"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Terms & Techniques
Reply
 
Thread Tools Display Modes
 
Old 08-04-2014, 10:19 AM   #11
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Ah thanks Addie...so I was doing it right, re. wrapping hard cheese in parchment/greaseproof paper and foil but I should have replaced the paper each time unwrapped. Must be an easier/less costly method.

To admin: I see that, despite my careful search, that there is already a similar thread to this. I don't mind if these posts can be amalgamated/incorporated into the original thread. Thank you.
__________________

__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 08-04-2014, 11:07 AM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
Quote:
Originally Posted by creative View Post
Ah thanks Addie...so I was doing it right, re. wrapping hard cheese in parchment/greaseproof paper and foil but I should have replaced the paper each time unwrapped. Must be an easier/less costly method.

To admin: I see that, despite my careful search, that there is already a similar thread to this. I don't mind if these posts can be amalgamated/incorporated into the original thread. Thank you.
Replacing the moldy Parm cheese can be more expensive than wrapping it in new wrapping each time you open it. A roll of parchment paper or foil is a lot cheaper than a hunk of Parmesan cheese. .
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 08-04-2014, 11:18 AM   #13
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Quote:
Originally Posted by Addie View Post
Replacing the moldy Parm cheese can be more expensive than wrapping it in new wrapping each time you open it. A roll of parchment paper or foil is a lot cheaper than a hunk of Parmesan cheese. .
It never gets to that stage Addie, i.e. totally mouldy. With the greaseproof paper and foil method, it can start to show signs of initial mould on just one side. I will wrap it up more loosely - seems to be the solution.
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 08-04-2014, 12:00 PM   #14
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
I usually put my cheese in a plastic bag and clip it shut. My clips make it fairly air tight. I don't try to remove all the air from the bag. It works quite well. It usually takes a month or more to get mouldy. When it does, I cut off the mould and use a new bag.

I bought about a kilo of Parmigiano Regiano in March and it hasn't gotten mouldy. Of course I use it fairly frequently.

When I buy feta, the counter guy cuts off a piece and wraps it. I ask for some brine and he gives me a plastic tub of brine, already wrapped in cling wrap. I put the feta in one of my plastic containers with the brine and it stays good for months.

Soft cheeses like Brie or cream cheese are a whole different story.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-04-2014, 12:04 PM   #15
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by menumaker View Post
Carrots stay fresh longer if they still have their green leaves attached.
Left over onion doesn't smell ( much ) if covered firmly in clingfilm and stored in the fridge.
Never leave mushrooms in plastic wrapping and never wash, just wipe with a damp cloth or they will absorb the water.
This Ok for starters on this thread??
I was under the impression that the carrot leaves drew moisture and nutrients out of the carrots. I was taught to cut them off, leaving an inch or two of stem, as soon as I got them home from the store.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 08-04-2014, 12:56 PM   #16
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,853
Quote:
Originally Posted by taxlady View Post
I was under the impression that the carrot leaves drew moisture and nutrients out of the carrots. I was taught to cut them off, leaving an inch or two of stem, as soon as I got them home from the store.
They do. The purpose of the carrot is to provide nutrients to the tops so they can produce flowers and then seeds for reproduction. So if you leave them on, that's what they will do
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-04-2014, 01:11 PM   #17
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,289
When I open a cheese, I do not take the whole wrapper off, I only remove as much as I need to access the cheese. I noticed that most mold growth starts where you have touched the cheese, so I don't touch what I will be storing.

I wipe the wrapper with vinegar before storing, also.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 08-04-2014, 01:23 PM   #18
Head Chef
 
creative's Avatar
 
Join Date: Jun 2014
Location: UK
Posts: 1,614
Quote:
Originally Posted by taxlady View Post
I was under the impression that the carrot leaves drew moisture and nutrients out of the carrots. I was taught to cut them off, leaving an inch or two of stem, as soon as I got them home from the store.
I buy carrots that still show some greeness where the leaves have been chopped off. They appear fresher than those whose tops are just a black circle.

Also with lemons and oranges - I seek out those with green calyx. Cherries with green stalks (rather than dark, thinner/dried stalks) ...a lot of this is common sense I feel.

Oh and I always go for fruit/veg from the box underneath the top box - for the freshest ones!
__________________
"All you need is love. But a little chocolate now and then doesn't hurt" (Charles M. Shulz)
creative is offline   Reply With Quote
Old 08-04-2014, 01:46 PM   #19
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,853
Quote:
Originally Posted by creative View Post
I buy carrots that still show some greeness where the leaves have been chopped off. They appear fresher than those whose tops are just a black circle.
I don't think the person who posted that was talking about a little nub of green, but the entire green tops.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 08-04-2014, 01:57 PM   #20
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I don't think the person who posted that was talking about a little nub of green, but the entire green tops.
I'm pretty sure you are right. The word "leaves" was used.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Reply

Tags
food, tips

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:50 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.