Refrigerators

I haven't had any problems with doing this with a clean refrigerator. Usually have put a piece of foam on the door and taped the door to it, leaving a 2" opening. Also put a box of baking soda in there. This makes sure that the door does not accidentally get closed and improves safety for small children who may become trapped inside (not an unusual occurrence).

A fridge filter is a filter that goes in a fridge, or is built-in, and it cleans the water that you drink from your fridge. It also cleans the ice. They were made so that the water in your fridge doesn't have contaminants.

It can last up to 2-3 weeks if unopened, and up to 10 days after opening if stored in the refrigerator.

Freezing is not good for ricotta as the ice crystals in freezing change the melting characteristics of the cheese. Storing near freezing will prolong the life of ricotta.

Cooked spaghetti sauce with meat should be good refrigerated for 3 to 4 days.

I have made fresh salsa many many many times and I can tell you that if you are not using any kind of preservatives or if you are not using proper canning methods that the quality diminishes by the hour. I would not want to let a (fresh) batch go for more than a day or two at the very most.Make certain that the container you are using is clean, has an air tight lid and place in the fridge immediately after making. The first hour or so will allow the different ingredients to meld together after that........ you can expect to taste the overall flavor decline rather quickly. You have to remember these are all fresh ingredients and nothing is keeping them from decomposing besides the chill of the fridge, which is some thing, but will not slow the process down for long. Besides it's fun to make, and you can have a party every time you make it.

Most major manufacturers produce counter-depth refrigerators. These can usually be purchased online, or at brick-and-mortar stores. If the stores don't carry these fridges in regular stock, they can usually be special-ordered from the manufacturer.

Any potentially hazardous product that has been above 40°F for 2 hours or more should probably be tossed - milk, meat, fish, poultry, processed vegetables, coleslaw, potato salad, etc. The higher the food temperature has gone, the more dangerous it becomes. That would mean having a thermometer that can measure the temperature of the food itself.

Think of the food in the same way as if you had it out to serve, then had to decide whether or not to keep the leftovers. Most storage guidelines err on the side of safety, and do not consider value.

When the power goes off (or the refrigerator stops working), it should be able to maintain adequate temperature around 4 hours if the door is kept closed.

These two sites are very good and provide more details about what foods should be discarded:

http://www.redcross.org/services/disaster/0,1082,0_564_,00.html

http://hgic.clemson.edu/factsheets/HGIC3760.htm

I do not really know, but my guess is no. Generally not 7 days is pushing it a bit, even if it doesn't smell bad it is likely to be infected with some nasty bacteria.

two bananas, a counter, a fridge, and some time.

I believe at 37 degrees Fahrenheit. not too cold, not too warm

Any foods that don't require refrigeration or freezing. Dry goods, cooking oil, canned goods, dry pasta, rice, dried beans, cracker, cookies, etc. Foods like potatoes, onion, garlic, and shallots can also be kept in the cupboard but they last long if the cupboard is in a cooler part of the kitchen.

5

Typically the temperature should be under 40 degrees F.

Most walk-in freezers are designed to cool below -5 degrees Fahrenheit. The average temperature of a walk in freezer is probably between 0 degrees and -10 degrees Fahrenheit.

Carl von Linde made it in1876
Ibn Sina was the person who invented refrigerator in the 11th century.

About one week. Do not wash the kale prior to storing it in the refrigerator. Instead, wrap it in a paper towl and place it in an airtight bag.

I make brisket a lot...I eat it for 2 or 3 days. After that, it's pretty dry.

This food will keep for about 3 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

really expensive!

Any item can be changed in value, especially with kitchen materials so noone can really answere that question. You can put dimands on anything and it would be expensive.

I would keep it only for one day, maybe two.

Sauerkraut was pickled as a means to preserving a cabbage crop for long periods. As a rule my German immigrant Grandmother used to say it was good AT LEAST 9 months in a sealed refrigerated container, when she passed the family recipe down to me. Just look out for mold or uncharacteristic smells.

about as long as a refrigerator

According to Sears it is a 2003 model that was 22 cubic feet in size.