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We buy large cans at home just like you do. We prevent it from spoiling by freezing it. Stored in the freezer the paste stays good for months, it's just a matter of correct storage. What we do is the following: spoon a portion into a plastic bag -> twist the bag around several times -> tie off with a tierib (we use the thingies you get in the package with ...


Put almost all your herbs and leaves in the freezer if you want to keep them for more than 2-3 days. Either in a tight sealed container or ziplock bags. Keep them dry (eg. between layers of kitchen paper as suggested in the comments) so it's easy to separate them when you want to take out some and leave the rest. Some herbs like cilantro or softer basils ...


Sealed hard cheeses will indeed keep forever at 15 Celsius and below, unsealed they can go mouldy or so dry you can't cut them. Soft cheeses can't be stored past their expiration date, they are a perishable product. (As always, the "freezer stops the clock" rule applies, but you already said you don't like the resulting texture). In short, unless you ...


The advice for storing raw potatoes is because they are still "alive" in a sense. By storing them in the cold, you are telling them it is winter and they should be converting their stored starch into sugar so they can grow in the spring. Once you've cooked them, that's no longer a problem - you've killed them, so the conversion isn't going to happen any ...


Cook's Illustrated recommends storing lemons in the fridge in a tightly sealed ziptop bag with the excess air removed. I would imagine that the same applies to limes. As I understand it, the idea is to prevent air circulation in order to reduce the rate of dehydration. Ref at


-24°C will usually be chest freezers, not uprights. -18°C seems to be generally considered to be cold enough that even new-old-stock mammoth would still be safe, albeit a little dry. The only caveat is auto-defrosting systems in some freezers, they raise the temperature periodically (check the documentation for your model of freezer).


There is not one magical temperature that is optimal for all frozen foods. Even after manufacturing and before the product ends up in your shopping cart, the products have all been stored at a minimum of 3 different temperatures of cold warehouse storage.

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