Veg Food Much food in supermarkets in e g South of France is grown locally to the supermarket and not transported to one end of the country and back and is thus likely to be fresher and hence tastier in France at least I understand this is due to local buying by supermarkets which does not exist to nearly the same extent in the UK
The shelf life is the amount of time a food can be stored before it is considered unsuitable for use It may be unsuitable due to quality degradation no longer tasty or food safety risk of food poisoning As far as food safety goes food stored frozen at 0 F 18 C or below is remains safe forever only quality degrades over time Thus I ve been reading about oil infused with raw veg and herbs and how it can give you botulism and now I m worried that when I use oil when preparing any vegetables I will contaminate my oil with bacteria for example if I chop up some potatoes and then use the oil bottle to pour it over them without washing my hands
Veg Food
Veg Food
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Being conscious of everything that touches raw meat will help to avoid this danger While all of the food might go into the same dish and be cooked at a high temperature your tools aren t cooked with the food this includes your hands knives boards spoons and anything else that you use to touch the food throughout the cooking process If I m using bigger veg like broccoli cauliflower then I do them separately to the other veg I use a little of the chili garlic ginger and fry that for 30 secs add the broccoli fry for another minute or so just to brown the florets then add some water turn down the heat and put on a
This is why frozen veg is cook from frozen not cook from thawed An hour might be OK a day is starting to get a bit much By 5 days I wouldn t do anything other than move it to the recycle using tongs It s not worth the risk food poisoning can be much much worse than an upset stomach The Danger Zone Per the USDA guidelines potentially hazardous food that stays in the temperature danger zone 40 140 F 4 60 C for more than 2 hours should be discarded For temperatures above 90 F 32 C the limit is 1 hour
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When added as a food coloring they have the E number E163 The color is dependent on the pH of the fluid around them This causes many plants such as purple beans to lose color as they are cooked and their cell walls begin to burst and release water diluting fluids the anthycyanins are in or absorbing cooking liquids of a different pH Heat is transferred at a steady rate into the food and very evenly throughout meaning larger batches are easier to cook all at once to the same doneness There s no water motion attacking your veg so you avoid wear and tear which can be important as frozen veggies can be more fragile than fresh stuff e g broccoli
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https://cooking.stackexchange.com › questions › why-are-certain-fruit-ve…
Much food in supermarkets in e g South of France is grown locally to the supermarket and not transported to one end of the country and back and is thus likely to be fresher and hence tastier in France at least I understand this is due to local buying by supermarkets which does not exist to nearly the same extent in the UK
https://cooking.stackexchange.com › questions
The shelf life is the amount of time a food can be stored before it is considered unsuitable for use It may be unsuitable due to quality degradation no longer tasty or food safety risk of food poisoning As far as food safety goes food stored frozen at 0 F 18 C or below is remains safe forever only quality degrades over time Thus
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