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Freeze it

I'm with the health experts, not the cultural superstitions.

I wonder if they can pay enough lobbying to get their way?
 
Originally posted by: Craig234
I'm with the health experts, not the cultural superstitions.

I wonder if they can pay enough lobbying to get their way?
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i'm with the health experts as well...but if it's required that we freeze noodles...you have to apply that to many other foods as well...take bread for example...why not bread?

 
I'm with the chefs. The stuff will get ruined if refrigerated. If you don't want to take that risk, then don't eat the stuff.
 
Originally posted by: Brainonska511
Originally posted by: threeringbinder
http://www.latimes.com/news/lo...9oct02,0,1355534.story

discuss.
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Commentary?
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my thoughts...its' messed up...and i think somewhere in between...inspectors were not bribed...
and it reminded me of --- i have a friend who does import/export with Asia; he speaks of alot of corruption just bringing fruits, canned goods, dried foods, etc...to the ports of Cali...FDA can hold your container for any reasons...very messed up...but some just process through with no issues...

 
i wonder if the law requiring refrigeration of this product has any basis in reality
 
Originally posted by: spittledip
I'm with the chefs. The stuff will get ruined if refrigerated.
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Why would it possibly be ruined? That's just nonsense.

There's not a single thing in noodles that would be ruined from refridgeration. It's just flour, water and perhaps eggs. Quite the opposite, go to any supermarket these days and you'll find tons of refridged fresh pasta of various types.

My local thai food joint refridgerates all their noodles while they await to be woked into a meal. Tastes great, nothing is ruined by refridgeration.

It's either simply tradition causing resistance against change (which is stupid, and should be ignored), or an economic matter; the manufacturer doesn't WANT to refridgerate their product because having to do that would cost money.
 
Originally posted by: Craig234
I'm with the health experts, not the cultural superstitions.
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The dude has been in business for 25 years. If his food was making people sick, he'd lose customers.

But it's not surprising to see you on the side of Authoritarianism instead of liberty.
 
Originally posted by: Craig234
I'm with the health experts, not the cultural superstitions.
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You consider a thousand years of actual testing on billions of people superstition? But you have faith in some mindless bureaucrat who blindly follows some book.

Show me a link to the scientific testing on this kind of noodle that proves it's a health threat if not refrigerated.

Like someone in the article mentioned, no one refrigerates bread. Some things are fine if not refrigerated.

I'm going to prove my bravery, call me a daredevil if you must, but I'm going to eat yesterdays bread, which wasn't refrigerated. I'm going all out on this one; I'm going for two slices. Wish me luck.
 
The dryer the product, the harder it is for it to go bad. Personally, I've never had a pasta go bad and I keep all my bread products at room temperature. I've had spaghetti that was 3 months old out in the pantry and it was just fine. The turnaround for restaurants is pretty high, so you won't risk noodles going bad. If we were talking dairy or meat, then yes, you have a concern because the microbial load is much higher. Those are moist, inoculated products. Dried products have almost no microbial load and it takes a very special set of microorganisms to actually get on it and grow.

Common sense should always trump absurd laws. I hope it gets changed, since as he pointed out, bread is kept at room temperature. Bread is far more likely to go bad than dry noodles, since it's a fairly moist product already. If grocery stores don't have to refrigerate their bread products, then he should not have to refrigerate his noodle products. To do one and not the other smacks of hypocrisy.
 
I'm not quite sure you guys are using the bread vs. noodles analogy correctly. Bread has been cooked. Noodles haven't. Most recipes I've used to make homemade noodles require the use of eggs. So, you're mixing in raw eggs, then leaving it laying around at room temperature.

That said, as dry as noodles are, I don't see a problem. Besides, people don't eat them raw. The cooking process should destroy any bacteria that do manage to grow. And, 1000 years, times a hell of a lot of people = fairly well tested product safety.
 
Originally posted by: FaaR
Originally posted by: spittledip
I'm with the chefs. The stuff will get ruined if refrigerated.
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Why would it possibly be ruined? That's just nonsense.
-snip-
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Why would it be ruined?

I'm wondering about any condensation that might happen from cooling down the air in the bag etc.

If you 'wet' the noodles that way, you may ruin them. Might end up with bacteria/mold on them.

Fern
 
Originally posted by: DrPizza
I'm not quite sure you guys are using the bread vs. noodles analogy correctly. Bread has been cooked. Noodles haven't. Most recipes I've used to make homemade noodles require the use of eggs. So, you're mixing in raw eggs, then leaving it laying around at room temperature.
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Well, bread may have been cooked, but it still goes bad far faster than dry noodles. Anything cooked will go bad eventually as long as there's enough moisture. Cooking prolongs how long it'll take before the food goes bad. The biggest factor in whether or not something goes bad is the moisture content.

From the article, it doesn't sound like he wants to keep the eggs at room temperature, simply the noodles.
 
Originally posted by: 0marTheZealot
Originally posted by: DrPizza
I'm not quite sure you guys are using the bread vs. noodles analogy correctly. Bread has been cooked. Noodles haven't. Most recipes I've used to make homemade noodles require the use of eggs. So, you're mixing in raw eggs, then leaving it laying around at room temperature.
Click to expand...

Well, bread may have been cooked, but it still goes bad far faster than dry noodles. Anything cooked will go bad eventually as long as there's enough moisture. Cooking prolongs how long it'll take before the food goes bad. The biggest factor in whether or not something goes bad is the moisture content.

From the article, it doesn't sound like he wants to keep the eggs at room temperature, simply the noodles.
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there are preservatives in bread...that makes it last longer on store shelves...
dunno about fresh noodles...maybe that's why it's called fresh noodles? again, i believe these inspectors are just looking for a bribe or some kind of taxation...the state is running out of money...next is freezing of tortillas...maybe even freeze grain/rice.

it is now on the news...
http://abclocal.go.com/kabc/video?id=7044019
 
Originally posted by: FaaR
Originally posted by: spittledip
I'm with the chefs. The stuff will get ruined if refrigerated.
Click to expand...
Why would it possibly be ruined? That's just nonsense.

There's not a single thing in noodles that would be ruined from refridgeration. It's just flour, water and perhaps eggs. Quite the opposite, go to any supermarket these days and you'll find tons of refridged fresh pasta of various types.

My local thai food joint refridgerates all their noodles while they await to be woked into a meal. Tastes great, nothing is ruined by refridgeration.

It's either simply tradition causing resistance against change (which is stupid, and should be ignored), or an economic matter; the manufacturer doesn't WANT to refridgerate their product because having to do that would cost money.
Click to expand...

No, the chef is right in this. Refrigeration can ruin the flavor and texture of lots of different foods including bread and tomatoes. This is not some "ancient Chinese secret." It is not surprising that noodles would suffer the same fate. Generally, foods like vegetables, fruits and grains can be somewhat ruined b/c of cellular breakdown among other things. I myself never put tomatoes int he fridge for this very reason.
 
Originally posted by: Moonbeam
The government getting involved with noodles is really low man.
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Meanwhile, Craig is off in his lair putting the finishing touches on his proposal to create a new National Noodle Commission -- the purpose of which is to study the issue and eventually add 20,000 specially-trained, gun-toting, badge-carrying, noodle inspectors to the FDA...
 
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