Food Storage and Preservation

A Filipino traditional Holiday Sweet. See the link below. Cassava is made from Yucca root. The root is ground into a flour. Yucca root is good for the joints and arthritic pain.

Fast food has something in it that doesnt make it rot

The espresso coffee bean is from roasted from the arabica species that contains 60% fat soluble lipids responsible for the essential coffee aromatic oil. The aroma of the espresso bean on shelf preservation undergoes a slow chemical change like all coffees. Oxidation occurs and the bean/grounds will stale.

Yes, you should always refrigerate chili between meals to prevent bacterial growth and food poisoning.

Well, physically, you can, but it's not a good idea. Water bottles are not made for hot liquids. They leach chemicals such as BPA which have been associated with autism and cancer.

Generally speaking, it's because the grounds are either old or have been stored improperly. They have become oxidized and the oils and acids have contaminated the flavor profile.

Butylated hydroxytoluene.

Spoilage inhibitors are chemicals added to commercially processed foods to prolong or prevent spoilage.

Yes but the pork is already preserved by salting. Once taken from the freezer do not refreeze.

NO. Baked potatoes that have not been refirgerated are a potential source of botulism poisoning. This has, unfortunately, been documented. Don't eat them if they have been sitting out for a long period of time.sop has a ingredient in it that you xcan freeze called lyhofrioum

The reason they do this is because of the plant's turgor pressure, which is the pressure of the cell's contents against its cell wall, determined by the water content from omosis. If there is more solute in the plant than in its surrounding environment than you have a hypotonic solution where water diffuses into the cell to achieve equilibrium. Thus by routinely spraying the vegetables with water it keeps up their turgor pressure and keeps them nice and crisp for us to eat.

Yes, it goes bad. Coffee is a time sensitive product that will oxidize and go stale. Several things will accelerate the process. Direct light, heat, refrigeration and air to name a few. Keep your coffee sealed in an airtight container, and in a dark, cool place. -- There are ways to age coffee. It's becoming more popular among the gourmet set. About.com has a good guide on aged coffee. http://coffeetea.about.com/od/advancedcoffee/fl/Aging-Coffee.htm

Store in brine: Feta is traditionally sold in a brine solution (heavily salted water). It can be refrigerated, covered with the brine, for a long time. As the amount of brine decreases, add more. To make brine you mix one pound of kosher salt with 1 gallon of water. The salt may not dissolve completely; that is normal. If the feta is too salty, take the piece you want to use and soak it in a mixture of 1/2 water and 1/2 fresh milk for an hour. also you can alter the flavor of the feta by adding milk with the brine. I usually do this to make the feta smoother and creamier. But I worry about the milk spoiling so after about a week I change the mixture. I also replace the brine mixture every 4-6 weeks. Most Greeks don't, but I worry about contamination.

Depends on how you've sealed it.

From the Preparedness Blog Network: How To Salt Fish. I recently came across a cookbook from the 1850s. That cookbook is very interesting covering all types of pioneer cooking. One of the articles covers the preserving of shad, a type of fresh water fish. The recipe used for shad can be used for any fish. The following recipe is taken directly from the cookbook. "Clean the shad nicely, place them in layers with back down, and laid open so as the inside of the fish may be up. Sprinkle each fish plentifully with ground salt, and let them stand twenty four hours. This draws out all the blood. Wipe them all dry with clean napkins. Place them in layers in a clean tub, with the backs down as before. For one hundred shad take half a lb. saltpetre, and 2 pounds of brown sugar. Strew plenty of rock salt over them with the saltpetre and sugar, there is no danger of putting on too much salt as they will only absorb a certain quantity." As you can see, this is a very simple recipe. You will notice this recipe uses quite a bit of salt, I strongly recommend that everybody store at least 100 pounds of salt, if you intend to do any food preserving. Saltpeter or saltpetre is commonly known as potassium nitrate.

High risk foods should always be stored properly covered, on the bottom shelf in the refrigerator within two hours of cooking to avoid cross contamination. If you want to save it for longer than a few days, it's a good idea to freeze the food.

Strictly speaking, food preservation won't increase income, unless the family starts selling canned and preserved foods, and is able to turn a profit from it. However, food preservation can reduce spending by increasing shelf life of food and thus preserving food for future use.

Till you get up!

I kinda made this question, then answered it... Because I thought that it would be beneficial to those whom it may concern. Anyway: Get roughly 20 M&M's, any color, but make sure that they are the normal ones. EG: Not the "Crunchy" ones or the "Peanut" ones. Place the m&ms into a container. Then pour water into it, until the M&M's are submerged, and wait until all of the color and white stuff has come off. Give the container a good swirl to speed it up. Then take the m&m's out - eat them if you want, they taste fine - then put the remaining liquid into a nice untouched place that won't get knocked or bumped. Over 1-2 days, all the titanium dioxide will sink to the bottom. Then pour out the liquid on top. Add in some more water, swirl it around and pour that out too.(We're trying to get out all of the impurities)Add in some more water, just a few drops, and, Using a paint brush wipe down the bottom of the container. And there you have it, titanium dioxide, mixed with water, but it is still titanium dioxide. You can then go and make a solar panel from this If you want to make a solar panel then just search up "Titanium Dioxide Solar Panel"

If it is wet cat food, then it will last for around three hours at the most, although personally wet cat food should not really be left out that long. Dry food can be left out most of the day, but even this can become stale if left out too long. It is always best to throw away old kibble and replace with fresh every day.

About four hours and twenty minutes.

No. When you chill coffee you condense the moisture in the air in the bag, and draw the condensation out of the beans/grounds. As you warm the beans/grounds they will not reabsorb all the moisture. The flavor will stale, and when subjected to hot water the acid and oils will be released in concentration giving the coffee an overdone flavor.

3000.00

about a week or two maybe less

The Chinese are thought to have invented ancient form of "ice cream" about 4,000 years ago, was brought to Europe in Italy.... but its nothing like it is today. Modern Ice Cream was first concieved by Englishwoman Mrs. Mary Eales... her Cookbook 'Mrs.Mary Eales's Receipts' 1718 is the 1st to have recipe for modern Ice Cream. True Ice Cream as we have today is from England. (Italy is regarded as making worlds best Ice cream) Mrs. Mary Eales is listed on the cover of her book Mrs. Mary Eales's Receipts as confectioner to her late Majesty Queen Anne, there is no external verification or disproval of this claim. It was the first English book to include a recipe for Ice Cream. Ice cream recipes first appear in 18th century England. A recipe for ice cream was published in Mrs. Mary Eales's Receipts in 1718. To ice CREAM. Take Tin Ice-Pots, fill them with any Sort of Cream you like, either plain or sweeten'd, or Fruit in it; shut your Pots very close; to six Pots you must allow eighteen or twenty Pound of Ice, breaking the Ice very small; there will be some great Pieces, which lay at the Bottom and Top: You must have a Pail, and lay some Straw at the Bottom; then lay in your Ice, and put in amongst it a Pound of Bay-Salt; set in your Pots of Cream, and lay Ice and Salt between every Pot, that they may not touch; but the Ice must lie round them on every Side; lay a good deal of Ice on the Top, cover the Pail with Straw, set it in a Cellar where no Sun or Light comes, it will be froze in four Hours, but it may stand longer; than take it out just as you use it; hold it in your Hand and it will slip out. When you wou'd freeze any Sort of Fruit, either Cherries, Rasberries, Currants, or Strawberries, fill your Tin-Pots with the Fruit, but as hollow as you can; put to them Lemmonade, made with Spring-Water and Lemmon-Juice sweeten'd; put enough in the Pots to make the Fruit hang together, and put them in Ice as you do Cream