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33

Honey is entirely useable after crystallization. This is a natural and spontaneous process and doesn't affect the honey negatively in terms of flavor or quality. It's dependent upon the sugar content of the particular honey, and in particular the crystallization speed is determined by: the nectar source collected by bees (the sugar composition of honey), ...


18

Freeze one, thaw it and see. The liquid separates out and leaves a pulpy structure behind. Tomato sauce (no chunks) thaws much better and separated liquid can be stirred back in well enough. Canned works as we all know so no one is bothering trying to grow a freezer-friendly tomato, yet.


13

First off, cleaning isn't necessarily bad for seasoning. "Soap removes seasoning" is largely a myth; Serious Eats discusses this at length. The seasoning is actually a polymer chemically bonded to the iron, not just something coating the outside that will easily wash off, so anything that isn't able to remove the iron shouldn't remove it. Certainly a ...


12

Yes, oxygen (and sunlight) can affect the quality of oil. The oil turns rancid after some time. And storing the oil in a really airtight container (like a can from which air has been evacuated before sealing) should prevent or at least slow the process. However, the problem is that you can't practically store your oil in an airless container and still use ...


11

Yes, it's bad for basically everything. Oils, of any variety, will go rancid much faster there. It'll be most obvious for the least stable ones, but they'll all go eventually. And if you've ever accidentally cooked something with rancid oil, you'll know, it's not a pleasant surprise. Anything aromatic will degrade a lot faster too. Even before your olive ...


11

Crystals breed crystals, so once a sugary substance starts to crystallize, it will seem to crystallize very rapidly. Gently warm it in a water bath or the microwave and the crystals will dissolve. This is very common with "raw" honey, but it happens with processed honey as well. It's normal.


8

Summer sausage is cooked in the smoking process, and fermented, which kills bacteria and gives it a long fridge life. Some summer sausages don't even require refrigeration until opened! Wet, raw sausage, on the other hand, is asking for trouble. I'm sure your husband will forgive your fussiness when you bring him kielbasa and a nice chunk of aged cheddar, ...


8

I would suggest using a can punch. Punch a hole on both of the shorter sides on top, one to pour with and the other to allow air flow. If you are unsure what a can punch is.... here is a pic Hope this helps.


7

I don't think I've ever seen peanut butter grow mold, natural or commercial, refrigerated or not. What will happen with natural peanut butter is that the fat (of which there's plenty) will go rancid over time. The oxidation process that leads to rancidity requires heat, light, and usually oxygen; keeping it in the refrigerator will therefore slow the ...


7

As you can see at the Chapter 7: Storage of horticultural crops of the book PDF: Small-Scale Postharvest Handling Practices: A Manual for Horticultural Crops (4th Edition): If you look p.166 (p.173 on the PDF), you can see that the onions need to be stored in this conditions: between 0-5°C with a relative humidity (R.H.) of 65-70% If you look p.168 ...


7

The baking soda and acid from the dried buttermilk should not react in any significant amount until you hydrate the mixture, so it should work. Remember, baking powder is acid and sodium bicarbonate in the same can, and there is little except acid and reactant; your mix will have a lot of buffer ingredients as well. I would not add the oil to the dry mix ...


7

If your jars aren't in the refrigerator already, I highly recommend unscrewing the lids as soon as possible...unless you want to be able to share stories about how you found glass shards and the smell of kimchi everywhere in your kitchen one day. Depending on when you mean to eat them, I'd recommend a mix of room temperature ripening and fridge storage. ...


7

Dousing your herbs with fertilizer is not going to preserve your herbs, and could make you sick as many fertilizers are toxic. If you want really fresh herbs you can keep them in pots on a windowsill, otherwise your spraying water method is about as good as you are likely to get.


6

This waxy coating is called epicuticular wax, as it forms the cuticle of the fruit. It is essentially paraffin. It acts to both seal in moisture and keep out fungi, dirt and microorganisms. As rumtscho suggests in her comment, even if you could prevent it from forming, it's not a good idea for obvious reasons: it does no harm and keeps the apples fresher ...


6

Anything will spoil more quickly if cut than if whole. It's all a matter of surface area. The bacteria/fungi/mold/whatever can only attack the surface that is open to the air. When you cut the mushrooms, you open more surface up to attack, and hence they will be affected more quickly. This is equally true for dehydration and loss of flavour (by ...


6

Restaurants solve this problem one of two ways: Tough, professional-grade stainless or Lexan containers. I suggest 4" to 6" deep 1/6 size hotel pans AKA steam table inserts, or lidded 2-4 quart Cambro containers. Cheap, disposable quart delitainers. These are actually reusable and dishwasher/microwave safe, but at $0.25-0.50 apiece, it doesn't matter ...


6

Ideally, you'd store all meat tightly wrapped and/or in air-tight containers. Further, you'd store the meat on the bottom shelf of the fridge, and the ready-to-eat food above it—just in case the meat leaks juices out, it won't be able to drip onto the ready-to-eat foods. That's perfectly safe, and indeed is what's required in a commercial fridge. The idea ...


6

The wrap used in most grocery stores isn't the same as your household wrap. Most of the consumer brands of plastic "cling" wrap are now formulated from low-density polyethylene. It's rolled very thin to give you the best price per unit of length, and has reasonable stickyness. Most stores use a product called "meat film" which is most commonly made from ...


6

The general prescription for water bottles is to recycle them, not reuse them. According to a University of Virginia paper: Reuse of polycarbonate plastic bottles is generally not recommended by commercial bottled water manufacturers, as it may pose a health risk from two perspectives. First, everyday wear and tear from repeated washings and reuse ...


6

The main problem with storing pre-cut potatoes is oxidation, where they start to turn brown from contact with the air. To prevent this, store them submerged in water. You can get about 24 hours, refrigerated, in this manner. This is is how restaurants that do natural cut fries store the pre-cut fries.


6

Short version: If it's only overnight, and you seal the containers reasonably well, you'll be okay prepping any of those ingredients ahead of time and storing them in the refrigerator overnight. I often leave onions in the fridge when preparing a recipe that calls for only half an onion, or if I've decided to use less than I prepped, or if I'm making a ...


6

This is a bit "out there" and it won't be pretty, but it might be really functional. How about one of those throw away shower caps, like hotels sometimes give away?


6

SUMMARY: Unless I'm missing something here or you're doing very odd things with your refrigerator, you'd at most save a couple dollars per year by keeping your fridge/freezer full. Moreover, stocking up on water (or other things) to fill up fridge/freezer space won't save you much at all unless you're keeping it stored there for a VERY long time, since it ...


5

For storage, the biggest issue is whether you have a high-quality thick plastic bag that will prevent oxygen incursion. Have a few small bubbles inside isn't a big deal, whether you use the water method or a vacuum. But cheaper/thinner bags will allow oxygen in over time, and your bag will start to separate from the food, and you'll start to see ice ...


5

No, it will not react. There is a bit of theory behind it. The reaction in batter is a reaction between a base and an acid. For this type of reaction, you need ions swimming freely in water. In dried substances, your ions are stuck to other ions to form molecules, or ion gitters, depending on the substance. They cannot react with anything, just like a pen ...


5

The short answer is that they are different types of squash, although both are squash. Zucchini is a summer squash, which has soft flesh and a malleable rind. Both acorn and spaghetti squash, much like pumpkins, are winter squash, with harder flesh and a tough rind. If cured, they can be stored for months at cool root cellar temperatures, and for a ...


5

There is no reason that they should be harmed in any way by their sojourn under refrigeration. In fact, since the rate of chemical reactions is directly related to temperature, their shelf life may have been slightly extended. You can move it to dry stores. While there are some circumstances where very fresh mayonnaise should be kept at room temperature, ...


5

How about a plastic or paper bag once it is completely cool.


5

Yes, barring something really bizarre, it is safe. It probably sucks, but the best way to know for sure is to taste it. Know one thing, it is not any more "aged" in a positive way now than it was 23 years ago. It's just older. For more information check out the Wiki, Aging of Wine.


4

After punching through a bunch of brittle plastic containers myself, I bought a set of 25 paperboard quart containers from Sweet Bliss, and like them very much. The lid design is especially nice, using a second piece of card inside the lid with holes cleverly placed to push air out of the containers. On their website they say: In 1996, my husband and ...



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