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Absurdly, stupidly basic cooking questions (Part 2)


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45 minutes ago, ElsieD said:

 

Thanks for this.  Unfortunately, my stomach no longer likes me eating garlic.  Shame too, because I love the stuff.  I know @kayb makes pimento cheese.  Maybe she can tell me if I can freeze it?

Years ago I had a friend who couldn't eat garlic, even though she loved the stuff - gave her lots of stomach problems.  Then she tried a product called Beano, which is some kind of digestive enzyme that helps you digest beans, but when she took it just before eating something with garlic, she didn't have any problems.  She's probably their best customer now.

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14 minutes ago, KennethT said:

Years ago I had a friend who couldn't eat garlic, even though she loved the stuff - gave her lots of stomach problems.  Then she tried a product called Beano, which is some kind of digestive enzyme that helps you digest beans, but when she took it just before eating something with garlic, she didn't have any problems.  She's probably their best customer now.

 

Thank you.  I have seen it and will try it.  

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I never thought about Beano for garlic (assume it would also work for onions), good to know!

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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On 7/24/2021 at 12:49 PM, ElsieD said:

 

Thanks for this.  Unfortunately, my stomach no longer likes me eating garlic.  Shame too, because I love the stuff.  I know @kayb makes pimento cheese.  Maybe she can tell me if I can freeze it?

 

Sorry I'm just now getting back to you on this; didnt check eG yesterday. I've never frozen pimiento cheese (but I don't put cream cheese in it, either). I've never tried freezing cream cheese, or anything made largely cream cheese, except cheesecake, and that has bunches of eggs in it). My gut instinct is it wouldn't work. But I don't know.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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  • 3 weeks later...

Okay, I’ve never understood the rule that you cool down cooked foods before refrigeration.

I do it all the time so I don’t forget and leave it on the counter overnight.

‘Why is this a rule?

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1 hour ago, lindag said:

Okay, I’ve never understood the rule that you cool down cooked foods before refrigeration.

I do it all the time so I don’t forget and leave it on the counter overnight.

‘Why is this a rule?

Because putting hot food in your refrigerator raises the temperature in there. I think it’s a matter of common sense.  It’s OK as long as it’s something relatively small.  I do it quite frequently even though I know better. 

Edited by Anna N
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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

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1 hour ago, lindag said:

Okay, I’ve never understood the rule that you cool down cooked foods before refrigeration.

I do it all the time so I don’t forget and leave it on the counter overnight.

‘Why is this a rule?

It's a food safety issue. The maximum amount of time you should leave food out of the fridge is 2 hours. They say after 2 hours, the "bugs/bacteria" start contaminating the food.

If you put warm food into the fridge, it takes longer for it to cool down to proper safe temperature as opposed to putting room temperature food into the fridge. Plus, putting warm food into the fridge warms up the interior of fridge (and the other foods in there) (like @Anna N said) which can also lead to food contamination.

The high end of the safe temperature zone for refrigerating food is 40°F. Anything higher than that allows possible bacteria in your food to multiply.

Edited by Toliver
edited to add Anna's reply (log)

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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My sister brought me an 11 quart basket of ripe, just of the tree peaches this weekend.  I would like to freeze most of them.  Can I just cut them in quarters, remove the pits and freeze them SKIN ON?  I have frozen tomatoes whole and when I use them, i put them  in hot water for a couple of seconds and the skin slips right off.  Same thing with peaches?

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4 hours ago, ElsieD said:

My sister brought me an 11 quart basket of ripe, just of the tree peaches this weekend.  I would like to freeze most of them.  Can I just cut them in quarters, remove the pits and freeze them SKIN ON?  I have frozen tomatoes whole and when I use them, i put them  in hot water for a couple of seconds and the skin slips right off.  Same thing with peaches?

You absolutely can do that.  I forget if you have a CSO or not, but if you do, steaming slightly will do the same thing as the hot water "peeling".  

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35 minutes ago, Kim Shook said:

You absolutely can do that.  I forget if you have a CSO or not, but if you do, steaming slightly will do the same thing as the hot water "peeling".  

 

Is that the steam only setting?  What temp?

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5 hours ago, ElsieD said:

My sister brought me an 11 quart basket of ripe, just of the tree peaches this weekend.  I would like to freeze most of them.  Can I just cut them in quarters, remove the pits and freeze them SKIN ON?  I have frozen tomatoes whole and when I use them, i put them  in hot water for a couple of seconds and the skin slips right off.  Same thing with peaches?

A little Fruit Fresh or citric acid will help prevent browning.

 

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On 8/17/2021 at 11:51 AM, Kim Shook said:

Super Steam at 300F - about 5 minutes or less.  Check at 2.

 

Thank you!  I did this today.  5 minutes was exactly right, the skins slipped right off.

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