20

Freeze one, thaw it and see. The liquid separates out and leaves a pulpy structure behind. Tomato sauce (no chunks) thaws much better and separated liquid can be stirred back in well enough. Canned works as we all know so no one is bothering trying to grow a freezer-friendly tomato, yet.


18

That "padding" is an absorbent pad made of paper and plastic; the "red substance" inside is the juices (often mistakenly believed to be "blood") that have seeped out of the meat; the purpose of the absorbent pad is to absorb this liquid and keep the interior of the tray dry. Without it, the liquid would pool up and potentially spill out when the tray was ...


11

As described in the comments by Jolenealaska and rumtscho, the key to opening plug-tops is leverage; it "is like opening a can of paint." Use a butter knife, screw driver or any other object that is both long, flat and sturdy to pry open the can. It is nearly impossible to open a plug top with your hands. If the can is oval pry open from the end of the can ...


11

I'm sorry to say that your three packages are no longer safe for consumption. Expiry dates are usually pretty conservative and food may still be good several days past them, but the concerning factor in your case is the ballooning of your packaging. As various bacteria live their lives, they produce gas. A small amount of bacteria over a short amount a time ...


10

CO2 is carbon dioxide and N2 is Nitrogen gas. In either case, this is referred to as "Modified atmosphere packaging", which means the food is packaged in something other than simply "air". The point of doing this is that it increases the shelf life of the product. From the website of a company who sells machines that do this: When ...


9

There actually seems to be a difference between a chicken paw and a chicken foot. According to a 23-page publication from the University of Pennsylvania: Chicken Feet = feet and shank Chicken Paws = feet cut off at the ankle Though most of that publication is a study of the health conditions for breeding chickens, it does list a few of the types of dishes ...


9

The FDA recognizes 9. Here's how they put it on their official website: Certified colors are synthetically produced (or human-made) and used widely because they impart an intense, uniform color, are less expensive, and blend more easily to create a variety of hues. There are nine certified color additives approved for use in the United States... Certified ...


9

The paper isn't for you. It's for the robots. Packaged ground meat like that is ground, portioned, and packaged automatically. The blocks of ground meat are formed by extruding them into an endless strip which is chopped into blocks and moved around on conveyor belts. To prevent the meat from adhering to the belts or falling between them, the strip is formed ...


7

I suspect you are looking for deep explanations where none exist. Flat metal work is flexible; by introducing a bend, it becomes stronger. This is the same principal that makes corrugation, and the same reason car parts are all curved. You will note that paint cans have essentially the same design, for the same reason. The lip around the removable lid is ...


7

The canning process makes food safe: existing bacteria and fungi are killed, the intrusion of new pathogens is prevented by sealing the container. (More e.g. here.) As soon as you open the can or jar, its contents are exposed to the surrounding air which will contain bacteria and fungal spores. Some of those will happily grow feeding on the food they land ...


6

It depends on the damage to its layers. This is the layout of a tetrapak container: Now, obviously the container should not be considered safe if layers 1-3 are compromised. But small damage in layers 4-6 should not be considered invalidating. Since the package is flexible, I don't think that slight crushing compromises any of the more important layers.


6

For eating rice cold, I find it best to cool it by rinsing with cold water as soon as it's cooked. Then drain well, pack into a close fitting container, and refrigerate. It also works well if you plan to reheat the rice. You may find that you want it a little softer than at dinner the previous night. In that case let it sit hot and wet while you eat dinner,...


6

When making egg pasta at home if it's not used right away it's common to flour slightly and wrap into nests to dry. This is a simple and effective way to do dry your pasta without it hanging over every cupboard door, door knob, your dog, etc. I suspect that manufacturers package this way for marketing reasons to make it feel more authentic. When I make ...


6

Can't tell from the picture, but in many places the "paper" is actually absorbent. It collects any juices, keeping things looking neat and tidy.


5

The secret is not to get the lip of the tin dirty. Specifically, do not pour the Golden Syrup out of the tin. Use a spoon or a knife to get out the amount you need. Even if you need to fill a spoon ten times that is quicker than pouring and then having to clean the lip. In some parts of the world it is sold in jars. The glass threads of the screw lid ...


5

They are :) (site in French). However, if you look at the reviews, the average customer isn't too pleased with the product, essentially for the reasons mentioned by @PatSommer (watery, poor texture, etc.). Don't forget that canning transforms tomatoes in a way which makes them particularly useful for sauces and the like, which is another reason why it is ...


5

I have a sister-in-law who has gluten intolerance, so she travels with plastic storage bags with rice in them, in case she arrives at a destination or airport where non-wheat convenience foods are not easily available. I'm not sure if she further wraps smaller portions in plastic wrap. This way, when it's in the bag, she can squeeze out every last bit of air ...


4

Where I live in Germany it's common to find both types, and they're clearly marketed as two different things: the Süßrahmbutter (sweet cream butter) is sweeter and fattier than the Sauerrahmbutter (sour cream butter). I did a bit of research on how the production differs: the milk gets initially through a process of centrifugation to separate cream from ...


4

There is no advantage to freezing over canning, and from many perspective there are disadvantages (discolouration, mushiness, overall general cellular destruction) The embodied energy required to can is also much less than to keep them frozen, so this combined with disadvantages of freezing tomatoes, manufacturers choose to use canning Yes, you can freeze ...


4

That is generally what I thought this piece of a can opener was for (prying the lid off): As opposed to keeping a screwdriver or paint can opener in your kitchen.


4

First of all, sweeteners like Aspartame lose their sweetening property over time, as you have noticed yourself. This is very strongly tied to the pH level they are in. US and UK/EU coke (or any country) is different, but you usually only notice the difference if you have them available for direct comparison. Coca Cola issues licenses and the plant managers ...


4

In addition to Stephie's safety answer, there is another reason: Many foods undergo undesirable flavor or texture changes due to reacting with the oxygen in the air (oxidation), losing or gaining moisture to the air, etc. Before you open the package, that's prevented by the air-tight seal and possibly by the air in the jar not actually being air (e.g., it ...


3

The bags are less likely to burst when the air can move in and out of them. Last thing you want is a bunch of bags to pop during shipping.


3

To avoid damaging the rim (and making the can unable to reseal), I'd use a paint can opener, available for under a buck (or sometimes free!) from the local hardware store. A screwdriver or butter knife could slip, and injure you or damage the can.


3

Different types of tins are intended for storing different types of foods (dry crackers are very different from cheeses that contain some moisture). And as mentioned previously, linings can chip when the tin is being cleaned. Food grade does not mean that they are reusable - I'd contact the source and ask them. Usually the I&I (industrial and ...


3

The same issue exists with paint cans: the trough in the rim fills up with paint. Solution there: bang two or three nail holes in the trough so the paint can drain back into the can. The lid will cover the nail holes when replaced. This should work for syrup too.


3

It is much simpler to dispense from cans of Golden Syrup if the tin is inverted, and the bottom pierced with a lever can opener - the sort that makes a triangular hole near the edge of the tin, sometimes known as a can "tapper". You will need two holes opposite one another, the second one to let air into the can to take up the space of the syrup, which can ...


3

My paternal Grandmother (who lived in the mountains of North Carolina), had only one milk cow. Every morning and evening my Uncle would milk this cow. My Grandmother would skim off the cream and put it into a large crock (that had a top on it, and was kept in a corner of the kitchen). The milk was put into the refrigerator and was used to drink or for ...


3

At our home we regularly eat leftover cold rice the next day with breakfast or lunch. The trick is to be sure that it is not exposed to air and not refrigerated. We leave it in the pot that it was prepared in, being sure to keep it covered/sealed. It stays perfectly good through the next day - in fact we usually don't take it out and put it into a ...


3

It's probably a "best before date," which means the pita bread will lose quality after that date. Pita bread tends to dry out and get stale quickly.


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