Tag: Food storage

in Food Facts

Faced with a carton of date-expired whipping cream, Not Delia gets some expert advice…

Storing Dry Food

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All dry foods, such as pulses, rice, flour, etc, should be stored in a room or cupboard which is cool, dry, clean and ventilated. Always check deliveries to ensure there’s nothing dodgy in them such as pests, dampness, or anything that smells off. The golden rule is to rotate your stock by using the oldest…

Measuring Temperatures

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In a commercial kitchen you’d expect your employer to provide the necessary equipment but, sadly, that’s not always the case. However, there are a couple of handy little gadgets which are of great use in both commercial and domestic kitchens. Temperature Probe Insert the probe into the core of the food and read the temperature.…

Thawing Food

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Some small items of food such as fish cutlets, thin chops, vegetables and many convenience foods can be cooked from frozen without the need to defrost them first. However, you must NOT do this with joints of meat, poultry and bulky items. These must be completely thawed out before you begin the cooking process. The…

Freezing Food

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Freezers keep food at a temperature well below freezing point (-22°C/-8°F). Freezing denies the bacteria the warmth they need to multiply. The coldness also turns water to ice, denying them the moisture they need. Some bacteria will die as a result of freezing but others will survive, although unable to grow. They will, however start…

Refrigeration

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