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 everything you wanted to know about cooking but were afraid to ask (volume 2) (Page 15)
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| Author | Topic: everything you wanted to know about cooking but were afraid to ask (volume 2) |
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pollyhyper Housesitter |
posted 05-24-2005 02:00 PM
  
You can heat it up to kill the bacteria. Just let it cool back down before you put it in the freezer, or it'll get all mushy. IP: Logged |
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bekkaboo Housesitter |
posted 05-24-2005 02:07 PM
If it's been in the fridge, though, you shouldn't really need to do that - there shouldn't be dangerous levels of bacteria unless it's been kept at temperatures over 40° for over 4 hours. (hot foods, 160°) It couldn't hurt, I guess, but I wouldn't be too worried about it. IP: Logged |
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jstrizzy Housemate |
posted 05-24-2005 04:40 PM
That's why I was asking; I figured if it had been in the fridge bacteria wouldn't have had a chance to get going. IP: Logged |
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pollyhyper Housesitter |
posted 05-25-2005 10:31 AM
I do it to be on the safe side. BTW, bacteria only needs a little air to get going, esp. if you've been opening and closing your fridge. I'm sure it's fine either way. IP: Logged |
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bekkaboo Housesitter |
posted 05-25-2005 10:48 AM
Yeah, but as long as it keeps temperature it should be fine. Trust me! I'm certified in this crap! I had to take a course!  [This message has been edited by bekkaboo (edited 05-25-2005).] IP: Logged |
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jstrizzy Housemate |
posted 05-25-2005 12:52 PM
Aha: something good did come out of your sentence in convenience store/sandwich-making hell... IP: Logged |
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pollyhyper Housesitter |
posted 05-25-2005 01:51 PM
"Safety Check!!" IP: Logged |
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bekkaboo Housesitter |
posted 05-25-2005 02:25 PM
Yes, certification in a field I hope never to work in ever again!!! Some of it is handy in the kitchen, tho. IP: Logged |
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abrokenangelwing Housemate |
posted 05-26-2005 11:13 AM
So I wanted to freeze some rhubarb so that when strawberries come in season (soon so soon!!) I can make pies, etc. I found a website that told me to cut the rhubarb into approx 1 inch chunks and toss the chunks into boiling water for 1 minute, drain, then freeze. First of all, I've never smelled rhubarb after you cut into it. And it stinks. Like, ew. While it was boiling, it started emitting this odor too. Now I may have let my mind run away from me a tad and therefore made it worse, but my stomach started feeling quite ill. I even had to go outside after I was done the rest of the rhubarb and sit on the patio for like 15 minutes before I felt like I could go inside and not want to vomit. Did I do something wrong? I don't want to use the rhubarb if it's 'bad' or gone toxic. IP: Logged |
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Pavonine Housemate |
posted 05-26-2005 11:23 AM
Rhubarb does have its own special funk when it's being cut, it's true, but I don't know if I've ever experienced quite the same reaction as you. I've never been around when someone's been stewing it. I find when baking fresh rhubarb it doesn't smell too much. Maybe someone else has had a different experience? My mother in law just cuts and freezes fresh rhubarb, I don't think she boils it at all. Then she lets it drain while it thaws before cooking with it. Mmmm, rhubarb. I love the sweet and sour. IP: Logged |
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Henna73 Housemate |
posted 05-26-2005 01:36 PM
Rhubarb leaves are poisionous if eaten. Did you leave the leaves on by accident? I don't ever blanch it before I freeze it, I just chop it up and put it in a freezer bag. There are also weeds that kinda smell like skunk that look very similar to rhubarb. Did you pick it yourself and are you 100% sure it is rhubarb? IP: Logged |
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geogirl Housemate |
posted 05-26-2005 02:09 PM
quote: I have a patch of what I think is rhubarb in my yard. How do you tell the real stuff from the weed? IP: Logged |
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dcgrrrl1979 Housemate |
posted 05-26-2005 09:19 PM
quote: Mwahaha, bekkaboo - I too remember the "temperature danger zone" from my time in food service. (actually, I just remember the phrase, not the time or the temperature or any useful specifics like that) Geogirl, here's some botanical info about rhubarb and its imitators - http://www.rhubarbinfo.com/rhubarb-background.html#TOC2 [This message has been edited by dcgrrrl1979 (edited 05-26-2005).] IP: Logged |
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