I 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.

Good 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.

No, 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.

Okay..carry on being interested I guess.

I'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?

That they lack the cognitive ability to add to the conversation.

Buddy you clearly projecting.

Because I am very very uninterested in scientists and sous vide lol, and you're the one doing the passive aggressive thing.