I sometimes cook more pasta than I intend to eat or use at once and store the rest in a container in the fridge (just plain, cooked pasta). How long would it store safely for?
I've read a lot of conflicting advice on whether it's advisable to store eggs in the refrigerator. The case against seems twofold: (1) that eggshells are porous, and eggs can take on unwelcome ...
Storing various meals and products in fridge (or freezer) can result in mixing different flavours, which isn't that great. What are your best practises to avoid the smell?
Is it safe to put rice in refrigerator?