Keeping food
annie1992
9 years ago
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dcarch7 d c f l a s h 7 @ y a h o o . c o m
9 years agoRelated Discussions
how long can you keep food scraps for?
Comments (8)yea i decided not to freeze it after all because my family will become very violent when they find rotting food in the freezer. they don't garden and the ones who do like my dad don't even know what composting is. in the end im just keeping it in a tuppawear container and when it does over flow i will resort to a 5gal bucket with a lid. this way it has time to decompose at least unlike before where i just put in the food fresh and it takes like a week just to start molding and is still untouched. i found out the hard way that they like the moldy stuff better then the fresh stuff...See MoreKeeping food warm in a Bertazzoni
Comments (8)Is it possible to add another small oven elsewhere with a Sabbath mode? The Bertazzoni doesn't have that feature. I would be concerned about trying to use it in a way not intended. In our house, we have a small laundry room we converted to a pantry. In it, I have a small microwave and a second oven. If you have a second space on your first floor of your house, even if it's away from your kitchen a little, could you install something? I don't know if there are warming drawers that stay on 25 hours. I think they shut off automatically after 4 hours to avoid fire hazards. Anyway, there must be some product out there you can use in lieu or your Berta. I love my Berta by the way -- well, lighting the oven's a bit of a nuisance -- but it's the best thing about my new kitchen!...See MoreKeeping food warm but not overcooking
Comments (3)Don't put all the meat out at once. Chill what you're not consuming immediately and reheat it in batches as it is consumed. Not only is it not drying out this way, it is safer....See Morekeeping food warm for a picnic?
Comments (5)I doubt that you can keep your hot food at a food-safe 140°F or warmer for 2-3 hours without an oven - even using the methods outlined above. In as little as 2-hours at the unsafe temperatures between 40°F and 140°F, bacteria can begin to grow. Add to that the table time when it will ALSO be at an unsafe temperature. We have a Koolmate "cooler" that plugs in (AC or DC) and it can be set to keep foods hot, or chill foods like a mini-refrigerator. It has come in handy when we had to transport and keep hot foods hot because it will work plugged into the auxilary plug-in in the back of the car during the trip, or into any regular out-let once we get there. You can also add ice to it like a regular ice chest, so it's a very versitile food keeper. I find it's easier and safer to take food that needs to be chilled (your meatloaf or chicken could easily be served cold), and I'd change the baked mac and cheese into something else that can be chilled. For serving, I place ice (or blue ice packs) in the bottom of a really large bowl/container, and place the smaller bowl/container of food in the iced larger bowl. The bed of ice keeps the food nice and cold for a longer period of time than just sitting out on the table. There's also the 2-hour rule for serving food outdoors (it's 1-hour if the outside temperature is over 90°F.). After 2 hours, it should be tossed - not packed back up and the leftovers taken home. Another food safety tip: I keep the food to be served in smaller amounts in small serving dishes. When one dish of food is gone, I can take another container out of the hot or cold storage, so the extra food has been in a food-safe temperature during all that time. That way ALL the food isn't sitting out for a long period of time. Food that has been kept at the proper food-safe temperature can then be taken back home, instead of disposed of. -Grainlady...See Moreannie1992
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