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  #101  
Old 13.05.2009, 09:55
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Re: Expired food in supermarket and resturants

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I don't think it's because they last longer, it's because, in the fridge, the flesh goes woolly and the taste does not develop.
Exactly - tomatoes actually do keep slightly longer in the fridge, but they lose so much flavor it's not really worth it.
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  #102  
Old 13.05.2009, 10:28
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Re: Expired food in supermarket and resturants

has anyone used a butter crock? (so butter doesn't need to be refrigerated)
i know in france they use it...i hate hard butter (my toast can't wait!)
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  #103  
Old 13.05.2009, 10:33
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Re: Expired food in supermarket and resturants

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has anyone used a butter crock? (so butter doesn't need to be refrigerated)
i know in france they use it...i hate hard butter (my toast can't wait!)
Doesn't butter need to be kept under 5 degrees to stop it going bad?

Back in my town in Australia in winter, when we left the butter outside the fridge it would freeze
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  #104  
Old 13.05.2009, 10:36
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Re: Expired food in supermarket and resturants

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has anyone used a butter crock? (so butter doesn't need to be refrigerated)
i know in france they use it...i hate hard butter (my toast can't wait!)
At home we always kept butter in a butter dish in the pantry which was cool but not as cool as the fridge. We would probably go through one butter pat a week/10 days and it never went off in that time.

Here, I keep it in the fridge because we don't have anywhere else suitable.
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  #105  
Old 13.05.2009, 10:43
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Re: Expired food in supermarket and resturants

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Doesn't butter need to be kept under 5 degrees to stop it going bad?

Back in my town in Australia in winter, when we left the butter outside the fridge it would freeze
i thought that too but apparently these crocks do work and keep the butter fresh...
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  #106  
Old 13.05.2009, 10:50
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Re: Expired food in supermarket and resturants

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I don't think it's because they last longer, it's because, in the fridge, the flesh goes woolly and the taste does not develop.
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Exactly - tomatoes actually do keep slightly longer in the fridge, but they lose so much flavor it's not really worth it.
Dunno. They said "keep longer" but you're probably right. Googling it confirms chilling tomatoes halts the chemical process which develops the taste. Have Problem is most tomatoes are picked long before they're ripe so I'm nearly always disappointed with the taste. That's why I grow my own but then there's a glut all at once so I make sauce for pasta.
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  #107  
Old 13.05.2009, 10:51
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Re: Expired food in supermarket and resturants

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i thought that too but apparently these crocks do work and keep the butter fresh...
They must obviously work because people did use butter before fridges were invented
If you think back to how people stored their foodstuffs before high-tech invaded the kitchen, there's an awful lot of common sense stuff that we've forgotten (or never learned)
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  #108  
Old 13.05.2009, 10:58
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Re: Expired food in supermarket and resturants

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They must obviously work because people did use butter before fridges were invented
If you think back to how people stored their foodstuffs before high-tech invaded the kitchen, there's an awful lot of common sense stuff that we've forgotten (or never learned)
And not many people have pantries any more with cool stone shelves to keep cheese, butter etc on.

And these days, who can remember to take the cheese out of the refrigerator a couple of hours before a meal so that it actually has some flavour?
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  #109  
Old 13.05.2009, 11:40
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Re: Expired food in supermarket and resturants

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And not many people have pantries any more with cool stone shelves to keep cheese, butter etc on.
True - but if you've got a cellar to keep your wine, bicycles and suitcases in, then you'll know where to store your apples and spuds
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  #110  
Old 13.05.2009, 11:43
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Re: Expired food in supermarket and resturants

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True - but if you've got a cellar to keep your wine, bicycles and suitcases in, then you'll know where to store your apples and spuds
do you store food items in your cellar mopp?
my in laws have a small one & store fruit, potatoes, some canned things but no perishables like dairy though...
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  #111  
Old 13.05.2009, 11:48
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Re: Expired food in supermarket and resturants

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do you store food items in your cellar mopp?
my in laws have a small one & store fruit, potatoes, some canned things but no perishables like dairy though...
No - dairy goes into the fridge.
We've got a huuuge cellar (2 rooms) and I most def. store food items down there, especially when family's visiting and the kitchen is just too small to cope: eggs, bread, veggies, apples, oranges - stuff like that - anything that doesn't need refrigeration, only cool and dark
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  #112  
Old 13.05.2009, 11:53
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Re: Expired food in supermarket and restaurants

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My mum also reckons that washing fruit as soon as you get it home instead of washing it just before you eat it makes it go off quicker, too.

Funny my other half has the opposite idea.
I've tried pre-washing and then drying the strawberries in a colander and then later dabbing with a bit of kitchen paper. The berries seemed to last longer - that is, without getting mouldy within a few days like when I just keep the punnet enclosed in its plastic bag in the fridge. Should I remove the plastic bag and keep the punnet outside the fridge without washing the berries, you think?

Last edited by argus; 13.05.2009 at 11:55. Reason: correction
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  #113  
Old 13.05.2009, 12:50
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Re: Expired food in supermarket and resturants

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No - dairy goes into the fridge.
We've got a huuuge cellar (2 rooms) and I most def. store food items down there, especially when family's visiting and the kitchen is just too small to cope: eggs, bread, veggies, apples, oranges - stuff like that - anything that doesn't need refrigeration, only cool and dark
wow, sounds nice, like a proper larder then? so no storing of butter? have u tried? what about storing cheese?
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  #114  
Old 13.05.2009, 12:54
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Re: Expired food in supermarket and restaurants

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Funny my other half has the opposite idea.
I've tried pre-washing and then drying the strawberries in a colander and then later dabbing with a bit of kitchen paper. The berries seemed to last longer - that is, without getting mouldy within a few days like when I just keep the punnet enclosed in its plastic bag in the fridge. Should I remove the plastic bag and keep the punnet outside the fridge without washing the berries, you think?
I keep them out of the fridge and out of the plastic bag and don't wash them so they stay dry and only give them a whizz under the tap in a colander before they are going to be doused with cream and eaten. Unfortunately I think my scientific experiment is flawed because they are mainly scoffed within a day (or 2 max) so the longevity is never really put to the test...
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  #115  
Old 13.05.2009, 13:00
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Re: Expired food in supermarket and resturants

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And these days, who can remember to take the cheese out of the refrigerator a couple of hours before a meal so that it actually has some flavour?
Exactly. Cheese actually doesn't need keeping very cold, most hard cheeses are kept at anything up to 12 - 14 degrees for as long as a year to mature, they're not going to go off as soon as you take it home although once they are cut open there is a chance of some surface mould developing as the interior of the cheese is introduced to new bacterias - in that case just scrape it off.

The most important thing to remember in keeping cheese, is don't let it dry out. Keep it in your fridge salad draw with some salad leaves or in a tupperware box with a cut tomato (that keeps some humidity in the box) but keep it away from strong flavours like garlic, unless you really want garlic cheese for breakfast that is.
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Last edited by grumpygrapefruit; 13.05.2009 at 13:00. Reason: clarity
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  #116  
Old 13.05.2009, 13:02
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Re: Expired food in supermarket and resturants

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Exactly. Cheese actually doesn't need keeping very cold, most hard cheeses are kept at anything up to 12 - 14 degrees for as long as a year to mature, they're not going to go off as soon as you take it home although once they are cut open there is a chance of some surface mould developing as the interior of the cheese is introduced to new bacterias - in that case just scrape it off.

The most important thing to remember in keeping cheese, is don't let it dry out. Keep it in your fridge salad draw with some salad leaves or in a tupperware box with a cut tomato (that keeps some humidity in the box) but keep it away from strong flavours like garlic, unless you really want garlic cheese for breakfast that is.
Good tip with the cut tomato - dried out cheese corners are nasty
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  #117  
Old 13.05.2009, 13:05
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Re: Expired food in supermarket and resturants

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Exactly. Cheese actually doesn't need keeping very cold, most hard cheeses are kept at anything up to 12 - 14 degrees for as long as a year to mature...
grumpy, what about soft cheese, camembert ? or blue cheeses, i guess it is safer to place them in the fridge no?
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  #118  
Old 13.05.2009, 13:10
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Re: Expired food in supermarket and resturants

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wow, sounds nice, like a proper larder then? so no storing of butter? have u tried? what about storing cheese?
Cheese - see GG's post - except extremely smelly cheese (Appenzeller), and that stay firmly locked up (pong-free)
Butter - don't eat a lot of it - small portions go a looong way with me, so I keep that in the fridge.
No - the cellar's really just for stuff that is (a) keepable and (b) truly and honestly doesn't need a fridge to be (a)
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Old 13.05.2009, 13:33
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Re: Expired food in supermarket and resturants

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grumpy, what about soft cheese, camembert ? or blue cheeses, i guess it is safer to place them in the fridge no?
Yes, soft and blue cheeses can "develop" rather quickly at room temperature. If the cheese is already cut open just wrap well in cling film and store as my post above to stop them drying. Most blue cheese should also be eaten youngish, Stilton for example is at it's best between 12 - 16 weeks old. There is no such thing as Mature Stilton!

Stilton BTW really needs to be at a warm room temperature - when I cater for apéros I scoop it from the truckle with a spoon and spread on oat cakes - I have the cheese out of the fridge for half a day before hand for it to get to the consistency of firm ice cream.
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  #120  
Old 13.05.2009, 13:55
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Re: Expired food in supermarket and resturants

I mix butter with olive oil with a blender and store in the fridge. That way the butter is much softer and easier to spread (and healthier?).




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has anyone used a butter crock? (so butter doesn't need to be refrigerated)
i know in france they use it...i hate hard butter (my toast can't wait!)
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