Ok, since we know that cooking in plastic is probably less than ideal in several ways, what are we supposed to do. I’m away from home for 10-12 hours on most days and bringing food to microwave in tupperware is the ideal solution to get a few whole food meals in. Any thoughts on improving this situation. I was thinking about bringing a stash of paper plates to microwave my food on rather than just keeping it in the tupperware.
I use those glass bowls with the tupperware lids. I figure that will suffice.
I bring ceramic bowls and dishes to work. It’s very practical for me because my current job has a full kitchen.
What’s wrong with tupperware? Estrogen?
I know that Glad makes plasticware that is microwave safe! I wonder if it was tested for Xenoestrogens.
Rubbermaid, Tupperware or even them Glad plastic ware. One thing to do would be to get the Glad plasticware - since they stack so nicely, you could bring along a empty one to be able to reheat your meals in.
ive seen tupperware with a flip top for ventilation, thats microwave safe. if you guys are gonna fret about xeno estrogens so much, just go buy some clomid and live your life.
The reason I asked the question is in regard to the xenoestrogens and other potential carcinogens that can leach out from tupperware. I figure that storing stuff in tupperware should be ok, but it seems that heating plastic brings out the poor qualities.
Of course this could be majoring in the minors, but if there is an easy solution, why take the chance?
It seems to only be an issue when you heat something up in it, so if it’s a concern I would just pour it out of the container onto a paper plate (or two) before heating.
I have stainless steel thermos that can hold 1.5L in volume. It’s great for pastas and soups. My only complaint would be that the spout is a little narrow.
I also suggest stopping by your local army surplus or camping outlet. They’ll usually have great storage equipment for food.
Good one, Gauthier! I was going to suggest to just make a week’s or several days’ worth of food and bring to work in glass bowls with lids and store in a fridge. Jason, since Ko is a chef, we usually go to restaurant supply stores for kitchen pots/pans/storage containers. More cost effective.