4 ms·
I cook sous vide and utilize vacuum sealers, because I love the culinary results that can be achieved with a little bit of technology, but this is one thing tha
by calf 3y ago
I cook sous vide and utilize vacuum sealers, because I love the culinary results that can be achieved with a little bit of technology, but this is one thing that bothers me. Between this study and the other study last month, so-called food-safe polyethylene bags may shed countless nanoparticles and microparticles, and may nevertheless leach hormone-like chemicals? Time for a reevaluation.
- andrew991116 3y agoYeah, I’ve been using sous vide for years now, and I almost never see any articles about plastic shedding in sous vide from any reputable sources
- calf 3y agoThat was last week on hackernews: https://news.ycombinator.com/item?id=36532812 https://news.ycombinator.com/item?id=36532812 Microwaved plastic containers release microplastics into food (acs.org)
- kelipso 3y agoThat's because it's really obvious so no one needs to write a paper about it... Heat and plastic releases microplastics as demonstrated many times, no need to write about some semi obscure cooking method, yeah I know it's popular among chefs but it's not among scientists.
- calf 3y agoI was not aware sous vide isn't popular among scientists? Is this from personal knowledge or something someone said? There are legitimate molecular gastronomists - the French professor Herve This comes to mind, and also the American Douglas Baldwin, both of whom are scientists who helped develop sous vide techniques.
- kelipso 3y agoGood for them I guess but it's still an obscure cooking method and not popular in the general public let alone scientists who spent their grad years eating ramen or takeout or whatever. Anyway, you don't need to bite my head over a rhetorical point, my main point is sous vide releasing microplastics is just a very obvious inference.
- calf 3y agoNo, you misunderstand, I am very interested in what scientists generally think of sous vide technology, and that's why I asked the question. I'm not the same commenter you had replied to.
- kelipso 3y agoOkay..carry on being interested I guess.
- calf 3y agoI'm sorry, is there a reason for such a passive aggressive tone and dismissive remark? Specifically with the ellipses and the extra "I guess"? Most people would find that rude. What is it that you intend to communicate here?
- tourmalinetaco 3y agoThat they lack the cognitive ability to add to the conversation.
- kelipso 3y agoBuddy you clearly projecting.
- kelipso 3y agoBecause I am very very uninterested in scientists and sous vide lol, and you're the one doing the passive aggressive thing.
- woleium 3y agoYou can sous vide in a glass container in a water bath with a weight on it. Air is an insulator, but it gets up to temperature in time.
- calf 3y agoLike a mason jar? I get that for certain foods, but for something like shrimp, fillet of fish, or a piece of chicken breast then that poses some challenges.
- userbinator 3y agoIf you're scared of microparticles of PE, then I hope you don't use the even more reactive Vaseline.
- calf 3y agoI'm not scared, I read most of that paper, unlike some commenters