Take it in a cooler with a small freezer pack, or 2-3 bottles of frozen water
It keeps best cold
The ricotta wasn't drained before adding it to your recipe. To avoid the excess moisture, drape a piece of gauze over a bowl and let the edges drape down on the outside of the bowl. Spoon the ricotta cheese into it so the cheese is elevated and the gauze acts as a strainer. If you have a problem keeping the cheese elevated, put a small bowl upside down inside the larger bowl so the ricotta rests on it, letting the moisture drain to the sides. Cover it and put it into the refrigerator overnight, making sure the cheese remains elevated. In the morning, fold up the edges so you have a little package and squeeze out the remaining moisture. The bowl should have a considerable amount in it, which should be drained. Now you can use the ricotta in a recipe without having it leak out of the edges.
You shouldn't ship the cheese without something to keep it cold.
Yes, you can use ricotta cheese in beef stroganoff as a substitute for sour cream or cream. It will add a creamy texture and slightly different flavor profile to the dish. However, keep in mind that traditional beef stroganoff typically uses sour cream, so the taste may vary from the classic version. Adjust seasonings accordingly to balance the flavors.
You put the clothes in cold water and keep it under there for a hour.
cheese served at cold temperatures mute the flavour and textures of the cheese. The aromatic and complex flavors of cheese don't really begin to appear until the cheese is at room temperature. usually takes around half and hour to bring the temps down.
An unopened ricotta cheese has a shelf-life of 3 to 4-weeks, and is stamped with a use-by date on the carton. After opening, the ricotta shelf-life is 2 to 3-weeks. Keep refrigerated and covered tightly after opening.
Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.
Maybe a freezer? OH! How about a fridge!
Not very long I'm afraid. I wouldn't leave it for more then an hour.
Assuming it is freshly cut to begin with, set a bunch of asparagus in a tall plastic container (I repurpose ricotta or cottage cheese containers) with an inch or two of cold water. Set the whole container in a plastic bag with a twist tie and refrigerate till ready to use. My father was a grower and we always set the bunches in our spring water cooler till it was taken to market.
just add a half of cup of coke in it. COCA COLA, only. or else it won't taste good. i learned it off a show called "hells kitchen". Chef ramsay said it taste much better and really juicy:]