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6

Fresh just implies that the bread was never frozen (or canned, irradiated, salted, pickled or otherwise preserved, but those almost never apply to bread). Organic, at least in the US implies following a set of FDA guidelines regarding prohibited methods or techniques or ingredients in producing the product. See: FDA labelling requirements


6

Store them in a well ventilated place. Cool (15 degrees Celsius) and dark will probably do them good too. And buy green bananas. Your bananas are alive. Seriously, they continue to live after they have been picked. Breathing, cell metabolism, hormone production, etc. goes on. You cannot stop this process, you can slow it a bit. In many plants, fridge ...


5

The skins turn black in the fridge, but the fruit itself is fine. Cooks Illustrated tested if refrigerating bananas keeps them good longer (sorry, paywalled), and they found it does—five days longer.


5

These terms are not mutually exclusive. A given loaf of bread could be both organic and fresh, organic and not fresh, fresh but not organic, or neither fresh nor organic. The term "fresh" also has both technical definitions used by government agencies and commercial producers as well as a variety of non-technical definitions used commonly. Technical ...


3

Fresh bread should have been baked that morning, or in the wee hours of the morning (middle of the night), but certainly not more than 24 hours ago. "Fresh" in terms of bread, is no indication of its contents. It may or may not be organic. It may or may not contain preservatives. Fresh in the context of bread indicates only its age, not its contents. (I ...


3

It depends on your oven and how big the hams are. If you try to cram 2 big hams into your oven and it's not a fan oven then you probably need to add extra time. If they are moderate size then it shouldn't make much difference at all. If they are big but you have a fan oven then you shouldn't need to add time. The best way to make sure something is done is ...


3

The yellow color could be just a sign of what it was fed. According to the USDA: THE COLOR OF POULTRY What is the usual color of raw poultry? Raw poultry can vary from a bluish-white to yellow. All of these colors are normal and are a direct result of breed, exercise, age, and/or diet. Younger poultry has less fat under the skin, which can ...


2

Yes, you would remove the peas from the pods. Chocolate and Zucchini shows how to do it efficiently. And no, the pods are not normally eaten, although according to The Splendid Table you can.


2

No, cooking two roasts at once will not change the cooking time for either. Remove each when it is cooked through. Since these are fresh ham roasts, you should be cooking them until they are done to the standard are using, not based on a single time. If you are using a low and slow method, there is enough flexibility that you can probably leave them in ...


2

I am living in a new location and must buy onion rolls from the local supermarket. No matter how fresh the date stamp, the rolls are dry and to my taste, taste stale. I discovered that if I pop them in the microwave for 5 - 10 seconds the moisture is somehow redistributed and they soft, and moist, and almost taste like bakery rolls (ahem). If they are ...


2

Refrigerated coconut-based milk substitutes like Silk Pure Coconut or So Delicious Coconut Milk have a stated lifespan of 7-10 days after opening. I've had cartons last longer than that without any change in taste or smell, but if it started tasting bad or smelling funky I would toss it. Unfortunately, this type of coconut milk product does not ...


1

According to Still Tasty, the shelf life of coconut milk is about 4-6 days (it can also be frozen for longer periods; if you use it small quantities, freezing it in an ice cube tray for small portions may be helpful). There is probably no simple test easily done at home to tell if it is about to go bad... your nose is always your best instrument for ...


1

Jolenaska makes a good point - bananas should not be kept with other fruit, which is why fruit cages often have a long extension with a hook above - this keeps the bananas suspended away from the other fruits. Even better is a banana hook with no fruit cage beneath. The amount of ethylene is critical, so keeping them away from other fruits which are also ...


1

I actually really like your idea, and will do some experiments next time I can. Anyway, sesame oil is much too intense a flavor, and way too expensive to use as an oil base for this. Add some for flavor, certainly, but the main oil should be one of the neutral "yellow" oils. Canola/soy/peanut/corn/etc. Coriander (Cilantro) is definitely the leafy base, but ...



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