82
votes
Accepted
How did people transport food before aluminium foil was invented?
A complete answer to this question would require writing a primer on the history of food preservation and transport. I'm not going to write one. Instead, I'll focus on the most common methods of ...
- 61.2k
44
votes
How did people transport food before aluminium foil was invented?
In addition of FuzzyChef's answer: Some cheaper (?) but less durable (in terms of re-using) food packaging mostly without cheating by curing:
Wrapping
In south-east Asia and central America even ...
- 4,678
39
votes
Why store food in an airtight container when it's in the fridge?
Airtight packaging doesn't slow down bacteria growth. There are a few myths about them which don't apply in practice:
Bacteria are not kept out, despite popular belief – the air within the container ...
- 136k
39
votes
Accepted
What would cause the peel of a lime to turn yellow?
Ethylene, most likely.
You've said that that lime was at the bottom of the bowl, mostly covered with other fruit. I'll bet it was very close to some kiwis.
Fruit -- particularly "climacteric"...
- 26.8k
32
votes
Can you store frozen dinners in the refrigerator for up to a week before eating them?
I wouldn't recommend it for a couple of reasons:
Food in general degrades much faster in the fridge than in the freezer, so you risk spoilage during that time. Most prepared foods are not ...
- 80k
27
votes
Accepted
Is it safe to store dry food products under the sink?
Your concerns would be moisture, insects and/or rodents. Simply put your products in airtight containers. You'll be just fine. (By the way, my mom always stored onions and potatoes under the sink).
- 73.8k
25
votes
Accepted
What is the best practice storage method for flour to avoid bugs?
Based on my personal experience of living in a 100-year-old apartment building, where both pantry moths and flour beetles were basically chronic:
The freezer will prevent bugs more effectively than ...
- 61.2k
21
votes
Accepted
How is pasteurization different from sterilization?
Basically, pasteurization is a process that kills most bacteria. Sous vide is a method that you can use to pasteurize food (eggs for example) which will kill most, but not all, bacteria. Sterilization ...
- 4,694
21
votes
How is pasteurization different from sterilization?
Although yes, pasteurization is not as complete as sterilization, there's one subtle difference that's not been mentioned in the other answers: pasteurization is always a heat treatment done to ...
- 80k
21
votes
Accepted
How do I store ready-to-eat salad better?
I agree that it's very likely the fridge. Beside it swinging too wildly, there can be another problem though: too cold.
I've seen people, especially Americans, turning fridges down as cold as they ...
- 136k
19
votes
How can I keep large packs of ham fresh longer?
The only sensible way is put them into the freezer:
Shortly after purchase, package it into lots that are suitable for eating within a couple of days of thawing. Place packets into a freezer and thaw ...
- 13.8k
18
votes
What container for olive oil for longest shelf life?
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
...
- 784
17
votes
Accepted
Can I store dry ingredients (flour, baking powder, baking soda, etc) together?
As long as they're all dry ingredients, then you should be just fine — after all, that's exactly what a box of packaged cake mix is.
Again, if it's just dry ingredients, I see no need to refrigerate ...
- 2,709
16
votes
How did people transport food before aluminium foil was invented?
Non-preserved food in aluminium foil is gonna spoil almost the same as if you didn't put it in foil ...
If you just want to keep the food clean, you can just use any kind of food safe container that ...
- 15.3k
16
votes
Soda water first stored in refrigerator and then at room temperature
If it's unopened it will stay perfectly fine, cold or warm, until the Best Before date printed on it.
It doesn't need refrigerating until opened - unless, of course, you want to drink it cold ;)
- 29.7k
15
votes
Accepted
Why does the instant coffee that I store in little plastic tubs go bad?
In a word, humidity.
Instant coffee absorbs moisture from air rather well. I suspect that your container isn't perfectly airtight, and it's in a humid place. It's possible that the container is ...
- 43.7k
15
votes
What container for olive oil for longest shelf life?
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 ...
- 2,848
14
votes
Accepted
Is there a specific name for the mise en place containers used in professional kitchens?
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, ...
- 80k
14
votes
Why did a jar of vinegar destroy this metal lid and turn it black (see pic)?
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 ...
- 8,673
14
votes
Why store food in an airtight container when it's in the fridge?
In addition to keeping odors contained and limiting the possibility of cross-contamination, oxygen degrades the quality of food. Oxygen also supports aerobic spoilage organisms. So, limiting air ...
- 73.8k
13
votes
Accepted
What is the best way to carry milk to work?
The key thing is that you empty and wash the container regularly (ideally daily, but at least every few days). If there is a bad smell that is a sign that something is wrong; most likely some milk ...
- 11.9k
13
votes
Accepted
Potency of stored baking powder: Does it decrease with time or exposure to air or both?
It's mostly due to moisture absorption from the air. Basically, baking powder is a mixture of a base - baking soda (sodium bicarbonate or similar) and a weak acid, usually tartaric acid (potassium ...
- 13.8k
12
votes
Accepted
Do spice containers need to be hermetic?
Based on my understanding of physics I would say: Opaque over airtight.
Things you don't want in a spice container are:
convection. An open container is essentially an invitation for the spices to ...
- 336
11
votes
Mousse de Canard, Mousse de Foie, Terrine de Campagne, expired by around 10 days
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 ...
- 712
11
votes
How do I maintain the crunchy crust of home baked bread?
The reason the crust is going soft is a combination of factors:
Moisture from inside the bread transfers to the outside during cooling: This is most prevalent in breads with thinner developed crusts. ...
- 496
11
votes
Accepted
Freeze or refrigerate bread?
Methods, from best to worst (assuming the bread is in a sealed plastic bag):
Freezing
Room temperature
Refrigerating
According to the FAQs for Dave's Killer Bread, which does not use preservatives:
...
- 1,090
11
votes
What is meant by freezer?
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 ...
- 29.7k
10
votes
Accepted
Why did a jar of vinegar destroy this metal lid and turn it black (see pic)?
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 ...
- 3,963
10
votes
Why are the corks of some of my Muscat wines popping out?
This is generally an indication that the wine is not stable - that is, it is still fermenting, which is a defect in wines not intended to be sparkling (carbonated) wines.
If you made the wine, and ...
- 15.7k
10
votes
When left out in an open container, what % abv does vodka retain at room temperature?
As a chemist I'd say that the question is really impossible to answer as given.
The gist is that for a water/ethanol mixture both components will evaporate. So if the liquid is left out long enough, ...
- 2,669
Only top scored, non community-wiki answers of a minimum length are eligible