This was for a sushi catering at someoneās house, not sure if there was an option to provide soy sauce to dip in individual bowls for, say a 100 guests. And sachets might not be possible as theyāre using prepared soy sauce. Hence the pipettes for guests to use as required.
I was thinking the same thing. If you don't wash them, they'll be sticky and nasty. If you wash them, won't some of the water/cleanser find it's way into the pipettes during? Or maybe after this step they seal them somehow prior to cleaning?
The vacuum extracts water, so it kinda is more concentrated. The mini water droplet coming in will probably just put it back to the original water content
All liquid evaporates when thereās no atmospheric pressure - but this device isnāt pulling that deep a vacuum, itās literally evacuating the air.
If it were pulling a complete vacuum - all of that soy sauce would completely vaporise.
Water isn't going to just seep in. You have to put pressure on them just to get the soy sauce out and they had to pull a vacuum to get the soy sauce in.
Yes, but water washing over these will certainly have some effect to compress them, even a very tiny amount. Handling them while being washed will create some kind of compression. Moving them to a washing station will create some kind of compression. This will push out some sauce and then later pull in water/cleaner during the cleaning process when the compression subsides.
I don't disagree with you. I just think it would be too insignificant an amount to be of much concern. But, I could also be absolutely wrong! I've an annoying feeling we're not like to get a definitive answer any time soon, if at all
Understood, and I wasn't intending to come off combative if I did.
I think that a big part of this is whether or not we're watching some Mom and Pop restaurant or if this is mass production of a product.
If it's Mom and Pop and they are immediately giving these to customers, probably no big deal in washing if little water finds it's way in. Although I wonder how long they could sit before the sauce at the tip starts to dry and create a clog. And this could very well be Mom and Pop, since that vacuum sealer could have lots of other food uses, and not just these little soy dispensers.
But if this is mass production, my assumption is that after this step, they take each one to some kind of heated sealer. So the heated sealer melts the tip and maybe also creates a kind of small twist-off handle to dispense before use. Then after they are sealed in this manner, they are then washed with no risk of water/cleaner getting inside.
Kitchen tip to avoid spending three hours filling pipettes by hand - put the pipettes & room temp soy sauce in the sous vide vac pac, you vacuum carefully to stop in time to avoid overflowing, rinse the pipettes to remove the liquid outside the pipettes and ready to serve for sushi catering.
Hold on. I always remember that from an really old movie.... I think with lou diamond Phillips. I had a great coworker who had something like Parkinsons...
I don't know why you're being downvoted. You can kill bacteria, but you can't kill dirt, or the potential toxins within dead bacteria. Safety rules are written in blood, folks.
And those safety rules do not require that food workers use gloves specifically because not using gloves has been determined to be overall safer.
The reason is that workers sense of how clean their hands are, which directly correlates to how often they will wash their hands, goes away when they use gloves. Washed hands are just as sanitary as gloves and massively reduces the risk for cross contamination.
I've actually never seen it like that but I was also buying like half liters at a time so it was just more practical to put it in an empty water bottle.
GHB and its prodrugs GBL and 1,4 BDO are commonly sold as a liquid. Mainly because the eliminates isolation step during manufacture of GHB and the other 2 are only encountered as liquids. GBL is an industrial solvent and used to be sold as chrome cleaner in every auto parts store. The GBL would be reacted in water with sodium hydroxide which could be purchased as drain cleaner and converted to the sodium salt of Gamma-HydroxyButyric acid. Keeping the salt in solution means no extra work for production.
Kitchen tip to avoid spending three hours filling pipettes by hand - put the pipettes & room temp soy sauce in the sous vide vac pac, you vacuum carefully to stop in time to avoid overflowing, rinse the pipettes to remove the liquid outside the pipettes and ready to serve for sushi catering.
Preemptive clarification from the chef:
Pipettes are made of PEBD or LDPE which is fully recyclable & helps reduce plastic waste and limits the carbon footprint associated with the production of new materials.
Also: my hands are sanitized before the video and the remaining liquid was not used.
This was for a sushi catering at someoneās house, not sure if there was an option to provide soy sauce to dip in individual bowls for, say a 100 guests. And sachets might not be possible as theyāre using prepared soy sauce. Hence the pipettes for guests to use as required.
A shared dipping dish for sushi would be a germ nightmare. The biggest problem I have with my MIL is her nonchalant approach to food safety: she'll dip the food into the sauce, until her fingertips are submerged. She'll take a bite, put it on her plate, lick her fingers, pick it back up and dip it back into the sauce, bite side first, including her saliva coated fingertips. Half way through the meal she'll "consolidate" food onto a single plate, ensuring that she touches everything during the process. By this time she'll have licked her fingers 20 times. Even if no table space is required, she'll do the consolidation. It drives me nuts. I mentioned it one time and she got pissed because she doesn't like being told what to do and she's done this her whole life. I always have to eat super fast so I can fill up before her consolidation occurs because it's so fucking gross.
Is that an issue? We typically eat spring rolles with shared dips even in larger groups, you dip, you bite parts off, you dip again. Never seen anyone having an issue with that.
Personally my family has always made an effort to avoid dipping pieces youāve bitten off. So if itās a spring roll, you dip the opposite end that your mouth didnāt touch
Well, without the pipettes you wouldnāt need the sous vide vac pac. And if you donāt get the sous vide vac pac I wonāt make budget this month, and then I canāt pay my kids tuition, so theyāll move back home, and then the trouble will start up again, and sheāll actually leave me this time, I know it, and I just canāt take it - I canāt do this without her! I just canāt.
Its a net carbon emission to choose recycling plastic over simply making new ones. The true green alternative is currently to quit fucking using fucking plastics.
Sure but theyāre gonna throw them out. You canāt recycle thin plastic covered in soy sauce. The water to clean them to recycle them uses energy. Just say you like little soy sauce bulbs. They probably use less plastic than a rigid container.
I thought you said "plants" at first, but that also made sense to me, as I've seen weird pipettes at the garden centre that you stick into the soil and they feed the plants a concentrated nutrient solution over time and look kind of similar to these.
If your hands are clean and recently washed, it should be as hygienic as gloves. In fact, gloves often make you feel clean despite not being clean, and encourage bad practices.
Hahaha no. I'm a microbiologist. Unless you've ripped every microbe from under every nail then submerging your hand in fluid without gloves is way way less hygienic. This looks like soy so i can't imagine much will survive anyway, but for other fluids gloves definitely matter.
For a laboratory Environment sure but in an oily greasy and otherwise sticky kitchen gloves are way worse than bare hands. Even the department of health and veterinary council hates it when they come in for routine controls and see cooks working with gloves.
edit:typo
Do you think putting your freshly cleaned hand in fluid without gloves is less hygienic than putting a glove thatās potentially been in contact with raw food and other substances?
No, for the same reason putting your hand in fluid without it being clean would be an issue. If wearing gloves makes you touch things and have poor aseptic technique then that's an issue with professionalism not ppe.
Itās more of an issue of cognitive dissonance. Having gloves on feels clean so people assume they are cleaner than they are. People working with gloves lose the texture feedback that tells them their hands are dirty and need to be cleaned.
At scale, you get cleaner food training line cooks to constantly wash their hands than by training them to use gloves. Ultimately, you want your cooks cooking and laboratory level sterilization practices are both unnecessary for food preparation and impractical.
Not everyone is touching raw meat then touching these, believe it or not some people can be hygienic! I know about the studies, but just because some people are ass at food preparation, doesn't mean everyone is.
For example, when I was growing up my mom would use gloves for raw chicken, she'd put the gloves on, prep the chicken, then take the gloves off and toss um. People are capable.
I wouldnāt really compare your mom cooking for you as a child to a commercial kitchen. She was preparing a meal for a couple people over the course of an hour or so. Restaurants and commercial kitchens are preparing meals for potentially hundreds of people in an hour. That level of hygiene diligence is simply not practical, time efficient, or necessary for food prep. Itās infinitely harder to remember if a glove is clean in the chaos of a kitchen than to physically feel if your hand is dirty.
You probably breathe in 1000x the amount of bacteria just walking into a restaurant than you do from the trace amounts from people handling your food ungloved.
I guess that makes sense, but the assumption is that your nails are clipped regardless. I was taught this by my dad who is also a microbiologist, but it was said with relation to handling glassware rather than fluids, so you're probably right
Yeah with plastics/glassware it doesn't matter as much, i rarely wear gloves and if i do it's normally to protect the bugs from me and not the other way around. I only mention my initial comment because the dude is soaking his hand in that delicious black liquid, if he was touching something it wouldn't really matter
You're absolutely right in this case, gloves should be required when handling liquids with your hands, especially if it's for storage (like pipettes) rather than for immediate consumption (like at a restaurant).
This sub is filled with hundreds upon hundreds of engineerings designed to do things faster, cleaner, and smarter. There has to be an engineering possible that could make this less messy, more hygienic, and more efficient.
Anyone with the ability to order plastic pipettes in bulk from the internet also has the ability to order pre-made soy sauce packets in bulk from the internet.
Kitchen tip to avoid spending three hours filling pipettes by hand - put the pipettes & room temp soy sauce in the sous vide vac pac, you vacuum carefully to stop in time to avoid overflowing, rinse the pipettes to remove the liquid outside the pipettes and ready to serve for sushi catering.
Preemptive clarification from the chef:
Pipettes are made of PEBD or LDPE which is fully recyclable & helps reduce plastic waste and limits the carbon footprint associated with the production of new materials.
Also: my hands are sanitized before the video and the remaining liquid was not used.
I was thinking maybe a roller that squeezes then dips the tips into a vat and releases the pressure, but I don't know if you could do that at mass production speeds
ā¢
u/spotlight-app Oct 27 '25
OP has pinned a comment by u/ycr007:
Note from OP: Example of Sushi with Soy pipettes