Questions tagged [refrigerator]
Questions about the storage of food ingredient in cold environments both before and after preparation and cooking.
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Flavored Jello Melting
I used to make gelatin desserts successfully all the time for many years. When I moved to USA, gelatin doesn’t seem to set hard enough despite my following instructions and it melts after being taken ...
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How to fridge/reheat stew so it still tastes good?
I cook simple vegetarian stews (think lentil stew or curries) at the weekend, fridge them, and reheat with microwave during the week. I'm at work so it has to be microwave. If I eat them on the day of ...
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Fridge acceptable temperature cycle
The internet is full of information about the optimal temperature inside the fridge.
But every once in a while, the compressor has to stop, and the temperature begins to rise, and I failed to find how ...
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Why is store-bought ajvar marked as consume within 3-4 days?
I've started to be a big fan of store-bought spicy ajvar, which is generally a delicious and low-effort spread for toast et al.
However, all the jars claim something like "after opening, ...
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What's the recommended method of cooling flan out of the oven?
I just baked 8 individual flans and want to know how to cool them. What is the best way to handle the cooling process so that I don't damage the flan and make it easy for them to extract?
I want to ...
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Food temperature "danger zone" - is it really binary?
It's very widely reported (including here) that the food temperature "danger zone" is between around 40°F (4.4°C) and 140°F (60°C) and that if perishable food is at this temperature for ...
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Roast beef for the next day
So I'm cooking roast beef for Xmas Dinner tomorrow but have to do it tonight as I have no time. Once it's reached temperature I have time to take it out and rest it until it reaches the intended ...
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Why do lentils turn gray in the fridge? [duplicate]
After cooking brown lentils, they come out in their usual light brown color. But after one day of refrigeration, they turn this color of gray. This has happened every time I save leftover lentils. Why ...
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Store raw broccoli
How should raw broccoli be stored, to preserve it the longest? (without blanching it)
I often have broccoli turn bad in a few days, either the outer layer turns dark and slimy, or the buds turn ...
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Bubbles/foam on refrigerated maple syrup - safe to eat?
There are bubbles/foam around the edge of my refrigerated maple syrup and I'm wondering if it's safe to eat. The maple syrup came from a can and was transferred into a dispenser like the one shown in ...
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Does semi-frozen vetegable have less nutrients? [closed]
I stored green vegetables for salad such as red beet, celery, kale, etc in the refrigerator for 3~5 days and found that they are kind of 'semi' frozen. They are a little hard than the fresh status but ...
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Safety of chicken after thawing temperature at the wrong temperature
I tried thawing chicken breasts in my refrigerator, but after leaving them in there for 1.5 days, I took their temperature with a meat thermometer and found them to be 47 degrees Fahrenheit.
From what ...
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Unopened wine bottles kept in fridge. Are they still good?
I have a couple of bottles of wine in my fridge that have never been opened (original packaging) and have been there for ~3 years.
Would that mean that the wine have become worse and hence should ...
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Thawing Turkey with cold and refrigerator methods
After I have started with cold water method for partial thawing, when I switch back to refrigerator should ai remove Turkey from original wrapper, pat dry, and place in another bag to complete the ...
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Freeze or refrigerate meat for a few days?
I usually do the shopping for the week on Sundays, and I often leave the meat in the refrigerator for 5 or 6 days, so I am wondering if it would be better to freeze it immediately after buying it and ...
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