New answers tagged freezing
Find a geek to build you a Raspberry Pi or Arduino device with a temperature sensor which automatically logs daily temperature readings every 10 minutes and emails you if it drops below a certain temperature. ...I'll show myself out.
In addition to using any of the number of frozen water-based indicators others have mentioned, you could buy what is called a hi-low memory thermometer, such as this one by Farmtek, and attach it inside the freezer. Most of these types of thermometers are made for outdoor use, so they are not likely to be highly accurate, but they should be sufficient for ...
All these rely on the same trick - freeze something in a configuration it cannot hold when melted. If you come back to it still in that configuration, it never melted. If you come back to it solid, but in a different configuration, it melted and refroze. My variant is a plastic water bottle half full of water. Freeze it lying on its side, then stand it up. ...
Before I went away for a month recently, I half filled a small paper cup with water, froze it, then put a penny above the ice. I figured if the penny wasn't still on top when I got back the freezer had lost power for some time.
There should be no problem with this from a food safety point of view. Freezing will "pause the clock" on spoilage, because bacteria's metabolism needs liquid water to happen. When you unfreeze, the food is as safe (or unsafe) as when you froze it. You should ensure that your thawing process is also safe. If you have the time, thaw overnight in the fridge. ...
The University of Ohio extension publishes a clever tip: Place two or three ice cubes in a plastic freezer bag and seal. Keep this in the freezer at all times. In an upright freezer, you can have a test bag on each shelf. If there is a power outage you will know if the interior temperature was above 32°F if the cubes melt. If the cubes are melted, ...
If you don't have a vacuum sealer I use a drinking straw and suck out most of the air from a freezer baggie before sealing.
You can use the core and skin (wash the pineapple before you cut it up) to make a great tea - put pieces of skin and core into a medium size sauce pan, add a few slices of fresh ginger, cover with water, simmer an hour and then let sit until it cools. Remove all the solid pieces, pour the liquid into a container. Delicious as a cold drink or heated as a tea ...
You can make them ahead of time, you can partially fry them after dipping them in the batter and frying them until they are a light golden color (enough the batter wont stick to each other). As you complete them, put them in the freezer and when ready just pop them in the hot oil (defrosted of course.) This will not only let you get them ready to go ahead of ...
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