11

The terms freezer and deep freeze are synonymous. There is no such term as "deep fridge" in British or US English, though apparently there is in Indian English… where if you search what you find are chest freezers. This means, whatever your terminology, a 'freezer', 'deep freeze' or 'deep fridge' is not the same as an ordinary ice box inside a ...


8

I feel I must offer a contradicting opinion to @rumtscho's answer. The product you seem to have is indeed shown in the catalogue at the page of "smoked salmon" products, but note that it is the only one not being named "cold smoked", but "marinated". And just by the looks of it I assume this is actually Gravlax: raw salmon, ...


7

Shelf life and taste of fruit are inversely correlated. A few factors off the top of my head are: It is extremely difficult to breed a fruit variety that's good at two things at once. The varieties that are bred for long life are not bred for taste. It is "very expensive" for a plant (metabolically) to produce aroma, it's also expensive to produce color, ...


6

According to this article, the advice to not store onions and potatoes together has nothing to do with ethylene. Onions do not give off ethylene. It has to do with moisture. Both onions and potatoes give off some moisture. Storing them together makes both more likely to rot. Apples, on the other hand, do give off ethylene. This begs the question, "What ...


4

This is a note on the terminology - for the use see Tetsujin's answer. A freezer is a food-storage device that goes below freezing (0°C). This may be a standalone unit with a door opening forwards with a lid opening upwards, also called a "chest freezer" or "deep freeze"* the colder compartment in a fridge-freezer (often the lower one ...


3

I'd make it into ice cubes. They'd add decorative interest too. Fridge, maybe a week, freezer, more like 6 months. There's a full list of storage times in How long can I store a food in the pantry, refrigerator, or freezer?


3

Firat, first, first : look at your local rules and regulation regarding selling food product in your area. First first : Decide how long you want to have your product to last, this will put restriction on packaging. First, you need to do a lot of testing with different kind of packaging and see how your product behave over days, weeks and months (whatever ...


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.


3

Forgot to update. They went bad (blew up actually) after a week or so, when the expiry date on the packet is months away. So at least in my case, some beetroots in vacuum packaging should be stored in the fridge, although there are beetroots that can be stored room temperature (which I saw in another market). You should probably err on the safe side if you ...


3

Does it still smell of turmeric… or more like cardboard? Many herbs & spices don't 'go off' so much as eventually taste & smell of almost nothing. Test. Heat a couple of tablespoons of oil, drop half a teaspoon of turmeric into it. Stir briefly. Don't burn it. Can you smell it properly? Pour out & let it cool. Once cooled try dipping some plain ...


2

Probably many factors involved. They pick (or buy from produce grocers) their fruits riper than those from supermarkets They have no proper storage (fridge) so that produce degrade more quickly. If you feel you buy produce from a open-air market, that go bad quickly, let them know. One thing you can do it quickly rinse the fruits and vegetables before ...


2

The way to prevent freezer burn, or at least delay it as long as possible, is to remove air. Even fairly low-end vacuum sealers will help you here. However, if you don't want to get one, or can't, the next best thing is to use freezer zip bags and employ Archimedes principle. It's commonly used in sous vide cooking, but can certainly help to remove air ...


2

It's impossible to answer this for sure, it depends on how fresh they were when they were frozen and other factors. If they were frozen quickly after you bought them and they were well within their sell by date they are probably still good. The easiest way to tell is to smell them, your nose is the best detector you have. If they smell bad get rid of them. ...


2

I have found a website that should explain this: https://datecheckpro.com/2016/09/16/%E2%80%8Breading-food-expiration-date-codes-effectively/ This is what it says: In coding, if letters are used to signify months, “A” will indicate January all the way to December ending with “L”. Next to these letters will typically be numbers indicating the day and the ...


2

Your berries may already have mold spores on their outsides. If you kill the spores before refrigerating the berries, they should last longer. This source recommends submerging your berries in a bath of 1 cup vinegar + 3 cups water, then draining and thoroughly drying them in a salad spinner lined with paper towels. Then they recommend storing them in a wide,...


2

Mold grows on bread because mold spores in the air, or on hands or other surfaces, get transferred to the bread. Bread has plenty of nutrients for these spores to grow. Mold growth is enhanced by temperatures over 70 degrees F (21C). Humidity and moisture also favor mold growth. There are a couple of things you can recommend or do to reduce mold growth. ...


2

I would like to add that you can just freeze the mint leaves without grinding them too. Wash and dry them well, then... Put them in the freezer. If they're fresh and dry, then they won't stick together, and you can pull out as many as you like at a time. That said, if you let the leaves thaw, they'll look and feel like they've been blanched. The water in the ...


1

It also depends on how the fish was killed. The two key helpers here that lead to a long shelf life even of non-preserved fish (i.e. not smoked, salted, pickled, marinated, dried, canned, etc.) are 1. exsanguination and 2. the utter destruction of the animal's CNS as quickly as possible. This can be achieved by sticking something pointy, like an awl, ...


1

Your salmon is not raw, it is smoked. This is a common conservation technique, and it is the reason why your fish has a long shelf life. The packaging has nothing to do with it. You can confirm that this specific product is smoked by looking it up in the producer's catalogue, https://www.yumpu.com/en/document/read/63286903/vici-cataolog-en-2020-2021-web - ...


1

Another idea: Make a tincture/ cold infusion. Wash and dry your lemons and mint. Dice and freeze the lemons; freeze the sprigs whole in a bag. Beat the bag about a bit to detach the leaves. Place frozen lemon chunks and frozen leaves in blender. Whiz to powder. To make a cold infusion, add water; to make a tincture, add vodka (well, not really a ...


1

I've had experiences in the past where herbs + lemon juice ended up getting a kind of "pickled" taste because of the acidity of the lemon. I might just grind the mint and freeze that on its own, and freeze lemon on its own, without combining the two.


1

If you are asking about butter creamed with sugar, you can do this. I would place in an airtight container, maybe with a piece of plastic or wax paper on top, and refrigerate. It should be good for a couple of weeks. Of course, you will need to bring to room temperature to soften before use.


1

In the UK, anything longer than 3 days from production is generally deemed risky and unsaleable for commercial purposes. For home use, if you're fridge is at the warm end of the scale /5°c 3-5 days sounds about right to me. If it's a cold fridge /2or3°c you can add a day or two onto that range. This is a slightly higher risk approach than in a commercial ...


1

Moist breads will get moldy faster than dryer breads, and moister breads also are more open, i.e. a have spongier texture, so reducing the milk in your recipe may help resolve both of those complaints. I would suggest you reduce the milk by 5% and see how that improves the situation, then keep reducing it by 5% until you get the texture you want. Reducing ...


1

Yes, most refrigerators include a freezer compartment (either as an insulated area inside the main refrigerator compartment, or as a separately reached, generally smaller compartment), where ice is made; the term "deep fridge" and "freezer" are synonyms. There are also separate freezers available, though those are less common in ...


1

Perhaps you should take them out of the paper bag? Punnets are open to promote ventilation, and by leaving the paper bag you might be accumulating too much moisture from the fridge, accelerating the spoilage of the strawberries.


1

Yes, you can. In fact, high-quality rennet is sold in liquid form (and I recommend this over tablets). Just put the dissolved rennet in a bottle and store it in the fridge (it will degrade at room temperature). It should be good for a few months. Given your method, though, you'll want to be very sure that the tablet is completely and evenly dissolved.


1

According to a recipe from Serious Eats, French buttercream can be refrigerated for up to 2 weeks and frozen for up to several months. For the best texture, warm to 72°F and re-whip in a stand mixer before use. This is slightly at odds with the FDA recommendations suggesting that cooked egg dishes be refrigerated and used within 3-4 days. It is possible that ...


1

The beans are fine to use for a little extra flavoring. If you're making a Crème Pâtissière, for example, you can add your extra beans in along with seeds and pods from a fresh bean.


1

When there is a good price on cheese we buy a lot. We will cut the cheese into sizes that were would use for the month. Then vacuum seal them and put them in our fridge. They have lasted for more than 2 years, and taste the same as when we bought it. You can also freeze it, if it has a high fat content. Saw this on a Rachel Ray show. We have had a vacuum ...


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