New answers tagged storage-method
Depending where you live there are plenty of cheap PET recyclable cups? Cheap PP and PET cups are made by partially punching circles in a continuous sheet of raw plastic, and then these circles are heat punched into cup shapes. The vertical stress lines on PET (a harder material) will open up with hot liquids PET will also start to deform above 90°C. ...
I'd guess there are many factors. For instance, in manufacturing, small differences in raw material cost and process requirements can have a big impact. However, in this case, I'd say it comes down to temperature resistance: polyester (PET or PETE) does not do well at high temperatures, PP does. A reusable cup for microwave use is going to have hot ...
Expiration dates are used by food distributors as an inventory control rather than a safety notification in the US. Some packages may be marked Best by. That refers to flavor and texture not safety. My issue with rice is the pantry moths. I buy rice in 2-5lb bags. I place the bag inside a ziplock freezer bag and put it in the freezer for at least 24 ...
Yes, as you said, the increased surface area makes it go bad faster. Not only that, but bacteria on top of the meat can now go to the middle with little resistance. Consider the expiration date of ground beef and whole beef slabs. Pork tends to go bad faster than beef, and freshly butchered pig smells of feces (especially right beneath the skin), but they ...
We just had a similar question asked, with the additional restriction of only being able to reheat via a microwave. I had started to answer it, but it was closed before I hit 'submit'. Here was my answer: Due to the way that microwaves heat things, you're typically better off with rather moist dishes. One dish meals are advantageous, as you can microwave ...
Since forming patties takes very little time, I would minimize issues of sticking together or deforming by storing the ground meat as a lump (in a plastic bag well sealed for a day or two should be no problem) and then shaping it into patties as you use it.
Normally, all sorts of vegetable remain fresh for a longer period if you keep them in large earthen wares.chiilies, capsicum and some leafy veg when kept in glass jars with lid on remain fresh for 10 to 15 days. You must see to it that these are properly wiped to remove water particles before storing them the way I suggested.
A good answer is said to provide sufficient academic reference. I am not providing much references, but providing what my experiences have been. Experience you would have to take with a pinch of salt (pun intended). I guess your utmost concerns are preservation of the meat conservation of taste/flavour/texture prevent the raw meat from contaminating other ...
Store them as you would the unground beef. If it will be still be in date after a few days, store it in the fridge, otherwise, freeze them (separating the patties with a sheet of greaseproof paper).
You need to keep it sealed for two reasons. First, everytime you add new cream, you are warming the top layer of the frozen cream, and constant temp changes will damage the consistency of the cream. So freeze separately. Secondly, by not sealing, you are exposing it to the oxidation and dehydrating elements of a freezer, you'll get 'freezerburn' on your ...
One could also cook the steak "low temp" or "sous vide" to the desired doneness, then chill. In this case a high heat sear on a grill or flat top would only take a minute per side, to brown or form crust...greatly decreasing the time it takes from order to plate.
When I worked the wheel at a local restaurant, we served 4oz medallions of filet mignon that went from fridge directly to grill. Only took about 5 minutes on each side, then the steak was plated and sent to the table. There was no "wait until room temp", oven or rest stage. The rest stage wasn't necessary because we weren't pre-slicing the steak before ...
As far as I have experienced steaks are rarely brought to room temperature before cooking except for steaks cooked 'bleu' or 'blue'. You also have to consider that kitchen equipment deliver much more heat than your regular domestic stove. Furthermore the cooking equipment eg chargrills, stoves, flat grills, etc... are always on, hot and ready to cook. In ...
My dad does the exact same thing in India and he keeps it covered with a lid in the freezer if not sealed. And the cream does last for months like @ElendilTheTall suggested. The only other thing to consider is if electricity is a problem and there are power failures. Then the type of refrigerator comes into picture and whether yours is a frost type or the ...
This website: http://www.eatbydate.com/grains/rice-shelf-life-expiration-date/ has the following table. -------------------------------------------------------------------- | Dry | Pantry | Refrigerator | Freezer | -------------------------------------------------------------------- | White Rice | 4-5 Years | - ...
Rice has a pretty long shelf life. Are we talking about white rice, brown rice, or what? White rice, stored in the pantry, can last a good 4-5 years.
Rough Salt works very well. And also put in some wax candles.
I often soften Fondant by microwaving it for between 5-20 seconds. This does work on fondant that hasn't been left for more than 2 months. Once fondant has been left for this long, albeit in an airtight container, it isn't likely to be salvageable. Most manufacturers of fondant quote 2 months as the lifetime of fondant stored in an airtight container.
I believe that flour wouldn't go rancid nor spoiled for just two weeks. Spoiled flour smell like paint tho, and it taste quite bitter
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