Tagged With food storage

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As a person who keeps at least 1kg of butter on hand at all times, I’m constantly cycling blocks of the stuff between my freezer, fridge and butter dish. Recently, though, I found myself in an unthinkable predicament: I was out of butter. I dug around in the back of my freezer, and behind a half-empty bag of frozen dumplings and some chicken stock, I found one last box.

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Stocking up on staples is a great way to stretch a budget and minimise waste, so a good chest freezer is a boon to the budget-minded home cook. Sadly, common misconceptions about their energy usage and footprint size discourage the people who would benefit the most from a chest freezer — apartment-dwellers with decrepit, barely-functional appliances — from buying one.

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I love my vintage fridge-to-oven Pyrex dishes. They look great on the table, in the fridge, and in photos, but there’s one small issue with them: I rarely end up eating the leftovers contained within the colourful, stackable glass rectangles.

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Plastic wrap is perhaps the most infuriating, but necessary kitchen item in existence. Though buying the good stuff at a restaurant supply store makes it less infuriating, where you store it can also affect how difficult it is to handle.

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Storing chips long-term isn't exactly a priority for most of us, who tend to inhale the entire bag within a day or two. If, however, you get overly ambitious and buy the family size, you may find yourself with a sad, stale, half-full bag of chips within a week or two -- that is, unless you seal 'em up tight and stick them in the freezer.

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It's very easy to get excited at the cheese counter, and that excitement can lead to purchasing more cheese than one can (comfortably) eat in a single evening. As such, some cheese must be stored, but it must not be stored directly in plastic.

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Everyone should have a wide-mouth canning funnel. It is a bold proposition, I know. You don't even can, probably. Certainly, I do not can. Moreover, I have no plans to can. I do not have a robust tomato crop to preserve, for one thing, and also I am nervous about hobbies that can give me botulism. (This is due to my own lack of vigilance; canning is great!)

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One of my favourite snacks is tomato sandwiches - yes, just tomato - which is a deceptively simple and vastly underrated lunch. However, I can get a little overzealous, and end up with a few too many 'maters after a trip to the grocery store. Luckily, J. Kenji Lopez-Alt of Serious Eats has a few ways to keep my favourite vegetable (or berry, if you insist) super fresh.

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They say the world is built for two, and the world of food is no exception. Cooking meals you actually want to eat, with minimal waste, is the goal of cooking for one, and fear not: You can do it too -- with just a little forethought and planning. Here's how.

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On a scale from "1" to "listeria" the amount of stomach trouble I would expect a bowl of rice to give me falls around a "2", but apparently the seemingly innocuous grain can inflict a lot of pain if it isn't stored properly.

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In Australia, most wines now come with twist caps, which makes it much easier to store half-consumed bottles for later drinking. However, once that seal is broken, oxygen, moisture and other contaminants are allowed to get inside which will eventually ruin the flavour. This infographic looks at how long different wine varieties typically last after you open them - from bubbly whites to full-bodied reds.

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Cake is the happiest of foods, which is why a dry, crumbly cake is so sad. This problem can be solved one of two ways: You can eat the entire cake in one day (this isn't a terrible plan), or you can peel an apple.