4 ms·
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 c
by 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 agoOnly 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 agoI 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 agoSous 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.