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The freezer is the most moist area in the house because of the low pressure of a cold surface. In junior high we learnt that it is possible to slow down a chemical reaction in a cold chamber but that was at near absolute zero which is beyond the cooling capacity of the common deep freeze. If the beans are packaged just after roasting the outgassed CO2 (...


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It definitely depends on the kind of schmaltz you are having, but to be honest I never have seen schmaltz gone bad, even after several years. I have had schmaltz in the fridge for over a year and it was still perfectly fine. I'd suggest the following: follow your gut. Just look at it and check for the usual signs. In order: Does it look normal (no mold, no ...


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Sage, Laurel and Rosemary can all be dried and retain a lot of their flavor. In fact, for laurel, the flavor is enhanced by drying. There is little to be gained from freezing these, and I suspect that chopping beforehand would decrease their flavor components significantly. For Rosemary and (Bay) Laurel - washed sprigs (twigs with leaves attached) can be ...


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I'm not certain about the older ones, but frozen schmaltz should be fine for a while, at least a few months.


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Freezing broth has no ill effects. I would think that you could just emulsify the fat by boiling the broth when you take it out of the freezer. Boiling it again will lose some liquid, though. Or an immersion blender could be useful for resetting the emulsion, if needed. Your biggest worry is making sure the broth doesn't dry out in the freezer. Make sure ...


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Although it surprises me a bit that three bags are not enough, Ziploc bags do in fact not form an absolutely gas tight seal. If you have the means, you can try vacuum-sealing the bananas, or pack them in a container that actually has a proper seal/gasket. If this still does not help, try packing them in a glass or metal container (again, with a positive ...


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