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I'm surprised you're getting that much stuff on half a shelf, so unless the fridge is enormous with very wide shelves, I can only assume you're stacking it up, which isn't how food should be kept in a refrigerator. For one thing, raw meats should be stored at the bottom of the fridge so that they don't drip or contaminate cooked foods or food that will be ...


1

I don't think I fully understand the question ? IMO, food need "personal" space in a fridge. You do not want to constantly have to move stuff in and out to be able to take something out of the fridge; and you do not want to stack up stuff just for the sake of saving space. You will also have leftovers that will take more space than the raw ingredients. ...


0

I know this post is old, but I'm sure people still look this question up. To the poster stating to simply drain the mold and then heat syrup up on the stove: Mold can be killed in boiling water (not just hot water), BUT the spores are still very much alive and can cause sickness, possibly life threatening to those with mold allergies and asthma :(. If ...


4

According to this page: Whole fruits can be stored for a month in a cool, dry area, or refrigerated up to two months. The seed pips can be frozen in an airtight bag up to one year. Fresh juice should be refrigerated and used within two to three days. In my experience in a very dry climate (Colorado) after a couple weeks the skins become desiccated and ...


3

For a 30 min marinade, no, you don't have to put it in the fridge. In fact, many recipes will call for removing thick beef cuts from the fridge 20-60 min before cooking, to let the meat come up to room temperature. That being said, there has been some testing of what sort of difference bringing a steak to room temperature makes, and the general concensus ...


3

Food safety. Leaving meat around at room temperature is never a good idea. Two hours is the USDA recommended limit for the whole 'lifetime' of the meat. It makes little or no difference to the flavour absorption.


5

The accepted answer from the linked question is just as accurate in this situation. Assuming you're talking about "stew meat" sized pieces (about 2cm per side or so) by the time smaller pieces brown sufficiently, they should be nearly if not completely cooked through. By similar logic, when you refrigerate them they should cool down more quickly than a ...



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