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Food Storage and Preservation
Humans have been preserving food for thousands of years, even before the advent of the modern refrigerator. Some methods include: drying, freezing, pasteurizing, canning and pickling among many others. Ask questions about food preservation here.
568 Questions
How do you store vanilla extract once it has been opened?
If you can seal the container tightly, you can still store it in a cupboard for quite a while. Unfortunately, since the extract is usually quite volatile, you might be better off refrigerating it after opening it. Once opened, the vanilla will start to be oxidized by the air that gets into the container, so you can't store it indefinitely. Most people will use it up - or it will evaporate - before the degradation from oxidation causes enough damage to ruin the extract.
Almost indefinately, so long as it's kept in a cool dry place.
How does fermentation preserve food?
Fermentation preserves food because the bacterial growth reduces the pH of the food to a range where pathogenic and many spoilage organisms won't grow.
Why do foods kept in the refrigerator spoil after some days?
Refrigeration is a great means of slowing down the spoilage of foods. It works by inhibiting a number of processes, including bacterial growth, oxidation and the function of certain enzymes.
One of the drawbacks of refrigeration is that it can only prevent spoilage temporarily. After a few days or a week, many foods with short shelf lives begin to decline in quality despite being kept cold. This is because of the nature of the processes occurring within and surrounding the food - they are slowed, but not stopped at a low temperature.
For example, enzymes help form products (e.g. gas or flavour compound) by catalysing chemical reactions. Some of these products are 'good', while others can harm the sensory properties of the food.
When certain products formed by these reactions reach undesirable quantities, you might detect off smells, bad appearance and loss of texture in the food.
The reason that it takes a few days for this process to occur is that enzymes work much slower than usual in cold temperatures.
Difference between solid state fermentation and submerged fermentation?
Submerged fermentation:" The organism which can grow under the beneath the surface of the medium is called " Ex.. liquid medium (Nutrient broth)
solid state-fermentation : "Organisms which can grow on the surface of the medium is called solid state fermentation" Ex.. solid medium (Nutrient agar)
What does sterilization mean in food preservation?
This is speaking of sterilizing a container before putting in the food. You can sterilize a jar, bowl, or other container by boiling in water for 2 to 5 minutes depending on the type of materials. Plastics may melt if boiled too long.
How many feet should fine dining restaurants kitchen be?
It depends how many meals they will prepare.
Is it safe to eat a watermelon after it has been floating in the pool?
Yes - we've done it many times & never experienced any issues! Most recently on Memorial Day 2011. The melon is even better after floating in a cooler of ice!
Is there a natural bread preservative?
to make a lighter bread. It also helps make the bread moister
and acts as a mild preservative. Made from soy or egg yolks.
Comes in liquid or granular form.
Use: 1 Tablespoon per cup of flour
Non-Diastatic MaltSuper food source for the yeast which give the bread betterstructure & makes the bread softer & tender. Made
from dried sprouted barley and is not the same as malted
milk powder. Comes in liquid or granular form.
Use: 1/4 teaspoon per cup of flour
Ascorbic AcidCreates an acidic environment for the yeast which helpsit work better. It also acts as a preservative & deters
mold and bacterial growth. If you can't find pure ascorbic
acid crystals you can use Fruit Fresh (canning isle) or a
crushed/powdered vitamin C tablet.
Use: 1/8 teaspoon per loaf
Dry Acid WheyIt is the essence of buttermilk with out the milk solids.Like with Ascorbic Acid it helps create a good environment
for the yeast work quickly and vigorously, giving a maximum
rise in short periods of time. Acts as a preservative & deters
mold and bacterial growth. When buying Dry Acid Whey make
sure it says "acid" on the package. If it doesn't
assume it is sweet whey which isn't the same and won't work
correctly.
Use: 1 teaspoon per cup of flour
Vital Wheat GlutenVital wheat gluten occurs naturally in all wheat and wheatderived white flours. Some white flours have more or less
than others. Vital wheat gluten only does one thing, it helps
improve the rise and texture of bread. With out it you have
a rock, door stop, paper weight. Generally, if you are using
white bread flour you don't need to add any. However, all-purpose
or whole grain flours need Vital Wheat Gluten.
1 Tablespoon per cup of flour
PectinPectin adds moistness to the bread and it replaces fat inthe bread. This is the same pectin used to make jams and
jellies. It comes in liquid and granular form. The granules
are easier to work with and store.
Use: 1 teaspoon per loaf
GingerGinger is a yeast booster it gives it a "quick-start",and keeps it working. Because of its astringent properties
it also helps keep the bread fresher longer and it deters
mold and bacterial growth. It is best to used powdered ginger
in your bread. You don't have to worry you won't taste it
in the amount used.
Use: 1/4 teaspoon per loaf
Dry MilkMilk helps with crust browning, bread moisture, taste andnutritional value. It also helps the dough to relax for those
times you want to roll it out or shape it. Dry milk or powdered
milk work the same.
Use: 1 Tablespoon per cup of flour
GelatinGelatin helps with bread texture and moisture. It is alsoof nutritional value and is good for the hair and fingernails.
Make sure to use unflavored gelatin.
Use: 1 teaspoon per loaf
FatsFats. Fats help with taste, texture and the moisture ofthe bread. Most French bread recipes don't contain fat as
it takes away the chewiness of the bread. You don't need
to be worried about the fat content of most bread. Most recipes
use a tablespoon or two and that is for the whole loaf. A
single slice is very low in fat.
1 Tablespoon per cup of flour
EggsEggs add rise, color, texture and taste to bread. Also,if you use the yolk as well you get some of the effects like
using lecithin.
Use: 1 large egg replaces about 1/4 cup of liquid in the
recipe.
ButtermilkButtermilk helps the yeast work quickly and vigorously,giving maximum rise in the time frame allotted by bread machines.
It also softens the texture of the bread. Like with any acid
type addition it also helps keep the bread fresher longer
and it deters mold and bacterial growth. You may need to
add 1/2 to 1 tsp. of baking soda to the bread to offset the
tartness of the buttermilk. I personally, like the tartness
as it reminds me of sourdough.
Use: 1/2 Cup replaces the same amount of other liquid in
the recipe.
GarlicGarlic is a flavoring in larger amounts, but in smalleramounts it helps the yeast, it makes the dough easier to roll
out and it is a preservative and deters mold and bacterial
growth.
Use: 1 teaspoon per loaf, will affect flavor
Cake FlourCake flour makes for a softer more tender bread. It alsomakes a good addition to pizza dough as it helps make rolling
out the dough easier.
Use: Replace up to 1/4 of the flour called for in the recipe
(no more).
Should red snapper smell fishier after 3 days in the refrigerator?
No, red snapper should never smell fishier unless is going bad. Fresh fish smells like the sea, not fishy. The fishy smell comes from fish decomposing.
How long can toblerones last open?
About, a week:). well, wrap them up good, and they could last longer.
Always happy to help;)!x
How long bologa can stay out of the refrigerator?
Bologna should not be allowed to come to room temperature.
How long does honeycomb stay in the frige?
Honeycomb will last longer than you will. Don't worry about how long you store honeycomb. Both the wax and the honey will last for thousands of years.
How long can meat keep unrefrigrated?
Raw meat should be refrigerated as soon as possible. It shouldn't be out of the cold for over an hour or so. Cooked meat should be removed from the bone and refrigerated within two hours.
How long does a salt lick last?
It depends on several factors. These include, how much the horse licks it.
Where you have it set out at. They last longer if under the cover of a roof.
How big the block is, larger blocks last longer of course. And the weather, the hotter and more humid, the more the horse will use it.
The above answer is very accurate, but generally with just one horse a 4-5lb brick will last a month, while a 50lb block can last up to a year or two.
Frozen Fruit Salad - cooks.com/recipe/hf7kr2xt/frozen-fruit-salad.html
Not with any real success - ice crystals form in the fresh vegetables, damaging their tissues and destroying the flavour and texture. Even prepared salads such as coleslaw, potato salad, Waldorf salad etc. are vulnerable to this - it's best to just chill a salad in the fridge rather than actually freeze it, but if you have good refrigerator (rangestoreoutlet.com/3-refrigerators) you can try to freeze your salad and maybe it, at least, won't loose it's taste.
Obviously salad can be frozen, just pop it in the freezer and wait.
Freeze-drying is a method for dehydrating food and other perishable products, like pharmaceuticals, medical supplies and biological samples. The material is first frozen and then placed in a low-pressure chamber so that the ice sublimates. It is the only practical way to preserve things by dehydration without applying heat (which would change the substance irreversibly). Foods dehydrated by freeze-drying can be sealed and safely stored at room temperature for years. When opened, freeze-dried foods can be reconstituted by simply adding water.
How can you be certain there is a tight seal after processing when canning?
This is a very important step, when putting the gummed lids in the water on the stove bring to a boil and LEAVE the lids in the hot water, you can turn the burner down to a simmer, leave them there until you are ready to use them. Let the canned jars sit for a day in plain view first. A couple of indications: You might hear the jars making a popping sound, after a day you can take the bands off of the jars and if the lid is loose, check the ingredients, possibly the lid did not seal.
What to do with an apple you can't finish?
You can either throw the apple In the garbage or organic bin...
or you can make your own compost bin and put it there..
How can you use up 6 pints of milk?
I can think of several ways. A large bowl of mashed potatoes. Or potato soup or white clam chowder. You could make cream of whatever vegetable soup you like.
How long do raw vegetables last in fridge?
First of all, with you where, if you're traveling in a desert fresh vegetable obviously won't last long. Second how long do you plan on having them with you before you eat them? Third what will you carry them in? I believe that the best way to carry fresh vegetables is to cut them up or get them ready not too long before you set off and to carry them in a cooler in a zip lock bag or if you are on foot then in a back pack in a zip lock bag, you want to make sure your backpack stays fairly dry. Well good luck.
Can you pressure can spaghetti that includes sauce pasta and meat to store and eat at a later date?
I assume it can be done but I can't imagine what the pasta would be like after going through that process.
