Is it safe to store hot tea in PET bottles?

Question

Every morning I bring with me a small PETE (from some searches it seems to be the same as PET plastic) bottle (an ex coke bottle) containing hot tea.

1. Is it safe to store hot liquids, especially, tea in this type of container?
2. Is possible, under these conditions, that the bottle releases some harmful substances?

Thanks in advance.

Asked by iRubens

Answer

Live and learn, I was writing about PET causing cancer, but that's a hoax, apparently.

Some plastics can stand heat better than others, so try to be on the safe side, and let the liquid cool to 50°C (122°F) before storing it.

No, it won't release any harmful substances.

Answered by BaffledCook

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How to best store cupcakes?

Question

When I put them in the fridge, they developed a kind of a moist surface by the next day. Should I just leave them outside in an air-tight jar? If yes, then for how long will they stay fresh?

Asked by Uday Kanth

Answer

Yes, you should store them in a air-tight jar, and the best is to store the jar in a cool place in the house. The fridge is to moist for storing cupcakes. You can store them in the jar for about 3-4 days, but they won't taste fresh any more. So I would suggest if you want to store them longer then 1 or maybe 2 days, freeze them right after they cooled down from baking. If you use a topping, you can top your cupcakes when they are thawed.

Answered by Lotte Laat

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Is blanch freezing vegetables required for short term storage?

Question

I need some vegetables to last for about a month until I've juiced them all.

Blanch freezing many vegetables sees them last for periods 6 months and longer, but it's a bit of a hassle.

Would just ziplocking them in the freezer direct give me a month? I'm talking carrots, celery, spinach, zucchini. I'm sucking air out with a dustbuster which is nowhere near a vacuum sealer but hopefully better than not doing it.

Would putting the celery and spinach in a bowl of (sugared) water keep them going?

Asked by jontyc

Answer

Blanching is done to halt enzymatic action that would start to destroy the plant cells. You can freeze without blanching and the veggies will still be edible even after 6 months but their quality will decline faster.

If you are planning on juicing those veggies within a month then you are going to be doing a lot more damage than the freezer will and I don't think you would see much benefit from blanching. The spinach and celery might stay a little greener when it thaws- the carrots and zucchini would probably not be effected at all.

As for the sugar water. Are you planning on freezing them in the water? I don't think that would do much but dilute their juices when the ice crystals rip them apart. Of course you wouldn't be able to keep spinach in a bowl of water for a month- that would be more like a swamp than food.

Answered by Sobachatina

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How can I prepare left over Stir Fry for the fridge?

Question

I like making Stir Fry and I've tried several times to make two meal's worth so I can refrigerate half and take it to work, but so far every attempt has been sub-bar. It's veggie stir fry and I use a variety of sauces (most of which involve soy sauce) and a little vegetable oil.

The problem is mostly the sauce; I can't seem to drain it out, so it builds up at the bottom and gets nasty, or at the least it smells very strongly by the next day. I can't strain out the liquid from the bottom of my Wok very well and even after separating out the portion to be refrigerated I can't quite strain it; the sauce is there but just thick enough to not drain off.

Is there anything I can do to properly drain out the excess sauce or is there some method I can use to make sure the extra portion is edible, at least for a day? I know it's not going to be half as good, but it's completely inedible after a night in the fridge.

Asked by Ben Brocka

Answer

I make stir fry all the time and do the same thing as you. I would make extra, enough for 2 - 3 meals.

The thing I do to prevent the vegetables from getting too mushy in the refrigerator is by cooking the stirfry about 75%(I make sure if I am doing this that the meat is fully cooked first) and then take out the portion that I intend to refrigerate. This allows me to either finish cooking it in the microwave if I am taking it to work or reheat it up in the stove if I am staying home.

Also since I am taking the portions from the upper part of the stirfry, there is less sauce that the vegetables will be steeping in so that should solve your problem of too much sauce.

Another thing you should remember is that the types of vegetables you use makes a big difference. If you choose all vegetables that turns really soft when cooked(onion, squash, peppers) then reheated stirfry using those vegetables will be not as unpalatable. The trick is to use a variety of textured vegetables.

Also I dont want to state the obvious but if your problem is your sauce, have you ever tried using a different(lighter) sauce recipe?

Answered by Jay

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What method for advance prep of seitan prevents deterioration of texture and preserves flavor while protecting from spoilage?

Question

Tonight, I am hoping to cook up three to four loaves of seitan for final prep three days from now. My intent is to form the dough, simmer in stock or steam, and then refrigerate. In three days I hope to use the seitan to make sandwiches after bringing up to temp while smoking on the grill and then slicing.

I have seen storage options including freezing, refrigerating wrapped in cling wrap, refrigerating while submersed in the simmering liquid, and a few variations in between. Three days is long enough that I would be concerned about spoilage, as well as picking up stray odors (I will be doing a bunch of bulk cooking of different foods). It is at once short enough that I don't think the texture would necessarily be compromised, but definitely see it as possible if stored in liquid. Likewise, flavor will last fine, but if it is in a simmering liquid, that is soy based, I am concerned it would leech every drop of saltiness and end up as some decaying, more-spongiform-than-usual, briny bread.

So I am looking for three possible things and the benefits/drawbacks of any methods;

• What advance cooking method will work for a batch that will be reheated by smoking (low heat for about an hour or two)?
• What storage method will preserve texture, maintain flavor, and lock out nasties?
• What steps can I take when re-heating to preserve all of the above effort?

Essentially, what is the prep/storage/plate combo that will save me from turning a few pounds of simmered vital wheat gluten into cloudy clods?

Asked by mfg

Answer

hmm....

my thoughts:

1) biologists use stock as a medium for growing bacteria. therefore, anything stored in stock; I generally like to boil/heat up a lot first before eating

2)the seitan should stay just fine; kept dry in the fridge in an airtight container

3) have you tried making steamed seitan, ala seitan of greatness from lachesis?

4) have you tried making "dry" seitan in a water bath (bain marie) in the oven: this is how it is done in the rfd (real food daily) cookbook. I make this a lot; both the "chicken" and "basic" (which reminds me of turkey)

Answered by Jill Renee

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Cooler as a pantry?

Question

Spices (and many other things) are supposed to be stored in a dark, cool, dry place.

I live in an apartment (i.e. no dedicated pantry), in California (i.e. it's warm) and my kitchen is small so cupboards are close to the oven (so they're not exactly cool or very dry).

I was wondering: what would be a good pantry replacement in that situation?

A cooler (without the ice/water inside, of course) seems like a good replacement. Has anyone tried that and has practical experience with it?

Any other ideas for containers that can be used in an apartment as a pantry?

Asked by Krzysztof Kowalczyk

Answer

Being near the oven doesn't necessarily mean that your cabinets aren't dry - they're probably as dry as any pantry.

I doubt a cooler is going to be significantly better than a cabinet. Without ice/water, it's just an insulator, so it'll resist change in temperature, which would tend to make the temperature variation inside it a little more moderate than that in the rest of your kitchen. (It'd also lag behind - it'll stay cooler as your kitchen warms up, then stay warmer as your kitchen cools down.) But more importantly, it's sealed, so there's no airflow. This may cause it to end up more humid than the rest of the kitchen.

The best thing is probably just to use the best available cabinets - low and as far from the oven as possible. They shouldn't heat up all that much from stove and oven use, and I'm guessing you use the oven more often in the winter, when the whole room is cooler anyway. If your kitchen is still getting too warm, try using a fan to circulate air with the rest of the apartment while cooking. Of course, in your case, in San Francisco, even the summers aren't that warm. You should really be fine using the cabinets. Failing that, you can always just buy a standalone shelf or cabinet, call it your pantry, and put it a little farther away.

If you're still having problems with spices not keeping well, you might want to just try to buy smaller quantities (if you have somewhere that sells them in bulk), or grind them yourself instead of buying ground spices. I wouldn't be overly concerned about storing them without light, either; so many people do just fine with spice racks (clear glass jars) on the counter.

Finally, some foods can also handle being stored in the refrigerator. Really depends what you're worried about!

Answered by Jefromi

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Will tomatoes keep for longer if you keep the stalk in?

Question

I know that avocados are supposed to keep longer with the stalks; I would like to know if it is also true for tomatoes?

Asked by 130490868091234

Answer

Removing the stem from a tomato opens up a hole where air, moisture, and bacteria can pass through. Keeping the stem in, or somehow sealing the "scar" from the stem, will prolong shelf life.

(Published in Cook's Illustrated - requires subscription - http://www.cooksillustrated.com/howto/detail.asp?docid=1173)

Answered by Bob

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What can I do to prolong vegetable and meat freshness in the freezer?

Question

In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a busy schedule it is hard to try and find the time to cook something complex and needing to cut vegetables, meat, etc. I don't want to use frozen vegetables either, as I want to start actually cooking more and not re-heating frozen items.

If I pre-cut all the vegetables beforehand, how long will the vegetables stay fresh before losing flavor and getting soggy or drying out? Also, is there a preferable storage method, such as Ziploc bags, Tupperware containers, or glass bowls/containers with plastic wrap?

As for meat, is there a temperature that meats should be stored at in the freezer to keep them from getting freezer burn? Currently, it seems that whenever I put anything in my freezer, it forms ice crystals the next day. I've tried lowering the temperature dial in the freezer a number of times, but I am afraid that if I lower it too much then it won't freeze the food and it will spoil.

Asked by SirCobalt

Answer

For most vegetables, it is very difficult, if not impossible, to retain their quality once they have been cut. Your efforts would be much better spent either improving your cutting/chopping proficiency or in cooking entire meals ahead of time. Also, you could prepare components, such as sauteed onions or peppers, and maintain relatively high-quality versions of those.

Meat is a different story. You can do preparations in advance, and freeze individual portions for later use without degrading quality.

The best way to avoid freezer burn is to have a very cold freezer (ironically, easing the cooling settings on your freezer was having the opposite of your desired effect), and to prevent your food from coming in contact with air. You can use a freezer bag for each food item, making sure you squeeze all the air out of it first. However, if you are really serious about this, you would be well-served by investing in a vacuum sealer. Air is the big enemy here, so mechanically removing air from the system will greatly extend freezer life.

Answered by Sean Hart

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Improving Eating Habits (Food storage questions)

Question

In an effort to improve my eating habits I am thinking of buying more vegetables and meats while at the store so that I have them to cook with. However, with a busy schedule it is hard to try and find the time to cook something complex and needing to cut vegetables, meat, etc. I don't want to use frozen vegetables either, as I want to start actually cooking more and not re-heating frozen items.

If I pre-cut all the vegetables beforehand, how long will the vegetables stay fresh before losing flavor and getting soggy or drying out? Also, is there a preferable storage method (Ziploc bags, Tupperware containers, glass bowls/containers with that clear wrap stuff [I can't remember what its called right now])?

As for meat, is there a temperature that they should be stored at in the freezer to keep them from getting freezer burn? Currently it seems whenever I put anything in my freezer it forms ice crystals the next day. I've tried lowering the temperature dial in the freezer a number of times, but I am afraid that if I lower it too much then it won't freeze the food and it will spoil.

Thank you for the help!

Asked by SirCobalt

Answer

For most vegetables, it is very difficult, if not impossible, to retain their quality once they have been cut. Your efforts would be much better spent either improving your cutting/chopping proficiency or in cooking entire meals ahead of time. Also, you could prepare components, such as sauteed onions or peppers, and maintain relatively high-quality versions of those.

Meat is a different story. You can do preparations in advance, and freeze individual portions for later use without degrading quality.

The best way to avoid freezer burn is to have a very cold freezer (ironically, easing the cooling settings on your freezer was having the opposite of your desired effect), and to prevent your food from coming in contact with air. You can use a freezer bag for each food item, making sure you squeeze all the air out of it first. However, if you are really serious about this, you would be well-served by investing in a vacuum sealer. Air is the big enemy here, so mechanically removing air from the system will greatly extend freezer life.

Answered by Sean Hart

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Is it scientifically verified that bananas will ripen faster when kept in a bowl with other fruit?

Question

I've heard you shouldn't keep bananas in a bowl with other fruit. But they all look so happy together.

What I'd like to see is hard science here. Or at least documented and repeatable observation. For example, I read lots of people saying simply "it's the ethylene gas", but what's eluded my searching eye is a chart of which common fruits emit how much of this gas, or the ripening effect of x amount of this gas for y duration at z distance from other fruits in the vicinity. I'd do an experiment myself, but I don't have any particular biology expertise to properly structure a control, etc., and maybe it's already been done?

While I'm not saying this oft-heard claim is false, I am saying I've neither been convinced that it's verifiably so as far as having been proven, nor convinced that any ripening-hastening is of significant concern (shortens the life of a banana by a day or more). If it is, we'll have to issue a cease-and-desist order to my household regarding the convenient stacking of all our colorful fruit friends in one place.

Follow-up inquiry: Even if this banana ripening-rate-quickening is true for apples and oranges, are there certain fruits that are okay to leave in the bowl with bananas?

Asked by zanlok

Answer

For Apples, see:

• The Role of Ethylene in Determining Apple Harvest and Storage Life, in the May 1986 Post Harvest Pomology Newsletter, Vol. 4(1)

There are also various websites that give instructions if you'd like to do experiments yourself (generally geared towards classroom instruction):

• http://chemistry.about.com/od/chemistryexperiments/ss/ethyleneexp.htm
• http://botany.org/bsa/misc/mcintosh/badapple.html

... but for a more complete list, go to Google Scholar, and search for 'ethylene' + whatever fruit you're interested in; you'll find stuff going back many, many decades.

Answered by Joe

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Can alcohol bottles (especially liquor) be stored on their side?

Question

I have a fairly well-stocked mini-bar, but not a lot of space. I've considered storing the bottles in a drawer, but I've heard that you should store certain alcohol upright. Is this true? If so, why? If it's only true for certain types of alcohol, which ones?

Asked by jandjorgensen

Answer

Beer bottles should be stored upright. This is to minimize contact (and hence oxidization) between the beer and bottle cap, and (for unfiltered beers) to keep any sludge on the bottom of the bottles. (How To Store Beer)

Wine should be stored (mostly) on its side. This keeps the cork moist; and a dry cork can shrink and allow too much air into the wine bottle. (Storage of wine) But note that:

Champagne and other sparkling wines tend to age better if they are kept upright.

The rules for liquor aren't as defined, but it should generally be stored upright. (Taming Your Liquor Cabinet). It's stored that way at the factory, and it's shipped and displayed that way. Also for many "fancy" bottle types, the bottle won't even sit properly on its side. Also, alcohol in liquor can leak through - or even break down - whatever material is used for the cap. But it's generally safe to store liquor bottles horizontally in the freezer for a time. It depends a lot on the specific bottle and cap in use.

Answered by KatieK

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How do you remove the stickiness from reusable plastic container or lid?

Question

I have a blue plastic lid for my glass Anchor container. I noticed that the lid is very sticky to the touch from both sides. I've cleaned it thoroughly with soap but the stickiness is still there. This lid is supposed to be microwave safe but I never used it while heating up food.

I also noticed a similar texture with with my semi-transparent Tupperware plastic container. For this one, the lid is fine but the container itself is sticky on the inside.

Has anyone experienced that before with plastic lids or containers? The stickiness is the same all year long. Is there a way to clean it or has the product reached its end of life?

Asked by Thierry Lam

Answer

When I get this, it's almost always old grease that didn't get washed off properly in the first place. We have some newer storage containers that are, for some reason, really strongly attractive to grease and have to be washed very carefully with lots of detergent or they're sticky next time we go to use them.

My usual solution is to rub the whole thing with undiluted dishwashing liquid and let it sit a minute or two. Then I rub/rinse with the hottest water I can stand until it's all squeaky clean. This usually works.

If your grease is several layers deep or really old, you might have to resort to a grease cutter like Formula 409 or one of the citrus-based degreasers, followed up with plenty of detergent. I would not use solvent any stronger than a commercial cleaning spray because of the risk of damaging the plastic. I also would not scour the plastic. The scratching will make it exponentially harder to get all the way clean, and the deepest scratches can harbor bacteria (ask any home brewer who scoured his brew bucket how much it increases the risk of infection).

Answered by bikeboy389

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My pesto turned solid. Why?

Question

Warning: I am a cooking noob. I might overlook something ridiculously simple.

Anyway, I just made my first pesto sauce (do you call this a sauce?). Basil, Parmesan cheese, garlic, etc. At the end, I added vegetable oil. All was good and I was proud. Put it on bread and on pasta, and it was very tasty.

However, I stored what I had left in a small jar in the fridge. Only one day later, and it became solid! You can clearly see that the oil had solidified. Why is this? In fact, I poured in too much oil and took some out, and what I took out I put it in the fridge, in a cup (just the oil). This is also one massive block. I am used to oil solidifying, but AFTER you use it to cook. The oil that I used has not been cooked, and the rest of the oil I bought at the store is stored in a cupboard, in its original packaging, and is still liquid.

What went wrong?

Extra question:

• Can I somehow still de-solidify this and still eat this?

Asked by user16441

Answer

Most pestos use olive oil, which solidifies at around 6 degrees celsius - just over the temperature of the average fridge. The shop-bought pestos you buy probably adulterate the olive oil with other kinds of oils.

In any case, you'll be able to eat your pesto just by leaving it out at room temperature for a few hours, or by just scooping it out and adding to your hot pasta.

Answered by Jimmy Breck-McKye

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How should I store beansprouts?

Question

Bean sprouts are a common ingredient in stir-fry recipes, but they don't seem to last very long in my fridge.

How can I keep bean sprouts fresh for the maximum amount of time?

Asked by Dog Ears

Answer

Looks like ehow has the best reference guide thus far to storing bean sprouts

After purchasing Bean Sprouts should be stored and washed after purchasing in growing. The article indicates that the best methods for storage are the following:

• Wash them after you purchase them.

Wash bean sprouts after purchasing or growing. Wash them in cold water to remove seed coats, roots and other residue that may be present. If you are using them within a day, store them in the refrigerator at 40 to 45 degrees. Place the sprouts in a plastic bag with a wet paper towel to keep them moist.

• Store in icy water and change the water few times a day

You can also store sprouts in a bucket of icy water and change the water a few times a day. Depending on how long the sprouts were in transit or on the store shelf, they should last longer than when stored in a plastic bag.

• Freeze them

Freeze sprouts for the longest storage. Wash sprouts as described in Step One. Then heat one layer at a time in steam for three minutes. Cool right away in icy water and drain. Put the sprouts into plastic containers and seal.

It also mentions in the article to just grow them to provide the best freshness.

Apparently the shelf life of beansprouts should only be stored up to 3 days

Source: http://www.ehow.com/how_6178837_preserve-bean-sprouts.html#ixzz1pAEZ12Jp

Answered by chrisjlee

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What are the pros and cons of storing bread in various locations?

Question

Why should/shouldn't I store my bread in the fridge/freezer/breadbox/plastic bag/etc?

Asked by thelsdj

Answer

Storing bread in the freezer you can store for several days and keep it soft.

To eat, remove from the freezer and put in the oven.

Answered by Daniel Moura

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Is it safe to eat a non-refrigerated store-bought pizza base?

Question

We bought some pizza bases the other day and I just realized the package says to store below 4°C (39°F). We didn't store them in the fridge. Will these be safe to eat?

They contain wheat flour and yeast.

Asked by Adam Butler

Answer

The default answer is NO. You don't know how long the pizza bases have been left outside, but most likely more than 4 hours.

Before you open the package, see if it's vacuum packed or in a protective environment. If it's vacuum packed but bulging, throw it out, it can have dangerous levels of botulism toxins that are mortal. If it's not vacuum packed and bulging, you don't know...

You should open the package and smell. Yeast doesn't smell pleasant, but it has a distinctive smell. So, if it smells like yeast, and if you don't see any dark spots (of mold) on the base, and if you are a healthy adult, you could risk it (at your own risk). If you do see mold, just throw it out.

Do not give risky food to children or the elderly, ever.

At any rate, for the price of a pizza base, just throw it out. Make your own pizza base! Even cheaper than store bought and more fun.

Answered by BaffledCook

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How far in advance of serving can you fry fried eggs?

Question

A recent question asks how to fry eggs on a large scale. That prompts me to ask, can fried eggs be fried in advance and either cooled for later reheating, or alternatively kept warm for a prolonged period? If the latter case is an option, what is the ideal temperature to keep them at?

Asked by Chris Steinbach

Answer

Surprisingly, an egg is the most difficult thing to cook. McDonalds serves a lot of eggs in their breakfast menus and they haven't found a way yet to mass prefry / prcook these suckers. So I doubt this could be done.

I tried half cooking scrambled eggs before and then finishing them off later, and the result was crap at best.

I doubt you can do that with non-scrambled eggs, as the yolks and whites will change physical properties when heated / cooled / reheated

Answered by dassouki

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How far in advance can I stage pizza?

Question

We're having friends over and I'd like to make 3 or 4 pizzas. I'm considering stretching out the dough and put on the toppings ahead of time, say an hour ahead of when I pop them in the oven. How long can the pizzas sit on the counter in this pre-oven state?

Asked by Neil Fein

Answer

You can stage pan pizzas (chicago style, or pizza hut style) for up to four hours as long as you keep them covered. You can stage a stretched dough for up to an hour and a half between two pieces of wax paper. However, you need to take the time into consideration when proofing your dough so that you don't get blown dough as that will not be delicious. You should not sauce the crusts or top them as pre-saucing will change how your dough cooks in the oven.

If the dough forms a harder crust/ dries out, you should consider tossing it as it will not result in good pizza after cooking.

Answered by sarge_smith

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How can I store chopped onions in the fridge without the smell?

Question

I am cooking for a large group and am trying to do as much as I can in advance. One thing I would love to do in advance is chop several onions. I have done this before with a single onion; I stored the chopped onion in a plastic storage container (sealed with the lid) in the fridge. About 6 hours later, the smell of onions was very strong both in the fridge and on everything that was in the fridge. I can't imagine it with 4-6 onions!

What can I do to avoid the smell, not ruin everything in my fridge, but still be able to do the preparation 6-8 hours in advance?

Asked by Rebecca Chernoff

Answer

I regularly store chopped onion in my refrigerator (or at least halves & quarters).

I either use tight-sealing plastic containers or zip-top bags. You may want to double-bag in zip-tops to be sure to avoid a smell.

One problem you may be having is onion-ness getting on the outside of the container. Be sure the outside is all clean and dry - no point in having a nicely sealed packet of onion when the outside can get all stinky anyway.

Answered by JustRightMenus

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Does chili paste require refrigeration?

Question

A recipe I am planning to make calls for chili paste, which I have never used before. I found some in the grocery store (it is Sambal Oelek ground fresh chili paste), which seems to be more liquidy than, say, tomato paste. I only need 1/2 a teaspoon, however, so I will have plenty left over.

Does chili paste require refrigeration after it is opened? It does not say anything about it that I can see on the jar. Also, how long will it last after being opened (regardless of whether or not it needs to be in the fridge)?

Asked by Daniel Vandersluis

Answer

I don't know if it technically requires refrigeration, but I've always kept mine in the refrigerator and had it survive for at least 6 months with no noticeable degradation.

Answered by Michael at Herbivoracious

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