry is complaining. Huh? This article is about academics doing research.

beebeepka 4y ago

We're not big on ordering food, or take out in general, but I've been thinking about just providing our own metal/glass containers instead of wasting aluminium and paper. My wife is against it. I think she finds this idea embarrassing but I don't care.

dwater 4y ago
Plastic use in commercial kitchens is pretty high too. Taking boiling hot food and putting plastic wrap over it or putting it in a plastic container is pretty common. With sous vide the food is cooked inside a brand new plastic bag. The only way to avoid it is to be fanatical.
- beebeepka 4y ago
  Only speculating but something tells me mineral water is often bottled while it's at still hot. I didn't know what sous vide is. According to the wiki article, containers are either plastic or glass. It boggles the mind. Why would anyone cook in a plastic container
  - simmerup 4y ago
    I imagine because it’s easier. The plastic doesn’t soak up as much of the heat and is easier to shift around and takes up less space
  - arthur2e5 4y ago
    Sous vide is long waterbath at around 55 C or lower. Not a typical plastic safety issue temperature. Cooking in plastic (or any "original package") has a food safety point in restaurants. Keeping it sealed until the outside is sterilized reduces possible contamination. Immersion also makes for easier and faster heating.

adrianmonk 4y ago

> And the restaurant industry is complaining. Huh? This article is about academics doing research.