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Still Tasty gives raw eggs out of the shell 2-4 days. Since they rely on the USDA and other (conservative) sources, I'd go with 4 days for reasonable quality, perhaps a bit longer (assess your own risk) for safety. I can't really predict how it would affect quality, but you could certainly try freezing it if you wanted to try to keep it longer. As with all ...


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This study shows that nearly one quarter of all refrigerators operate at an average temperature which exceeds [edited] the optimum average temperature of 5°C or 41°F (the FDA recommends 4°C or 40°F). So even with the door of your frig opened and closed the proper percentage(s) of the time, already there's a risk that the temperature of your cheese was less ...


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It could, but the preshredded stuff is usually low moisture to start with. That cuts spoilage rate. Besides, the dairy aisle coolers from which the stuff is sold are often effectively refrigerators with the door left open themselves.


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Almost certainly the cheese is fine, but it may grow moldy a bit faster than it would have otherwise. Just use it sooner rather than later (within a couple of days if you can). Check it for mold before each use, and throw away the whole bag if it shows any sign of mold or otherwise being "off".


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Whole wheat flour will turn rancid faster than AP flour because the germ contains oil. For best baking results you should use the flour within one month (opened and unopened) (source: 1 and 2). You can use the flour even longer but it will taste rancid and the gluten won't work as well as in new flour (source: 3). As far as I know there are no health ...


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if u think , your spices are getting moist and losing aroma or getting spoilt, u can slightly roast them for a minute on low flame and put them back into dry containers. This way spices will last long. and regarding Herbs I am clueless.


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Moscafj's answer is technically true, but I don't think that you will have any problems with your containers. Exposing your spices to drafts, convection and change in humidity is a bad idea, it will make them lose their aroma quicker. This is why they say "airtight container" - so you don't keep them in an open jar. But if you have pinhole-sized holes in ...


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Every edible ingredient we use in cooking has an expiry date! It is an inevitable nature which is good and important for healthy, safety and taste. So we will encourage ourselves to store for a short period of time and eat fresh food. As @moscafj pointed out, "quicker cycling through spice inventory" is a better choice. Following are what you need ...


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The flavor and aroma of spices deteriorates over time, particularly when exposed to air and light. How much time? ...hard to say...but buying whole spices and grinding them yourself when needed lengthens shelf life...as does storing them in airtight containers and in a dark, cool place. Health and safety is not a concern here. Flavor and aroma is. We are ...


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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 ...


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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. ...



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