Refrigerators

Baby Food:1-3 days once opened

Pasta Sauce:5 days once opened

Mayonnaise:2 months once opened

Cheese:1-4 weeks

Eggs:3-5 weeks

Leftovers:3-4 days

Duck eggs are tricky, 'cuz you usually don't know if they're fertile. I have kept them for a max of 2 weeks, but when I went to use them I made sure I broke them into a cup, and not the batter. I always froze all my extras for baking. They freeze really well. Just use ice cube trays. When they're solid, pop them into a zip type bag.

This depends on the variety since cabbages grown at the end of a season are meant for long term storage in root cellars. Most commercial cabbages can be kept refrigerated for approximately 2-3 months provided that they haven't been washed, stored with apples and are properly wrapped in plastic with as little air as possible since they will absorb odors.

Cooking kills bacteria but not the toxins the bacteria made while growing. Refrigeration does prevent most bacteria but not listeria which can grow in a refrigerator. Botulism is a toxin that does not go away with boiling or cooking.

Much the same as any other leftovers. Covered, teo to three days. Note that most cooked meats tend to "lose quality" after being refridgerated for even a short time, and never re-heat food more than once.

Finding a quick local repair service for your appliance malfunctions couldn’t be easier with online listings, but there are enough options to make your head spin. Fortunately, breaking down your fridge’s construction reveals several helpful hints that make finding the right repairs for your situation effortless. Online services that can fix any broken appliance are ready with licensed workers to tackle your refrigerator repairs.

Your fridge may use a compressor or heat pump to lower the temperature of the storage space your food rests in. By allowing compressed coolant to leach the heat from the compartments, your refrigerator keeps perishables from spoiling. When component parts of the cooling mechanism that keeps your fridge’s temperature low break you run the risk of any number of bacteria blooming in your food. Looking for local repairs can keep your costs down, so that no matter what problems affect your unit, you can rely on affordable fixes.

Bacteria that decomposes edible waste is so common that trying to eradicate it completely is futile. Bacteria rests and replicates on food preparation surfaces, splashed edges and floors, not to mention in mouths and on hands. Instead of attempting to fight the progress of billions of hungry microscopic critters aiming for your food, engineers and designers chose the easier route of using cold temperatures to stall their rate of reproduction. Food in the cold refrigerator is the only food truly safe from infestations that may lead to food poisoning. Fixing a fridge on your own is nearly impossible, and can void your equipment warranty, even if you complete the repairs successfully.

Larger insects and household pests attracted to the smell of rotting food may find that your broken fridge soon becomes their favorite dining spot. Any efforts at reducing hordes of uninvited guests is most efficient when the source of their attraction is removed. For more information on keeping food cold, fresh and safe with a repaired refrigerator, research some of these helpful links and services.

If you are making a paella with chicken/rabbit plus shellfish then the deciding factor is that of cooking the rice. The chicken/rabbit fried gently with the shallot/onion and garlic will be at least half cooked before the rice is added (say 20 minutes on a gentle heat). The rice, added together with the chicken stock and white wine, will take, may be, five minutes to come to the boil. Then turned down and cooked gently for around 20 minutes until the rice grain is slightly al dente the shellfish added for a further five minutes or so of cooking i.e until the prawns/langoustines are a nice red colourand the clams/vongole/mussels are steamed open. So around 50 minutes cooking time. But really it's done when it's done; go with the flow!

depending on the model the drain hole could be high up closer to the window than the back of the unit.these units should have instructions to install level instead of tilted. other units rely on a slinger system that tosses the water on the condenser to help cool the unit and has no drain holes.

Usually for most fruits and vegetables, refrigeration will extend the shelf life and nutritional content.
The cold environment slows the rate of decomposition.

Bacteria can start to grow on foods left out of the refrigerator or left at room temperature in an hour. The longer the food is in the danger temperature zone (under 145 degrees and over 45 degrees) the more chance of bacteria has to grow.

Corn can last two days in the fridge, but its quality deteriorates considerably right from the moment of harvest. Sugar in the corn rapidly converts to starch, and makes it increasingly inferior in taste and quality. Freezing is the best option if the cobs can't be used soon after harvest. Frozen corn will last ten months.

We can't answer that here. The only way for you to know if it is safe is if you checked the temperature of the food with a thermometer. You'll have to make that decision yourself.

I would not keep any soup in the fridge more than 4 days. I generally prefer to freeze leftover soup then I can leave it 3 months.

I worked in a bakery that made huge vats of butter-cream and stored it in 5 gal buckets, out of refrigeration, for up to a week. That being said, if you are using real butter (as opposed to margarine) I would recommend using it as soon as it is made and refrigerating any leftovers within a couple of hours. Not only will you risk spoilage otherwise, but overly soft buttercream is very hard to decorate with.

The cookie dough should last you around two weeks. Place the food in an air tight container for the best results. If you would like to keep the cookie dough for an even longer period of time, freeze the cookie dough in the air tight container.

it will freeze

Once evaporated milk has been opened, it will stay good in the refrigerator for no more than a week. It must be stored in a glass or plastic container, tightly sealed.

Yes, you can freeze cryovaced meat . 6 months max for total quality.

Two to three days at room temp is fine

Potato salad should not be left unrefrigerated for more than two hours. Less time is better. In fact, if the ambient temperature is around 90°F, cut that time to less than 1 hour.

A couple days, maybe more if in an airtight container after defrosting. But it also depends how it was defrosted. If given a rapid defrost (water, microwave or left on the counter), it should be cooked immediately - and not put in the fridge for cooking later.

MORE THAN YOU CAN COUNT THERE ARE TWO BIG AND SMALL HA HA

Bacteria grows and multiplies much quicker between 8c and 67c. There for keeping perishable items refrigerated slows down this process.

Bacteria always needs three things to help it flourish. Heat, time and moisture. Take away one of these and you slow down or even stop growth.

Milk will spoil at any temperature from freezing on up until it gets to pasteurization temperatures. The colder temperatures just slow down the bacterial activity.