19

This is the date the item was manufactured. The upper dial gives the year, the middle one, the month. The bottom indicator could be a mold identifier, and in some cases, it might be a shift indicator (although this would typically be a clock going from 1 to 3, 4, or 6 depending on how shifts are allocated rather than the example showing 0 to 5). See e.g. ...


19

I see you're familiar with the "danger zone" concept. I think the only on-topic way to answer this is to help you add up the "danger zone" time, (and raise the concern of cross contamination!). I will say in response to your heading, there is no "loophole" in food safety guidelines. They are pretty stark in that things are ...


18

From my research on this, it sounds like you should be minimising the following as much as possible (two of which you've mentioned in your question): Exposure to light Exposure to heat Oxidisation To avoid this, it sounds like the best option is a fully opaque, thick-walled vessel, that is sealable. This article on the Kitchn recommends a ceramic cruet, ...


15

Get a darkened glass bottle - can be dark green or amber-colored. Amber-colored filters out better than green, it is easier to recycle and produce (therefore, cheaper), that's why we very regularly use them in pharmaceuticals. The most important things for you to focus on, though, are temperature and oxygen. Your bottle must have a well-fitting cap, bung, or ...


14

Around here, they're called 'deli containers'. Those are specifically the heavier weight ones that can deal with hot foods. I don't see delis using them much anymore (they've switched to thinner, less expensive ones), but all of the restaurants near me that sell soup as takeout use them. They generally go for $0.08 to $0.20 in bulk, depending on how many ...


14

Vinegar is an acid and acids are not stored in metal, it eats them. Some are less reactive, like stainless steel, but still not a good idea. Normally plastic is fine, that is what vinegar is often marketed in, but glass is usually best as the main container, but lid should either not be metal or should be fully and well coated, and I would tend to avoid ...


13

First off I want to point out the term "fresh". While some containers might keep milk from spoiling for longer, it may not taste as nice. Several things might be why: 1.) Plastics leach flavor and odor into the milk. Cardboard cartons are also lined with plastic, not wax since about the 1940s. I would say this is likely the biggest impact-- I've always ...


10

The used lid had already somewhat degraded when you put vinegar on the jar. These coated self-sealing lids are used in bottling salsa - obviously :) - jams, pickles, condiments, etc all which vary from mild to medium acidity. They work well for the purpose and for the length of time before the contents are used up. But they were never meant for long term ...


9

Let me state a premise. You can preserve olive oil in the original, sealed, metal can for years without much harm, if stored in a cool place (between about 5°C and 15°C) with few temperature variations. I did it for years with extra-virgin (EV) olive oil. The only problem is that the oil will lose many micro-nutrients (especially vitamins) and some of its ...


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.


8

As you are asking about a single day, I'm pretty sure it's safe. Lets compare the concept with how we handle our typical leftovers; Say we made chilly, and stored it in a container in our fridge, so every time we decide make tacos, simply could scoop out some chilly. 2 days after we made the chilly, it came down to the last scoop. Would we hesitate to scrape ...


6

As identified in my original comment, the most likely risk is not from the container itself, but from the fact that it's meant to be used with an immersion blender. Heat actually isn't a major problem with polypropylene (PP). It's generally regarded as food-safe and is BPA-free (see here and here for references), and its melting point is somewhere between ...


6

I suspect that it's the source of the milk rather than the container. The shorter the supply chain from cow to your refrigerator, the longer the milk will last in your refrigerator. Mass-produced supermarket milk, which is generally (always?) sold in low-cost plastic containers, spends more time being shipped and distributed than locally-sourced organic milk,...


6

You shouldn't have to open it. That's a slow-pouring cap, you should just be able to pour out of it. If you can't, that's because it's broken somehow.


5

The best reason I can come up with is that microwaving items with oil and/or fat can lead to temperatures much higher than the 90C maximum that is recommended. From the link: Microwave, dishwasher and freezer safe Suitable for temperatures up to 90c Not suitable for foods with a high fat or sugar content


5

I've used the harsch crocks myself - for longer ferments (3-8 weeks). However I've used the giant glass pickle jars for beets when making kvas for borscht. The thing with the harsch is it takes the guessing out - once you seal it you don't really have to worry about anything except keeping the little water lip filled. Fermenting in glass jars, to me, ...


5

I had the same problem. Here's how I solved it. First, I distribute 5 L of olive oil into a bunch of mason jars. Second, I put them in the fridge. It is a dark place, and the oil preserves well there. In my experience, it tastes great for at least a year after I do this. Interestingly, it congeals while refrigerated. That's why I use a spoon to scoop out ...


4

Hotel pans are primarily used in institutional settings because everything is already made to fit them. Steam tables, prep coolers, etc, are all made to fit hotel pans and their fractional sizes. While I agree with the comments that they aren't generally the best pan suited to many tasks, they are great because they are fairly inexpensive and can be stacked ...


4

This should be a hint: ...stackable and come with lids and seem relatively sturdy. If they're relatively sturdy, then they're not really disposable. There's no need for something to be sturdy if you're going to throw it away after one use. So, look for plastic containers that suit your needs, and reuse them until they break. If they're on the cheap side,...


3

Any jar sold for home canning will work for what you want. They are designed to handle temperatures higher than 212°F/100°C. What you want to avoid is thermal shock - a large and rapid change of temperature. Don't put cool/cold jar(s) in boiling water, don't put hot jar(s) directly on cool counter or in refrigerator/freezer. Don't fill cold jar(s) with hot ...


3

Stainless steel, as you would know, is an alloy with more than 80 percent iron, with chromium and nickel being the other components. Chromium brings shine and nickel brings elasticity to stainless steel. Nickel is a costly alloy, it costs 20 times iron - and hence most low-grade stainless steel is made from zero to 2 percent nickel, when it should ideally ...


3

The problem with carbonated liquids is cavitation. In normal water, if you spin up a propellor fast enough, you'll cause the disolved gasses to come out; this causes dramatic wear on the blades/fins, and in some cases, can cause fatigue resulting in them tearing off. This is actually a major issue in pump and boat propellor design. If you're dealing with ...


3

I find that using the corner of my clever nearest the handle to make small holes on two of the corners of the can is best, for me anyway. You can control the size of the holes and make for a more controlled pour. By the way, the churchkey is called that because the pointy end pointed up looks like a steeple.


3

Plastic is an amorphous solid. This means that it doesn't have a sharp melting point like water, but it goes through a state where it is softer and softer, until it turns liquid. So yes, the plastic was in this state when you touched it. If you want to call this transitional state "melted", then it was melted. Unless you prefer to call it "softened". ...


3

To mix, use any bowl that won't be damaged by the salt. I would stay away from metal or wood, anything else would be fine. To store, just use a glass jar. I usually use a half gallon canning jar, but if you're making a lot you can use a gallon jar. Cover the cabbage with a big flat cabbage leaf. (Or a grape leaf). Press down, so the leaf is covered ...


3

Bread bowls are frequently used to serve thick soups, so they could probably hold coffee or hot chocolate. Here is a patent application for an edible cup. It might give you some ideas. See also, this project, where an industrial designer is attempting to replace disposable containers with edible ones. Probably critical is how hot your liquid will be, and ...


3

Dense, hard bread was used as plates, historically - trenchers - even for foods that can be generously sauced. Some of the liquid might soak in, but the structure should remain sound. I would imagine a dense cracker, like hardtack, could be shaped into a cup and baked hard, and then used without leaking. A fluffy/airy cracker would sog up pretty quickly, ...


3

Yes, it's likely to change the time. There is no way to predict how it will change it, though, since it is a combination of the material, mass and shape of the vessel. So you'll have to test it for each vessel you use.


3

I don't think that this plan is necessarily unsafe, in terms of likelihood of sickening or killing you, but it's definitely less safe than washing the container. It only requires a microscopic amount of pathogens to make you extremely sick; that there is no visible residue is not as strong an argument as you seem to think. Rinsing is better with soap, too. ...


3

Summary: a wine bottle and a matching vacuum pump (and/or marbles). Wine has many of the same issues with storage. I occasionally enjoy a good dry red, but that is infrequently and only about half a glass at a time. What to do with the opened bottle? Wine comes (mostly) in coloured glass bottles, which protects against light (more about that later) I store ...


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