April 13th, 2010 
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Pouches Boiling
Does any of the plastic in plastic cooking pouches leach into the food?
When I buy vegetables that you cook by boiling the whole pouch, I am concerned about how healthy a cooking method this is, so I take them out of the pouch and cook them in a pot.
Am I right to be concerned? Do the plastic molecules leach out when they are boiled?
It would be impossible to state and absolutely nothing is leached out of plastics. But please put that into some context.
Plastics are carbon polymers whose bonds like to stay intact and therefore take a great deal of energy to break them.
Even if some of the polymer did leach, it would be in the ppb or ppt range. (Where b is billion 10^-9 and t is trillions 10^-12). To give you a handle to grasp these numbers 1 ppb is similar to 1 sec in 32 years. 1 ppt is 1 sec in 32,000 year:
[8.46x10^4 sec/day X 365.15 day/year: 31557600 sec/year.
Divide a billion 10^9 by secs/year and you get 31.688.
Your odds of getting ill from plastic leaching into food is very remote. You have a better chance of drowning in a bathtub.
So don't fret it.
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Boiling and Pasteurizing with Plastic
Making Soba Noodles from Scratch. AH!?
I love soba noodles! I decided, ya know what? I'm going to make my own. I drove over to the health food store and bought a nice pouch of buckwheat flour. I hunted around the internet for a recipe(and didn't find many at all) and decided to go with the recipe that said to basically mix water with the flour, roll into nice and thin, fold it, then cut and boil it.
They didn't turn out very well...
Help? Perhaps I'm not cutting them thin enough? Does anyone have any expirience making these noodles? Any tips?
I am aformer chef and worked in Japan and while the buckwheat flour is a nessessary ingredient, you need about 70% white unbleached flour, 30% buckwheat flour, a bit of oil and salt, no eggs and it is something like egg pasta you make knead and rest it to absorb the flour and hydrate the gluten.
I make it a day ahead and let it rest in the frig, but only buckwheat flour will not make a proper noodle, I use to go to a place in Tokyo were they made them fresh, they had a guy who did them like a pizza thrower, in a glassed in room, and made them all day long.
I am partial to cold ones with a spicey soya based sauce with a bit of fresh chili and sesame seeds, I have had them hot and in soups, but the recipe ratio I gave is correct, you can make the dough cover it with a cloth and give it 30-45 minute before rolling and cutting, start out with a small batch, roll the dough as thin as you can, fold it in 4 (like a cylinder) and cut the noodles about as thick as a piece of raw spaghetti.
If you need and more advice drop me a line.
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