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ElsieD

ElsieD

7 hours ago, rotuts said:

@ElsieD 

 

quite some time ago , Ive seen 60 - 90 days 

 

if properly chilled  ( ice water , w lots of ice )

 

and a refrigerator that's  34 F or less.

 

does that extra refrigerator have a freezer ?  

 

are you trying to avoid freezing them , after proper rapid chilling ?

 

when to you plan to re-therm and ChowDown ? 

 

Id use , when properly chilled and kept cold before 2 M 

 

or freeze after rapid chill.  

 

I'm (almost) embarrassed to say this but we have freezers in our two large refrigerators as well as a big stand up freezer.  They are jammed, so the idea is to not freeze everything and to leave some of it in that refrigerator drawer.  I can keep the temperature at 31F, no problem.  That drawer would seldom be opened.  I have 4 packages of short ribs and 6 of beef cheeks so maybe I'll put them all in there.  If I get near the 8 week mark and still have some, I can always freeze the rest at that point, no?

ElsieD

ElsieD

4 hours ago, rotuts said:

@ElsieD 

 

quite some time ago , Ive seen 60 - 90 days 

 

if properly chilled  ( ice water , w lots of ice )

 

and a refrigerator that's  34 F or less.

 

does that extra refrigerator have a freezer ?  

 

are you trying to avoid freezing them , after proper rapid chilling ?

 

when to you plan to re-therm and ChowDown ? 

 

Id use , when properly chilled and kept cold before 2 M 

 

or freeze after rapid chill.  

 

I'm (almost) embarrassed to say this but we have freezers in our two large refrigerators as well as a big stand up freezer.  They are jammed, so the idea is to not freeze everything and to leave some of it in that refrigerator drawer.  I can keep the temperature at 31C, no problem.  That drawer would seldom be opened.  I have 4 packages of short ribs and 6 of beef cheeks so maybe I'll put them all in there.  If I get near the 8 week mark and still have some, I can always freeze the rest at that point, no?

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