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35

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 has as many bacteria as the air outside. The food in the container also has bacteria – cooking doesn't sterilize food! – so you cannot keep the bacteria out ...


21

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 is a method of killing all bacteria (e.g. by irradiation or heat). Sterilization would be what you'd want to use for canning, for example. Milk is ...


21

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 something that can spoil. Sterilization, on the other hand, can be done on things that can't spoil, such containers, utensils, or preparation surfaces (cutting ...


14

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 keeps your food fresher longer. Sealing up your food also limits dehydration. These containers are beneficial for both quality and safety.


8

Oil solidifies at cold temperature. In the case of olive oil, it does so at 37F. It takes a few minutes to get back to liquid state, either by leaving it on the counter or putting the jar in warm water.


8

They are not the same. Pasteurization is the use of high temperature (think 100C max, though lower temps are typical) for a short time (HTST) in order to destroy pathogens and increase shelf life. Pasteurization does not kill or deactivate all microorganisms, but drastically reduces the bacterial load. Sterilization is a process that is used to stop ALL ...


7

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: Q: How should I store my bread? A: The best way to store your bread is on your counter or in a bread box at room temperature. Take care to keep your bread away ...


5

The difference between the words has mostly historical roots. Both refer to a process which reduces the number of bacteria. The important difference is the proportion of bacteria killed. Contrary to popular belief, sterilization doesn't kill all bacteria. Microbiologists measure bacterial reduction in log numbers. There are different levels of sterilization ...


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

It depends. Temperature works on a scale, the cooler it is, usually the less active bacteria will be. With this in mind, my fridge has a special zone for meats and fish, very very close to zero degrees. The food won't freeze, but bacterial activity will be slowed enough that I would put it there a couple of days without worrying. Freezing goes way beyond ...


2

I bought shelf liner (non sticking), turned the pan upside down and traced the pattern of the pan to about 1-2 inches larger and placed it in the cooled bottom of the pans. I have not had any problems of rusting ever.


2

I would suggest dry brining the extra half and leaving uncovered overnight so you get an even crispier skin.


2

Wash them right before you use them. You could wash them when you get home, it's not going to hurt most things if you're gentle, but that won't mean they're still clean once you're ready to use them. I'm guessing you aren't storing them somewhere sterile, so they will get dirty again during storage, and you'll just have to wash them again. The other issue ...


1

In principle you could proceed as you suggested. However, a few small tweaks may improve the overall results. 1. Straining the remaining fat. Small particles of whatever is floating in the fat (either added on purpose or just pieces of water food you were frying) will be tasty in the first round of frying, but probably just burn and turn bitter in ...


1

Rice attracts quite a lot of moisture and may develop a moss-like smell in the longer run. Most of the rice that is used in India doesn't require airtight storage but shouldn't be exposed to moisture. Some of the aromatic rice varieties such as Basmati are sealed and aged for perfection. These types of rice may lose their aroma if kept in the open air. So ...


1

From my experience, storing it in the fridge is the only option, but it will hardly taste as before. Storing it uncovered will make the pastry super dry afterwards (at least when I stored it my first times), and covering it with a plastic film might make it a bit soggy (the pastry). I'd recommend storing it in a lunchbox (or with a plastic film, AND inside a ...


1

You will obviously need to refrigerate. If it is only 12-hours, I would cool, then leave it uncovered in your refrigerator, or maybe a loose draping of plastic. For longer storage, I would wrap well and freeze. Reheat in a 425-450F (218 - 232C) oven until just warm in the center (test with a cake tester by inserting into thickest part, wait 5- 10 sec., ...


1

Sweet potatoes are not in the potato family (Solanaceae) and as you say, do not develop solanine, or other glycoalkaloids such as chaconine. The only toxin they are listed as having in Medical toxicology of natural substances is ipomearone, typically produced in response to fungal infection. I cannot find any indication that is produced in response to ...


1

Conventional wisdom says that freshly cooked food is better than re-heated food (*) So I would cook half today and second half tomorrow. I would maybe marinate the second half of the wings. (*) yes there are exceptions like leftover pizza. :-)


1

Did you buy it from the grocery store? Most salmon have been flash frozen to rid of parasites. If that's the case, I would just leave it in the fridge if you're planning to cook it in 2 days. If you were to freeze it, the freeze-thaw process could affect the texture of the salmon.


1

A quick google return some scientific papers saying that the process is slowed down. For example : "...Freezing resulted in a marked decrease in invertase activity...." How does it affect candy storage? I don't know enough to help; you could try a batch.


1

I would expect a professional kitchen to store pans in a manner that is efficient and safe. Pans must be easy to access, easy to pick up, easy to stack (when they come back from cleaning). Anecdotal, in open kitchen that I've seen, small pans are close to the cooking stations; often on a shelf above the stations; bigger pans are stacked a little bit ...


1

It's common practice to stack the same sized pans and/or bowls. No one want to sort through sizes. It's less efficient. Given your comment/clarification...it makes sense to keep pans in the same place all the time as well. During a busy service, I would want to know where everything is at all times. Consistency and efficiency are primary considerations.


1

Scrape at it with your fingernail. Flour will come off in a... floury manner, revealing the cranny it was stuck in. Mold won't be limited to the crannies. Also, it'll appear on the cut surface before it appears on the crust. Additionally, it'll be different from the color of the flour (in the same area of the loaf). FWIW, that's definitely flour on most of ...


1

Theoretically roasting them more should cook them further, however after cooling and drying in the fridge they may not come out with a very nice texture. Try microwaving a few of them before you roast them, if microwaving cooks them to they are done and you still want to eat them afterwards then roasting is a good option. If microwaving them doesn't work out ...


1

I have the same problem. I don't want that much mayo (and calories) to soak a salad SO what I do know is I make my salad (toss the warm potato chunks in a bit of vinegar to give them some punch. Place all my ingredients in a bowl, and let them refrigerate until I am almost ready to serve. I then toss the ingredients (green onion, radish, hard cooked egg, ...


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