Questions tagged [storage]

Questions about storing food both before and after they have been processed or cooked.

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8 votes
3 answers
1k views

Trade-offs of round vs square food storage containers (Cambro, Carlisle)

What are the trade-offs between using round vs square food storage containers? I'm looking to buy a supply of several sizes of commercial-grade (eg Cambro or Carlisle) food storage containers. I'm ...
1 vote
2 answers
414 views

Why are Zucchini's refrigerated, but not acorn and spaghetti squash?

I stock food and follow this procedure, but can see that these are not only the same family - the gourd family, but also the same species. Both have a hard outer shell. Why does one ( Zucchini ) ...
2 votes
1 answer
127 views

How does the shelf life of dry ingredients depend on humidity levels?

Is there any data on the shelf-life of dry ingredients (dry vegetables, for example) depending on the humidity levels during the storage? Let's say I bought Freeze-Dried Green Peas and moved them from ...
8 votes
3 answers
2k views

How can I keep large packs of ham fresh longer?

On the back of the packs of sliced ham I buy it usually says “once opened eat within x days”. I often find that I have ham left over that needs to be eaten, that I’d prefer to save for another day. ...
5 votes
1 answer
2k views

Potency of stored baking powder: Does it decrease with time or exposure to air or both?

I am curious about how baking powder, both types (with and without a high-temperature aluminum salt), loses its oomph. Assuming a constant room temperature, is it time only? Exposure to air/...
3 votes
2 answers
624 views

Food storage (~24h) above room temperature (50 degree C)?

I'm about to go on a month-long road trip and I would need to keep cooked food in a car for about 24 hours every day, i.e. I may pre-cook the ingredient in one evening and reheat and finish it the ...
1 vote
2 answers
319 views

How long can eggs that I washed at home last in England at room temperature?

Related to my previous question, a follow-on corollary: I rinsed off every one of my 2 dozen eggs and put them into a carton on the kitchen counter. How long now may they last?
2 votes
1 answer
307 views

What is the best practice for cleaning eggs when some in the carton have broken?

Carrying eggs home after purchase some of your eggs break and spill onto the rest. You take them all out carefully but don’t want to store them with exposed white/yolk on the shells lest they get very ...
1 vote
2 answers
1k views

Can jams and compotes be frozen?

Suppose that my jams and compotes are in an uninsulated, cold place, i.e. -20°C in the winter. Is it possible that they will be frozen, and the glass breaks, or not?
2 votes
3 answers
6k views

Is it safe to put silica gel packets in spices?

I know it's pretty safe (even recommended) to store food in cabinets that have silica gel packs. I'm wondering if it is safe (and a good idea) to put the sealed silica gel packets directly into the ...
17 votes
7 answers
48k views

Does keeping a fridge/freezer full significantly help energy efficiency?

This is one of those statements I frequently encounter, but I've never really seen evidence to support it. The advice often goes even further to say that if your fridge/freezer is relatively empty, ...
5 votes
2 answers
5k views

Vacuum sealing with a submerged ziplock vs home machine vs professional machine

Typically I'll seal food for storage or sous-vide in a Ziplock bag, submerging it in water whilst closing the final inch to remove air. How close to a machine seal is this, and is it worth worrying ...
1 vote
3 answers
2k views

life without refrigerator

I'm a student living in a dorm without a refrigerator. I decided to change my diet and be a pescetarian starting this year. But most of the food sold nearby doesn't fit my diet or my budget so I'll ...
0 votes
1 answer
656 views

What is a "cool dry place" in a city apartment?

When looking at advice on storing various foods (onions, potatoes, tomatoes and more), I often read "store in a cool dry place." They often mention a basement. I live in an apartment in New ...
9 votes
6 answers
4k views

How do I store ready-to-eat salad better?

I have been buying ready-to-eat salad from a local store. It comes in different varieties and pretty big unwieldy transparent plastic boxes. One of the issues I have noticed is some boxes of salad go ...
0 votes
0 answers
42 views

Replacement rings/gasket for Rocco jars

I see two types of material for replacement gaskets for Rocco jars, silicon and rubber. What would the difference of these materials be if simple used for food storage at room and refrigerator ...
3 votes
2 answers
6k views

What does it mean when powdered ingredients get thin strings?

I have found some strange strings in powdered ingredients in my kitchen. First time I noticed it in my instant coffee jar and I thought it maybe some kind of worm so I discarded the jar. Today I was ...
4 votes
2 answers
7k views

Can I / should I keep spices & dried herbs in the fridge?

Common wisdom regarding spice storage (whether whole or ground) seems to tend towards cool, dark, dry places. However, I'm somewhat limited on kitchen cupboard space, and obviously the various spice ...
2 votes
3 answers
251 views

Fresh Herb Storage

I am trying to get some fresh herbs (Parsley and Dill for example) to stay fresh for some time. I have tried the water jar method which is just trimming ends of stems and putting the bunch in a jar of ...
0 votes
1 answer
330 views

Can I keep herbs fresh by spraying them with fertilizer?

I tend to use a lot of fresh herbs for cooking so over time with trial and error I have come up with this: It is possible to keep herbs fresh (Parsley and Dill mostly) for around a week or more but ...
21 votes
1 answer
5k views

What would cause the peel of a lime to turn yellow?

About a week ago, I purchased two limes, a lemon, a couple of kiwi fruits, and some oranges. When I got home, I placed them in a bowl. One of the limes ended up at the bottom of the bowl but there ...
0 votes
1 answer
201 views

How to protect stainless steel BBQ from rust

I recently got a stainless steal BBQ and it is mostly outside but last one became full of rust, I only know oxygen when touch with steel make rust, but now how do I protect it? It is 20 dollar grill.
1 vote
1 answer
6k views

What natural preservative to use to prepare homemade tomato paste for a 2 year shelf life?

I make homemade tomato, chilli and curry pastes and I am thinking of selling them. I need a natural preservative that can increase the shelf life to at least 2 years. What can I use?
1 vote
1 answer
349 views

Are freezer bags not safe to store alcohol?

I had some wine leftover and wanted to put them in the freezer to use it at a later point for baking or cooking. So I just poured it into a freezer bag. Today, I noticed that the bag is not frozen ...
0 votes
1 answer
324 views

Freeze or refrigerate dough?

Refrigerating is detrimental to bread; it's better to freeze it or simply leave it at room temperature. Does the same hold for bread dough?
1 vote
2 answers
597 views

Can you save pancake batter for one day? [duplicate]

I only need a few pancakes at a time. I would rather cook fresh than freeze cooked pancakes.
9 votes
1 answer
2k views

Why does the instant coffee that I store in little plastic tubs go bad?

I keep a little plastic container of instant coffee at work and after a week it has either gone into blocks or darkened. I open it a few times. Its location is above a hot/ cold water dispenser (but ...
0 votes
4 answers
2k views

What's the best way to store the dark green tops of spring onions (scallions), specifically without them growing any further or turning yellow?

When my local store has spring onions (a.k.a. scallions or green onions), I like to buy a lot of them. I mostly use the green tops as a garnish in soups or ramen, and toss the lower white parts into ...
6 votes
7 answers
61k views

Kimchi in Mason Jars -- Too Sealed?

I recently mixed 8 quarts of kimchi. I stuffed my cabbage into 8, 1-quart Mason Jars. I left the typical buffer space (about 1-inch) below the lid. I told someone else that I had jarred the kimchi in ...
4 votes
3 answers
4k views

What is the best way to carry milk to work?

I live in Japan and milk is sold only in cartons here. I take milk to the fridge at work. I currently put it in a black plastic bottle with black cover but it stinks like it is off after only a few ...
8 votes
1 answer
2k views

Is copper safe for long-term food storage?

This question is inspired by this answer, which suggests storing simple syrup in a copper vessel. It fairly conclusively demonstrates that copper can keep the simple syrup from growing mold, but ...
0 votes
1 answer
977 views

How long will uncooked Christmas pudding mixture last?

Is it safe to keep uncooked Christmas pudding mixture for a week before cooking? This is for a Christmas pudding with stout and brandy.
8 votes
5 answers
60k views

When left out in an open container, what % abv does vodka retain at room temperature?

If I pour vodka (40% abv) into an open glass, and then leave it out overnight (or for some time), what percent ABV does it stabalize at? Or does all of its alcohol content evaporate (leaving just ...
0 votes
1 answer
1k views

Can I save flour dredge used for raw chicken for a later batch? [duplicate]

What if I have like 50 pieces of chicken and I only fry 25 but I have 25 left would it be ok to use the same flour considering it’s the same batch of chicken
3 votes
1 answer
777 views

I accidentally sprayed bleach on some apples. Is this dangerous?

When I was bleaching towels, I accidentally sprayed some on apples nearby. The next day, to be safe, I washed these apples for about 15 seconds. Are these apples safe to eat Could someone get sick? ...
0 votes
1 answer
143 views

Looking for a butter dish with space for spreader

This is a very specific question 😂. I like to keep room temperature butter in a small dish to spread on bread or drop into my cooking. I always keep a knife or spreader nearby that I reuse for the ...
3 votes
4 answers
3k views

Difference between French bread and Japanese bread

I have been living in Japan for 1 year now, but I cannot find French bread - baguette - in Tokyo like the one we have in France. Their bread is not crunchy nor crispy at all, and it's chewy, I kind of ...
-4 votes
2 answers
173 views

How to preserve this agar based dish for humans?

I am a cook that created a dish with the following ingredients: agar a raw egg (remains uncooked) bee pollen honey water I want to be able to preserve this dish for months, because right now it ...
1 vote
2 answers
266 views

Reheating and Storing Chicken/Potato Soup For 10 Hours

I would like to reheat chicken/potato soup (heavy whipped cream, cooked chicken, flour, potato, cooked bacon, some salt, and vegetables to name a few ingredients) i.e. thick soup and store it in a ...
1 vote
1 answer
239 views

How should I store spare royal icing?

After making a gingerbread house yesterday, we have some leftover royal icing (I only made 1 egg's worth, but it was still too much). How should this be stored for a few days? While dried royal icing ...
1 vote
3 answers
844 views

Best way to preserve guanciale (or other cured meats) in the fridge

I have a 1.2 KG piece of guanciale currently still vacuum sealed. It will take a few months to eat so, once opened, what should it be wrapped it in to maximize it's lifespan in the fridge? Are the ...
11 votes
4 answers
5k views

What is the best practice storage method for flour to avoid bugs?

I have recently decided that I'd rather have base ingredients that I am store in my pantry in order to make more meals from scratch as opposed to getting things premade. A friend of mine told me there'...
0 votes
1 answer
11k views

how long is vacuum sealed meat safe at room temperature before spoiling [duplicate]

I've seen several great posts about food safety, such as: https://cooking.stackexchange.com/a/34671 https://cooking.stackexchange.com/a/17550 This includes the "safe limit for raw or cooked ...
0 votes
2 answers
2k views

Reusing butter used as a frying agent

I often use butter to cook most of my dishes. I tend to spice this butter with various things (chili seeds, herbs etc) and it will naturally absorb some of the flavours of whatever is being cooked. ...
3 votes
1 answer
334 views

Can homemade vinegar be safely sealed in a bottle?

When I've read kombucha recipes a last recommended step was to bottle the liquid, allow some gas buildup to carbonate it, and then refrigerate it to stop the bacteria from continuing to produce gas. ...
1 vote
2 answers
2k views

How to remove salt from sun-dried tomatoes

I have a large packet of sun-dried tomatoes, the type that are preserved dry with salt rather than the type sold in jars covered with olive or sunflower oil. It's a large packet so I don't want to ...
0 votes
1 answer
581 views

Is it ok to cold smoke steak before freezing?

About to wrap up a 60 day dry aged ribeye. After slicing to 2" thick cut steaks and trimming the pellicle i was debating on cold smoking with cherry for two hours. I've done this before but directly ...
21 votes
7 answers
4k views

What container for olive oil for longest shelf life?

I have bought a 5l container of olive oil which is impractical for daily use. I intend to decant it into something smaller but I'm not sure what to buy. I know that olive oil is affected by light and ...
4 votes
1 answer
572 views

Storing spoiled meat with fresh meat in a freezer

I just bought a new chest freezer to store some lamb and beef. I placed the fresh lamb meat in a couple of metal containers (not covered) and put these in the freezer. I did the same with the beef but ...
10 votes
5 answers
8k views

Why don't they sell frozen tomatoes like other frozen vegetables and fruits?

Why aren't frozen tomatoes available like frozen broccoli, peas, peaches, or strawberries? Why are tomatoes only canned or fresh? Example: http://www.peapod.com/search_results.jhtml?searchText=frozen+...

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