New answers tagged food-preservation
2
I agree with rumtscho's answer, believing the logic behind it.
There is however one factor that could possibly have an effect, hinted at in the question: gas permeability of the package. They assume it's stored clean and dry, so we'll neglect water vapour. Nitrogen and CO2 are inert for our purposes, which leaves oxygen. Oxygen causes flavour molecules to ...
8
The question is rather difficult to answer since it is based on false assumptions. I will try addressing those.
What process happens after 25-30 years which limits its shelf life?
There is no reason to assume that there is such a process. Imagine that I tell you "tomorrow at 2 PM, I will be at home". This contains no information about whether I ...
-2
Unfortunately preheated fats (processing with heat) and then freezing the goods will turn most of the fats into trans-fatty acids. That is useless stuff for our system. I freeze my raw butter from my grassfed Jursey. No issue!
1
A lot of spreadable products won't be if chilled, as the fats harden. Peanut butter is one (though how much it stiffens depends on the presence of other fats than the oil from the peanuts). Nutella stored in the fridge becomes hard enough to bend cutlery when you try to get it out.
Olive oil goes cloudy and thickens but doesn't come to any harm, though it's ...
3
Besides the issues already mentioned, you should also beware of storing some dry goods in the fridge, especially if you live in a high-humidity area.
Basically, every time you open the container outside of the fridge, you will exchange it for more humid air. In the fridge, the moisture will condense.
If you're storing something in amounts similar to the ...
2
Many food items, particularly those containing oils, but many others too, will change characteristics when cold. The good news is that keeping honey and most other things at fridge temperature does not generally affect flavour, but it may affect texture permanently. Oils and other substances that can go rancid will generally keep better in the fridge than at ...
0
Unless your mouldy food was simply leftovers left too long, then you have a more serious issue of cross-contamination. Toast crumbs in the butter, marmite or honey will do that & so will many things far less visible. If you have either cause you will first need to fully clean the fridge, then start over with better working practices.
As you've noticed, ...
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