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Hi, I know this might sound weird and I hope this is the right thread for it... Does anybody have a guide or tips for home fridge organization? Like how to store raw meat, where and how to store vegetables/fruit (is the fridge a right place for them?), sauces (homemade and store bought), what to do about smells (I heard something about charcoal eggs?), correct temperature, how to store cooked food? Tupperware vs pots for food storage? Cleaning? Silicone mats under pots? I'm kinda tired of winging it as I go, by no means am I packing it full so that I'd need to use efficiently every inch of space but it almost always looks like a bomb went off and I'm trying to leave that lifestyle behind. I apologize if this is the wrong thread for this kind of thing. EDIT: Thanks for the advice! AquariusDue fucked around with this message at 15:44 on Nov 22, 2022 |
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Nov 21, 2022 19:33
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| # ? Jun 2, 2024 01:07 |
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Meat should be kept on the bottom to prevent juices spilling into other items, and because it's typically the coldest area. A container or plate for the package to sit in can help prevent a mess. Vegetables and fruits that require refrigeration should be kept in the crisper in a loose/sealed plastic bag, or a paper one, depending on the item. Some things don't need it, some do; just ask. Eggs should be kept in their original container. Cheeses should be wrapped and sealed to prevent moisture loss. For cooked food, wait until they're cool, then seal ina bag/container and stick in the fridge oldest in the front, newest in the back. Preferably up top so you don't forget they exist. Butter/fats should be wrapped/sealed and so should anything with a strong sulphur flavor like onions and garlic. Citrus shouldn't really be in the fridge, but if your place is hot they'll spoil fast, and it's better than nothing. Don't put tomatoes in the fridge, or avocadoes before they're ripe. Mister Facetious fucked around with this message at 19:50 on Nov 21, 2022 |
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Nov 21, 2022 19:41
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I put my meat in the middle level to save space but I also put them in a bin in case they leak
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Nov 21, 2022 19:45
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A lot of it is just individual preference, like some people want fridge liners and a million plastic bins as an aesthetic thing, and some people don't. It also depends on how your fridge/freezer is laid out. I keep my temperature as low as I can without anything freezing. I think the lower temp helps get an extra day or two out of stuff. Whether to fridge produce depends on the individual item; you can google based on what you have. Personally I keep my drawers full of baking stuff, mostly different types of chocolate and nuts. I keep meat on the top shelf in those thin produce bags, which I reuse as trash bags. The stuff underneath it is sealed. Other than food safety issues, most of it is just what works for you. I'm sure you can find some prescriptive guides by like Good Housekeeping, Real Simple, The Kitchn, etc., if you search
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Nov 21, 2022 19:56
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i like nice words
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So thanksgiving got moved to my parents house so now I need to bring turkey there. I'm going to be sous vide-ing the breasts rolled into a turchetta, which means starting the cook too early to do it at their house day of. It's about an hour drive in light traffic. How do I transport freshly sous-vided turkey breast without killing the elderly members of my family? Pull the turkey from the bath, fridge it in the bag, transport cool and re-warm with a circulator once I'm there and then sear it at the last minute?
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Nov 21, 2022 20:29
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captkirk posted:So thanksgiving got moved to my parents house so now I need to bring turkey there. I'm going to be sous vide-ing the breasts rolled into a turchetta, which means starting the cook too early to do it at their house day of. It's about an hour drive in light traffic. Sous vide it at home, wrap it in foil and put it in an insulated cooler of some kind. It'll hold close to cooking temp for an hour, then you can just sear it when you get there and/or re-circulate it up to serving temp before searing.
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Nov 21, 2022 20:40
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The Midniter posted:Sous vide it at home, wrap it in foil and put it in an insulated cooler of some kind. It'll hold close to cooking temp for an hour, then you can just sear it when you get there and/or re-circulate it up to serving temp before searing. Since I'm getting there early enough to cook the thighs in the oven then a post arrival bath is gonna be needed anyway. But keeping it warm would definitely remove any uncertainty about when it's warm enough to pull, sear, and serve.
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Nov 21, 2022 20:43
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How long is the drive?
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Nov 21, 2022 20:51
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Dr. Fraiser Chain posted:How long is the drive? About an hour in light traffic.
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Nov 21, 2022 21:12
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A few years back someone had posted a really good soft & chewy caramel recipe. I copied it at the time and think I lost it recently. I might have been Flash Gordon Ramsay. Does anyone happen to have that one or another good caramel recipe?
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Nov 22, 2022 03:01
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Anne Whateley posted:I keep my temperature as low as I can without anything freezing. I think the lower temp helps get an extra day or two out of stuff. Whether to fridge produce depends on the individual item; you can google based on what you have. I have a side by side fridge so I think there’s a bigger temperature differential between the top and bottom than there would be in a top freezer/bottom fridge design. I set my fridge to 36° because any colder and I’d get frozen food in the top rack where the cold air blower is Even so my bread would turn soggy if I left it in the top rack, maybe due to freeze/thaw cycles, so I put that in the middle. (Yes I know fridge bread turns stale, I always toast my bread because of this) Bottom rack is where large drink containers (milk, soda, tea) go. Because it gets the least cold air I always leave a couple 2 liters of water in there as a thermal regulator
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Nov 22, 2022 03:57
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CzarChasm posted:A few years back someone had posted a really good soft & chewy caramel recipe. I copied it at the time and think I lost it recently. I might have been Flash Gordon Ramsay. Does anyone happen to have that one or another good caramel recipe? Here you go! Shortcut Caramels ★★★★★ Candy Prep Time: 15 mins | Cook Time: 15 mins | Servings: 81 servings Ingredients: 1 cup butter 1 16 ounce package (2-1/4 cups packed) brown sugar 1 14 ounce can (1-1/4 cups) sweetened condensed milk 1 cup light-colored corn syrup 1 teaspoon vanilla Directions: 1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. 2. In a heavy 3-quart saucepan melt the 1 cup butter over low heat. Add brown sugar, sweetened condensed milk, and light corn syrup; mix well. Carefully clip candy thermometer to side of pan. 3. Cook over medium heat, stirring frequently, until thermometer registers 248 degree F, firm-ball state. Mixture should boil at a moderate, steady rate over the entire surface. Reaching firm-ball stage should take 15 to 20 minutes. 4. Remove saucepan from heat; remove candy thermometer from saucepan. Immediately stir in vanilla. Quickly pour the caramel mixture into prepared baking pan. When caramel is firm, use foil to lift it out of pan. Use a buttered knife to cut candy into 1-inch squares. Wrap each piece in clear plastic wrap. Makes 81 pieces or about 2-3/4 pounds.
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Nov 22, 2022 04:14
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An old friend is coming to town three weeks after our favorite greasy spoon place closes for good. Is there anything from your typical diner menu (burgers pizza etc) that could be vacuum sealed/frozen that long and not taste wretched? vvvvv thank you 
tomanton fucked around with this message at 07:47 on Nov 22, 2022 |
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Nov 22, 2022 07:18
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Nope.
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Nov 22, 2022 07:22
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I think it's more about what your friend is into and then eliminating obvious unsuitables. I would be fine freezing soups or if they have a special marinara or gravy or something. Some desserts. I would at least give a pizza slice a shot
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Nov 22, 2022 08:34
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I mean you could try a couple things to test rn, but the best part of greasy spoons is being drunk and having the grease lightly smoked by the line cooks cigarette and shoved into your drunk face by a surly server. Half of the appeal is gone, I doubt the Marlboro essence will hold up to the transportation and freezing/thaw process.
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Nov 22, 2022 08:37
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tomanton posted:An old friend is coming to town three weeks after our favorite greasy spoon place closes for good. Is there anything from your typical diner menu (burgers pizza etc) that could be vacuum sealed/frozen that long and not taste wretched? I would ask to buy some memorabilia or something instead, they will probably sell you some bits and pieces if you ask nicely. One of my friends got a neon sign from our favourite chip shop when it closed down, he hung it in his kitchen.
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Nov 22, 2022 09:08
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Flash Gordon Ramsay posted:Here you go! Thank you, these are the best.
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Nov 22, 2022 15:08
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I ordered some dish towels from Amazon that purported to be all-cotton and had good reviews. They don't absorb at all; they're fine for wiping, but not for actually drying your hands. Does anybody have a reliable brand, or can I just trust anything from an online restaurant supply house? I'm hours from an actual restaurant supply house, so this has to be mail-ordered.
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Nov 22, 2022 18:17
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Arsenic Lupin posted:I ordered some dish towels from Amazon that purported to be all-cotton and had good reviews. They don't absorb at all; they're fine for wiping, but not for actually drying your hands. https://www.amazon.com/gp/aw/d/B01IG8X9E6?psc=1&ref=ppx_pop_mob_b_asin_title You're welcome
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Nov 22, 2022 18:43
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Literally A Person posted:https://www.amazon.com/gp/aw/d/B01IG8X9E6?psc=1&ref=ppx_pop_mob_b_asin_title Those are great, and I love mine but they are exactly what Lupin said they already have and aren’t satisfied with. Those are not absorbent enough.
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Nov 22, 2022 18:59
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Doom Rooster posted:Those are great, and I love mine but they are exactly what Lupin said they already have and aren’t satisfied with. Those are not absorbent enough. No, I mean these specific ones. I have them, they are extremely absorbent. Way better than any other kitchen towel I have ever purchased.
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Nov 22, 2022 19:31
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Same. When I clicked the link Amazon told me I bought these in 2019, and they're still going strong.
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Nov 22, 2022 19:57
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Literally A Person posted:No, I mean these specific ones. I have them, they are extremely absorbent. Way better than any other kitchen towel I have ever purchased. Awesome. Thanks for the personal recommendation.
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Nov 22, 2022 20:32
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Haha I clicked the link and we've bought them twice, so uh can recommend.
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Nov 23, 2022 07:06
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Flash Gordon Ramsay posted:Here you go! I made this and the caramel is delicious, but if I had difficulty separating the caramel from the foil did I just not use enough butter?
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Nov 23, 2022 09:14
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DR FRASIER KRANG posted:I made this and the caramel is delicious, but if I had difficulty separating the caramel from the foil did I just not use enough butter? Possibly. I use parchment paper these days and spray it with nonstick spray instead of the foil and butte and I think it works a lot better
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Nov 23, 2022 14:15
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And is the main driver of hardness how long you candy it for? Or is it something to do with an ingredient ratio? Candy making is a black box to me
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Nov 23, 2022 21:56
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DR FRASIER KRANG posted:And is the main driver of hardness how long you candy it for? Or is it something to do with an ingredient ratio? temperature plays the most important role, imho. it shouldn't be at firm ball for too long - maybe a minute at most before it comes off the heat
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Nov 23, 2022 22:27
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Goons, I have been sent here, on a mission, by Mrs_Pointer. She was making a cranberry chutney for tomorrow's dinner and either added too much molasses, or the recipe was mis-transcribed. Either way, she's finding the taste of molasses to be overpowering. Is there anything she can add or do to try and dampen that flavor? Everything's closed, now, so she can't start over; this is your chance to shine, people.
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Nov 24, 2022 02:01
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null_pointer posted:Goons, I have been sent here, on a mission, by Mrs_Pointer. She was making a cranberry chutney for tomorrow's dinner and either added too much molasses, or the recipe was mis-transcribed. Either way, she's finding the taste of molasses to be overpowering. People may have a better idea but do you have anymore crans to add?
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Nov 24, 2022 02:11
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null_pointer posted:Goons, I have been sent here, on a mission, by Mrs_Pointer. She was making a cranberry chutney for tomorrow's dinner and either added too much molasses, or the recipe was mis-transcribed. Either way, she's finding the taste of molasses to be overpowering.
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Nov 24, 2022 02:52
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I've got a 9lbish Hormel Pit Ham fully cooked, of which I am warming half for lunch tomorrow. If I'm serving slices, should I warm, slice, then glaze/cook? Or warm, glaze/cook, rest, then slice?
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Nov 24, 2022 05:03
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null_pointer posted:Goons, I have been sent here, on a mission, by Mrs_Pointer. She was making a cranberry chutney for tomorrow's dinner and either added too much molasses, or the recipe was mis-transcribed. Either way, she's finding the taste of molasses to be overpowering. Yeah, some acid is the answer. Orange juice would be my first choice, with some of the orange zest if you’ve got a fresh one. Lemon juice, lime juice, sprite, cider vinegar, would be my other choices in descending order.
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Nov 24, 2022 17:42
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Bit of an odd one. I'm not slavish to use by/best before dates and try to use common sense (and not gently caress with chicken/fish). Let's say I have mince/ground beef that is out of date that day and I make, say, a lasagne, does that "reset the clock" and it will be fine for leftovers by normal leftover time standards? Is it only in the uncooked state that it'll be potentially bad after that date?
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Nov 26, 2022 05:29
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The Use By date on food is a fairy tale number, arrived at by some combination of compliance with local food safety laws, not wanting to be sued by a customer who ate rancid food and wanting customers to buy more beef or sausage or whatever. Err on the side of caution if you are feeding someone immunocompromised or old/a baby, but otherwise my advice is the same, raw or cooked: trust your nose and eyes.
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Nov 26, 2022 06:17
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if the raw product seemed fine / didn't smell and the cooked product didn't make you sick, then yeah, the clock resets — give whatever you made the usual week in the fridge friendly reminder that lasagna freezes well
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Nov 26, 2022 06:44
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Bluedeanie posted:The Use By date on food is a fairy tale number, arrived at by some combination of compliance with local food safety laws, not wanting to be sued by a customer who ate rancid food and wanting customers to buy more beef or sausage or whatever. Err on the side of caution if you are feeding someone immunocompromised or old/a baby, but otherwise my advice is the same, raw or cooked: trust your nose and eyes. Oh absolutely - nose and eyes for me the majority of the time. DasNeonLicht posted:if the raw product seemed fine / didn't smell and the cooked product didn't make you sick, then yeah, the clock resets — give whatever you made the usual week in the fridge Haha lasagne was just an example but it sure does! I thought it should work that way but wasn't sure. Cheers 
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Nov 26, 2022 15:56
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Anybody have any idea what this stuff is on the inside of my hot sauce bottle? It's less than 6 months old and has been stored in the fridge. I can't see into the bottle well enough to see what it looks like on the inside.
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Nov 26, 2022 21:13
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Chile pepper solids. They're fine. Some will reintegrate if you shake the bottle vigorously.
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Nov 26, 2022 21:36
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